The Incas used to eat meat cooked over an open flame the protein used being the llama. The Spanish Conquistadores brought with them their food culture which included skewered meat cooked the same way as the Incas did theirs.
Traditionally heart is used when making anticuchos with a special marinate, normally with vinegar and a local hot pepper. There are different recipes depending on where you live. If you ask Mr Google you will find hundreds of recipes with slight variations and mostly claiming theirs as the ‘best’.
The Conquistadores weren’t too keen on eating offal and this was used to feed their slaves which they had brought with them when colonizing Peru and so the slaves with their limited resources had to use heart instead of meat and so The Anticucho as we know it was born. There are many variations using chicken hearts, chicken meat, beef etc, but the traditional Peruvian way is using cows heart.
Normally served with sliced potatoes and choclo (corn on the cob) when freshly cooked is a delight for all bar the vegetarians amongst us and those of us who are not squeamish about digesting offal.
You can include a recipe, use my photos or none, your photos you’re the Editor. This is my first draft and so feedback would be good as in can you use this. Should I elaborate more or short and sweet as we have it here? I was thinking of every month writing an article, for example Turron could be the next one with origins etc etc etc etc … What do you think????
Khipuz -Street Food
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