ICONIC STREET FOOD Every World Traveler Must Try Peru
Anticuchos and Picarones In recent years, Peruvian cuisine has raised to prominence in the gastronomic universe. Peruvian restaurants around the world top several of the most exclusive rankings. The World Travel Awards has named the country the World’s Leading Culinary Destination on several occasions. With 1,500 miles of coastline kissing the Pacific Ocean, it is no surprise that seafood in a myriad of forms is a centerpiece of Peruvian cuisine. The ceviche, without a doubt, is its signature dish.
Grilled skewered beef heart meat, fries potatoes
But Peruvian cooking is astonishingly diverse. This diversity is the result of its different geographic regions, from the sea to the Andes, each of them with its distinctive ingredients and flavors. It is also the culmination of a rich history that combines the Incan culture with international influences, most notably Spanish, Chinese and Japanese. And it ranges from rigorous traditional to modern experimentations in fusion.
Doing justice to such a rich tradition would requir hundreds of pages. Instead, today we focus on two staples of Peru’s unique street food: anticuchos and picarones. The anticucho originated in the Andes during the reign of the Inca Empire. The modern version of the dish evolved during the colonial era. The anticucho typically consists of a skewer of grilled meat, typically beef heart. The meat is often marinated with vinegar and spices. Widely available at food carts on the streets throughout the country, it is difficult to resist to the delicious smell of freshly grilled meat. Anticuchos are an integral part of everyday life in Peru and a signature or some of its more beloved traditions, such as the three centuries old procession of el Señor de los Milagros. Anticuchos | Grilled skewered beef heart meat
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