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Cusco`s Typical food
 
Chili pepper sauces
 
Popular restaurant
   
Folk Dance Show
   
Cusco by night
   
     
   
 
Gastronomy in Cusco
Typical Food - Restaurants


Peru boasts one of the most exquisite and varied cuisines on Earth, as local chefs have succeeded in adapting a diverse variety of native ingredients while remaining open to outside influences. Peru's cooking is an invitation to discover flavors and fragrant smells which are as authentic as they are ancient.

The Andean Cuisine, heated in a firewood oven, earthenware of the highlands gathers odors and flavors linked to earth. Meats, tubers, grains and herbs are used in a great variety of simple but tasty dishes.

Starters include corn with Andean cheese, chochos (tarwi) salad, "mote con chicharrón" or large white boiled corn and "deep-fried" pork, "cancha" (roasted corn), "humitas" (Ground corn and enveloped in its own leaves for cooking), "papa a la huancaína" (boiled potato pieces under yellow pepper and cheese cream) and "inchik uchu" (boiled manioc with peanut, yellow pepper and coriander sauce).

Cusco has one of the best cuisines of the Peruvian Andes where the use of the potato prevails. Remembering that this is of Peruvian origin, and well developed since the Incas, being achieved the production at the present time of more than 300 potato varieties. 

Cusco's Typical Food
Main Courses

The usual places to try food from Cusco are the traditional restaurants called chicherias and picanterias where you can eat typical dishes like:

"Timpo" (Quechua language timpu = to boil), Delicious soup, boiled with a piece of chest beef, lamb head, bacon, besides cabbage, potatoes, chickpeas, rice, yam, peaches, pears and yuccas. The broth is served separately from the rest of the stew that is covered on the plate with the cabbage leaves.

"Chuño Cola" pottage of Inca origin. Delicious pottage elaborated with a meat broth, rice, sausages, chickpea, potatoes and potato starch. This plate is eaten with a stick spoon, called huisilla. The potato starch, is a sun-dried potato.

"Queso Kapche" (Kapche Cheese), pottage preferred in the months of November and December, prepared with green beans, potatoes, milk, eggs, cheese, and pepper, with an onion seasoning, garlic and butter. It is served with rice.

"Pepián de Cuy o Conejo" (Pepián of Guinea pig or Rabbit): Dish prepared with guinea pig pieces (or rabbit) fried in abundant oil, it is cooked with an onion seasoning, red hot pepper, and peanut. It is served with rice and boiled potatoes.

"Chicharrón con mote": pork rinds fried in their own fat, served with hominy or individual kernels of sweet corn.

"Humita": a sweet or salty tamale, served without sauce.

"Tamal": a sweet or salty tamale, served without sauce.

"Saralawa": soup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).

"Adobo": pork marinated in chicha and spices and cooked in a clay pot.

"Olluco con carne": Olluco stew with jerky or llama meat

Restaurants in Cusco

In Cusco you will be able to find restaurants of variety cuisine, from the cusqueña, chifas (Chinese food with Peruvian style), meat, chicken, fast food and international food. Restaurants of diverse categories exist and also for all the budgets. The best restaurants are located in the hotels 5 stars of the city and around the Main Square.

Restaurants:

  • Inka Grill: Portal de Panes St. 115, Main Square

  • La Retama: Portal de Panes St. 123, Main Square

  • El Truco: Regocijo Square

  • Kusikuy: Plateros St. 348

Centers of Night Amusement
A good way of spending the night in Cusco is participating of a folkloric show, in which musical groups and autochthonous dances are presented.

Discotheques, pubs and bars also exist that usually concentrate in the area of the Main Square, tourists of different countries concentrate here where the variety of languages and customs join causing an attractive and pleasant atmosphere.



Cusco Travel Guide - See also:


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