Dish

Picante a la Tacneña

Spicy Tacna-style tripe

Picante a la Tacneña is made with beef heart that is marinated in a mixture of vinegar, garlic, cumin, and aji panca, a Peruvian chili pepper. The marinated beef heart is then skewered and grilled over an open flame. The dish is typically served with boiled potatoes and a spicy salsa made with aji amarillo, another Peruvian chili pepper. The combination of the tender beef heart, the spicy marinade, and the creamy potatoes make for a delicious and satisfying meal.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Offal Dish

Origins and history

Picante a la Tacneña is a traditional Peruvian dish that has been enjoyed for centuries. It is believed to have originated in the Tacna region of Peru, which is known for its spicy cuisine. The dish is typically served as a street food and is a popular choice among locals and visitors alike.

Dietary considerations

This dish is high in protein and low in fat, making it a good option for those following a high-protein or low-fat diet. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Picante a la Tacneña, with some recipes calling for different types of chili peppers or additional spices. Some versions also include other meats, such as chicken or beef.

Presentation and garnishing

Picante a la Tacneña is typically served on a skewer, with the potatoes and salsa served on the side. The dish can be garnished with fresh cilantro or parsley for added flavor and color.

Tips & Tricks

When grilling the beef heart, be sure to cook it over a high flame to ensure that it is cooked through but still tender. Marinating the meat overnight will also help to infuse it with flavor.

Side-dishes

Boiled potatoes are a traditional side dish for Picante a la Tacneña, as they help to balance out the spiciness of the dish. A simple salad of lettuce, tomato, and onion can also be served alongside the dish.