12 Typical Foods of Cusco

In a deeply traditional city like Cusco, local gastronomy forms part of an ancestral heritage that has been refined over centuries and enriched with culinary influences from around the world. These authentic traditional dishes are savored in traditional chicherías and picanterías, which have evolved from local gatherings into unmissable culinary stops for travelers. The most famous dishes of Cusquenian gastronomy include:

Cachun chuño

A comforting baked casserole made with whole white and black chuño (naturally freeze-dried Andean potatoes), combined with fresh or creamy Andean cheese and milk. To prepare it, whole chuño potatoes are boiled and thoroughly drained before being tossed with generous amounts of artisanal cheese. The mixture is baked with half a cup of milk until bubbling and set into a rich, savory gratin.

Chancho al horno

Crispy roasted suckling pig or pork served with traditional Andean sides. Large cuts of bone-in pork are thoroughly cleaned and marinated for 24 to 48 hours in a mixture of rock salt, pepper, vinegar, chicha or soy sauce, and ground ají panca chili paste. The meat is slow-roasted in traditional wood-fired ovens until the skin is golden and crisp and the meat is tender. It is served with fresh mint (hierbabuena) and boiled giant white corn (mote).

Chicharrón a la cuzqueña

An exquisite traditional dish consisting of tender chunks of pork browned to perfection in its own natural rendered fat. Prepared in large copper vats (peroles) or heavy pots, generous cuts of bone-in pork (seasoned simply with salt) are simmered in a small amount of water. As the water evaporates, the meat renders its fat, slowly crisping until deeply golden and savory. It is sliced and served alongside giant corn mote, roasted cancha corn, boiled potatoes, or fried yucca.

Chiriuchu

Derived from Quechua words “chiri” (cold) and “uchu” (chili/spicy dish), meaning “cold chili dish.” It is the signature ceremonial cold dish of Cusco, traditionally served during Corpus Christi. It combines roasted guinea pig (cuy), boiled farm hen, Andean sausage (morcilla/tullán), fresh Andean cheese, toasted cancha corn, spicy rocoto slices, fried trout roe, green onions, hearty poultry broth, and a savory cornflour tortilla. Dried cochayuyo (edible marine seaweed) is added on top. The ingredients are artfully assembled and enjoyed cold, with a bit of every component in each bite.

Chuño cola or lawa de chuño

A hearty, spiced Andean soup made with chickpeas, potatoes, rice, and assorted meats. In a liter of rich red meat broth, Andean sausages, rice, green beans, and quartered peeled potatoes are simmered together. Once tender, finely ground chuño flour (both white and black, pre-dissolved in cold water) is stirred in with a wooden spoon and cooked until it thickens into a warming, creamy stew.

Olluquito con charqui

A quintessential Andean stew made with thinly julienned ollucos (native yellow Andean tubers) and shredded dried alpaca or llama jerky (charqui). The fresh ollucos are washed thoroughly and sliced into fine matchsticks. The charqui is lightly toasted, soaked in water for two hours to rehydrate, and pounded before being shredded into fine shreds.

In a pot, a fragrant sofrito is prepared with lard (or oil), sautéed minced garlic, plenty of finely chopped onions, ají panca paste, and a pinch of salt. Once browned, the shredded charqui is added along with a splash of broth and stirred until concentrated. The julienned olluco is tossed in and simmered gently until tender. Once ready, it is garnished with freshly chopped parsley and served with fluffy white rice.

Pepián de cuy

A luscious stew made with tender Andean corn kernels, ground peanuts, and seasoned guinea pig meat. After preparing the guinea pig, it is quartered, dusted with cornflour, and pan-fried until golden. In a separate saucepan, a seasoned base of sautéed onions, golden garlic, and ají colorado chili is cooked before adding the browned cuy pieces, roasted crushed peanuts, and fresh ground corn. The dish is simmered until velvety and served alongside steamed white rice and boiled Andean potatoes.

Queso kapchi

A traditional vegetarian stew featuring fresh Andean cheese, green broad beans (habas), potatoes, and onions in a creamy chili and milk sauce. It is a cherished seasonal comfort dish, especially favored in November and December during the broad bean harvest. Fresh green fava beans are blanched, then combined with a sautéed sofrito of onions, garlic, whole boiled potatoes, generous amounts of fresh milk, and ají colorado or amarillo chili. Served warm with steamed white rice.

Quinua atamalada

A silky, nourishing stew made of simmered royal quinoa, ripe tomatoes, and artisan cheese. The quinoa is thoroughly washed, soaked, and cooked with salt and pepper. Peeled, diced tomatoes are added, followed by boiled potatoes and crumbled Andean Paria cheese or fresh cheese. Once the cheese melts into the warm quinoa porridge, it is served garnished with hard-boiled eggs and Peruvian black olives.

Timpu or puchero

A grand celebratory boiled feast prepared during Carnival season, featuring various cuts of meat, fresh regional vegetables, and Andean root crops. Beef brisket, lamb head, cured bacon, and pork trotters are simmered together. Once the rich broth reaches a rolling boil, seasoned cabbage leaves, potatoes, chickpeas, and rice are added. In a separate pot, sweet potatoes, peaches, pears, and yuccas are boiled. The clear, aromatic broth is served first as a soup, followed by a separate platter piled high with all the steamed meats, fruits, and vegetables.

Chairo

A hearty, restorative Andean soup with ancient roots. This thick, satisfying broth combines crushed black chuño, tender lamb, dried beef cecina/charqui, sweet potatoes, sweet green peas, diced carrots, broad beans, fresh mint (hierbabuena), oregano, parsley, cumin, and sea salt, making it the perfect remedy for high-altitude Andean mornings.

Adobo cusqueño

Traditional Cusquenian pork adobo, marinated in fermented sacred corn beer (chicha de jora), red onions, and yellow corn chili. Its deep, tangy, and warming broth is famous across Cusco, traditionally savored on Sunday mornings to warm cold Andean nights.

Other Traditional Dishes

The quintessential places to experience authentic Cusquenian home cooking are the rustic chicherías and picanterías. In addition to the dishes described above, make sure to try:

La humita: A delicacy made from freshly ground tender corn dough, prepared either sweet (with raisins and cinnamon) or savory (with fresh cheese), wrapped in green corn husks and steamed or baked.

El Tamal: Prepared from seasoned dried white corn dough, typically savory and filled with seasoned pork or chicken and black olives, wrapped in corn husks and steamed.

La Saralawa: A velvety soup made from freshly grated sweet corn, green fava beans, sun-dried yellow chili, and aromatic huacatay (black mint).

Below is a map of dining and restaurant locations across Cusco; click the markers for detailed information.

View Map of Restaurants in Cusco

Your experience when booking: “Cusco Gastronomic Tour”

Delight your palate with the rich, authentic flavors of Peruvian gastronomy. You will explore Cusco’s famous San Pedro Market and prepare your own traditional lunch alongside a talented local chef.