How convenient food on skewers! It had to be said and it was said. It’s like eating a lollipop but you’re actually eating a dinner or appetizer. That’s why we love anticuchos. Tell me in the comments below if you agree or if I’m saying any vegetables.

Y the food on sticks that summons us today is the meat brochette. Commonly associated with celebrations and social gatherings, these skewers are a testament to the passion and creativity that characterize the Peruvian cuisine.

Because yes, anticuchos are Peruvian ladies and gentlemen, so they also have the flavor and visual importance that we find in the dishes of this gastronomic culture that has already become recognized worldwide.

About anticuchos and food on sticks

He meat brochette It is a delicious culinary specialty that is a fundamental part of the rich Peruvian gastronomic traditionto. This dish, originating from pre-Inca times, has become an icon of Peruvian cuisine, gaining recognition both nationally and internationally.

Between the most appreciated variantss of anticucho are found those of heart. This dish is distinguished by the use of beef heart as the main ingredient, which is marinated and then grilled.

Combining intense flavors and unique texture of the heart make anticuchos of this type irresistible for meat lovers.

The importance of correct preparation

The preparation of the anticuchos recipe is more than a simple recipe; It is a culinary experience that reflects the diversity of ingredients and techniques that characterize Peruvian cuisine.

The art of Marinating the meat with native spices, such as ají panca, garlic and cumin, is crucial to achieving that distinctive flavor. Preparation is a process that goes beyond simply preparing food; It is an art rooted in the rich Peruvian culinary tradition.

The careful selection of ingredients, the mix of native spices and the grilling preparation technique are fundamental elements that give life to this unique dish.

One recipe, many variations

Although The most iconic version of the anticucho uses beef heart, the diversity of this dish is remarkable. They find each other variants that incorporate chicken, pork or even fisheach one providing distinctive nuances of flavor.

This variety reflects the culinary creativity that characterizes the region, offering options to satisfy diverse tastes. The evolution of the anticuchos recipe has led to the creation of signature versions that are distinguished by their presentation and unique combinations.

Fine dining restaurants have taken this dish to new levels, experimenting with innovative ingredients and elegant presentations that highlight the essence while exploring new gastronomic frontiers.

The ideal meat for anticucho

The Peruvian anticucho, recognized for its unique flavor and cultural roots, has in the beef heart its undisputed protagonist. This choice of meat, which may surprise those unfamiliar with Peruvian culinary tradition, is a distinctive feature of the dish.

Beef heart, with its tender texture and robust flavor, becomes the perfect base to absorb the intense flavors of the spices and marinadecreating an unparalleled taste experience.

The choice of beef heart as the main component goes back to the historical roots of Peruvian gastronomy and reflects the wise use of available resources.

Let’s see a little history of the anticucho

The anticuchos have their roots in the ancestral history of the region. Its origin dates back to pre-Inca times, where the native peoples of the Andes used charcoal cooking techniques..

With the arrival of the Incas, this culinary practice was consolidated, and it is believed that anticucho was already part of the diet of these civilizations. During the colonial era, the arrival of ingredients such as ají panca and other spices through exchange culture influenced its evolution.

In the 20th century, with internal migration in Peru, this dish gained popularity as it moved from rural areas to the markets and streets of the cities.

How to calculate the amount of meat to make our anticucho

The number of heart anticuchos sticks that can be obtained from a kilo of beef heart can vary depending on various factors, such as the size of the pieces of meat and the desired length for each skewer. It is estimated that 1 kg of heart produces 12 to 15 standard-sized anticuchos..

However, this can be influenced by the cook’s ability to cut the meat into appropriate portions and personal preference as to the thickness of each skewer, as with recipes for meat skewers and sweet and sour pork skewers.

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Anticucho recipe

Yield: 12 servings

Preparation time: 5 hours


  • 1 kg beef heart, cleaned and cut into small pieces
  • 1 cup red vinegar
  • 1 cup of black beer
  • 3 cloves garlic, finely chopped
  • 2 tablespoons of ground panca chili
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Wooden skewers soaked in water

Preparation in 4 simple steps

  1. In a bowl, mix the vinegar, beer, garlic, panca chili, cumin, salt and pepper well to create the marinade.
  2. Add the pieces of beef heart with each piece well covered. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
  3. Preheat the grill to medium heat. Thread the heart pieces onto the previously soaked skewers, evenly.
  4. Grill on hot grill for 15-20 minutes, turning occasionally to ensure even cooking. Serve with crispy golden potatoes, roasted corn or Creole sauce, depending on preference.


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