Anticuchos in Lima, Peru

Sam Sadle updates us from Lima, Peru.

Lima is HUGE. When I say huge, I mean huge. It’s got over eight million people packed into a small strip of desert between the mountains and the Pacific oceans. Its polluted, crowded, chaotic and in many ways exemplifies all the negatives of a major South American city. But in one, of what I will find out is many ways, Lima also has the best Peru has to offer. Peruvians have a love affair with food and drink and Lima is its epicenter. Food is everything. It seems that many Limenos live from meal to meal, turning their eyes from the poverty and the smog to focus on what’s on their plate. Lima, and Peru in general, is known for two things, Ceviche and Potatos. Both of which are fantastic by the way. When asked everyone says, eat ceviche, eat potatoes, eat guinea pigs -more on that later- and then finally eat Anticuchos. My friend´s English was only so so, so when asked he said anticuchos were “beet arts.” I was a little confused. I asked him to say again and this response was “beef arts.” Wait a second, did he just say Beef Hearts? Yes in fact he did. Spiced Peruvian Beef Hearts.

Two minutes later they’re right there, sitting next to my Pisco and Ginger Ale (also quite good by the way). I sat staring at the hearts not know what to do. How does one eat a beef heart? Do I have to do some sort of special ceremony to ask for forgiveness? A couple more swigs of my drink and I was ready to go. For all my trepidation, they were amazingly tasty. Slightly tough meat but incredibly flavorful with a hint of chili heat mixed with Cumin and Red Wine Vinegar. I would absolutely recommend them to any adventurous eater. I’d also recommend a few Pisco and Ginger Ales to make you forget what you’re eating and for just one night, focus just on your table and the food in front of you, forgetting the insanity outside.

Spiced Peruvian Beef Hearts
Yield: 8 Servings
3 Aji or Jalapeno chiles,
3 tablespoon Dried crushed red chiles
1 tablespoon Achiote (red seeds of)
1½ teaspoon Cumin seeds
2 tablespoon Olive oil
4 Cloves garlic, chopped
¾ cups Red wine vinegar
½ teaspoon Salt

Fresh ground black pepper to taste
4 lb Beef heart, cut into 1″ cubes

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight, refigerated. Thread meat onto skewers and grill over charcoal or under the oven broiler until medium-rare, basting frequently with the marinade. Heat index: 6 on a scale of 1-10

Your Peruvian Anticuchos is ready. Bon appetit!