Anticuchos are popular and inexpensive dishes that originated in Peru, and popular also in other Andean states consisting of small pieces of grilled skewered meat.
Anticuchos can be readily found on streetcarts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices , and while anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazon). Anticuchos often come with a boiled potato on the end of the skewer.
With origins in the Inca Empire and later in the Viceroyalty of Peru, it is considered one of the most popular and typical in some countries of this continent. In Peru it is a tradition from colonial times and is linked to the procession of Senor de los Milagros.
Anticuchos can be traced as far back as the 16th century, when they were first encountered by the Spanish conquistadors. It was at this time that European ingredients such as garlic were added. It was a popular dish among the inhabitants of the Inca Empire, and it is currently popular throughout most South American countries. Its greatest popularity, however, remains in Peru and Bolivia. Americanized versions of anticuchos are sometimes made of non-organ meats.
According to the text file from the National Library in Lima (Peru), it is believed that the term comes from the quechua antikuchu or anti-uchu .
Anticuchos texts can be tracked in Spanish of the sixteenth century, when the conquistadores arrived in the Spanish Peru. At that time were added to anticuchos European ingredients such as beef and beef (which would replace the call or used at the time of the Inca empire) and the garlic. In this regard, the writer Erika Fetzer mentions that according to tradition, originally anticuchos were prepared with meat and flame to reach the Spanish strung sticks as skewers.
The Spaniards also brought enslaved blacks, which were established in Lima and the coast of southern chico de la ciudad de los reyes of the Viceroyalty of Peru. They adopted this dish (or adapted from that eaten in Africa).
In those days the Spanish dismissed all kinds of offal and they were as food for slaves. They must present the recipe that was born with the need for an attractive dish, good appearance and flavor, specifically used the heart of the res. In Peru, it continues the tradition, the name and the ingredients.
The traditional Peruvian Ricardo Palma in Lima speeches describing their Tradiciones Peruanas published in 1833, mentioning the sale of anticuchos at 3 in the afternoon.
Anticuchos in the Andes
The traditional anticuchos is made with beef chunks of about 5x5 cm and onions in an iron intercalated strung about 40 cm long and 3 x 3 mm, roasted, accompanied with a 1 / 4 bread marraqueta at the tip of the iron.
The common anticuchos is prepared, usually with different types of beef and to a lesser extent with chicken, usually cut into pieces of 2 x 2 cm, strung on an iron of no more than 30 cm long, which, strung intercalated pieces of sausage, Viennese and vegetables such as onions, bell peppers, carrots and mushrooms, just like cooking meat on a barbecue (asado).
Usually they're seasoned with salt to taste and thick and sometimes with vinegar or lemon juice.
Popularly dressing with a sauce made from garlic, onion and cilantro chopped, vinegar, lemon juice and beer, the sauce is spread on anticuchos with a bunch of parsley.
Anticuchos are, usually, not the main course of a meal, but instead an accompaniment to grilled meats along with other side dishes such as; choripanes, potatoes, sausages and saldas.
Variants smaller strung on sticks of wood of 15 cm or less are called "skewers of meat."
Anticuchos are part of a group called traditional Peruvian cuisine. The greatest consumption focuses on in September, during the celebration of Fiestas Patrias (Independence day) in fondas and BBQ's.
Peru Taste - Anticuchos
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Anticuchos