ANTICUCHOS
Anticuchos: Peru’s Beloved Cow Heart Skewers
If you spend an evening wandering through the streets of Lima, Cusco, or almost any Peruvian town, chances are the smoky aroma of grilled meat will draw you in. That sizzling smell belongs to anticuchos—skewers of marinated beef heart cooked over open charcoal flames. For visitors, this dish is more than street food; it’s a bite of history, culture, and authentic Peruvian flavor.
A History Rooted in the Andes
Anticuchos trace their roots back to the time of the Inca Empire, when Andean people grilled meat on skewers as part of their culinary traditions. After the Spanish conquest in the 16th century, new ingredients like garlic, vinegar, and spices were introduced and fused with indigenous techniques.
The cow heart itself became popular during colonial times. While the Spanish elite ate the “prime” cuts, the enslaved African and Indigenous populations were left with less desirable parts—like offal. With creativity and flavor, they transformed these humble cuts into something delicious, and over centuries anticuchos became a proud part of Peruvian street food culture. Today, it’s not considered poor man’s food anymore—it’s a national favorite.
What Exactly Is It?
Anticuchos are most famously made from beef heart, cut into bite-sized chunks, marinated in a mixture of vinegar, garlic, cumin, black pepper, and ají panca (a smoky red Peruvian chili). After soaking up the flavors, the pieces are skewered and grilled over hot coals until smoky and slightly charred.
The skewers are usually served with boiled potatoes or cassava, and sometimes with corn on the cob (choclo). Vendors brush the meat with extra marinade as it cooks, adding layers of flavor that keep locals and visitors lining up for more.
What Does Anticucho Taste Like?
For first-time eaters, the idea of beef heart can sound intimidating—but the taste might surprise you. The texture is firmer than steak, almost like a lean filet, but not tough. It’s meaty, juicy, and full of smoky flavor from the grill. The marinade gives it a balance of tangy, spicy, and savory notes that make it both comforting and exciting.
Locals often say anticuchos taste best eaten hot off a street-side grill at night, paired with a cold beer or a sweet purple corn drink called chicha morada.
Why You Should Try It
Eating anticuchos isn’t just about trying something unusual—it’s about experiencing an authentic piece of Peruvian culture. It connects travelers to centuries of history, to the resilience and creativity of the people, and to a street food tradition that thrives today.
For adventurous eaters, it’s a must. Even if you normally shy away from organ meats, anticuchos are prepared in such a flavorful way that many travelers end up loving them.
Where to Find Anticuchos
Street Stalls: In Lima, head to districts like Miraflores or Barranco in the evening and follow the smell of smoke.
Traditional Restaurants: Many Peruvian restaurants offer anticuchos as an appetizer or main dish.
Festivals: During events like Fiestas Patrias (Peru’s independence celebrations in July), anticucho vendors line the streets.
Final Bite
Anticuchos are more than skewers of meat—they’re a story on a stick, representing Peru’s past and present. If you visit Peru, don’t leave without tasting this beloved dish. A plate of anticuchos is a flavorful way to discover that sometimes, the heart of a culture is found in the food itself.
