Get ready to savor Peru’s vibrant street food favorite: anticuchos de pollo. Those fiery-red skewers? They’re actually mild and fruity, thanks to ají panca peppers, giving tender chicken a smoky kick instead of heat. Chef Jesus Delgado serves them as kids’ first taste of Peruvian street food, paired with herb or uchucuta sauce. Make them at home with ají panca paste and uchucuta sauce—marinate chicken in a bold blend of spices, vinegar, and soy for at least six hours, then grill and baste for juicy perfection. It’s colorful, approachable, and a delicious doorway into Peruvian cuisine.
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