As one of the top global cuisines and the most renown in South America, Peruvian food has a variety of influences. This ranges from indigenous ingredients including corn, quinoa, and potatoes to pork, rice, and dairy brought during Spanish colonization. You’ll also find a fusion sparked by Asian immigrants who came to Peru in the 19th century. Cusco food is rooted in Incan traditions and hearty Andean ingredients and flavors.
If you are planning to travel to Cusco to hike the breathtaking Machu Picchu, consider trying these 10 dishes:
Cusco Food to Try in Peru
Causa
A cold potato-based dish that can be found all over Peru, and it’s a staple Cusco food to try. A specific yellow potato is used and mashed like dough before being mixed with lemon, ahí (chili) and layered with a variety of ingredients such as chicken, seafood, or vegetables. Peru is home to more than 3,000 types of potatoes, developed over millennia by Incan agricultural practices - which means they had to find a thousand ways to make them into unique dishes!
Aji de Gallina
Aji de Gallina is a classic specialty found in most traditional restaurants and it is a favorite for many Peruvians and foreigners. The chicken is cooked with the famous yellow ahí peppers and the sauce has a creamy consistency due to groundnuts, typically peanuts. It is served over rice, boiled yellow potatoes, and black olives.
Cuy
Cuy - or guinea pig – is typically presented al horno or roasted. You heard that right! For you, it might have been your childhood pet, but in Peru, it is one of the most emblematic dishes, especially in Cusco, as it was a critical indigenous protein source. The roasted cuy is usually served with a side of rice, potatoes, salad, and fried cassava.
Tacu-Tacu
Just like any other Latin American country, rice and beans are a staple in the kitchen. In Peru, they call it Tacu-Tacu and it originated as a way to use what was leftover. Fried in a large skillet you will mix and cook the seasoned beans with leftover rice and serve it with salsa criolla, a traditional sauce. Tacu-Tacu is usually a side dish to complement any leftover meat.
Rocoto Relleno
Peru is known for using many kinds of peppers to spice and fill with flavor most of its dishes. Though they look like an innocent bell pepper, rocotos are actually packed with heat. Traditionally, the rocotos are filled with chopped beef and topped with melted cheese as a main dish served with a side of potato gratin.
Quinoa Soup
Cusco food is known for its vast variety of soups, perfect for frosty evenings when the sun has gone down. One of the most popular is quinoa soup, which is very nutritious, hearty, and filled with vegetables that alleviate altitude sickness. Also try the Chairo soup, which means “type of food” in Quechua. It grew in popularity because it was the perfect meal for farmers, their long working hours meant finding food that wouldn’t spoil and would provide enough energy. That is why the soup includes potato starch, lamb, sweet potatoes, carrots, peas, and other spices.
Muña Mint Tea & Hot Chocolate
In the Andean highlands of Peru, near Cusco you will find a bright green herb called muña. It is in the mint family and is consumed as tea, medicinally noted for its calming effect on digestion. Also, Cusco is also known for its hot chocolate tradition. Most shops and cafés sell some of the richest, creamiest and delicious hot chocolates of all time using pure cacao and milk and serve it with sugar on the side so that you can control the sweetness.
Chicha Morada
For a cold, refreshing drink you should definitely try chicha morada, which is made from fermented purple corn and dates back to pre-Hispanic times.
Oca
Oca is another South American root, very common up in the Andes mountains. The starchy root can be found in white, orange, red, pink and purple color. Very similar to carrots, ocas are crunchy and slightly sweet. Oca is known for having many health benefits as well as antibacterial and antifungal traits. They are an essential ingredient in the Pachamanca, a traditional Peruvian cookout style that translates to “earth pot” in Quechua. The method consists of burying meats and vegetables underground for several hours, creating a pressure-cooker like effect. If you join us on our next trip to Cusco, you will get to visit our community partner Kuska, learn some Quechua, try some pachamanca complete with oca.
Corn
You’ll find corn in a large majority of Peruvian dishes, and the region produces more than 50 commercial varieties. The most famous variety is the Choclo, which has been cultivated since ancient times. As seen in the picture, the size of the seed is bigger than the one often consumed in the U.S. and Europe.
Then comes the Maiz Morado, or purple corn is one of Peru’s staple ingredients in its cuisine. It is known as a superfood because it reduces blood pressure, cholesterol levels and is filled with antioxidants. The Chulpi (cancha) corn, is a popcorn descendant and it is usually consumed toasted and as a snack. Many restaurants in Peru offer cancha as a starter.
Interested in joining our small group trip to Peru? Check out our Classic Cusco & Sacred Valley itinerary!
