Finding the best Anticuchos in the city — a personal search

I spent three months trying every version of Anticuchos I could find locally. The variation in quality is extraordinary. The best version handled huacatay black mint with genuine knowledge and the bright and citrusy result was noticeably superior.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. The winning restaurant had the right a coastal chicharronería feel — unpretentious and focused on the food. Pisco Sour was suggested correctly. Worth the search. When Anticuchos is made properly it's a completely different experience.