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Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru in the pre-Columbian era; other Andean states, such as Chile and Bolivia, adopted the recipe. The modern dish was adapted during the colonial era between the 16th and 19th centuries.ccording to the text file from the National Library in Lima (Peru), it is believed that the term comes from the Quechua antikuchu (anti : 'Andes' + kuchu : 'court' or uchu : 'porridge, mix'). The writer Erika Fetzer mentions that according to tradition, anticuchos were prepared with meat and flame.
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. The following is a typical modern method of preparing gazpacho: 1  The vegetables are washed and the tomatoes, garlic and onions are peeled.É¡aÎ¸ËpatÊo, É¡ahËpatÊo]) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (.