THE BEST DISHES YOU MUST EAT IN CUSCO
The food of Cusco carries the Andean and Spanish tradition in the preparation of its dishes. Which resulted in a combination of typical dishes, similar to our culture that is more than 3000 years old. Cusqueña food is a mixture of two trends that combine over the years, many foods have varied, however, the picanterías and the famous chicherías remain through the years giving an exquisite delicious dishes. With the contribution of ingredients typical of Peru such as potatoes, corn, quinoa, guinea pigs, chili peppers and various condiments such as huacatay or chili pepper paste; and the use of meats such as ram and pork. Also, boiling methods when preparing meals. Here is the list of the most important dishes of the delicious typical food of Cusco that you should try if you visit, the capital of the Inca empire.
Roast suckling pig is served as a snack. Chunks of pork with bone are chosen, washed, seasoned and put to macerate with salt, pepper, ground chili pepper, vinegar, beer or Sillao and ground panca pepper. Let it macerate for 24 to 48 hours. Then it is simmered until it is ready. It is served with yucas and mote (corn). This dish can be found in several restaurants in Cusco.
CHUÑO COLA OR LAWA DE CHUÑO
Delicious soup of Inca origin. It is a spicy broth based on potatoes, chuño, chickpeas, rice and various meats. In a liter of broth boiled dehydrated meat «Charqui», a handful of rice, green beans, and sliced peeled potatoes are boiled. When everything is cooked, chuño flour dissolved in cold water is added. The mixture is stirred with a wooden spoon called «wislla» and allowed to cook until it takes place. This dish is eaten at any time of the year.
OLLUQUITO WITH CHARQUI
This dish is one of the fundamental dishes of Peruvian cuisine. It has two ingredients that are exclusively Peruvian: olluco, a type of tuber that grows in the Andes and charqui «dehydrated meat», of llama or alpaca, which are products of Peru.
It is a stew of ollucos and dried minced meat. It is currently served with rice. The ollucos are washed and cut into long thin strips. In a pot with oil, garlic, fried ground pepper, finite cut charqui or beef, pepper, salt and cumin are fried. Stir well and it is expected that everything is well cooked to add the chopped olluco. Broth broth and cover. When it is ready, add a little oil and serve fresh chopped parsley.
In Cusco cuisine there is a representative dish that is well known called «Chiri Uchu» which means cold chili . It is a delicious plate that is served cold and consumed at the Corpus Christi parties, in the month of June.
The food is cold, it is prepared based on baked guinea pig, boiled chicken, mountain sausage, fresh cheese, toasted court, rocoto, trout egg cup, Chinese onion, black pudding, cochayuyo or seaweed, chorizo, chicken broth, charqui (jerky) and an omelet based on cornmeal. It is all boiled and served together on a single plate.
PEPIAN OF CUY
It is a peanut and guinea pig stew, seasoned with onion and chili panca. After peeling it in boiled water, the viscera are removed from the guinea pig and cut into several pieces, which are dusted with cornmeal to fry it in very hot oil. In another pot, an onion dressing, golden garlic and red pepper are prepared. The guinea pigs are seasoned and peanuts are added to taste. The dish is served with rice and boiled potatoes.
KAPCHI OF BEANS
It is delicious sauce, wich ingredient are: cheese, beans, onions, potatoes that are seasoned with milk and chili. It is the favorite dish of the first months of the year.
Beans are boiled in a pot. Apart in a pan seasoned onion, garlic and oil. Once the dressing is ready, the beans, boiled potatoes, milk, red or yellow pepper are added. It is served with rice.
TIMPU OR PUCHERO
It is a typical dish of the Carnival month. It is a broth that carries various meats, vegetables, legumes and more. A cow or lamb, bacon, breast is boiled. When it is in full boil, add cabbage leaves, potatoes, chickpeas and rice, already prepared. Sweet potatoes, pears and cassava are boiled in another pot. The broth is served separately.
