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Best 20 Food in Cusco Perú 2024 + Photos

Nestled in the heart of the Peruvian Andes, Cusco is not only the historic capital of the Inca Empire but also a vibrant culinary hub that marries ancient traditions with contemporary flair.

The city’s gastronomy is a feast for the senses, offering an array of flavors that tell stories of cultural fusion, indigenous ingredients, and centuries-old techniques passed down through generations.

Whether you’re savoring the rich, complex notes of a traditional stew in a bustling market or delighting in the innovative creations of a high-end restaurant, the food in Cusco invites travelers to embark on a flavorful journey that is as captivating as the city’s storied ruins and breathtaking vistas. Join us as we explore the culinary treasures of Cusco, Peru, where each dish serves as a gateway to the soul of the Andes.

What you will find here?

  1. Best food in Cusco Peru
  2. Cuy al Horno (Baked guinea pig)
  3. Lomo Saltado
  4. Ají de Gallina
  5. Alpaca Steak
  6. Chicharrón de Cerdo
  7. Quinoa Soup
  8. Rocoto Relleno
  9. Ceviche
  10. Pachamanca
  11. Tamales
  12. Papas a la Huancaína
  13. Anticuchos
  14. Chairo
  15. Lechón
  16. Humitas
  17. Caldo de Gallina
  18. Trucha Frita
  19. Causa Rellena
  20. Picarones
  21. Chicha Morada

Best food in Cusco Peru

Exploring Cusco’s culinary landscape reveals a tapestry of flavors that embody the city’s rich cultural heritage. From traditional Andean specialties to innovative dishes that blend old and new, here’s an in-depth look at some of Cusco’s most iconic meals.

Cuy al Horno (Baked guinea pig)

Cuy al Horno (Baked guinea pig)

Cuy al Horno is a traditional Andean delicacy that has been a staple in the Peruvian diet since before the Incan Empire. This dish involves marinating the guinea pig in a blend of local herbs and spices before roasting it whole. The result is a crispy exterior with tender meat inside, often served with potatoes and aji sauce. It’s a cultural experience as much as a meal, reflecting the deep agricultural traditions of the Andes.

  • Preparation time: 2-3 hours
  • Cost in restaurants: Moderate to high; typically around 60-100 PEN per serving.
  • Where to eat it?: Found in traditional picanterías and some upscale restaurants specializing in Andean cuisine, like Pachapapa in Cusco.

Lomo Saltado

Lomo Saltado
Lomo Saltado is a testament to the fusion of Peruvian and Asian (particularly Chinese) culinary traditions, known as Chifa cuisine. It consists of stir-fried beef, tomatoes, onions, and chili peppers, mixed with French fries and served over rice. This dish showcases the multicultural blend that characterizes modern Peruvian cuisine, offering a savory and slightly spicy taste that’s become a favorite across the country.

  • Preparation time: 30 minutes
  • Cost in restaurants: Generally affordable; around 25-50 PEN.
  • Where to eat it?: Widely available in most local restaurants and even some international eateries within Cusco, including Chicha /Gaston Acurio.

Ají de Gallina

Ají de Gallina

Aji de Gallina is a creamy and comforting chicken stew that combines shredded chicken breast in a thick sauce made from aji amarillo (Peruvian yellow chili), bread, walnuts, and Parmesan cheese. It’s a rich and flavorful dish that embodies the warmth and complexity of Peruvian cuisine, often garnished with black olives and boiled eggs for an extra layer of flavor.

  • Preparation time: 1-2 hours
  • Cost in restaurants: Moderate; typically around 20-40 PEN per serving.
  • Where to eat it?: Available in most traditional Peruvian restaurants in Cusco, such as Morena Peruvian Kitchen.

Alpaca Steak

Alpaca Steak

Alpaca Steak offers a lean, tender alternative to beef, with a slightly sweet flavor profile. Alpacas have been raised in the Andean highlands for thousands of years, primarily for their wool, but their meat is also prized for its high protein and low-fat content. Alpaca steak is typically grilled and can be seasoned with local herbs and spices to enhance its natural flavors.

  • Preparation time: 20-30 minutes
  • Cost in restaurants: Moderate; around 30-60 PEN.
  • Where to eat It?: Specialty restaurants and some steakhouses in Cusco, including Uchu Peruvian Steakhouse.

