Best restaurants and what to eat
Peru
Cusco's cuisine reflects the high Andes, where potatoes, corn, grains, and alpaca or pork have long sustained local communities. The region is known for rustic, deeply flavored dishes, festive breads, and a strong tradition of ceremonial foods and drinks tied to Inca and colonial heritage.
Andean native potatoes from Cusco come in remarkable shapes, colors, and textures, from buttery and floury to waxy and earthy. They are a foundation of local cooking and pair beautifully with cheese, chili sauces, and slow-braised meats.
This freeze-dried potato is a classic highland preservation food with a dark, wrinkled appearance and a pleasantly earthy flavor. Rehydrated for soups and stews, it brings a chewy texture and a deep Andean character.
Moraya is a white, sun- and frost-dried potato product with a mild, clean flavor and a firm, starchy bite. It is prized in traditional stews and offers a more delicate counterpoint to the stronger taste of chuño.
Bright, jewel-like olluco tubers have a crisp, juicy texture and a gentle vegetal sweetness. In Cusco they are celebrated in stews and sautés, especially with herbs, chile, and cheese.
Oca is a colorful Andean tuber with a tender texture and a subtly sweet, tangy flavor that intensifies after exposure to sunlight. It is eaten boiled, baked, or stewed and is a beloved staple of highland markets.
Mashua has a distinctive earthy, peppery flavor that sets it apart from other Andean tubers. Often cooked in rustic dishes, it is valued both as a hardy crop and for its bold, slightly pungent taste.
This ancestral corn beer is one of Cusco's most important traditional drinks, brewed from fermented maize with a lightly sour, rustic flavor. It is typically served fresh and cool in communal settings and ceremonial meals.
A festive variation of chicha de jora made with local strawberries, frutillada is fruity, slightly tart, and refreshing. It is commonly enjoyed at celebrations and outdoor gatherings in the highlands.
In Cusco's highland drink culture, cane aguardiente is valued for its clean, warming strength and its role in traditional hospitality. It is often sipped in small amounts or used in mixed local preparations.
Wasi is a regional herbal liqueur associated with the Cusco area, typically served as a warming digestif. Its flavor profile leans sweet, aromatic, and slightly medicinal, making it a popular after-meal drink.
Oven-roasted guinea pig is one of Cusco's most iconic celebratory dishes, with crisp skin and succulent, flavorful meat. It is often served with potatoes, corn, and spicy sauces for a deeply traditional highland meal.
This pressed and fried guinea pig dish is prized for its crackling exterior and tender, savory flesh. It is a festive specialty often shared at family gatherings, served with potatoes and salad.
Chairo is a hearty Andean soup built on chuño, vegetables, herbs, and meat, resulting in a brothy yet substantial texture. It is deeply comforting in the cool Cusco climate and reflects the region's preservation traditions.
Cusco-style adobo is a rich pork stew with a vibrant, spiced broth and a balance of heat, acidity, and depth. Traditionally served for breakfast or special occasions, it is especially satisfying with bread and onions.
Oven-roasted suckling pig is a festive Cusco dish with bronzed skin, juicy meat, and a savory, aromatic seasoning. It is commonly prepared for major celebrations and served with potatoes, corn, and salad.
Kapchi de habas is a comforting fava bean stew enriched with cheese, milk, and herbs for a creamy, rustic finish. Its gentle flavor and lush texture make it a favorite companion to rice or potatoes.