The Peruvian street food made from skewered beef heart is anticuchos. The best-known version, anticuchos de corazón, uses marinated pieces of beef heart grilled over charcoal on a skewer.
Anticuchos have roots in the Andes and pre-Columbian cooking traditions. During the colonial era, beef and ingredients such as garlic were introduced, while beef heart became central to the Peruvian style. The dish is now sold by anticucheras, or street vendors, throughout Peru.
The marinade commonly includes vinegar, garlic, cumin, salt, and ají peppers, especially ají panca. Anticuchos are often served with a boiled potato, corn, or a spicy sauce. Although other meats can be used, beef heart is the classic association.
A common mix-up is treating anticuchos as identical to shish kebab. Both are skewered foods, but anticuchos have their own Andean history, seasoning traditions, and signature use of beef heart.