Peru is a country with a delightful and varied cuisine. Each city has its characteristic dishes, and the typical dishes in Cusco are unique and diverse, given the native ingredients and distinctive preparation methods.
Peruvian cuisine is among the most delicious globally, with its tourist attractions complemented by exquisite dishes and gastronomic experiences. This is evident from the worldwide awards and recognitions it has received. The cuisine features natural ingredients native to Cusco. Below is a list of some typical dishes from the city.
Timpo or Puchero is the signature dish during carnival celebrations in January and February. It contains lamb, carrots, moraya (dried potatoes), yucca, potatoes, cabbage, and chickpeas. The serving method is unique, as the broth in which the ingredients are cooked is served separately in a cup or bowl.
Chicken Broth is a favorite among Cusco locals due to its flavor and nutrition. The ingredients are chicken, sweet potatoes, noodles, carrots, onions, and herbs. It is said to be good for regaining energy after a long hike or physical activity.
Stuffed Rocoto from Cusco is a typical dish whose main ingredient is rocoto (a type of chili). The veins and seeds are removed to reduce its spiciness, while keeping the pepper intact. It's then stuffed with carrots, peanuts, peas, pork or beef, garlic, onions, and seasonings like salt and cumin. The stuffed rocoto is topped with a batter and then fried, creating a lightly breaded finish.
Cusqueño-Style Guinea Pig is a rich and nutritious dish that uses guinea pig, a species unique to South America. The preparation involves cleaning and peeling the guinea pig, then marinating it in a sauce made with huacatay (a Peruvian herb), garlic, salt, and pepper. Lemon and orange juice are added, and it is then baked with huacatay branches placed in the center. Unlike Arequipeño-style guinea pig, which is fried, this dish is baked. It is typically served with potatoes, yucca, stuffed rocoto, or other accompaniments.
Olluquito with Charqui is made from traditional Peruvian ingredients like olluco (a type of tuber), native potatoes, and charqui (dried llama or alpaca meat). This dish consists of stir-fried strips of olluco and finely chopped charqui. It is often served with rice.
Cusqueña-Style Chicharrón is made with shredded pork cooked with garlic and half an onion. The meat is browned in its own fat and served with mote (boiled corn) and a salad of onion and mint leaves.
Cusqueño-Style Adobo is a reddish broth made with pork. It is mildly spicy and is often served during important festivals, earning the colloquial nickname "wake-up soup."
Chiri Uchu is considered the main dish in Cusco during Corpus Christi, the Cusco Festivals (Inti Raymi), and other religious events. "Chiri" means cold and "Uchu" means chili in the Quechua language. The dish has its roots in the Inca era and consists of a mixture of ingredients from different regions of Peru, including the coast, highlands, and jungle.
Pachamanca is a traditional and typical Peruvian dish that has been around for thousands of years. Its uniqueness lies in the cooking method, which uses a stone oven. The stones are heated, and then the food is placed inside, covered with earth, and cooked by the heat from the stones. The main ingredients are meats like beef, lamb, chicken, guinea pig, and pork, along with corn, potatoes, broad beans, ocas, sweet potatoes, and, optionally, a sauce.
Roast Suckling Pig is a delicious dish made with roasted pork, often served with tamales that can be sweet or savory, moraya (dehydrated potato), and a bread from Oropesa.
Cusco Humitas, also known as the bread of the Incas, originated during the Inca times. The original name is humint'as, which means tamal made from tender ground corn, sweetened and wrapped in its own leaves. It is cooked by steaming on hot stones, similar to the pachamanca cooking method.
Corn with Cheese is a traditional dish that is easy to prepare and has a delicious flavor, combining the sweet corn with creamy, salty cheese. The preparation involves boiling the corn in water with anise and a bit of sugar, then serving it with a portion of cheese to taste.
Jora Corn Chicha is the Incas' ancestral drink, consumed during important festivals. The ingredients are jora corn, brown sugar, unrefined sugar, and water. The preparation involves soaking the corn for a limited time, then boiling it in plenty of water for hours. Sugar is added, and it is placed in clay containers, covered with fabrics or corncobs, and left to ferment for 8 days.
Jora Corn Chicha is also used as a complement in preparing some traditional dishes to enhance their flavor.
Strawberry Chicha is an emblematic Cusco drink made with jora corn chicha and strawberries. It has a delicious flavor and is often consumed between November and January. It can be found in traditional chicherías in the city of Cusco.
If you're in Cusco or planning to visit, you must try these 10 delicious and characteristic Cusco dishes:
Chiri Uchu is a traditional Cusco dish with ingredients like chicken, guinea pig, cured or dried meat (cecina or charqui), stuffed rocoto, cochayuyo (seaweed), fish roe, and toasted corn. This dish is served most frequently in June and can be found in countryside restaurants or at Cusco festivities.
Cusqueña-Style Chicharrón is a must-try dish made with pork, seasoned a day in advance with pepper, Maras salt, bay leaves, thyme, garlic, and water. The meat is boiled and browned in its own fat. The best Chicharrón is found in Saylla, where several places specialize in this dish.
In July, there's a Chicharrón Festival where locals and tourists can try the best dishes.
Chairo is a traditional Cusco soup derived from the Quechua term for a type of stew. It consists of mashed chuño (dried potato), lamb or beef, peas, fava beans, carrots, potatoes, cumin, and salt.
This traditional dish's history traces back to workers who needed a dish that wouldn't spoil quickly during long journeys, leading their spouses to create this hearty soup.
Fried Trout from Cusco features trout, which can be from the sea or a river. It is served fried with rice, yucca, chuño (dehydrated potato), or salad, depending on individual preference.
Quinoa Soup is known for its lightness and is recommended for visitors who have just arrived in Cusco. It is helpful for acclimatization and contains high nutritional value, which has made it famous worldwide.
Guinea pig is a symbol of South America and is eaten for its high nutritional value and unique flavor. It can be served with rice, potatoes, yucca, and salad.
Mushroom Kapchi is a very delicious dish with high nutritional value. The main ingredients include mushrooms, fava beans, potatoes, ají panca (Peruvian red chili), onion, olive oil, cheese, milk, and huacatay (Peruvian herb).
Corn with Cheese is often served as an appetizer. The preparation is simple, and it can be found throughout Cusco. It is primarily grown in Urubamba and has a sweet flavor that pairs well with the salty cheese.
Cusco Oven-Baked Suckling Pig is one of the traditional dishes. The preparation involves seasoning the pork inside and out a day before baking to enhance its flavor. The seasoning ingredients include mustard, minced garlic, ají amarillo, ground ají panca, ground ají mirasol, oregano, salt, pepper, and jora corn chicha.
Pig's Feet Salad is a dish served cold, with pig's feet as the primary ingredient, accompanied by onion, potato, tomato, parsley, mint leaves, oregano, garlic, and bay leaves.
