Gastronomy of Peru
Thanks to the contribution of the different races that coexist with the indigenous and Spanish descent in Peru, such as China and Japan as well as the African national cuisine of Peru has a truly admirable variety. This has made its cuisine is highly recognized worldwide. Peru has emerged as one of the favorite destinations to enjoy the vast culinary variety that exists in each of its three regions towns. From the famous ceviche, the chinguirito, the parihuela or chupe with fish, through carapulcra, the cau cau or tacu tacu (African origins), to the aji de gallina, lomo saltado or duck with rice prepared ancestrally in the colony, the cuisine will impress. One of the best reasons to want to return.
It is the emblem of Peruvian cuisine, this mixture blessed fish, onion, lemon, chili and salt; impresses to Peruvians and foreigners. Fish, mixed black shells or octopus ceviche never tires of giving joy to the palate.
Juicy by nature, this dish represents the eastern Peruvian fusion of Peruvian cuisine. The back in the pan with the onion mixture, tomato, pepper, dried oregano and a little vinegar. This flambé giving the smoky flavor that everyone loves so much.
Pollo a la brasa
The most consumed dish of Peru is a classic family dish and a protagonist in the table. Comes in combo as not to leave hungry his devotees: fries, salad creams and of course, chili.
The origins of the Pachamanca back to Inca empire where his preparation was a tribute to Mother Earth. Best of Andean ingredients: potatoes, sweet potatoes, corn, beans, and the tamales and beef, chicken, lamb and pork come together to give life to this culinary celebration.
It is the star of the Festival of San Juan and an icon of the food in the jungle. Wrapped in bijao sheet and prepared with rice, chicken meat, olives, boiled egg and cassava.
Aji de gallina
This dish from home and many would argue that the richest they have eaten. The chili chicken blancmange was in his most important ancestor. Your last sweet contrasts today with its unique local flavor that certainly puts him among the richest in the country.
They come in two types: Arequipa Rocoto Stuffing, Filling of shrimp tails or what best pleases him, this great chili rounded and slightly sweet flavor. The stuffed pepper Cusqueño, is another of the signature dishes that, unlike Arequipa, peanuts and arverjitas leads.
Timpo o Puchero
Dish prepared during in the carnivals, and that is to boil a cow's chest, head of lamb, bacon and legs, adding, whole leaves of cabbage, potatoes, moraya, chickpeas and rice. In a separate pot boiled potatoes, peaches, pears and yuccas. Both foods are served in separate plates, similar to the "parboiled" but covering the ingredients with a cabbage leaf.
It is the signature dish of Cusco, a very tasty cold potage typical Cusco consumed in Corpus Christi parties. Its main ingredient is the guinea pig, which is applied the technique of "Canca" (Roast) and other meats like jerky, sausage and chicken and some sausage or chorizo, served with a generous helping of roasted corn, tortilla , cheese and seafood including algae and fish eggs.
Special mention for other delicacies such as Seco de frejoles con cabrito, tacacho with jerky, rice with chicken, carapulca, Papa a la huancaina, cuy chactado, the tacu tacu, Adobo, Kapchi, Lechon, Cuy baked and dozens of dishes.
In Cusco City we mention:
Pachapapa cooks achieved, with great success, to recreate the best of regional cuisine using the crock pot and oven. Also one of his specialties is the Pachamanca.
Address: Plazoleta San Blas 120 - San Blas, Cusco.
Schedule: Daily, from 11:00 to 23:00 hours.
Fresh homemade pasta, fettuccine, lasagna and gnocchi are the perfect backdrop for different sauces, fillings and accompaniments that include an unbeatable selection of only the best ingredients, Italian cheeses, the finesto olive oils and organic vegetables grown in the restaurant's own kitchen garden. All this to enjoy while imagining remote times before the dining room's Inca walls, a vestige of Inca Capac Yupanqui's palace
Address: Santa Catalina Angosta 135, Cusco.
Daily, from 12:00 to 23:00 hours, limited selecction between 16:00 and las 18:00 hours.
Renowned chef Coque Ossio has opted for a daring reinterpretation of Peruvian classic cuisine with a very personal touch. He has achieved memorable results such as the hot shrimp ceviche or his version of marinated pork. The desserts, created by Rebeca Delgado, are heavenly, unforgettable, designer pieces. This place is a feast for the eyes and the palate.
Address: Museo de Arte Precolombino - Plazoleta Nazarenas 231, Cusco.
Schedule: Daily, from 11:00 to 15:00 hours & from 18:00 to 22:00 hours.
Chicha by Gaston Acurio
The proposal Gaston Acurio for Cusco is great. Cusco Food very well treated, in the format that the celebrity chef has accustomed us. Chicha morada and desserts highlight a varied and detailed.
Address: Plaza Regocijo 261, 2dnd. floor, Cusco.
Schedule: Daily from 12:00 to 23:00 hours.
It is the first restaurant of gourmet French food in the city of Cusco. Proposes true flavors and wines of French culture, the only place where you can taste the traditional cuisine of this, for example: rillettes, confit de canard, creme brulee.
Address: Calle San Agustin 275, Cusco.
Schedule: from 12:30 to 15:00 hours and from 17:00 to 22:30 hours.
the only restaurant of its kind in town offers an experience that is both healthy and delicious. Greens Organic has opted for the creativity and freedom for its customers who can fix their own plates choosing from different families: proteins, carbohydrates, cereals, legumes, vegetables and pastas.
Address: Santa Catalina Angosta 135, 2nd floor Cusco
Schedule: Daily, from 11:00 to 23:00 hours.
Other restaurants in Cusco: Limo, Inka Grill, Marcelo Batata, La Pizza Carlo, Granja Heidi, Cicciolilna, The Lost City, Uchu Peruvian Steakhouse, Inkazuela, Roma Mia, Deva Restaurant Tipico y muchos otros mas.
Other restaurants in Peru: Central, Rafael, Astrid & Gastón, La Gloria, Malabar, Fiesta Chiclayo Gourmet, El Mercado, Lima 27, Cala, Symposium, Maido, Perroquet (Country Club Lima), Panchita, Maras, Pescados Capitales, La Mar, Mayta, Valentino, El Hornero.
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