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How To Make Anticuchos

Anticuchos are a traditional Peruvian dish that embodies the rich culinary heritage of the country, particularly in the Andean regions, including Cusco and near Machu Picchu. These skewers of marinated meat, often made from beef heart, are not only a popular street food but also a staple at festive gatherings.

To make anticuchos, the key is to start with fresh, high-quality ingredients. The meat is typically marinated in a mixture of vinegar, garlic, cumin, and ají panca, a mild Peruvian chili pepper that gives the dish a unique flavor. After marinating for several hours or overnight, the meat is skewered and grilled over an open flame, imparting a delicious smoky flavor.

Visitors to Machu Picchu and Cusco can experience anticuchos in various ways. Many local markets and street vendors offer this delicacy, making it easy to grab a quick bite as you explore. For a more immersive experience, consider taking a cooking class, where you can learn to prepare anticuchos from scratch under the guidance of a local chef.

When preparing anticuchos, it's common to serve them with potatoes or corn, which are also staples of Peruvian cuisine. A popular accompaniment is a spicy sauce called aji, which adds an extra kick to the dish. Enjoying anticuchos with a refreshing drink, such as chicha morada or a local beer, can enhance the experience.

While anticuchos are available throughout Peru, trying them in Cusco allows you to savor the flavors of the Andes, right on the doorstep of the stunning Machu Picchu. Don’t forget to ask local vendors for their secret recipes or tips—they often take pride in their unique preparations. Additionally, when visiting during festivals, you may find variations of anticuchos that incorporate local ingredients.

In conclusion, whether you're enjoying them at a bustling market or learning to make them in a cooking class, anticuchos are a must-try dish that connects travelers to the vibrant culture and culinary traditions of Peru.