CHICHARRÓN A LA CUSQUEÑA
Pork meat is chopped and browned in its own fat. It is served at breakfast. The pork is prepared in pieces with its bone in a pot. When boiling, the meat releases its fat, the liquid is consumed and gradually browned. It is cut, salted and served with boiled corn, potato or cassava court. They also serve as a snack at patron or religious parties to share as the Qoyllur Riti fest for example. They currently serve it with bread.
CUY A LA PIEDRA OR CUY CHACTADO
It is a typical dish of the gastronomy of Cusco and Arequipa. The guinea pig is fried in plenty of oil under a cover stone. It is usually accompanied with boiled potatoes, fried yucas, corn, Creole sauce, etc.
It is a very nutritious dish and the dish is presented with the whole guinea pig. It is served with boiled potatoes and then browned in the pan and with huacatay chili pepper. It is accompanied with chicha morada or chicha de jora. It is a special dish of the Peruvian Andean areas.
CUY AL PALO
Delicious and ancestral Andean dish, it was consumed only at parties and during the sowing of corn. So that the guinea pig has a characteristic flavor, it is seasoned with a characteristic herb of Cusco, such as Huacatay. After this the guinea pig is baked, which acquires an exquisite flavor and a fragrance that will make your mouth water.
The guinea pig is accompanied with potato and salad. It is an exotic food of the Peruvian Andes. Most Peruvians get used to having a small glass of Aniseed after eating the baked guinea pig, just so that we don’t have a stomachache later.
Guinea pig meat is highly nutritious, according to the latest scientific studies, it has been shown that this meat has zero cholesterol and high presence of substances necessary for the development of the human brain such as DHA.
A delicious soup that mixed with some vegetables make the final result totally exquisite. The preparation is simple and quick. Quite a few restaurants around the historic center of Cusco, they sell it. Obviously quinoa is fresh because it is a native plant of Peru. There are many types of quinoa, they all have very good properties for the development of the brain and the human body. Don’t stop trying it, you’ll love it.
When the rainy season begins, mushrooms abound in this city. The combination of good weather and summer rains create the appropriate environment for thousands of mushrooms to grow in the fields. A perfect time to consume this delicious dish. The mixture with potatoes, beans, cheese, eggs, milk and rice will make you be dazzled by our ancestral cuisine.
CORN WITH CHEESE
Finally you can not miss the cusqueño corn with fresh cheese. The best corn in the world is in the Sacred Valley of the Incas in Cusco. Exactly in the province of Urubamba. And speaking of cheese, in Cusco there is enough fresh cheese, so that visitors can easily acquire it, the ladies who dedicate themselves to livestock bring their fresh cheese and put them on sale in the Central Market of San Pedro, located 2 blocks away and a half of the Plaza Mayor of Cusco.
STUFFED HOT PEPPER
It is based on boiled rocotos, stuffed with a menjunge of ground meat, peanuts, raisins and peas. It is characterized in that these stuffed rocotos are coated with beaten egg and fried in hot oil accompanied by golden potatoes.
It is a cream of fresh corn prepared with yellow pepper, beans, herb called huacatay.
Typical soup of Cusco, it takes pieces of meat, beans, potatoes in pieces, boiled corn, many aromatic herbs and vegetables.
Small masses made from corn can be sweet with raisins or salted with meat and olives, they are served wrapped in dried corn leaves.
BREADS OF CUSCO:
Pan Chuta: it is a giant bread 30 cm in diameter and 4 centimeters thick. This bread is prepared in a traditional way in the town of Oropesa, baked in clay ovens.
T’anta wawa: Bread babies, they are baby-shaped breads, decorated with colored faces are typical of all saints.
CHICHA DE JORA
Drink made from fermented corn, traditional since the time of the Incas. It has a great nutritional value and religious significance, it is a sour drink, with alcohol.
Drink prepared with a strawberry-like fruit called strawberry. This drink is fermented 8 days before serving an alcohol called aguaardiente.
WHITE QUINOA CHICHA
Quinoa-based drink is very nutritious and is not fermented as much as the strawberry. It is a sweet drink.