Peru is known for its gastronomic diversity, and Cusco is no exception. The city stands out for its typical dishes such as:
Peruvian cuisine has been globally recognized for its taste and authenticity, and Cusco stands out with dishes that reflect the richness of its culinary tradition. Local and natural ingredients form the basis of these delights, combining history, culture, and freshness in every bite. Below, we show you some of the most representative dishes of the city.
Timpu or Puchero is the traditional dish of the Cusco carnivals, prepared with lamb meat, carrots, moraya, cassava, potatoes, cabbage, and chickpeas. Its uniqueness lies in the fact that the broth in which the ingredients are cooked is served separately, offering a unique experience when eating it.
This dish is popular in Cusco for its comforting taste and nutritional value. Made with hen, sweet potato, noodles, carrots, onions, and herbs, it is known to be revitalizing, ideal for regaining energy after long walks or intense physical activities.
This typical dish uses deseeded rocoto to remove the spiciness. It is filled with carrots, peanuts, peas, and pork, beef, or lamb meat, then covered with a dough made of flour and fried, creating a delicious crispy coating.
The Cusco-style Cuy Chactado is a nutritious and delicious dish with guinea pig, an animal native to South America, as the main ingredient. It is seasoned with a huacatay, garlic, lemon, and orange sauce, then baked, and served with potatoes, cassava, or stuffed rocoto.
Olluquito with Charqui is a traditional Peruvian dish made with olluco, native potatoes, and charqui, dried llama or alpaca meat. This stew consists of ollucos cut into long strips and chopped meat, served with rice.
The Cusco-style chicharrón is made with pork meat, boiled with garlic and onion, then fried in its own fat. It is served with mote (boiled corn) and onion salad with mint leaves.
Cusco-style adobo is a reddish broth made with pork, slightly spicy. Families often serve it during important festivities, colloquially called "the dead raiser."
Chiri Uchu is the most representative dish of Cusco, consumed especially during Corpus Christi, Inti Raymi, and other religious festivities. Its name comes from the Quechua words "Chiri" (cold) and "Uchu" (chili), reflecting the use of both cold and spicy ingredients.
This dish has its roots in Inca times and combines ingredients from all three regions of Peru: coast, highlands, and jungle. The blend of flavors represents the country's cultural and gastronomic diversity.
Pachamanca is a traditional Peruvian dish with a history that dates back thousands of years, famous for its unique preparation method. It is cooked in a hot stone oven, where ingredients like beef, lamb, chicken, guinea pig, pork, and various tubers are cooked underground.
This ancestral cooking method, which preserves the natural flavors, includes corn, potatoes, fava beans, sweet potatoes, and oca, often accompanied by a sauce to enhance the taste. It is a representative dish of Peru's rich gastronomy.
Oven-roasted suckling pig is a delicious traditional Peruvian dish made with roasted pork, served with tamales, moraya (dehydrated potato), and Oropesa bread, creating a tasty and nutritious combination.
Cusco Humitas, also known as Inca bread, originated in Inca times. Its original name is "humint'as," which means tamale made with tender corn, seasoned with sweetness, and wrapped in its own leaves. Its cooking process involves steaming it on hot stones, similar to the pachamanca method.
Cusco Humitas, originating from Inca times, are tamales made with tender corn, seasoned with sweetness, and wrapped in their leaves. Their steaming process over hot stones, similar to pachamanca, highlights their ancestral tradition.
Chicha de Jora, an ancestral Incan drink, is made with corn, brown sugar, chancaca, and water, left to rest for eight days. In addition to being consumed during festivities, it is also used to complement and add flavor to various typical dishes.
Frutillada Cusqueña is a highly representative drink from Cusco, made from Chicha de Jora and strawberries, offering a delicious flavor. It is popular during the months of November and January, though you can find it year-round. It can also be enjoyed during the city's traditional festivities.
If you're in Cusco or planning to visit, you can't miss these 10 delicious and characteristic dishes from Cusco:
Chiri Uchu is a typical Cusco dish made with chicken, guinea pig, jerky, stuffed rocoto, cochayuyo, fish roe, and toasted corn. It is mostly consumed in June and is found in rural restaurants or during the city's festivities.
Cusco-style chicharrón is a classic dish made with pork seasoned with spices like pepper, Maras salt, garlic, and herbs. It is best enjoyed in Saylla, where the Chicharrón Festival is held in July, attracting both locals and tourists.
Chairo is a traditional soup from Cusco made with mashed chuño, lamb or beef, peas, fava beans, carrots, and potatoes. Its origin is tied to workers who needed a long-lasting meal, so their wives would prepare this nutritious and time-resistant soup.
Cusco-style fried trout is a popular dish that uses trout, either from the sea or river, as its main ingredient. It is served fried, accompanied by rice, yucca, chuño, or salad, depending on the diner's preferences.
Quinoa soup is light and nutritious, ideal for visitors arriving in Cusco, helping with acclimatization. Its high nutritional value has made it popular worldwide.
Guinea pig, a symbol of South America, is valued for its unique taste and high nutritional content. It is commonly served with rice, potatoes, yucca, and salad.
Mushroom kapchi is a delicious dish prepared with mushrooms, fava beans, potatoes, panca chili, onion, olive oil, cheese, milk, and huacatay. Its combination of ingredients makes it a flavorful and healthy option.
Kapchi de setas is a dish prepared with mushrooms, fava beans, potatoes, panca chili, onion, olive oil, cheese, milk, and huacatay. Its combination of ingredients makes it a delicious and healthy option.
Cusco-style oven-roasted suckling pig is a traditional dish seasoned the day before with mustard, garlic, chili peppers, and chicha de jora to enhance its flavor. Its meticulous preparation ensures a tender and delicious pork roast.
Pig's foot salad is a cold dish, its main ingredient being pig's feet, and it is accompanied by onion, potatoes, tomato, parsley, spearmint, oregano, garlic, and bay leaf.
Come to Peru and enjoy this great variety of foods. Book your ticket with us because Illapa Culturas Andinas will assist you throughout your journey. Write to us at +51 944 714 563 or email info@illapa.com. Don't wait any longer!
