Anticuchos

Anticuchos are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu (Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru, Bolivia, and Ecuador, where they are known as "chuzos" or "carne en palito". Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Anticuchos usually come with a boiled potato at the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagros. Although Anticuchos are of Pre-Columbian origin, modern Anticuchos can be traced as far back as the 16th century, when they were first encountered by the Spanish conquistadors. It was at this time that European ingredients such as garlic were added, and beef began to replace the traditional llama that was used at the time of the Inca Empire. It was a popular dish among the inhabitants of the Inca Empire, and it is currently popular throughout most South American countries. Americanized versions of anticuchos are sometimes made of non-organ meats.

Source: Wikipedia