Grilled Anticucho-Style Pork

by Walther Adrianzen

View Profile

Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Contains Gluten

Here’s a hearty, satisfying way to discover Peruvian cuisine—and a totally captivating take on a meat-and-potatoes meal. Traditionally, anticuchos are marinated, skewered, and grilled meats, with roots dating back to ancient Andean cultures. Chef Walther substitutes a whole boneless pork loin chop for a more substantial portion, and bathes it in a marinade of spicy aji chile, cumin, oregano, and garlic. When it’s grilled to perfection, he tosses it in chimichurri sauce, packed with the bright flavors of vinegar, garlic, and oregano. If ever a side dish could steal centerstage, Chef Walther’s Potato and Beet Salad is it. The combination of tender potatoes, earthy beets, sweet Granny Smith apple and red bell pepper, crisp chopped green beans, and fresh corn kernels is swathed in a tangy, creamy blend of lime-spiked mayonnaise.

Nutritional facts

Protein

48g

Carbs

22g

Calories

890kcal

Fat

69g

Ingredients

Veg, Pepper, Aji amarillo, Seedless, Cracker, Water, Salt, Garlic, Aji Panca Pepper, Canola and Olive Oil Blend, Bay Leaf, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Beetroot, Evaporated Milk, Black Pepper, Cumin, Garlic, Potato, Kosher Salt, Queso Fresco, Cotija Cheese, Green Peas, Carrots, Granny Smith Apple, Mayonnaise, Lime Juice, Pork Tenderloin, Orange Juice, Italian Parsley, Soy Sauce

Contains milk, eggs, wheat, soybeans.

Reviews

4.2

Based on 172 reviews

Steven · 11/06/25

More Walther Adrianzen's delicious meals

View Our Menu

About Walther Adrianzen

Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.