Traditional Dishes of Cusco – A Culinary Journey Through Peruvian Flavors

Cusco is known for its rich culinary heritage, where indigenous flavors blend with colonial influences. Here you will find the traditional dishes you should try during your visit.

Traditional Dishes of Cusco

Chiri Uch’u

Chiri Uch’u is the most emblematic dish of Cusco and is served during the Corpus Christi celebration. Its name means “cold food” in Quechua. It includes guinea pig, chicken, cheese, seaweed, rocoto pepper, dried meat, toasted corn, tortillas, and corn cake.

Roasted Guinea Pig

The guinea pig is oven-roasted until the skin becomes crispy and the meat tender. It is served with potatoes, salads, and spicy sauce.

Cuy Chactado

In this Cusco-style version, the guinea pig is flattened and fried, giving it a crispy texture. It is served with potatoes and pasta.

Cusco-Style Pork Chicharrón

Pieces of pork fried in their own fat until crispy on the outside and tender on the inside. It is served with boiled potatoes, corn, and onion salad with mint and chili pepper.

Cusco-Style Adobo

Pork marinated in chicha de jora, garlic, chili pepper, and spices, slowly cooked until tender. It is served with Oropesa bread and is traditional during festivities.

Roasted Pork

Pork marinated and slowly roasted in the oven. It is served with sweet or savory tamales, moraya (freeze-dried potatoes), and Oropesa bread. It is common at Cusco celebrations.

Pachamanca

An ancestral cooking method that consists of cooking food underground using hot stones. Meats such as chicken, pork, and fish are used, along with potatoes, sweet potatoes, and vegetables. The result has a distinctive smoky flavor.

Olluquito with Charqui

This dish combines olluco (an Andean tuber) with charqui (dried alpaca or llama meat). It is served with rice.

Cusco-Style Stuffed Rocoto

Rocoto pepper stuffed with minced meat, onion, and raisins, then baked to achieve a blend of spicy and sweet flavors.

Zarza de Patitas

Pork feet cooked and shredded, mixed with herbs, spices, onion, and tomato. It has a characteristic gelatinous texture and is served with potatoes and onion salad.

Soups and Broths

Timpo or Puchero

A hearty dish that combines beef, pork, and lamb with vegetables such as cabbage, potatoes, carrots, and chuño (freeze-dried potatoes).

Hen Soup

A comforting soup made with hen, noodles, and vegetables such as chopped green onions. Its broth is rich and nourishing.

Chairo

A traditional soup of pre-Hispanic origin. It includes lamb meat, chuño (freeze-dried potatoes), corn, and local herbs.

Quinoa Soup

Prepared with quinoa, fresh vegetables, and beef or chicken. It is nutritious and reflects the region’s ancestral agriculture.

Kapchi with Mushrooms

A vegetarian option made with wild mushrooms, eggs, milk, and potatoes, creating a creamy mixture. It is served hot.

Other Traditional Dishes

Fried Trout

Freshwater trout from Andean rivers and lakes, fried until crispy. It is served with potatoes and salad.

Corn with Cheese

Andean corn served with fresh cheese. It is common at local events and fairs. The contrast between sweet corn and salty cheese creates a unique flavor.

Humitas

A snack made from ground corn and filled with cheese, wrapped in corn husks and steamed. Known as the bread of the Incas.

Traditional Beverages

Chicha de Jora

A traditional beverage made from fermented corn, slightly alcoholic. It is popular during Cusco celebrations.

Cusco-Style Strawberry Chicha

A fermented beverage made from chicha de jora and strawberries. It has a vibrant pink color and a slightly sweet flavor. It is traditional at local festivals and celebrations.