The exquisite and varied cuisine of Cusco is characterized not only by its flavor and the combination of Andean products from the region, but also by being one of the most representative expressions of southern Andean culture in Peru.
Among these delicacies, Chiri Uchu is undoubtedly the most representative dish of Cusco. However, for us Cusqueños, gastronomy goes far beyond this emblematic dish. There are many other meals and flavors that taste like tradition and family to us, delicacies offered by numerous traditional food restaurants located throughout different parts of the city and prepared by local cusqueños.
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When a visitor asks about the traditional food of Cusco, the answer is always the same: try Chiri Uchu. There is no need to wonder why, as this dish is known for being a delicious combination of flavors and the most representative dish of the region.
It is called "Chiri Uchu" in Quechua and means "cold chili." This name comes from the fact that the ingredients are served cold, which makes it unique in Cusco’s gastronomy.
A traditional dish especially enjoyed on important dates, adobo comes from colonial heritage and local tradition, and over time it became a deeply rooted custom among locals. Cusqueños consider it an energizing meal.
Adobo contains pork marinated in chicha de jora, with rocoto, herbs, and its traditional pan huaro. To achieve the stew, it is cooked slowly until the broth becomes thick and reddish.
This dish is known for being spicy, and some locals enjoy it to recover after a celebration, popularly considered a “hangover cure.”
This is a traditional food with roots in the pre-Inca history of the Andes and is now one of the representative dishes of the imperial city. Roasted guinea pig is prepared with huacatay, salt, garlic, and traditional spices. It is then baked until it reaches a crispy golden finish.
It is served with baked or boiled potatoes and salad, although the side dishes may vary. It is a dish commonly served in picanterías, family celebrations, or important events.
It is one of Cusco’s oldest dishes, with pre-Columbian roots, created by Cusqueño farmers who needed a hearty meal for long days working in the fields.
It is characterized by its thick broth and abundant ingredients, combining lamb or beef, charqui (dried meat), chuño and moraya (dehydrated potatoes made using an ancient Andean method), fresh potatoes, broad beans, peas, carrot, wheat hominy, mint, oregano, parsley, and cumin.
It provides warmth, energy, and immediate fullness, and is considered a remedy for altitude sickness because of its comforting nature.
A traditional dish highly valued by Cusqueños and little known among travelers, although its preparation varies, it consists of fresh turnips slowly cooked with sangrecita, well-cooked mote, potatoes, and sometimes lamb or mutton.
You can find nabo haucha at the central San Pedro Market and in traditional picanterías. It is very nutritious and is valued for helping fight anemia due to its iron content.
On any day, especially weekends, about an hour by car from the historic center, you can visit the district of Saylla, known for its many local food restaurants, especially for its famous pork chicharrones.
It is one of the places where families and friends come to enjoy a delicious lunch. Upon arrival, on both sides of the highway, you can see signs advertising hot chicharrones ready to be enjoyed, along with plenty of places to choose from, wide green spaces, and recreational areas that help you forget the city’s routine for a moment.
Saylla chicharrón is known for its irresistible flavor and simple preparation.
If you visit the Sacred Valley of the Incas, don’t forget to try the delicious Cusco corn. The women who work the fields cook it in large pots by the roadside, offering you a unique experience.
You can enjoy it with tasty cheese or with the traditional chili sauce called “uchucuta”, homemade with local ají panca.
Corn with cheese is a delicious Andean dish that combines tender corn and fresh cheese.
“Pan chuta” is a type of bread from the district of Oropesa, located just a few minutes from Cusco. For Cusqueños who live away from Cusco, one of the things they miss most and that brings them nostalgia is Oropesa bread, or ‘Chuta.’ Not every city in the world offers the pleasure of enjoying bread made with regional ingredients, pleasant flavor, and artisan baking.
You can find it at San Pedro Market or in Oropesa. This type of bread is a must-try, whether it is your first or your thousandth time tasting it.
Do not confuse them with creole tamales; although they are made on the coast, in the highlands, and in the jungle, each preparation is different and uses ingredients specific to its region.
Cusco-style tamal can be either sweet or savory, and it is made with fresh white corn from the Sacred Valley of the Incas, along with other traditional ingredients from the region.
An ancient drink with pre-Inca roots that was, and still is, used as a ceremonial offering to Pachamama. During the Inca Empire, chicha played a role in ceremonial events such as Inti Raymi, as well as in social gatherings.
Chicha de jora is a fermented drink, and its preparation is artisanal and can take several days. It contains germinated yellow corn that is boiled for several hours, then the liquid is strained and left to ferment for 3 to 4 days. To know if it is properly fermented, the drink should have foam on top when served.
Haba bean punch is a traditional drink prepared during religious folk festivals, such as Cruz Velacuy, an event that pays tribute to all the crosses found in the city of Cusco. It is a drink appreciated for its energizing qualities and for the warmth it provides during festivities and cold seasons.
This is the most emblematic market, visited by both travelers and locals, where you will find aisles full of souvenirs, textiles, handicrafts, traditional food stalls, and natural juices.
San Blas is known as the artisans’ neighborhood, and its small market is no exception. In the surrounding area, you will find art galleries, artisan workshops, and of course stalls selling traditional Cusco dishes.
It is a modest market compared to others, with a relaxed atmosphere where you can enjoy a coffee or a snack while admiring the works of local artists.
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