Everything about Anticuchos totally explained
Anticuchos (singular
anticucho,
Quechua for
Cut Stew Meat) are popular, inexpensive dishes in
Andean states consisting of small pieces of grilled skewered meat. Anticuchos can be readily found on streetcarts and street food stalls (
anticucherias). The meat may be marinated in
vinegar and
spices (such as
cumin,
aji pepper and
garlic), and while anticuchos can be made of any type of meat, the most popular type are made of cow heart (
anticuchos de corazon). Anticuchos often come with a boiled potato on the end of the skewer.
Anticuchos can be traced as far back as the
16th century, when they were first encountered by the
Spanish conquistadors. It was at this time that European ingredients such as
garlic were added. It was a popular dish among the inhabitants of the
Inca Empire, and it's currently popular throughout most
South American countries. Its greatest popularity, however, remains in
Peru. Americanized versions of anticuchos are sometimes made of non-organ meats.
Similar dishes
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