Anticuchos (Grilled Beef Heart Skewers)
Anticuchos
Description
Lima is the heartland of Anticuchos. The city's streets come alive in the evening with the smoke and aroma from countless 'anticucheras'. From legendary street vendors in Barranco and Lince to dedicated 'anticucherías', Lima offers the quintessential anticucho experience, perfectly cooked beef heart skewers served with traditional sides.
Dietary Information
Garlic
This dish is not vegetarian
This dish is not vegan
This dish is gluten-free
Serving information
Serving style
Served hot off the grill, typically 2-3 skewers ('palitos') with a slice of grilled potato, boiled Peruvian corn ('choclo'), and ají amarillo sauce. Served on a paper plate or simple dish.
Quick facts
Most start around 6-7 PM and operate until late, often past midnight, especially on weekends.
Safety Tips
What to Look For
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Cooked fresh to order over hot coals
Ensures the meat is cooked thoroughly at high temperature, killing potential pathogens and providing the best flavor/texture.
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Meat cooked through (no raw spots)
Beef heart must be fully cooked. Check visually for any remaining pinkness before consuming.
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Clean grill and utensils
The grill surface, tongs used for turning meat, and any cutting boards should appear clean to prevent cross-contamination.
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Fresh appearance of meat and sides
Skewered meat should look well-marinated and reasonably fresh. Potatoes and corn should not look old or dried out.
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Busy vendor with good reputation
High turnover suggests fresher ingredients and adherence to quality standards appreciated by locals.
What to avoid
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Pre-cooked anticuchos sitting off the heat
Avoid skewers that have been cooked earlier and are just being kept warm or reheated inadequately.
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Visibly raw or undercooked meat
Undercooked organ meat carries significant health risks. Do not eat if you see pink/raw areas.
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Dirty grill or preparation area
Greasy buildup, old food debris, or general lack of cleanliness increases contamination risk.
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Meat or sides look dried out, discolored, or smell off
Indicates poor quality ingredients or improper storage.
Price information
Price range
Budget tips
- Street vendors in districts like Lince or Surquillo offer great value (10-15 PEN).
- Famous spots like Grimanesa Vargas or Tio Mario might charge slightly more due to reputation (15-25 PEN).
- Restaurant prices will be higher (20-30+ PEN).
Value indicators
- Cooked perfectly – charred outside, tender inside.
- Generous portion of meat on the skewers.
- Fresh, well-prepared potato and choclo.
- Flavorful ají amarillo sauce served alongside.
- Vendor has a long queue or strong local reputation.
Where to Find This Dish
Barranco
Known for its bohemian vibe and nightlife, Barranco has famous street anticucho corners and established anticucherías like Tio Mario.
Puente de los Suspiros, Main Plaza de Barranco
Evening, Late Night
Miraflores
While more upscale, Miraflores has renowned anticucho spots, including the legendary (now restaurant) Grimanesa Vargas. Street vendors also appear.
Parque Kennedy vicinity, Near Calle de las Pizzas
Evening, Late Night
Lince
A more local district known for having numerous authentic and affordable street anticucho vendors.
Risso commercial area, Corners along Avenida Arequipa
Evening, Late Night
Surquillo
Near Miraflores, known for its market and local eateries, offering good value anticuchos.
Mercado de Surquillo No 1
Evening
Vendor Tips
- Seek out famous vendors like Grimanesa Vargas (now a restaurant) or Tio Mario for a benchmark experience, but expect queues.
- Explore districts like Lince for more local, potentially cheaper but equally delicious options.
- Be prepared for smoke! Standing near an anticucho grill is part of the experience.
- Always have cash, as many street vendors don't accept cards.
How to Order
Regional Variations
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Lima-Style Marinade
(Adobo Limeño)
Lima's marinade is considered the standard, emphasizing ají panca, garlic, vinegar, and cumin.
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Anticucherías Culture
(Cultura Anticuchera)
Lima has numerous dedicated restaurants ('anticucherías') focusing specifically on anticuchos and related grilled items, offering a more comfortable setting than street stalls.
Cultural context
History
The origins of anticuchos trace back to pre-Columbian times in the Andes, where llama meat may have been prepared similarly. The modern version, using beef heart and vinegar marinade, solidified during the Spanish colonial period, heavily influenced by enslaved Africans who were often given offal cuts. They adapted their techniques and spices, transforming beef heart into this flavorful and enduring street food staple, now enjoyed by all social classes.
Local significance
Anticuchos are intrinsically part of Lima's identity, especially its nighttime street food scene. A democratic food enjoyed by everyone, bridging social classes.
Eating customs
- Often eaten standing up, socializing around the grill.
- Essential to try with the ají amarillo sauce.