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Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular, inexpensive dishes in Andean states consisting of small pieces of grilled skewered meat. Anticuchos can be readily found on streetcarts and street food stalls (anticucherias). The meat may be marinated in vinegar and spices (such as cumin, aji pepper and garlic), and while anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazon). Anticuchos often come with a boiled potato on the end of the skewer.
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. It was a popular dish among the inhabitants of the Inca Empire, and it is currently popular throughout most South American countries. Its greatest popularity, however, remains in [[Peru] and Bolivia. Americanized versions of anticuchos are sometimes made of non-organ meats.