''Anticuchos'' (singular ''anticucho'',

Quechua Quechua may refer to: *Quechua people, several indigenous ethnic groups in South America, especially in Peru *Quechuan languages, a Native South American language family spoken primarily in the Andes, derived from a common ancestral language **So ...

'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 The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...

during the

pre-Columbian era In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492. Usually, ...

, specifically in the Antisuyu region of the

Tawantinsuyu The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, ( Quechua for the "Realm of the Four Parts", "four parts together" ) was the largest empire in pre-Columbian America. The adm ...

(Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = National seal , national_motto = "Firm and Happy f ...

. Anticuchos can be found on street-carts and

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...

stalls (''anticucheras''). The meat may be marinated in

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

and

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

(such as cumin,

ají pepper ''Capsicum baccatum'' is a member of the genus ''Capsicum'', and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville Heat Unit scale. Chili pepper varieties in ...

and garlic). While anticuchos can be made of any type of meat, the most popular are made of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

heart The heart is a muscular organ in most animals. This organ pumps blood through the blood vessels of the circulatory system. The pumped blood carries oxygen and nutrients to the body, while carrying metabolic waste such as carbon dioxide to t ...

(''anticuchos de corazón''). Anticuchos usually come with a boiled

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

at the end of the skewer. A similar dish,

shish kebab Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region. It is one of the many types o ...

, is found in

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, '' A Book of Mediterranean Food'' (1950 ...

. In Peru, anticuchos are linked to the procession of Señor de los Milagros.

History

Although Anticuchos are of Pre-Columbian origin, modern Anticuchos can be traced as far back as the 16th century, when they were first encountered by the

Spanish conquistadors Conquistadors (, ) or conquistadores (, ; meaning 'conquerors') were the explorer-soldiers of the Spanish and Portuguese Empires of the 15th and 16th centuries. During the Age of Discovery, conquistadors sailed beyond Europe to the Americas, ...

. It was at this time that European ingredients such as garlic were added, and beef began to replace the traditional llama that was used at the time of the Inca Empire. It was a popular dish among the inhabitants of the

Inca Empire The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, ( Quechua for the "Realm of the Four Parts", "four parts together" ) was the largest empire in pre-Columbian America. The adm ...

, and it is currently popular throughout most

South American South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the southe ...

countries. Americanized versions of anticuchos are sometimes made of non-organ meats. According to the text file from the National Library in Lima (Peru), it is believed that the term comes from the Quechua ''antikuchu'' (''anti'': 'East' + ''kuchu'': 'cut' or ''uchu'': 'porridge, mix'). The writer Erika Fetzer mentions that according to tradition, anticuchos were prepared with meat and flame. The Spanish strung the meat on sticks as skewers. The Spaniards also brought enslaved Africans, who were concentrated in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru. In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only. As a result, many traditional recipes use beef heart and other "off" cuts. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and is especially popular as a

Anticuchos in the Andes

Cooking

Traditional anticuchos are made with beef, or less commonly chicken, chunks ranging from 2cm x 2cm to about 5cm × 5 cm, roasted on a metal skewer about 30 to long and 3 × 3 mm in diameter. Meat and with pieces of vienna sausage and vegetables such as onions, peppers, carrots and mushrooms can be alternated on the skewer, just like cooking meat on a barbecue (asado). They are seasoned with salt to taste, and sometimes with vinegar or lemon juice. A popular dressing is a sauce made from garlic, onion and chopped cilantro, vinegar, lemon juice and beer, which is spread onto the anticuchos with a sprig of parsley. Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads. Variants include smaller sticks of wood; those 15 cm or less are called "meat skewers."

Peru

Anticuchos are part of traditional Peruvian cuisine. The greatest consumption in Peru is in July, during the celebration of ''Fiestas Patrias'' (Independence day) in

fondas In Chile, fondas (also called ''ramada'' or ''chingana'') are places that sell food and beverages during the Fiestas Patrias in September. One of the most famous fondas is '' La Grandiosa Bertita'', which is located in O'Higgins Park in Santiago, ...

and BBQs.

Bolivia

The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut

llajua Llajua or llajwa () is a Bolivian chili sauce prepared from ''locotos'' (''Capsicum pubescens'') hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste ...

. The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia. The vendors (affectionately known as "anticucheras") are easy to find on streets or boulevards and have a peculiar ritual to attract their clients, which consists of creating spectacular flames of fire that give off the irresistible aroma of the dish.

References

External links

Peru Taste

Anticuchos
{{Street food Meat dishes Grilled skewers Street food Peruvian cuisine Bolivian cuisine