Cusco, the ancient capital of the Inca Empire, is not only famous for its impressive archaeological ruins like Machu Picchu and Choquequirao, but also for its exquisite cuisine. The imperial city has been able to combine its rich culinary heritage with international gastronomic trends, becoming a must-visit destination for food lovers. Cusqueno dishes, prepared with fresh, high quality ingredients, have conquered palates worldwide and have helped position Peru as one of the top gastronomic destinations globally.
Therefore, a visit to this region guarantees a unique experience that will delight both the eyes and palates of visitors. On the other hand, it is worth noting that the local markets are a spectacle of colors and aromas, where you can find unique ingredients and artisanal products. Likewise, in its surroundings, you can find Cusqueno restaurants that offer a wide variety of traditional dishes, from the simplest to the most elaborate, all prepared with passion and heart.
Typical Cusco Dishes
Andean culture is an invaluable source of gastronomic wealth, especially in Cusco. On this occasion, we invite you to discover the typical dishes of this city that you must try during your visit. Also, to live a complete experience that combines Cusco food and tradition, consider taking a City Tour in the majestic imperial city, where you can explore every corner of Cusco. Below, we present some of the most emblematic dishes of the region:
Chiri Uchu
Chiri Uchu is a famous dish from Cusco that both locals and visitors love. Today, this specialty includes ingredients like chicken, guinea pig, carrot, pepper, seaweed, chorizo, fresh cheese and rocoto pepper. Chiri Uchu takes a day to prepare because the guinea pig and chicken need to be cooked in advance.
This dish is especially popular in June during the Corpus Christi festival, so it’s a must-try if you’re taking a city tour in Cusco. It’s usually served cold and has a strong, slightly spicy flavor. In fact, this dish is often accompanied by traditional chicha morada or chicha de jora.
Cuy al horno
If you enjoy trying new and unique flavors, then Cuy al horno is an experience you can’t miss. This Cusco specialty has deep historical roots that date back to pre-Inca times, making it one of the region’s signature dishes. Cuy, a rodent native to the South American Andes, has been part of the traditional diet of indigenous communities for centuries.
Today, Cuy al horno is one of the most popular traditional dishes in Cusco and attracts many tourists interested in local cuisine. To prepare it, the main ingredient is cuy, which is seasoned with minced garlic, salt, pepper, cumin, aji panca, chicha de jora, bay leaves and vegetable oil. It’s usually served with boiled potatoes and a fresh salad, although the sides can vary according to personal taste.
Chicharrón
This is another dish you must try on your visit to Cusco. Its origin dates back to colonial times when the Spanish brought slaves from other countries to the Andean region. After gaining their freedom, they began raising pigs and their lard was used as the main ingredient for greasing various preparations, while the chicharrón was a byproduct of this process.
Today, chicharrón is made with pork, mote, boiled potatoes, onion, anise and chili pepper, resulting in a unique flavor. The meat prepared in this way is juicy and fresh, combining perfectly with the other ingredients to offer an unforgettable culinary experience.
Adobo
The Cusco food, adobo, a dish of colonial origin, has a deep tradition in the city of Cusco and is often prepared for special occasions, such as birthdays and other important celebrations. Although it may seem like a hearty lunch, the truth is that this adobo is enjoyed as a typical breakfast.
To make it, ingredients such as pork, chicha de jora (a fermented corn beverage), bay leaves, fresh rosemary, onion, whole rocotos (a type of chili pepper), pepper, salt, breadcrumbs, red wine, aji panca (a type of chili pepper) and garlic are used. The result is a red and slightly spicy broth, considered one of the best local delicacies. It is usually accompanied by a hot infusion to complement its flavor.
Choclo with Cheese
If you haven’t tasted the delicious corn on the cob with cheese, now is the perfect time to discover why it’s one of Cusco’s most iconic dishes. This snack stands out for the sweet and unique flavor of Peruvian corn, which blends perfectly with the salty touch of cheese.
Although corn on the cob with cheese is not a main meal, it’s a great option to enjoy at any stop during your journey. While you can find corn in different cities of the country, the one from the Sacred Valley is considered the best of all. The preparation is very simple, you just need tender corn, water, a touch of anise and cheese; also, being a snack, corn on the cob with cheese is served without any additional accompaniments or complements.
Fried Trout
If you love fish, fried trout is a dish you can’t miss. In Cusco, the region’s rivers allow for fresh seafood, which gives this preparation a special touch.
This dish stands out for its combination of seafood flavors and the unique touch of the Creole sauce. Also, the ingredients to prepare fried trout are simple, which makes this dish a great option for a quick lunch. You only need fresh trout, pepper, garlic, lemon and salt. As an accompaniment, choose between white rice, boiled potatoes and a tomato and lettuce salad, although it is also delicious served with Creole sauce.
Drinks you can enjoy in Cusco
- Chicha de Jora
This is an alcoholic drink inherited from the ancient Inca Empire, made from dried and germinated yellow corn that is ground and then boiled. The liquid is strained in large baskets made of “carrizo” reeds with “ichu” or wild grass, and fermented for three days in “rakis” or ceramic vessels; at the end of the process, this drink should have more or less a 3% alcohol content. - Frutillada
The frutillada is a traditional drink in Cusco, especially appreciated between the months of November and January. This drink is made from chicha de jora and strawberry, combined with local strawberries grown in the Sacred Valley of Urubamba. - Chicha de Quinua or Kiwicha
Chicha de quinua is a traditional Peruvian drink that stands out for its unique flavor and nutritional properties. To prepare this delicious drink, it is essential to have native ingredients that give it its characteristic flavor and aroma. Some of the key ingredients for chicha de quinua include: quinoa, cinnamon, and cloves. - Chicha Morada
Chicha Morada is a non-alcoholic drink, by excellence loved by Peruvians all over the country. It is made by boiling purple corn grown in the Andes, it is infused with a variety of fruits and spices to create a delicious drink full of flavors. - Mate de Coca
It is an infusion of natural coca leaves. It is preferred in Andean towns for having recognized medicinal properties; it helps to reduce the discomfort caused by altitude, such as dizziness, drowsiness, headaches, etc.