Anticucho

Anticuchos(singularanticucho,Quechua'Anti Kuchu',Anti: 'Eastern region of the Andes' or 'Eastern native ethnicities',Kuchu: 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensivemeatdishes that originated in theAndesduring thepre-Columbian era, specifically in theAntisuyuregion of theTawantinsuyu(Inca Empire). The modern dish was adapted during thecolonial erabetween the 16th and 19th centuries and can now be found inPeru,Bolivia,Chile, andEcuador, where they are known as "chuzos" or "carne en palito".
Anticuchos can be found on street-carts andstreet foodstalls (anticucheras). The meat may be marinated invinegarandspices(such ascumin,ají pepperandgarlic). While anticuchos can be made of any type of meat, the most popular are made ofbeefheart(anticuchos de corazón). Anticuchos usually come with a boiledpotatoat the end of the skewer. A similar dish,shish kebab, is found inMediterranean cuisine. In Peru, anticuchos are linked to the procession ofSeñor de los Milagros.
Anticuchos are of Pre-Columbian origin. In the 16th century European ingredients such asgarlicwere added and beef began to replace the traditional llama that was used at the time of the Inca Empire.It was a popular dish among the inhabitants of theInca Empire, and it is currently popular throughout mostSouth Americancountries. 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 Quechuaantikuchu(anti: 'East' +kuchu: 'cut' oruchu: 'porridge, mix'). The writer Erika Fetzer mentionsthat according to tradition, anticuchos were prepared with meat and flame. The Spanish strung the meat on sticks as skewers.
The Spaniards also brought enslaved Africans, who were concentrated in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru.  In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only. As a result, many traditional recipes use beef heart and other "off" cuts. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and are especially popular as astreet food.
Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to 40 cm (16 in) long and 3 × 3 mm in diameter.
They are seasoned with salt to taste, and sometimes with vinegar.
A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and beer, which is spread onto the anticuchos while cooking.
Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads.
Variants include smaller sticks of wood; those 15 cm or less are called "meat skewers."
Anticuchos are part of traditional Peruvian cuisine. The greatest consumption in Peru is in July, during the celebration ofFiestas Patrias(Independence Day) infondasand BBQs.
The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanutllajua. 
The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia. The vendors (affectionately known as "anticucheras") are easy to find on streets or boulevards and have a peculiar ritual to attract their clients, which consists of creating spectacular flames of fire that give off the irresistible aroma of the dish.
Known as "chuzos" in theSierra Regionand "carne en palito" in theCosta Region, they are a favorite night street food.