Traditional Peruvian anticuchos are made with beef heart.
Anticuchos are marinated pieces of meat threaded onto skewers and grilled, making them a classic Peruvian street food. The best-known version uses corazón de res, or beef heart. The meat is commonly marinated with ingredients such as vinegar, garlic, cumin, ají pepper, and herbs before grilling.
The dish has roots in the Andean region and also reflects culinary influences that developed during the colonial period. Beef heart became especially associated with anticuchos because it is flavorful and firm enough to hold together over high heat.
Anticuchos are often served with potatoes, corn, or a spicy sauce. Modern vendors may sell chicken, beef, or seafood versions, but those variations do not change the traditional answer. “Anticucho” refers to the skewer preparation, while “anticucho de corazón” specifically identifies the classic beef-heart style.