A celebration that combines flavour, tradition and plenty of “heart”. Started “Fiesta del Anticucho”, a popular dish that, thanks to its unpretentious flavor and preparation, won the hearts and tastes of Peruvians.
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“It’s valid One of the “Seven Gastronomical Wonders of Peru”. No official date, but since then Over 12 years ago on Antikocho Day celebrate day Third Saturday of October And spread with new entrepreneurs to Third Sunday of October. there even Antikocho Week“, Mr. Trom said Agustin CisnerosPresident of the Chamber of Commerce of Jesus Maria and the Chamber of Dining and Tourism of Peru.
Steamed, juicy and generous, this dish “from the heart” is a source of income, improvement and success for many Peruvians. He even performed with Rosana Espíritu “Doña Pochita” in “street food in latin america from Netflix.
Look: to have fun! Huaral prepares “chicken with the biggest stick in Peru” in a delicious festival that continues until Sunday
Anticucheros expects 50% more sales
As Agustín Cisneros showed us, two years after the pandemic, 50% more sales project Compared to a normal weekendas such “The public can go into the building and consume fresh and warm anticochos.”
Today and tomorrow (Sunday) Restaurants, Anticucherías and rickshaws Those who prepare this dish will make offerings, some with complimentary picaroons, sheesha, a stick or more…) and they will Mystoritas de Anticocho.
Everything “min quote”
It is more than just a type of Sikh, it combines history, culture and tradition in addition to its wonderful flavour. You have Andean, Spanish and Afro-Peruvian influences. In pre-Inca times, it was prepared with llama meat and since the colony with beef heart.
Today also from different types of meat (chicken, guinea pig, fish, …), as Gaston Acurio says, “everything can be cut”.
Agustín Cisneros also confirmed to Trom “Peruvian restaurants in the United States, Spain, Switzerland, France and other countries will also experience ‘fiesta del anticucho'”.
Anti spoon way
For your enjoyment, in different points of Lima and in our regions you will find proposals for anti-cheaters that will satisfy your taste buds.
* Mrs. Gryanisa (Miraflores): Grimanesa Vargas is considered the “Queen of Anticucho,” although other Peruvian hands also shine. She popped into this Peruvian delicacy to prepare her version of the tradition.
* Donna Julia (Jesus Maria): They serve the classic heart, as well as chicken, alpaca, prawns, mushrooms, and guinea pig.
*Peruvian flavors (Miraflores): With Chef Lourdes Cuba, the heart of Anticuchos, chicken and good taste delights the palates of every diner. They also have mixed.
* Marabo (Chorelles, Villaran): Classic and regional (trout, pork and lamb with yucca, banana, and sweet potato.
* Labanca (San Borja): It has an Anticocho Champion (2011 Mistura Award winner), a caritelliro, another with chicken liver and heart, and even a version of mushrooms with cheese in an anticochera and chimichurri sauce.
* Donna Pasquala (groove): She delights in her anticuchos along with belly, rachisel, chincholi and gizzards.
*Manolo Corner (Remac): Emmanol Gómez presents “anticuchos a la huancaína”, which offers a blend of two of Peru’s “seven gastronomic wonders”.
Bolivarian (Free People): It serves “Piqueo del Libertador” of anticochos, green tamaleto, humita, pork rinds, cheese yuccas, stuffed potatoes, corn and sarza criola.
* Ajillo (Eti Vitart): With ‘Pecchio Lalito’ of rachis, belly, gizzards and anticoccus.
* Pope Luzhou (Villa El Salvador): They offer a version of spaghetti a la huancaína anticuchera.
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