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An exquisite way to discover something more about the cultures of the people is tasting their dishes. Cusco offers visitors one of its most distinguished cultural elements: its typical dishes.

Over the years, many foods have changed, however, the picanterias and the famous chicherias remain through the years. In many restaurants we can find these dishes from Cusco.

While you are traveling to Peru you may need to keep communication or a translation app. That’s why you may need to use one of our mobile phone plans for tourists to have a  tourist sim card. In order to make a nice trip here in PeruSIM. Here we show you some typical dishes from Cusco that you must try..

1. Pepián de cuy (guinea pig stew)

It is a stew of corn and guinea pig meat, seasoned with onion and aji panca bell pepper. After peeling it in boiled water, the entrails are removed from the guinea pig and it is cut into several pieces, which are dusted with corn flour to fry it in very hot oil. In another pot, prepare a dressing of onion, golden garlic and red chili bell pepper. The guinea pigs are seasoned and peanuts are added to taste. The avocado is served with rice and boiled sandy potatoes.

2. Chuño cola or Lawa of chuño

Delicious stew of Inca origin. It is a spicy broth based on potatoes, chuño, chickpeas, rice, and various meats. In a liter of broth, boil Serrano sausages, a handful of rice, green beans, and cut peeled potatoes. When everything is cooked, chuño flour dissolved in cold water is added. The mixture is stirred with a wooden spoon called wisla and it is left to cook until it is ready. This dish is eaten at any time of the year.

3. Olluquito with charqui

This dish is one of the fundamental dishes of Peruvian cuisine. It has two ingredients that are exclusively Peruvian: olluco, a type of potato that grows in the Andes, and charqui, dried llama or alpaca meat, both of which are Peruvian products.

It is a stew of ollucos and chopped dried meat. Nowadays it is served with rice. The ollucos are washed and cut into long thin strips. In a pot with oil, fry the garlic, ground aji panca, finely chopped charqui or beef, pepper, salt and cumin. Stir well and wait until everything is well cooked before adding the chopped olluco. Add broth and cover. When it is ready, add a little oil and when serving, add chopped fresh parsley.

4. Kapchi cheese

It is a cold dish of fresh cheese, beans, onions, potatoes seasoned with milk and chili. It is the favorite dish of the last months of the year.

Beans are boiled in a pot. Separately, onions, garlic and oil are seasoned in a frying pan. Once the dressing is ready, add the beans, boiled potatoes, milk, red or yellow chili. It is served with rice.

5. Chiri uchu

In the Cuzco gastronomy there is a representative dish that is very well known called Chiri uchu, which means cold chili. It is a delicious stew that is served cold and is consumed during the Corpus Christi festivities, in the month of June, it is celebrated in Sacsayhuaman.

The food is cold, it is prepared with baked guinea pig, boiled chicken, Serrano sausage, fresh cheese, toasted cancha, rocoto, trout roe, Chinese onion, blood sausage, cochayuyo or seaweed, chorizo, chicken broth, charqui or chalona and a tortilla made of corn flour. Everything is boiled and served together in a single dish.

6. Timpu or puchero

It is a typical dish of the carnival season. It is a clado that has different meats, vegetables, legumes and more. A cow or lamb breast and bacon are boiled. When it is boiling, cabbage leaves, potatoes, chickpeas and rice, already prepared, are added. In another pot boil sweet potatoes, pears and yuccas. The broth is served separately.

7. Chicharrón cusqueña style

The pork meat is cut into pieces and browned in its own fat. It is served at breakfast. The pork or pig is prepared in pieces with its bone in a pot. When boiling, the meat releases its fat, the liquid is consumed and it browns little by little. It is cut, salted and served with corn, potato or yucca. They also serve it as a snack in patron saint or religious festivities to share as the Qoyllur Riti for example. Nowadays it is served with bread.

8. Cuy a la piedra or cuy chactado (guinea pig)

It is a typical dish of Cusquenian and Arequipa gastronomy. The guinea pig is fried in abundant oil under a stone that serves as a lid. It is usually served with boiled potatoes, fried yucca, corn, creole sauce, etc.

It is a very nutritious dish and the dish is presented with the whole guinea pig. It is served with boiled potatoes and then browned in the pan and with huacatay chili. It is accompanied with chicha morada or chicha de jora. It is a special dish of the Peruvian Andean zones.

9. Chancho al horno or lechón al horno (baked piglet)

The roast suckling pig or pork is served as a snack. Pieces of pork with bone are chosen, washed, seasoned and put to macerate with salt, pepper, ground chili, vinegar, beer or sillao and ground aji panca chili. It is left to macerate for 24 to 48 hours. Then it is baked over low heat until it is ready. It is served with yuccas and mote. This dish can be found in several restaurants in Lima.

Finally, we know that you have to keep communication with your relatives and friends, that you need to be able to orient yourself in new cities, that you might need help with translation and that you might need to search for restaurants or hotels. That’s why with PeruSIM you can buy a SIM card including the data plan of your need without having to worry about high roaming costs.