 A standard serving of Peruvian anticuchos. | |
| Alternative names | Anticuchos de corazon |
|---|---|
| Type | skewer |
| Course | Main dish |
| Place of origin | Peru |
| Region or state | Andes |
| Serving temperature | Hot |
| Main ingredients | Meat |
Anticuchos (singular anticucho, Quechua 'Anti Kuchu', Anti: 'Eastern region of the Andes' or 'Eastern native ethnicities', Kuchu: 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu (Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru,[1] Bolivia, and Ecuador, where they are known as "chuzos" or "carne en palito".
Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart[2] (anticuchos de corazón). Anticuchos usually come with a boiled potato at the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagros.[3]
- ^ "Anticuchos, plato tradicional que se prepara con el corazón de la res". aboutespanol. Retrieved 2023-08-07.
- ^ Rachowiecki, Rob (2015-01-06). National Geographic Traveler - Peru. National Geographic Books. ISBN 9781426213625.
- ^ Celebrating Peru’s Independence Day, Pt 1: Traditional Anticuchos Archived 2012-08-19 at the Wayback Machine 2012-07-24. Retrieved: 2012-07-31.