The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru,[1] Bolivia, Chile, and Ecuador, where they are known as "chuzos" or "carne en palito".

In the 16th century European ingredients such as garlic were added and beef began to replace the traditional llama that was used at the time of the Inca Empire.

According to the text file from the National Library in Lima (Peru),[citation needed] it is believed that the term comes from the Quechua antikuchu (anti: 'East' + kuchu: 'cut' or uchu: 'porridge, mix').

A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and beer, which is spread onto the anticuchos while cooking.

The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut llajua.

The vendors (affectionately known as "anticucheras") are easy to find on streets or boulevards and have a peculiar ritual to attract their clients, which consists of creating spectacular flames of fire that give off the irresistible aroma of the dish.