Cusco’s Culinary Gems: Top 5 Food & Drink Experiences

You, like your adventurous spirit, are probably thinking of Cusco as just a jumping-off point for Machu Picchu, but actually, the former Inca capital is also quietly a food lover’s paradise, with an absolutely rich food culture that deserves, too, its own spotlight; and so, if you have time between hikes, perhaps you should dedicate some of your Cusco experience to the discovery of the city’s amazing local dishes and delightful drinks.Peruvian cuisine is very much one of the most interesting ones you can sample in South America, and that really applies to Cusco, with its own variations and takes on both international staples and local favorites.

1. Rocoto Relleno: Stuffed Peppers with a Kick

One of the true icons of Peruvian cuisine, rocoto relleno is basically stuffed rocoto peppers, and you really can’t go to Cusco and not try it, too it’s almost like a mandatory dish! These aren’t any peppers either; rocotos pack some heat! So, anyway, they’re stuffed typically with ground meat, plus onions, perhaps olives, even some raisins, and they usually are baked with a yummy cheesy topping, that, really, helps tone down the fieriness. Actually, locals typically recommend eating them with a glass of chicha, a corn beer, very common to the region. Find this, actually, at most restaurants that focus on local cuisine; remember that some places might actually offer varying degrees of spiciness; it all boils down to your own preference. Find places and options, even compare deals for restaurants around Cusco that offer rocoto peppers.

2. Cuy al Horno: Roasted Guinea Pig

Yeah, I realize roasted guinea pig, or “cuy al horno” in Spanish, may seem maybe more than a bit intimidating, and even, perhaps, a little weird to the uninitiated, but anyway, this here, is more or less a delicacy in the Andes; so, in some respects, consider this like your true food adventure! Historically, guinea pigs meant important nourishment and meat source for the communities living way up in the mountains. In a way, the cuy is prepared a few different ways, though typically you see it roasted whole, with the skin cooked to a very crisp finish, then it’s typically served with potatoes plus a mix of other sides.Andean food dishes may sometimes feature edible flowers, which will absolutely contribute some color to the dish; anyway, its flavor is often described like a gamey mix between rabbit, too it’s almost chicken; also, to best enjoy the unique flavor, it really must be eaten as soon as it comes out of the oven.

3. Chicha Morada: Purple Corn Drink

If, maybe, you are looking for a completely non-alcoholic drink that’s also refreshing, there’s the “chicha morada” – purple corn drink, and just a little fact for you – it’s like one of Peru’s most unique beverages! That beautiful color you see comes just a little bit from the purple corn (maíz morado), which is typically boiled with other flavorful bits such as fruit, actually spices, and sugar, with many vendors or restaurants having, anyway, their very specific blend that, too, makes their product just a bit unique. Typically served cold, it’s the perfect counterpoint with those many yummy plates of heavy Peruvian cuisine. In some respects, a version called Chicha can actually also refer to a fermented, alcoholic corn beverage, very popular in many Andean regions and so, anyway, it can become kind of confusing for people not from the region. The morada variation really doesn’t have any alcohol content.

4. Lomo Saltado: Stir-Fried Beef

This is very likely one of the Peruvian dishes that really showcases Chinese influences most clearly, as matter of fact, from the chifa restaurants found pretty much everywhere across Peru, that really blend Cantonese cooking ways and ingredients along with Peruvian cuisine. So, still, it is Lomo Saltado – or Stir-Fried Beef – and that could be described that really has stir-fried strips of beef with onions and tomatoes, some aji peppers and also, what’s not typically Chinese, french fries! Beef tenderloin that you can usually see in a Lomo Saltado actually is marinated in soy sauce, vinegar, more or less other spices and then, finally, it’s all stir-fried swiftly to produce those succulent results with the charred veggies with tasty fries that Peruvians absolutely adore. Typically this here gets served alongside a good heap of rice. It’s just a hearty dish which showcases that interesting mix found so easily within Peruvian cuisine.

5. Pisco Sour: Peru’s Signature Cocktail

So, of course, we needed to speak of at least one of Peru’s cocktails and in this regard, actually it has to be the famous “pisco sour.” If, maybe, you’re thinking of cocktails, you need to go with Peru’s most classic one! Pisco is really a type of brandy made from grapes and which many identify as a source of national pride and passion – though, again, not wanting to start conflict, very very Chile actually also feels very possessive towards it too! A well-made pisco sour actually incorporates the liquor with lime juice, then it has egg whites and sugar and it, really, must be shaken well; a true expert touch would be to then finish the drink with just a few drops with some angostura bitters that add its yummy aroma; that beautiful presentation really goes far! To get more options check what cocktail experiences are on offer near Cusco and decide for your preferred location.