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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.
Adobo is a typical dish of Peruvian cuisine, specifically in the area of Arequipa. This is a dish of pork marinated in spices and vegetables, which are cooked in a clay pot until it becomes tender. Served with bread for dipping in the sauce.