Chiri Uchu is considered the traditional flag dish of Cusco and considered the star culinary art of Corpus Christi.
Chiri Uchu means cold chili or cold spicy chili in Quechua. This food has a mix between the coast, mountains and jungle, having its origins in the time of the Incas, in Tahuantinsuyo.
The ingredients used for its preparation are: toasted white corn, cheese, guinea pig, chicken, cured meat, charqui, cochayuyo, fish egg and rocoto.
Trucha Frita:
The traditional of country environments.
The traditional Cusco fried trout is made from fish, it can be prepared from river trout or sea trout.
This typical dish is eaten fried, with rice, yucca, and if you wish you can add Creole sauce. It is very easy to find in all the restaurants in the Imperial city.
Advice! Generally, the country restaurants found around the city of Cusco and close to the rivers stand out for the freshness of the trout, usually freshly caught.
Chairo:
Cold in Cusco? A chair to warm up
Chairo is a delicious Andean soup, traditional in Cusco. Chairo is a name of Quechua and Aymara origin that means “type of food.”
This traditional Cusco soup is consistent and was prepared for the farmers, who walked for hours to their jobs since they need a meal that does not spoil.
For this reason, they used ingredients that facilitate its preparation and duration such as chuño, which is the base for its preparation, lamb, dehydrated beef, sweet potatoes, peas, carrots, beans, mint, oregano, parsley, cumin and salt.
You already know, if you are in Cusco and feel cold, a hot Chairo can help you warm up.
Quinua Soap:
A plate Typical “light” for the height.
In Cusco there is a wide variety of soups, many are made with wheat, quinoa and/or pumpkin.
One of the favorites among tourists when they visit the Cusco city is Quinoa Soup: very light and delicious, recommended to consume in cold seasons. Furthermore, quinoa is a food that has grown worldwide due to its great contribution to nutrition.
If you have just arrived in the Inca City and are in the process of acclimatization to avoid the after-effects of Soroche, quinoa soup is a great option because it does not burden digestion.
Baked guinea pig:
The traditional Andean dish.
One of the most emblematic inputs of the Peruvian mountains, especially in Cusco, is the Cuy.
The guinea pig is a very important food for making this dish. First it must be completely clean to be able to put it in boiling water. Then it is seasoned with all the seasonings and at the end it is placed in an oven for preparation.
This typical meal can be accompanied with rice, potatoes, Creole salad and fried yuquitas. Don’t forget that to drink you can opt for chicha de jora or morada, typical Peruvian drinks.
Cusqueño pork rinds:
The flag representative of the town of Saya in Cusco
Es Chicharrón is one of the typical dishes most sought after by tourists when they visit Cusco and much more from the Cusco town of Saya.
Pork is cooked in its own fat, hence its peculiar flavor. The dish is served accompanied by mote and criolla sauce. It should be noted that pork rinds began to be marketed in 1927 and 1928.
Corn with cheese:
A traditional snack from Cusco corners.
If you are around Cusco and you are craving a quick snack, the traditional corn with cheese will always be within your reach on every corner.
Although it is one of the easiest dishes to prepare in the Cusco city, the quality of the chocolate is decisive for its flavor:
The best corn can be found in the Sacred Valley of the Incas located in Urubamba, which has important historical value. This typical dish is one of the most important in Peruvian gastronomy and is served as an appetizer. The flavor is a mix between sweet (corn) and salty (cheese).
If hunger regrets attacking, do not hesitate to try this traditional snack.
Baked pigglet:
The must-see of the typical patron saint festivities.
The Lechón al Horno Cusqueño, unlike pork rinds, is smaller. In Cusco, it is one of the traditional dishes and is offered in all the restaurants in the city.
The preparation consists of seasoning the entire pig both inside and out with salt, pepper, cumin, ground garlic, mustard, oregano, chicha de jora, fresh yellow chili, ground mirasol chili and ground panca chili.
Then it is left to rest for a day and the next it is placed in the oven.
This typical dish, although it is heavier for digestion, is an option that will certainly not disappoint.
Bramble of little legs:
The classic companion to the Cusco seasoning.
Bramble of little legs
La Zarza de Patitas is an exquisite dish from the navel of the world. You can easily find it in the Picanterías located throughout the city.
The main ingredient for its preparation is pig’s feet. You also need onion, garlic, bay leaf, canchan potato, tomato, vegetable oil, parsley, mint, pepper and oregano to taste.
Although Cusco gastronomy is very wide and there are many other foods, this was our selection of the 10 Typical Dishes of Cusco that you cannot stop trying. If you liked this note and want to continue learning more about everything you can find in Cusco and your way to Machu Picchu, we invite you to read our note about Aguas Calientes.
