The exquisite and varied cuisine of Cusco is characterized not only by its flavor and the masterful combination of typical Andean products from the region, but also as one of the most vibrant and representative expressions of the southern Andean culture in Peru. Is it true what many say, that Cusco's food has a pleasant salty taste?
Among these delights, Chiri uchu is undoubtedly the most representative dish of Cusco. However, for us Cusqueños, gastronomy goes beyond this emblematic dish. There are many other diverse dishes and foods that evoke tradition and family, offered by numerous typical food restaurants located in various parts of the city, all prepared by Cusqueños.
When a visitor asks about typical Cusco food, the answer is always the same: try the Chiri Uchu. There’s no need to ask why, as this dish is known for its delicious combination of flavors and is the most representative of the region.
It is called "Chiri Uchu" in Quechua, which means "cold chili." This name is due to the fact that the dish's ingredients are served cold, making it unique in Cusco's gastronomy.
Any day, especially on weekends, about an hour's drive from the historic center, you can visit the district of Saylla, known for its numerous local food restaurants, especially for its famous pork chicharrones.
It's one of the perfect places for lunch with family or friends. Upon arrival, on both sides of the highway, you'll see signs advertising hot chicharrones, ready to enjoy. These places offer spacious green areas and recreational zones that let you forget the city's routine for a moment.
"Pan chuta" is a type of bread typical of the district of Oropesa, located a few minutes from Cusco. For Cusqueños living outside of Cusco, one of the things they miss the most and makes them nostalgic is Oropesa bread or 'Chuta'. Not all cities in the world offer the luxury of enjoying bread with regional ingredients, a pleasant flavor, and baked artisanally.
You can find it at the San Pedro market or in Oropesa. This type of bread is a must-try, whether it’s your first or thousandth time eating it.
If you visit the Sacred Valley of the Incas, don't forget to try the delicious Cusqueño corn. The owners of the fields cook it in large pots by the roadside, offering you a unique experience.
You can enjoy it accompanied by a rich cheese or with the typical chili sauce called “uchucuta,” homemade with the region's ají panca.
Don’t confuse them with Creole tamales; although they are made in all three regions of Peru: coast, highlands, and jungle, each has its own preparation method and uses specific ingredients from the area.
Cusqueño tamales have a pleasant taste, whether sweet or salty, and are made with the pulp of white and fresh corn, sourced from the Sacred Valley of the Incas, along with other traditional ingredients from the region.
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