From Inca Skewers to Street Food

Anticuchos are skewered meats grilled over open coals, originating in the Andes long before Spanish arrival. In pre‑Columbian times, the skewers were fashioned from llama or alpaca and seasoned with local herbs and chili peppers. During the colonial era, enslaved and free Afro‑Peruvians adapted the dish using beef heart—a more affordable cut—and marinated it in vinegar, garlic and cumin. Street vendors, known as anticucheras, began selling the skewers in Lima’s plazas, and anticuchos soon became a beloved working‑class snack enjoyed by all social strata.

Ingredients & Preparation

The classic anticucho includes:

  • Beef heart, cut into cubes or thin slices
  • A marinade of red wine vinegar or chicha, cumin, garlic and ají panca chili paste
  • Salt, pepper and oregano for seasoning
  • Wooden or cane skewers soaked in water
  • Boiled potatoes or yuca served at the end of the skewer

The meat is marinated for several hours, then threaded onto skewers and grilled over charcoal. Vendors baste the anticuchos with leftover marinating liquid as they cook, producing a smoky, slightly charred exterior and tender interior. Some serve them with a spicy peanut sauce or a fresh herb salsa.

A Dish of Celebration & Community

Anticuchos are strongly associated with Peru’s independence celebrations and religious processions, particularly the October procession of the Señor de los Milagros. Today, anticuchos remain popular at street stalls and fine restaurants alike, symbolizing the mixing of Indigenous, Spanish and African culinary traditions. Gathering around a grill to share skewers brings people together, making anticuchos a social experience as much as a meal.

Offal & Street Food Culture

Anticuchos showcase Peru’s respect for the whole animal and its vibrant street food tradition. While beef heart is the most iconic cut, vendors also grill chicken hearts, pork, fish or vegetables. The meat is marinated in vinegar, cumin and ají panca, then skewered and grilled until smoky and tender. The result is a dish rich in protein, iron and B vitamins. Anticuchos are often served with boiled potatoes or corn, and a spicy peanut or ají sauce for dipping. In addition to being a culinary delight, anticuchos represent resourcefulness—using parts of the animal that might otherwise be discarded.

Street Food Safety Tips

When sampling anticuchos from street vendors, choose stalls with high turnover and visible grills. The meat should be cooked thoroughly, with no pink center. Avoid sauces that have been sitting out for long periods, and sanitize your hands before eating. Trust your senses—if a vendor’s setup looks unclean, seek another stall.

From Lima’s anticucheras to Andean village fairs, anticuchos bring people together around the grill. They are especially popular during the feast of Señor de los Milagros and Peru’s Independence Day celebrations, where aromas of cumin and smoke fill the streets.