Anticucho

The story

Peru's most famous street food has a dark history: in colonial times, African slaves were left only the offal — they marinated beef heart in ají panca, vinegar and cumin and grilled it over open flames. Necessity became a delicacy. The name carries the Quechua word 'uchu' (chili) within it. Today entire streets of Lima smell of anticuchos in the evening — especially in October, during the great procession of the Señor de los Milagros.