Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Incan in origin, the dish quickly gained popularity throughout South and Central America.

The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks.

Today, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and aji pepper - developing a fruity flavor when roasted. Anticucho can be found throughout Peru and has spread to other South American countris (especially popular in Bolivia) on numerous street carts and street food stalls, called anticucheras.