Chicharrón de Cerdo

Chicharrón de Cerdo

Chicharrón de Cerdo in Cusco is not just a dish; it’s a celebration of flavor and texture. Pork belly is boiled, marinated, and deep-fried until it achieves a perfect balance of crispy skin and tender meat. Served with mote, sweet potato, or Andean corn, it’s a popular breakfast and street food that offers a glimpse into the everyday culinary practices of the region.

  • Preparation time: 4-5 hours
  • Cost in restaurants: Affordable; around 15-35 PEN.
  • Where to eat it?: Street food stalls and local markets, such as the San Pedro Market, are great places to enjoy authentic chicharrón.

Quinoa Soup

Quinoa Soup

Quinoa Soup is a nutritious and hearty dish that showcases quinoa, a superfood that has been cultivated in the Andes for millennia. This soup combines quinoa with vegetables, potatoes, and sometimes meat, creating a comforting and healthful meal that reflects the agricultural richness of the region.

  • Preparation time: 1 hour
  • Cost in restaurants: Very affordable; around 10-25 PEN.
  • Where to eat it?: Found in most traditional restaurants and cafes that offer typical Andean dishes, such as Cicciolina.

Rocoto Relleno

Rocoto Relleno

Rocoto Relleno is a spicy and savory dish where large rocoto peppers are stuffed with a mixture of seasoned ground meat, onions, olives, and boiled eggs, then topped with melted cheese. This Peruvian classic is a flavorful testament to the country’s love for combining heat with depth of flavor, offering a unique taste experience.

  • Preparation time: 1-2 hours
  • Cost in restaurants: Moderate; around 25-45 PEN per serving.
  • Where to eat it?: Traditional Peruvian restaurants in Cusco, like La Cusqueñita Tradicional Pikantería, offer an authentic taste of this dish.

Ceviche

Ceviche

Ceviche in Cusco is prepared with the freshest trout or other local fish, and marinated in lime juice with onions, cilantro, and aji peppers. While ceviche is typically associated with coastal regions, Cusco’s version showcases the highland adaptation of this beloved dish, using freshwater fish and local ingredients.

  • Preparation time: 30 minutes
  • Cost in restaurants: Moderate; around 30-60 PEN.
  • Where to eat it?: Seafood restaurants and establishments that specialize in Peruvian cuisine, such as Incanto, serve up excellent versions.

Pachamanca

Pachamanca

Pachamanca is more than a meal; it’s an ancient cooking method where meats, potatoes, and herbs are layered and cooked underground with hot stones. This traditional feast is a communal event, celebrated for its deep flavors that are infused into the ingredients during the slow-cooking process.

  • Preparation time: Several hours (plus preparation time the day before)
  • Cost in restaurants: High; group meals can range from 100 PEN per person, depending on the setting and number of participants.
  • Where to eat it?: Specialized restaurants and outdoor venues around Cusco offer Pachamanca, especially on weekends or for special occasions.

Tamales

Tamales

Tamales are a versatile and popular dish made from masa (corn dough) filled with meat, cheese, or chilies, then wrapped in banana leaves and steamed. In Cusco, tamales can be found with a variety of fillings, showcasing the regional diversity of this staple Latin American dish.

  • Preparation time: 2-3 hours
  • Cost in restaurants: Affordable; around 5-15 PEN.
  • Where to eat it?: Street vendors and markets, like the San Pedro Market, are great places to find freshly made tamales in the morning.

Papas a la Huancaína

Papas a la Huancaína

Papas a la Huancaína consists of boiled potatoes served on a bed of lettuce and covered with a creamy, spicy sauce made from aji amarillo, cheese, and milk. This cold appetizer is a staple of Peruvian cuisine, offering a blend of textures and flavors that is both refreshing and satisfying.

  • Preparation time: 30 minutes
  • Cost in restaurants: Affordable; around 15-30 PEN.
  • Where to eat it?: Almost every traditional restaurant in Cusco will have this dish on their starter menu.

Anticuchos

Anticuchos

Anticuchos are skewers of marinated beef heart grilled over open flames. This street food delicacy is known for its tender meat and smoky flavor, often served with boiled potatoes and corn on the side.

