What to Eat in Cusco: the Complete Guide to Typical Cusco Food
What to Eat in Cusco: the Complete Guide to Typical Cusco Food
I am a local guide in Cusco, and after years accompanying travelers I have learned that eating here is part of the journey, not a chore. Cusco cuisine blends Inca roots with Spanish influence: potatoes without end, giant corn, highland meats and soups that comfort you at 3,400 meters. This guide walks you dish by dish, tells you where to eat, what it costs, and how to protect your stomach so you do not miss a single bite.
The typical dishes you have to try
Cuy al horno (roast guinea pig). The emblem of Andean cooking. The cuy is roasted whole and served crispy with potatoes and ají. I know the idea shocks some people, but it is a millennia-old tradition and, if you dare, you will never forget it. Order it "al horno" (roasted) rather than fried — it comes out juicier.
Lechón cusqueño. Pork slow-roasted until the skin crackles and the meat falls apart. Served with a tamal, mote (boiled corn) and an onion salsa. On Sundays in Sacred Valley towns, finding it fresh from the clay oven is a feast.
Chicharrón de cerdo. Pork chunks boiled in their own fat and then crisped, served with mote, fresh mint and onion salad. Hearty stuff — ideal after a hike, not before.
Adobo cusqueño. The great restorative breakfast, especially on Sunday mornings. Pork marinated in chicha de jora with ají and spices, slow-cooked and served hot in its broth. They say it cures any hangover.
Rocoto relleno. The rocoto is a thick red pepper with real heat. It is hollowed out, stuffed with minced meat, raisins and peanuts, topped with cheese and baked. Spicy but addictive.
Grilled alpaca. Lean, low-fat, very flavorful meat — like a tender beef loin but softer. A lighter option than pork and, for me, one of the best surprises for travelers.
Soups and starters: start here
In your first days in Cusco I recommend starting with the soups. They are not just delicious — they help you adapt to the altitude.
Chairo. A thick soup of meat, chuño (freeze-dried potato), broad beans, vegetables and wheat. Practically a full meal, and it warms you on cold days.
Quinoa soup. Comforting, light and nutritious. Quinoa is the Andean superfood, and this soup is perfect for day one while your body adjusts.
Choclo con queso. Not a soup, but the classic Andean snack: a giant corn cob with huge soft kernels, served with a slice of fresh cheese. Sold even along the roads to Machu Picchu.
Tamales. Corn dough wrapped in leaves, filled with pork or ají. Sweet and savory versions, ideal at breakfast with a hot tea.
Typical drinks for every meal
- Chicha morada. A purple-corn drink boiled with pineapple, cinnamon, clove and lime. Sweet, alcohol-free, for everyone.
- Chicha de jora. An ancestral, lightly alcoholic fermented corn drink. Served in neighborhood "chicherías" — look for a red flag at the door.
- Coca tea. Coca-leaf infusion, your best ally against soroche. Drink it on arrival.
- Pisco sour. Peru's national cocktail: pisco, lime, syrup, egg white and bitters. Careful at altitude — it hits harder than usual.
- Cusqueña beer. The local brew: golden, dark and wheat versions. Perfect to close the day.
Desserts and sweets
To finish, look for tejas (sweets filled with manjar and nuts, coated in fondant) and traditional corn desserts. The San Blas quarter is ideal for sitting in a café with a view, trying an artisan dessert and resting your legs after its steep cobbled climbs.
Dishes and indicative prices
| Dish | What it is | Price range (S/) |
|---|---|---|
| Cuy al horno | Whole roast guinea pig | 45 – 80 |
| Lechón cusqueño | Roast pork with crackling | 18 – 30 |
| Chicharrón de cerdo | Crisped pork with mote | 18 – 28 |
| Adobo cusqueño | Pork in chicha de jora broth | 12 – 22 |
| Rocoto relleno | Stuffed hot pepper with cheese | 15 – 25 |
| Grilled alpaca | Lean alpaca steak | 30 – 55 |
| Chairo / quinoa soup | Comforting Andean soups | 8 – 18 |
| Choclo con queso | Giant corn with fresh cheese | 5 – 10 |
Prices vary between San Pedro Market, a neighborhood set menu and a tourist restaurant on the Plaza de Armas.
Where to eat in Cusco
San Pedro Market. My first recommendation for eating well and cheap. Its stalls serve broths, huge fresh fruit juices, choclo con queso and daily dishes for a few soles. Go early, when everything is freshly made.
San Blas quarter. The bohemian corner: cafés, Andean restaurants with creative cooking, and rooftop views. Ideal for a quiet dinner.
Andean restaurants in the Historic Center. Around the Plaza de Armas, kitchens reinterpret the classics. You pay more, but the presentation and service make it worth it for a special night.
Eating well at altitude: my guide's advice
Cusco sits at 3,400 meters and your body needs days to adjust. My advice: eat light the first days. Favor soups, potatoes, rice and gentle carbs; skip the fried-pork feasts and excess alcohol until you are acclimatized. Heavy meals worsen altitude sickness (soroche), so give your stomach time.
On hygiene: always drink bottled water (check the seal), avoid ice of dubious origin and prefer fruit you can peel. At market stalls, pick the ones with high customer turnover: food that moves is food that is fresh.
Fitting food into your trip
Building your route? Useful companions: our 7-day Cusco itinerary spreads the eating across the week, and the Cusco City Tour passes near San Pedro Market — perfect for lunch afterwards. Prefer it all arranged? See our guided tours with food stops included.
Ready to eat Cusco properly?
Cusco food is best enjoyed with someone who knows where to look. For an experience with stops at the best local stalls and restaurants, write to me at hola@danfertourscusco.com or browse our Cusco tours. Come taste the best of my homeland.
