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Anticuchos are a beloved traditional Peruvian dish, often enjoyed as street food or in local homes, particularly in the Andean region. Made primarily from beef heart, anticuchos are marinated in a rich blend of spices and vinegar, giving them a unique flavor that is both savory and slightly tangy.

To prepare anticuchos, begin by cutting the beef heart into small cubes, generally about one inch in size. The marinade typically includes ingredients such as garlic, cumin, aji panca (a type of Peruvian chili), and red wine vinegar. Once marinated, the meat is skewered onto sticks, traditionally made from bamboo.

Cooking anticuchos can be done on a grill or a hot plate, allowing the meat to develop a delicious char while remaining tender and juicy. As they cook, the skewers are often brushed with a bit of oil or marinade to enhance flavor. In Peru, these skewers are usually served with boiled potatoes and a spicy sauce known as ají.

For travelers visiting Machu Picchu or Cusco, tasting anticuchos is a must. You can find numerous stalls and restaurants in the Sacred Valley and Cusco where these skewers are served, often accompanied by a local beer or chicha. The atmosphere at these eateries is vibrant, offering a glimpse into the local culture.

When dining on anticuchos, consider pairing them with a side of peruvian corn or a refreshing salad to balance the flavors. Additionally, don’t hesitate to ask for the aji sauce for an extra kick! If you're feeling adventurous, you can even try making anticuchos yourself in a cooking class, which often includes a market tour to select fresh ingredients.

Be sure to enjoy your anticuchos while taking in the stunning views of the Andes, making your culinary experience in Peru truly memorable.