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Today we're going out in search of the best places to eat anticuchos in Lima and Cusco. And of course, we'll teach you how to make them at home with all the tips and secrets from a luxury guest. Addresses: La Norteña (C. Teniente Cesar Lopez Rojas 254, San Miguel) Marthita (Jirón Francisco de Zela 1500, Lince) Carmencita (Federico Villarreal 388, Miraflores) Anticuchos Nancy (C. Maruri 165, Cuzco) Anticuchos Bran (San Pedro 308, Surquillo) Ingredients: For the anticuchos: 1 kg. beef heart 500 g. tripe 500 g. beef tripe 6 tbsp. panca chili paste 100 ml. vinegar 1 tbsp. black pepper 1 tbsp. and a half cumin 1 tbsp. dried oregano 1/2 cup liquefied garlic salt to taste oil to taste For the yellow chili sauce: 6 cooked yellow chili peppers, deveined 6 raw chili peppers, deveined 1 or 2 chili veins 1/2 cup evaporated milk 6-8 soda crackers salt to taste 1/2 fresh garlic clove (then add more if necessary) ajinomoto to taste (start little by little) huacatay vegetable oil in a thread until emulsified For the rocoto sauce: 1 cooked rocoto, deveined 1 raw rocoto, deveined lemon to taste Chinese onion to taste salt to taste oil to taste Follow us on: Instagram: @acomer.pe Facebook: @acomer.pe Tiktok: @acomer.pe acomer.pe #food #recipe #peru