10 Traditional Dishes in Cusco You Must Try at Least Once

Below, we present 10 iconic dishes that will take you on a journey of flavor and tradition.

1. Cuy Chactado (Fried Guinea Pig)

This is undoubtedly Cusco’s most representative dish. The guinea pig, considered sacred by the Incas, is fried whole until crunchy on the outside and tender on the inside. It is served with potatoes, corn, and chili. Although it may seem exotic, it is a delicacy full of symbolism and history. In many rural communities, guinea pigs are still raised traditionally, fed with alfalfa and corn. Trying it is also a way to support the local economy.

2. Chiriuchu

The Chiriuchu is a ceremonial dish typical of the Corpus Christi festival. Served cold, it is a combination of ingredients from the coast, highlands, and jungle: guinea pig, chicken, sausage, charqui (dried meat), cheese, corn pancake, toasted corn, fried fish roe, and more. It is a true cultural fusion on a single plate. Eating chiriuchu is tasting the diversity of Peru, as each ingredient represents a different region of the country.

3. Rocoto Relleno (Stuffed Spicy Pepper)

Although typical of Arequipa, it is also widely enjoyed in Cusco. It consists of a spicy rocoto pepper stuffed with minced meat, vegetables, and cheese, baked until gratiné. It is usually served with potato cake or rice. Ideal for spice lovers. Some Cusquenian restaurants offer a milder version for visitors without losing its characteristic flavor.

4. Chicharrón Cusqueño (Fried Pork)

Chicharrón in Cusco is made with pork slowly fried in its own fat, served with giant white corn (mote), potatoes, and onion salsa. It is a traditional breakfast during fairs and patron saint festivals, especially in Saylla, famous for its specialized local eateries. Its crunchy texture and intense flavor make it a favorite among locals.

5. Sopa de Quinua (Quinoa Soup)

A nutritious and comforting dish, ideal for altitude acclimatization. Quinoa, the quintessential Andean cereal, is cooked with vegetables, potatoes, egg, and meat in a thick soup that energizes the body and warms the soul. This soup is perfect during cold days in Cusco when temperatures drop and a comforting meal is needed.

6. Lechón al Horno (Roasted Suckling Pig)

Suckling pig is a highly prized festive dish in Cusco. The pork is marinated with Andean herbs and roasted for hours until the meat becomes tender and the skin golden and crispy. It is served with tamales, potatoes, and criolla salad. It is common to see this dish at weddings, religious festivals, and regional gastronomic fairs.

7. Kapchi de Setas (Mushroom Stew)

A vegetarian delight typical of the rainy season. It is made with Andean wild mushrooms, broad beans, potatoes, cheese, and milk. Its mild and creamy flavor makes it a comforting soup you must try. Additionally, this dish is a great showcase of the wealth of natural ingredients the region offers.

8. Olluquito con Charqui

Olluco is an Andean tuber that, when cooked with dried cured meat (charqui), results in a savory and slightly viscous stew. Served with white rice, it demonstrates how indigenous ingredients remain relevant. Charqui, sun-dried and salted, has been a preservation method since pre-Inca times.

9. Caldo de Gallina (Chicken Broth)

Popular as a breakfast dish after a night out, this thick and potent broth contains chicken, potatoes, egg, noodles, and aromatic herbs. Ideal for combating altitude sickness and revitalizing the body. Many locals also recommend it to boost the immune system due to its high nutritional content.

10. Humitas

Prepared with ground corn and steamed in corn husks, they can be sweet or savory. Sweet ones contain raisins and sugar; savory ones include cheese. They are traditional snacks perfect to accompany an afternoon coffee. Humitas are commonly sold in markets and fairs, making them an economical and delicious option.

Bonus: Typical Drinks to Accompany

No culinary tour of Cusco would be complete without mentioning its drinks. Mate de coca is essential for altitude adjustment, while chicha de jora is an ancestral fermented corn beverage still served in traditional picanterías. For those with a sweet tooth, ponche de habas is a hot drink made with milk, sugar, and spices, ideal for cold Cusco mornings.

Tips to Enjoy Cusquenian Food

• Acclimate to the altitude first before trying heavy dishes.
• Don’t miss local markets like San Pedro, where you can try everything at a great price.
• If you cannot handle spicy food, ask beforehand—many dishes include chili peppers.
• Ask for vegetarian options; they are increasingly available in Cusco restaurants.
• Try food in different settings: markets, traditional picanterías, and modern restaurants for a complete experience.

Where to Taste Typical Food in Cusco?

To enjoy these dishes, we recommend visiting:

• San Pedro Market: Authentic, inexpensive, and varied.
• Traditional Picanterías: Such as La Cusqueñita or Casa Grande.
• Gourmet Restaurants: Such as Chicha by Gastón Acurio or Pachapapa, which reinterpret traditional cuisine with a modern twist.
• Gastronomic Fairs: During festive dates like Inti Raymi or Holy Week, ideal for tasting regional recipes.

Conclusion

The traditional food of Cusco is not only delicious, but it is also a gateway to Andean history and culture. Each dish tells a story of resistance, adaptation, and identity. If you visit Cusco, don’t just look: sit at the table, taste, share, and discover why Cusquenian gastronomy is one of the most fascinating in South America. Dare to step off the beaten path, explore with your palate, and take the flavor of the Andes in your heart.