Cusco not only captivates with its history and landscapes, but also with its flavors. Its varied gastronomy includes traditional drinks such as coca tea, an infusion made from dried coca leaves, widely consumed for its medicinal properties. Ideal for fighting altitude sickness, it helps improve oxygenation, reduce fatigue, and relieve headaches.
Another very popular infusion is muña tea, known as "Andean mint." With a fresh taste and intense aroma, it is traditionally used to relieve digestive discomfort, cramps, and gas. It is also effective in clearing the respiratory tract and strengthening the immune system.
Chicha de jora is probably one of the oldest beverages in Peru. Made from germinated and fermented corn, it was considered sacred by the Incas and used in religious ceremonies and offerings to Pachamama.
A sweeter and more modern version of chicha is frutillada, made with chicha de jora and fresh strawberries. Its intense pink color and fruity flavor make it very popular during carnivals, rural festivals, and Sacred Valley celebrations.
Finally, Cusqueña beer represents the fusion of modernity and tradition. Founded in 1908, this premium beer offers varieties such as golden, dark, red, and wheat. Its bottle is inspired by the twelve-angled stone, an icon of Inca perfection.
Coca tea, also known as coca leaf tea (from Quechua kuka mat’i), is an infusion made from coca leaves native to the Andean regions of Peru and Bolivia. It is also present in countries like Ecuador, parts of Colombia, and northern Argentina.
Coca tea is consumed both as a stimulant and to relieve altitude sickness. In addition, the drink produces an energizing effect similar to coffee.
At hotels, travel agencies, and airports in Cusco, it's common to be offered a cup of coca tea upon arrival. It’s part of the acclimatization process for visitors. It can also be found commercially (in tea bags) or served with whole leaves in markets and local cafés.
Although coca leaves are a cultural symbol and legally used in Andean countries like Peru, their export is restricted due to their link to cocaine production. However, in infusion form, they are completely legal and safe within the country.
Also called "Andean mint", muña tea is a hot, digestive and refreshing beverage made with muña leaves, an aromatic plant native to the Peruvian Andes. Since ancient times, Quechua communities have used it as natural medicine to treat stomach ailments and respiratory problems.
Known for its freshness and aroma, muña tea is a natural digestive that relieves gas, cramps, nausea, and stomach heaviness. Its flavor is fresh and minty, while its aroma resembles mint, eucalyptus, and wild Andean herbs.
In Cusco and other high Andean areas, it is served hot in homes, restaurants, and lodges—especially after meals. It’s common for visitors to try it as part of the Andean cultural and gastronomic experience.
To prepare it, fresh or dried muña leaves are steeped in hot water for about 5 minutes. It can be sweetened to taste or enjoyed without sugar.
Chicha de jora is a traditional fermented corn beverage, slightly alcoholic, originating from pre-Inca cultures and widely consumed during the Inca Empire (Tahuantinsuyo). Considered sacred, it was used in religious rituals, offerings to Pachamama, and community celebrations. Today, it remains popular in the Andes as a symbol of identity and living cultural heritage.
Jora is germinated corn that has been dried and ground. This process releases the grain’s natural sugars, allowing fermentation when cooked with water and left to rest.
Today, chicha de jora is enjoyed at patron saint festivals, family gatherings, and community events. In Cusco, it’s commonly found in “chicherías”, traditional spots where it is prepared and sold—easily identified by a red flag or bag hanging at the entrance.
Frutillada is a traditional Cusco beverage made with chicha de jora mixed with strawberries, sugar, and sometimes cinnamon. With its vibrant pink color and sweet flavor, it is very popular at local festivals, carnivals, and rural fairs—especially in the Sacred Valley.
This drink is commonly found in traditional eateries and chicherías, especially in Urubamba, Calca, and Chinchero. It is also part of experiential tourism activities where visitors learn how it is made.
It has a sweet, fruity taste with a soft and foamy texture and low alcohol content, making it a refreshing and festive beverage.
A source of local pride, Cusqueña beer was born in 1908 in the city of Cusco and has become one of Peru’s most iconic brands, known for its premium quality. It offers several varieties that highlight different styles and flavors:
Cusqueña has won awards at beer festivals around the world, such as the Monde Selection in Belgium and the International Quality Institute. It is considered one of the best Latin American beers. The design of its bottle is inspired by the twelve-angled stone, a symbol of Inca perfection.