  • Preparation time: 1 hour (including marination)
  • Cost in restaurants: Affordable; around 10-20 PEN per skewer.
  • Where to eat it?: Street food stalls and night markets throughout Cusco serve up this popular snack.

Chairo

Chairo

Chairo is a nourishing Andean soup made with lamb, beef, or pork and a variety of local tubers, legumes, and grains, including chuño (freeze-dried potato). It’s a traditional dish intended to warm and replenish, embodying the sustenance of Andean cuisine.

  • Preparation time: 2-3 hours
  • Cost in restaurants: Very affordable; around 10-25 PEN.
  • Where to eat it?: Local eateries and markets that serve traditional Andean meals often include Chairo on their menus.

Lechón

Lechón

Lechón is a succulent dish of slow-roasted suckling pig, known for its crispy skin and tender, flavorful meat. In Cusco, lechón is often marinated with Andean herbs and spices, making it a festive and highly sought-after specialty.

  • Preparation time: 4-8 hours
  • Cost in restaurants: Moderate to high; around 50-100 PEN per serving, depending on the restaurant.
  • Where to eat it?: Specialized restaurants and some traditional picanterías in Cusco offer Lechón, especially on weekends or special occasions.

Humitas

Humitas

Humitas are sweet or savory steamed corn cakes, made from a mixture of corn dough and lard, filled with cheese or seasoned meats, and wrapped in corn husks. This traditional snack is a testament to the versatility of corn in Andean cuisine.

  • Preparation time: 2-3 hours
  • Cost in restaurants: Very affordable; around 5-10 PEN.
  • Where to eat it?: Street vendors and local markets in Cusco, such as the San Pedro Market, are excellent places to enjoy fresh Humitas.

Caldo de Gallina

Caldo de Gallina

Caldo de Gallina is a rich and comforting chicken broth, enhanced with noodles, vegetables, and a whole piece of chicken. It’s known for its restorative properties and is often enjoyed as a late-night or early-morning remedy.

  • Preparation time: 1-2 hours
  • Cost in restaurants: Affordable; around 15-30 PEN.
  • Where to eat it?: Local soup kitchens and traditional eateries around Cusco serve this nourishing soup, particularly popular in the colder months.

Trucha Frita

Trucha Frita

Trucha Frita (Fried Trout) is a testament to the freshwater bounty of the Andean region. The trout, often sourced from nearby rivers, is simply seasoned and fried until crispy. It’s typically served with a side of rice, boiled potatoes, and a fresh salad.

  • Preparation time: 30 minutes
  • Cost in restaurants: Moderate; around 25-50 PEN.
  • Where to eat it?: Restaurants specializing in Andean or specifically trout dishes, such as those in the Sacred Valley, offer the freshest options.

Causa Rellena

Causa Rellena

Causa Rellena is a colorful and versatile dish, consisting of layers of lime-infused mashed potatoes filled with a variety of fillings such as chicken, tuna, or vegetables, and topped with avocado, boiled eggs, and olives. It’s a cold dish that showcases the creativity and diversity of Peruvian cuisine.

  • Preparation time: 1 hour
  • Cost in Restaurants: Affordable to moderate; around 20-40 PEN.
  • Where to eat it?: Found in most restaurants that serve traditional Peruvian cuisine, Causa is a popular choice for a light meal or appetizer.

Picarones

Picarones

Picarones are a sweet treat made from a dough of sweet potato and squash, deep-fried into doughnuts and served hot, drizzled with a sweet syrup made from chancaca (solidified molasses). This dessert is a favorite at street stalls and markets, offering a delicious end to any meal.

  • Preparation time: 1-2 hours
  • Cost in restaurants: Very affordable; around 5-15 PEN for a serving.
  • Where to eat It?: Street vendors and food markets in Cusco, especially in the evenings, are the best places to find freshly made Picarones.

Chicha Morada

Chicha Morada

Chicha Morada is a refreshing beverage made from purple corn boiled with pineapple, cinnamon, clove, and sugar. This drink is not only delicious but also packed with antioxidants, representing the traditional beverages of Peru.

  • Preparation time: 1 hour
  • Cost in restaurants: Very affordable; around 5-10 PEN per glass.
  • Where to eat It?: Virtually everywhere in Cusco – from high-end restaurants to street food stalls, Chicha Morada is a ubiquitous and beloved drink.

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