I'm always hesitant upon seeing anticuchos being sold via a menu at a sit-down restuarant, because the best and only place to get them is at an anticuchería, a stand or cart that sells only anticuchos. Behind some grill top powered by either gas or burning charcoal, a woman will be sitting who masterfullly bastes a liquid seasoning on to the roasting meat and, when an order is placed, will place a boiled potato on the end of the stake.
More than anything, anticuchos are deeply tied to the history of Peru and the Andes in general. Dating back to the Incan empire and being recorded by Spanish chroniclers, the anticuchos now found in Peru, Ecuador and Bolivia have relativley remainded unchanged for centuries. For sure, different cuts of meat and seasons have been used, but at the end of the day, it's all just roasted meat on a stick.