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Peru is one of the premier food destinations on the planet and a visit to the Inca Capital of Cusco will not disappoint the palate. Cusco is located in the high Andean mountains and the food traditions go back centuries. Home of the potato the Peruvian Andes food features potatoes in most of its dishes. The food in Cusco is a treat to the senses and you should dive into the deliciousness of the traditional highland cuisine.
The highland gastronomy features Peruvian ingredients such as potatoes, corn, quinoa, guinea pigs, chili peppers and various condiments such as Huacatay or aji panca paste; perfectly mixed with the Spanish gastronomy that contributes with the use of meats such as mutton and pork.
Comfort food is high on the agenda with stews and rice featuring with the delight of spices mixed in to heighten the senses. Here we will list some of the specialties of Cusco for your eating pleasure.
This is a typical dish that you find in Cusco. It is sold on the street during the festival of Corpus Christi. The plate is eaten cold and according to archeologists it dates back to the time of the Inca. Chiri Uchu served cold features, seaweed, cabbage, guinea pig, chicken, sausage, potatoes, tortilla, cheese and a stuffed rocoto or chili pepper.
The corn on the cob in Cusco comes from the Sacred Valley, the corn is sweet and is mostly eaten with salty cheese, making the sweet and salty combination a delight. You will find it in restaurants and street corners especially in January, February and March when the corn is in season.
Invented by the highland farmers to kill their hunger, the soup is very nutritious, energetic and the ingredients are, lamb, diced beef, potato, chuno (An Andean potato which is black in color), peas, carrot, beans, mint, oregano, parsley, cumin and salt.
Guinea Pigs are bred by farmers in the highland countryside. They are mostly used for special occasions and for sale. The meat has 20 per cent more protein that chicken or rabbit meat and is high in iron and low in fat. Guinea Pig is prepared with chili, peanuts, corn, potato. The flavor is a surprise to most and the presentation is curious.
Chicharron is pork meat that is marinated and fried, and has a peculiar but delicious flavor. The dish is served with corn, potatoes, mint, onion and a special chili sauce. It is worth mentioning that chicharron began to be sold around the 1920s.
Made with tender pork and onion, it is a traditional soup that is cooked in a spicy reddish broth. Generally reserved for special occasion or festivities and eaten with local bread. Adobo is also very popular in Arequipa and most of Southern Peru.
Chicken soup which is full of chunks of chicken, whole potatoes, rice and carrots. It’s the perfect food if it’s cold and rainy and is very hearty. The broth takes on the flavors of all the ingredients and there’s something satisfying about picking up a whole leg of chicken dripping with juices. This has to be one of the best Cusco comfort foods that we think you have to taste. Restaurants will sell it, but go to the market and order a big steaming bowl of it. There are different versions of Caldo de Gallina in different parts of Peru.
It can be prepared either with river trout or sea trout. This typical dish is made with fried fish, rice, cassava, and salsa criolla (onion-based condiment). It is very easy to find in all restaurants in the Imperial city.
There is a great variety of soups in Cusco. Many of them are made from wheat, quinoa, and/or squash. One of the most popular among tourists visiting the city of Cusco is quinoa soup, which is a very light and delicious soup, recommended for cold seasons. Quinoa has been growing in popularity around the world for its great contribution to nutrition.
In Cusco, this is a traditional dish that is offered in all restaurants in the city. The preparation consists of seasoning the pork inside and outside with salt, pepper, cumin, crushed garlic, mustard, oregano, chicha (Inca Beer), fresh yellow chili (ají Amarillo), ground dried yellow chili (ají mirasol) and ground sun-dried red chili (ají panca). Then leave it to stand for one night and on the following day put it in the oven. Roast Pork is popular with the locals for special occasions.
Alpaca meat, like llama, is high in protein and lower in fat, making it an ideal alternative to beef due to its low cholesterol. Alpaca steak ranks amongst the most delicious food in South America and is well worth sampling in Cusco. You will find Alpaca meat in most of the best restaurants in Cusco.
In the Quechua language, pacha means ‘earth’, and manka means ‘pot.’ So, combined, this traditional Peruvian dish loosely translates to ‘earth pot.’ This consists of an underground earthenware pot that’s covered in hot stones and earth. The dish consists of beef, pork, chicken, and guinea pig that would be cooked with Andean crops like potatoes, sweet potatoes, corn, and beans. Today, many restaurants in Cusco have adapted Pachamama and will prepare the meal in their kitchens.
Ceviche is eaten all over Peru and also in Cusco, consisting of diced fish marinated in lemon juice served with onion, sweet potato, fried corn with a hint of chili. There is an abundance of Ceviche restaurants in Cusco, so look for the one that the most people in it.
Lomo Saltado is similar to a beef stir fry and it is a specialty dish of Peruvian cuisine. It’s a delicious, filling and flavorful meal made of strips of beef steak combined with vegetables, including onions, tomatoes and fried potatoes. The word saltado means “stir fry”, which reflects the dishes Chinese Peruvian heritage. This is one of the most popular dishes throughout the country, you’ll easily find it in Cusco. For Peruvians, lomo saltado is a comfort food. While beef or lomo is the most popular variation, you can also find chicken (pollo saltado) and pork (lomo saltado de cerdo).
