Anti-cucho translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, Anticuchos are popular during National Holidays and at summer barbecues. Includes recipe card with double spices for two meals with 3-4 servings. Ingredients: Roasted garlic, aji amarillo, salt, cumin, black pepper, annatto - Free U.S. shipping.