Top 9 Traditional Foods
in Cusco Region

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Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, ají peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They're fried on both sides in hot oil, and once fried, the boiled potatoes, ground ají peppers, and minced garlic are added to the pan and everything is lightly roasted. Picante de cuy is traditionally served with white rice and salsa criolla on the side.Expand

Olluquito con charqui is a traditional dish originating from Cusco. This stew consists of two main parts – olluco, a tuber that grows in the Andes, and charqui – dried and salted llama or alpaca meat. The potatoes are cut into thin strips and mixed with garlic, oil, chili peppers, charqui, salt, pepper, and cumin. Once cooked, the stew is garnished with chopped parsley and served with rice on the side. In Cusco, this stew can be found in most restaurants at any time of the year.Expand

Cuy al horno is a traditional preparation of baked guinea pigs originating from Peru. This dish is popular in the region of Cusco, but it can be found in most tourist-oriented restaurants in the country. The guinea pigs are marinated in a combination of garlic, aji amarillo, cumin, oil, chicha de jora, huacatay, black pepper, and salt for at least one hour. It's then placed into a pan with potatoes and baked for an hour. Once done, the guinea pigs are served with the baked potatoes and a salsa consisting of tomatoes, onions, coriander, lemon juice, and salt. One guinea pig is usually served for more than one person because the dish is accompanied by various side dishes.Expand

Cuy al palo is a traditional dish consisting of guinea pig on a stick. The dish is enjoyed throughout the country, but it's especially popular in Cusco and Arequipa due to tourism. In addition to the guinea pigs, the ingredients for cuy al palo often include salt, pepper, oil, cumin, garlic, and huacatay (black mint or southern marigold). The guinea pig is marinated in the mixture of those ingredients, and it's then skewered and grilled over an open fire. The stick must be turned regularly so that the whole guinea pig becomes crispy and fully roasted. Once done, the guinea pig on a stick is often served with salsa or baked tomatoes.Expand

Kapchi is a traditional Andean vegetarian stew from Peru, particularly popular in the Cusco region. It primarily features mushrooms and fava beans, and other ingredients like potatoes and rice. A sofrito made of onions, garlic, and aji amarillo typically forms the flavor base for the stew. The dish has a creamy texture, usually achieved by adding milk or cream. Some versions might also include fresh cheese, which melts into the stew and adds to its creaminess. Fresh herbs, especially huacatay (Peruvian black mint), are often used to give kapchi its characteristic flavor. Kapchi is typically served hot and can be accompanied by white rice or enjoyed on its own.Expand

Tamales cusqueños are a variant of tamales specific to the Cusco region of Peru. The masa for tamales cusqueños typically includes yellow or white corn that's been boiled and ground. The filling usually comprises pork or chicken, complemented by other ingredients like olives and chili pepper, all wrapped in corn husks. These tamales are often larger than some other varieties, and are typically served with salsa criolla, a tangy onion relish. While tamales can be eaten as an everyday food, in Cusco, they are especially popular during festive occasions and on Sundays as a traditional breakfast item.Expand

Saralawa is a traditional soup originating from the region of Cusco. It is made with fava beans, potatoes, cornmeal, and herbs such as coriander, parsley, and huacatay. The creamy soup is one of the most consumed dishes in the region, and it is prepared throughout the year. When served, it should be piping hot, and only the uppermost layer of soup should be transferred from the big pot to the plate, without any stirring, as it will cause the soup to separate.Expand

Zarza de patitas is a traditional Cusco delicacy made from pig's feet. After a thorough cleaning process, the feet are boiled until they become tender, and the bones are subsequently removed. The meat and skin of the pig's feet then become the centerpiece of the dish. They are marinated in a flavorful mixture of vinegar, lime juice, finely chopped onions, rocoto pepper (or another chili variety), salt, pepper, and occasionally chopped cilantro or parsley. The acidity from the vinegar and lime not only infuses the meat with zest but also further softens its texture. This marinated dish is served cold, often garnished with slices of onions and rocoto pepper. To complement its texture and taste, it's typically accompanied by sides like boiled sweet potatoes or corn. While zarza de patitas can be found in many traditional Peruvian eateries, it is especially popular during celebrations or as an appetizer at family gatherings. Its unique gelatinous texture from the collagen-rich skin combined with the slightly chewy meat offers a culinary experience that might be an acquired taste for some but is a cherished delicacy in Cusco culture.Expand