Cusco Cuzco Department, Peru Travel Guide
Potatoes, quinoa, corn, and various meats (alpaca, guinea pig – cuy) have been staples over centuries. The Castilian conquest introduced new ingredients and cooking techniques, creating the unique blend found today.
Flavor profiles are hearty, often earthy, and designed to give warmth and sustenance in the high-altitude environment.
Potatoes, corn, quinoa, amaranth, various chiles (ají amarillo, rocoto), aromatic herbs like huacatay, cilantro, and parsley. Meats include alpaca, guinea pig (cuy), chicken, and pork.
Cusco's dishes are generally savory, sometimes mildly spicy from ají peppers, and often rich and soothing. Soups are a usual and beloved staple.
Distinct from coastal Peruvian cuisine (seafood-rich dishes), Cusco's cuisine emphasizes hearty Andean stews, roasted meats, and potato-based dishes. The Sacred Valley features similar ingredients emphasizing fresh produce.
A traditional Andean delicacy, often served whole with crispy skin. Locate it in traditional restaurants in San Blas or outside main tourist areas. Consumed for celebrations.
A cultural experience not to be missed!
Lomo Saltado (stir-fried beef with fries and rice), Aji de Gallina (creamy chicken stew), Rocoto Relleno (stuffed spicy peppers), Papa a la Huancaína (potatoes with fromage sauce).
Widely available and flavorful comfort foods.
Chairo (hearty Andean soup), Alpaca Steak (lean, tender meat), Quinoa Soup/Salad (nutritious grain dishes).
Experience the real flavors of the Andes.
Anticuchos are skewers of grilled, marinated beef heart. Salchipapas are French fries served with sliced fried sausages.
Empanadas are baked or fried pastries with savory fillings. Huevo de Codorniz (quail eggs) are often sold as a quick snack.
Experience innovative menus focusing on Andean ingredients and fusion cuisine in upscale settings.
Comfortable dining with a combination of traditional and modern Peruvian dishes.
Discover regional tastes and economical dining in bustling markets and straightforward eateries.
Increasingly available. Lots of restaurants have specific dishes, plus specialized vegetarian/vegan eateries like Green Point are popular. Quinoa and vegetable-meals with are common.
Many traditional Andean ingredients are plant-based.
There is a growing awareness, but clear communication is best. Many traditional ingredients (quinoa, corn, potatoes) are naturally gluten-free. Bring a translation card to explain allergies.
Halal and kosher options are very limited; plan to prepare your own food or bring certified items.
Learn to prepare traditional Peruvian dishes. Often start with a market visit.
Explore local markets and street food, gaining insights into culinary culture.
Find out about traditional farming methods in the Sacred Valley.
Visit local Chicherías for corn beer or Picanterías for hearty Andean dishes.
Download a Translation app to clearly communicate dietary restrictions to the servers.
This helps avoid misunderstandings and ensures a safer dining experience.
Use Google Maps filters to search for "vegetarian" or "vegan" restaurants specifically catering to these dietary preferences.
Look at reviews for insights on food quality and service.
During sacred festivals and local parties, special dishes may be prepared. These often involve roasted types of meat and traditional stews, reflecting the harvest or particular cultural events.
Several companies offer Peruvian cooking classes in Cusco. Participants learn about area ingredients and prepare traditional dishes.
Peru is where... was born potatoes, with thousands of varieties, from common to exotic, each with unique textures and flavors.
Quinoa, a highly nutritious grain, is a main part. Corn comes in many hues and sizes, fundamental to a large number of dishes and liquids.
Ají peppers (amarillo, rocoto) provide mild to intense heat. Huacatay (black mint) is a common aromatic herb lending unique flavor.
Many restaurants cater to tourists by offering Italian options like pizza and pasta.
Look for authentic Italian places or Peruvian-Italian fusion.
You'll find establishments offering burgers and other familiar international dishes.
This caters to a wide range of tastes and preferences.
Peru's iconic national cocktail, a must-try. Made with pisco, lime juice, simple syrup, egg white, and Angostura bitters.
Coca leaf tea, widely consumed to alleviate altitude sickness symptoms. Found in the majority of hotels and restaurants.
A traditional fermented corn beer. Seek it out in local 'chicherías' for an authentic taste of local culture.
Always drink bottled or purified water. Stick to bottled water to prevent gastric distress.
