The third Sunday of October is the day of the Anticucho. This traditional dish is one of the most liked by Peruvians and visitors who try it. It can be enjoyed in different places, either on the way, local, or at gastronomic fairs such as Mistura.
The smell of anticuchos draws attention and gets your stomach going quickly. The temptation is found on the corners of our plazas and other central places. The anticuchos are put on the hot coals. With a kind of brush made of corn husks they season the meats and provoke those who pass by.
The anticucho was very important in the Spanish colony, especially for the slaves who took advantage of the viscera that the Spaniards gave them. Using articles of their environment such as some split sticks and hot coals, they cooked up these breasts different meats and then ate them.
From this moment the anticucho undergoes many changes. People began using square grills. The seasoning used to flavor the meats and the chili varies depending on the place where it is prepared.
There are Anticuchos of heart, beef, chicken, sausage, chorizo, and chunchuli (Tripe). They are mixed and combined for the pleasure of all people. So much do people like this traditional dish that in 2009 the anticucho was named as one of the seven culinary wonders of Peru.
On this third Sunday of October we should enjoy a delicious dish of Anticuchos of the the type that we like the most so that Peruvian cuisine continues at the highest level.