Anticucho

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Anticuchos
A standard serving of Peruvian anticuchos.
Alternative namesAnticuchos de corazon
Typeskewer
CourseMain dish
Place of originPeru
Region or stateAndes
Serving temperatureHot
Main ingredientsMeat

Anticuchos (singular anticucho,

Tawantinsuyu (Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru,[1] Bolivia, and Ecuador
, where they are known as "chuzos" or "carne en palito".

Anticuchos can be found on street-carts and

History

Although Anticuchos are of Pre-Columbian origin, modern Anticuchos can be traced as far back as the 16th century, when they were first encountered by the

South American
countries. Americanized versions of anticuchos are sometimes made of non-organ meats.

According to the text file from the National Library in Lima (Peru),[citation needed] it is believed that the term comes from the Quechua antikuchu (anti: 'East' + kuchu: 'cut' or uchu: 'porridge, mix'). The writer Erika Fetzer mentions[citation needed] that according to tradition, anticuchos were prepared with meat and flame. The Spanish strung the meat on sticks as skewers.

The Spaniards also brought enslaved Africans, who were concentrated in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru. In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only. As a result, many traditional recipes use beef heart and other "off" cuts. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and are especially popular as a street food.

Anticuchos in the Andes

Cooking

Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to 40 cm (16 in) long and 3 × 3 mm in diameter.

They are seasoned with salt to taste, and sometimes with vinegar.

A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and beer, which is spread onto the anticuchos while cooking.

Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads.

Variants include smaller sticks of wood; those 15 cm or less are called "meat skewers."

Peru

Anticuchos de Corazon served in restaurant in Arequipa

Anticuchos are part of traditional Peruvian cuisine. The greatest consumption in Peru is in July, during the celebration of Fiestas Patrias (Independence Day) in fondas and BBQs.

Bolivia

The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut llajua. The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia. The vendors (affectionately known as "anticucheras") are easy to find on streets or boulevards and have a peculiar ritual to attract their clients, which consists of creating spectacular flames of fire that give off the irresistible aroma of the dish.[5]

Ecuador

Known as "chuzos" in the Sierra Region and "carne en palito" in the Costa Region, they are a favorite night street food.

See also

References

  1. ^ "Anticuchos, plato tradicional que se prepara con el corazón de la res". aboutespanol. Retrieved 2023-08-07.
  2. .
  3. ^ Celebrating Peru’s Independence Day, Pt 1: Traditional Anticuchos Archived 2012-08-19 at the Wayback Machine 2012-07-24. Retrieved: 2012-07-31.
  4. ^ "Anticuchos: Peruvian Beef Kabobs". Arousing Appetites. Archived from the original on 26 May 2015.
  5. ^ "Tradición y gusto del Anticucho | Recetas de Bolivia". www.cocina-boliviana.com (in Spanish). Retrieved 2022-11-06.

External links