A typical soup, prepared by boiling beef brisket, lamb head, bacon, cabbage, potatoes, moraya, chickpeas, rice, yams, peaches, pears and yuccas. The broth is served separately from the meat and vegetables, which are served on a plate with cabbage leaves.
Stuffed Chili Pepper
Chili pepper stuffed with ground meat, peanut, raisins and peas. They are often topped with whipped eggs and served with fried potatoes.
Cuy (Guinea Pig)
A typical food of the region. The roasted guinea pig is seasoned and adorned with rice and potatoes.
A stew of Incan origin, prepared by boiling meat broth, rice, sausage, chickpeas, potatoes and potato starch, then eaten with a wooden spoon.
A soup popular in November and December. It is prepared with green beans, potatoes, milk, eggs, cheese and pepper, and then garnished with onion, garlic and butter and served with rice.
Adobo and Chicharrones
Very common in Cusco, Chicharron is made of pork cooked in its own fat and served with mote or corn, while Adobo is pork marinated with chicha and herbs, cooked in a pot, and usually served with dried macllu potatoes.
Sweet steamed corn muffins wrapped in corn leaves and filled with cinnamon and raisins.
Steamed muffins filled with meat and wrapped in banana and/or corn leaves.
This Peruvian dish, famous around the world, features raw fish marinated in lime and chili. It is said to help with altitude sickness.
You’ll probably be unable to avoid trying at least one delicious Pisco sour, Peru’s national drink, made with Peruvian pisco as the base liquor, with added Key lime (or lemon) juice, syrup, ice, egg white and Angostura bitters.