Dish

Cancacho

Bolivian roasted lamb

Cancacho is made by marinating beef heart in a mixture of vinegar, garlic, and spices such as cumin and paprika. The meat is then skewered and grilled over charcoal until it is cooked to perfection. The dish is typically served with boiled potatoes and a side of rocoto sauce. Cancacho is a popular dish in Peruvian cuisine and is often served at festivals and celebrations.

Cuisine of the Americas› South American cuisine› Bolivian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Cancacho has been a part of Peruvian cuisine for centuries and is often associated with the Andean region of the country. The dish is typically prepared during the summer months when outdoor grilling is popular.

Dietary considerations

Cancacho is not suitable for vegetarians or vegans. It is also not recommended for individuals with high cholesterol or heart disease due to the high fat content of beef heart.

Variations

There are many variations of cancacho, including different marinades and spices. Some recipes call for the addition of vegetables such as onions and peppers to the skewers. In some regions of Peru, the beef heart is marinated in beer instead of vinegar.

Presentation and garnishing

Cancacho is typically served on a platter with the skewers arranged in a decorative pattern. The dish is often garnished with fresh herbs such as parsley and cilantro. Lemon wedges are also commonly served on the side.

Tips & Tricks

To ensure that the beef heart is tender and flavorful, it is important to marinate the meat for at least 4 hours before grilling. It is also important to use high-quality beef heart for the best flavor.

Side-dishes

Cancacho is typically served with boiled potatoes and a side of rocoto sauce. Grilled vegetables such as eggplant and zucchini are also a popular side dish.

Drink pairings

Cancacho pairs well with red wine such as Malbec or Cabernet Sauvignon. Chicha, a traditional Peruvian corn beer, is also a popular beverage to accompany cancacho.