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Meat On a Stick: Get Stuck On Peruvian Anticuchos

Pisco Sour
Pisco Sour
Photo: Lori Midson

Most cultures lay claim to at least one meat-on-a-stick dish, whether it's corn dogs, rotisserie spits or shish kabobs, but to celebrate the Five Days of Meat, we're shining a spotlight on a Peruvian version called anticuchos. A Quechua word meaning "cut stew meat," anticuchos are marinated, skewered and grilled and usually served at street-food stalls and carts. While they can be made with chicken or steak, you'll best get to the heart of what anticuchos are about with de corazón: either beef or veal hearts.

When cooked correctly, the muscles are more tender than you'd expect, and while meaty in flavor, not with as strong of an iron taste as liver.

One place to find anticuchos de corazón in Denver is Pisco Sour at 8501 E. Colfax Ave. The version here features marinated veal hearts on the typical grilled skewers, served with marinated and sauteed tripe, Peruvian corn, fried potatoes and creamy rocoto pepper sauce. Wash it down with a Pisco Sour—the traditional South American cocktail made with pisco brandy, lime, egg white and bitters—and the result is an authentic taste of Peru, meat-on-a-stick style.

· All coverage of The Five Days of Meat on Eater [EDen]
· 11 (Mostly) Raw Meat Dishes to Try Now [EDen]

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