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Cuzco Food and Drink

Cuzco Food and Drink

Tradition and modernity cohabit without difficulty in the current Cusquenian gastronomy. The indigenous with a very old inheritance coupled with years of colonial life have contributed to new components and seasonings; indeed the effects of cosmopolitan tourism have also been a decisive factor in the gastronomic delights of the city. Typical Cusquenian food is very varied and one of the most exquisite of all the Peru.

In a city so full of traditions as Cusco, a wonderful way to discover something more about its culture, is trying its food. Choose from:

Timpu or Puchero
A typical plate that is offered every Tuesday of carnival during February. It is based on boiled cow breast, lamb head, and bacon, mixed with potatoes, morayas, chick-peas and rice with sweet potatoes, peach, pears and boiled yucca. Served like “sancochado”, but covering the ingredients with a cabbage leaf.

Stuffed Chili Pepper
The main ingredient is chili pepper, that is cleaned, stuffed with ground meat, peanut, raisins and peas. They are then overflowed with whipped eggs. Normally served with fried potatoes.

Pepian de Conejo or Cuy
This typical food of the region is based on the guinea pig which is well seasoned with onions, fried garlic and red pepper, adorned with granulated rice and boiled potatoes.

Adobo and Chicharrones
Adobo and Chicharrones are very common in Cusco.There are several restaurants which offer both pork dishes.

Chicharron is made of pork meat cooked in its own fat and served with mote or corn. Adobo is pork meat marinated with chicha (Inca’s typical drink) and herbs, cooked in a pot, and usually served with moraya pasi, (dried macllu potatoes).

Sweet corn muffin filled with cinnamon and raisings wrapped in corn leaves and steamed.

Corn salted muffin filled with meat, wrapped in banana and/or corn leaves and steamed.

Wheat and/or fresh corn soup, also served with broad beans, fresh cheese, eggs, potatoes, dried yellow pepper and huacatay (a particular herb in the Peruvian gastronomy).

Andean lamb is served in several ways, stick burned and cooked in the Andean oven (called Cancacho).

Andean Camelids
Other traditional meats are the Andean camelids such as Llama dry meat (chalona) and Alpaca.These meats have been revalued by several Cusquenian restaurants, in which their main courses stand out.

The Lomito of Alpaca with special quinua cake and vegetables is recommended.

Guinea Pig
Guinea Pig meat is a very typical dish of Cusco.Cooked over stones, with special mountain herbs and chili pepper, it is always served with a special drink of fermented strawberry chicha (frutillada).

Oven Cooked Pig
The Cusquenian pig is marinated with yellow pepper, garlic, chicha de jora, vinegar and onions, and served in thick pieces.

In Peru, more than any other place in the world, it is common to eat an entire boiled corn.What is better than a huge soft corn from the Sacred Valley of Urubamba, served with fresh cheese?

From delicious rye, barley and corn bread, cooked in the Oropesa.

All the restaurant bars have a good variety of well known nationals and foreign liquors.

You can not avoid to taste a typical and delicious Pisco sour, our national drink made with the best selection of Peruvian piscos; Algarrobina or the big variety of international cocktails, or the delicious “cusqueña” beer, renowned for its quality at international level.

Also you can find an ample variety of Peruvian and foreign wines. There is also a good selection of quality coffee and hot drinks to finish.

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