ají pepper and
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
). While anticuchos can be made of any type of meat, the most popular are made of
beef heart (''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
The Lord of Miracles (in Spanish language, Spanish: ''Señor de los Milagros''), also known as "Christ of Miracles", is an image painted of Jesus Christ that is venerated in Lima, Peru. The image was painted during the 17th century by Benito ...
.
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. It was at this time that European ingredients such as
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
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, and it is currently popular throughout most
South American 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
street food.
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 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.
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.
See also
*
List of meat dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, whic ...
*
Şiş kebap
References
External links
Peru TasteAnticuchos
{{Street food
Meat dishes
Grilled skewers
Street food
Peruvian cuisine
Bolivian cuisine
