“Anticuchos”: Peruvian street snacks served at fancy restaurants


The traditional dish eaten by Incas is given a modern twist by chefs around Peru.

If you ever see heaps of smoke wafting from a grill on a sidewalk in Lima, it will most likely be someone cooking and selling anticuchos. This skewered night-time snack is extremely popular in the city and rural towns alike; it consists of sliced meat (most often beef heart) marinated with chili, black pepper, garlic, and vinegar.

This dish is one of the most antique culinary options in the region.

In the 1500s the Spanish brought African slaves and new ingredients, including cattle and spices. And it was the slaves who created today’s anticuchos, taking inspiration from heavily seasoned Andean meat. Nowadays, anticuchos can be seen anywhere from a humble grill-on-wheels to a famous restaurant.

Peru, now considered a foodie stop, demonstrates that food transcends social classes. A dish that used to be eaten by only slaves is a favorite of most Peruvians today. There are different combinations and ways to eat it, some prefer it with pork, chicken and/or beef heart for example.

And you can still find anticuchos on the street, served with boiled potatoes and choclo (giant corn); it is a dish that keeps becoming more and more popular.

If you want to try them, you should not forget that until 5 November you can attend the 10th anniversary of Lima’s gastronomy fair Mistura, the largest culinary fair in Latin America. Check more information about it here.

Have you tried anticuchos? Do you like them?

(Cover Photo Flickr)

Don’t Miss:



Related Post



Aris Sandrea

A native of Zulia, Venezuela. Aris joins linvinginperu after moving to Lima to work as a content creator. Bachelor’s degree in accountancy and 2 years of experience as a professional article writer and community manager. Watching movies and series, reading books and riding the bicycle is some of his preferred activities. Passionate about the idea of traveling the world to learn more about other cultures. Contact: aris.sandrea@gmail.com