Anticuchos
A Skewer Born from Heritage and Hardship
Anticuchos are one of South Americas most iconic street foodsmarinated skewers of beef heart or other meats, grilled to perfection and bursting with bold flavors. They originated in the Andean highlands and have roots in Inca culture, Spanish colonization, and African ingenuity.
Today, theyre enjoyed across Latin America and beyond, often served with potatoes or corn, and considered a proud culinary symbol of Peruvian identity.
The Quechua Origins of Anticuchos
The word Anticuchos comes from the Quechua language, spoken by the ancient Inca. It means cut or skewered meat, referencing their early grilling techniques, which involved skewering native game like llama or alpaca over open flames.
Seasoned with native herbs and chili peppers, these early versions were simple but nutritious and heartyperfect for life in the Andes.
Spanish Influence and African Adaptation
When the Spanish colonizers arrived in the 16th century, they introduced cattle to the region. However, premium cuts were reserved for the upper class. Indigenous people and enslaved Africans were often left with offal and organ meatsespecially beef heart.
To make these cuts palatable, they marinated them with vinegar, garlic, native peppers, and spicestransforming them into flavorful, tender skewers grilled over open fires. Thus, the modern version of Anticuchos was born.
From Humble Street Food to Culinary Icon
Over time, Anticuchos transcended their humble beginnings. Today, theyre a staple at festivals, national holidays, and weekend markets. Once a food of survival, theyve become a beloved dish among all social classes in Peru.
Traditionally served with boiled potatoes or corn, theyre flavorful, filling, and deeply nostalgic for many Peruvians.
New Twists, Same Tradition
While beef heart remains the classic base, modern Anticuchos now come in many varieties
- Chicken skewers with yellow chili marinade
- Pork with garlic and oregano rub
- Grilled shrimp or fish with Peruvian-style spices
Some versions are paired with creamy sauces, pickled onions, or fresh lime for added brightness. No matter the form, Anticuchos remain a skewer that tells a storyof resilience, resourcefulness, and shared celebration.
