Summary: <br> Whether eaten on the street, at a stylish cocktail <br> party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. <br> Although the most traditional anticucho is made with beef heart, modern cooks <br> have expanded the repertoire to include anticuchos made with chicken livers or <br> chicken breast, beef tenderloin, alpaca, even fish. What distinguishes <br> anticuchos from other brochettes is their fiery marinade, a concoction that <br> varies with each chef but almost always includes chile hot pepper paste and <br> vinegar. <br> <br> For recipes, visit <a href="http://www.ciaprochef.com/WCA">www.ciaprochef.com/WCA</a> <br> <br> <br> <a href="http://cia.podbean.com/mf/web/kdkzv/Peru06Anticuchos_YT.mov">Download Podcast Video</a><br>
