Anticuchos are one of Peru’s most beloved street foods, as they are fun to eat, extremely tasty, and sold in traditional restaurants and street corners alike. The mix of strong flavors used to make the sauce (ají panca, ají mirasol, cumin, garlic and red wine vinegar) may appear overwhelming on paper, but this African-influenced preparation actually enhances any meat that has been marinated and cooked in it, and it is hard not to fall in love with it immediately.
Even though many different meats come to mind when one thinks of anticuchos (chicken, fish, cow’s heart, etc), it is actually quite possible to make meat-less anticuchos with vegetables only, or with the addition of tofu or other vegetarian fake meats. This is wonderful news for all the vegetarians of the world, but it’s also a great thing to keep in mind if you ever want to enjoy the seductive taste of anticuchos while eating a wholesome dish full of veggies. It’s a win-win!
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