THE 10 MOST POPULAR TYPICAL DISHES OF CUSCO - CULTURE VOCABULARY - 2025

The typical dishes of Cusco, in Peru, reveal a mixture of aboriginal and European elements. The gastronomy of this area is not closed to foreign innovations and influences; This is why it has stood out at the national and global level.

The gastronomy of Cusco is a sample of the Andean culture. The use of the wood oven is preferred over cooking, flavors that are reminiscent of nature and the earth are used, and herbs are used that are simple but give flavor to the dishes.

To achieve the earthy flavors, tubers such as potatoes, celery and cassava are used. The figure of the potato is very important: it is originally from Peru and is a reminder of the traditions of the Incas.

Added to this, there are about 300 species of potatoes that are grown in the country, so this ingredient brings variety to dishes.

The 10 main typical dishes of Cusco

1- Timpo

The timpo, also called puchero, is a soup that is prepared with the meat of the breast of the cow, pork and lamb's head.

To give it more flavor, you can add previously fried pieces of bacon. It is seasoned with herbs, salt and pepper to taste.

To accompany this dish, a boiled rice, sweet potato (a kind of sweet potato), yucca, chickpeas and cabbage are prepared.

At the time of serving, the soup and the rice mixture are presented in separate plates.

2- Pepián of guinea pig or rabbit

Pepián is a dish that is prepared with guinea pig or rabbit. The procedure is the same: the animal is skinned, the viscera are removed and cut into four pieces, one for each end.

The pieces of meat are passed through beaten eggs and then covered with cornmeal, wheat flour or breadcrumbs. Then they are fried in plenty of oil until the meat is very crispy.

To accompany this dish, a dressing of onion, garlic, chili and chives is prepared. All of this is fried to bring out the flavors of the vegetables.

Pepián can be served with boiled potatoes, with rice or with boiled ears.

3- Rocoto stuffed

The rocoto is a kind of large pepper. To prepare this dish, cut the top of the hot pepper and clean the inside, removing the heart and seeds.

At the same time, a stew is prepared with meat, peanuts, walnuts, chili peppers, onions, grains (beans, peas, broad beans), raisins and olives.

When the stew is ready, fill the rocotos with this preparation.

Subsequently the top of the hot pepper is placed, covered with beaten eggs and fried in plenty of oil. To accompany this dish you can prepare fried or boiled potatoes and rice.

4- Marinade

The adobo is prepared with pork meat cut into very fine pieces. This meat is marinated with alcoholic beverages, vinegar and spices.

It is cooked over wood in clay pots, to give the pork an earthy flavor.

5- Baked suckling pig

In Latin America, a young pig is known as a suckling pig, no more than three months old. In Cusco various dishes are prepared with the meat of this animal.

Baked suckling pig can be made from the whole animal, seasoning the meat and stuffing it with sliced ​​carrots, olives, raisins, herbs and onions.

In other cases, the suckling pig is cut into pieces for the preparation of this dish. The meat should be left to marinate for one or two days, it depends on the finish you want to obtain. To marinate it, vinegar or beer, pepper, chili powder and salt are added.

It is then baked, taking care not to overcook so that the meat does not lose its natural juices. It is accompanied with rice, potato or yucca.

6- Chicharrón a la cusqueña

Chicharrón is a dish that is prepared with pork. This is cut into pieces and fried without adding oil, since the natural fat of said meat will do this job.

In Cusco it is preferred to keep this dish simple. For this reason no spices or herbs are added, salt is enough.

The fried pork is served with corn or wheat bread, with boiled ears, with potatoes or with yucca. It is usually eaten for breakfast and at the patron saint and religious festivals.

7- Kapchi

Kapchi, also called kapchi cheese, is a salad whose main ingredient is cottage cheese or fresh cheese.

To prepare this dish, grains are cooked and seasoned with onions, garlic, chili peppers and oil. When the grains boil, cubed potatoes and milk are added. Finally, the cottage cheese is added.

This salad is served cold with rice or with boiled potatoes cut into slices.

8- Huatia

The ingredients of this dish are potatoes. At least three species of this tuber are included: yellow, white, and sweet.

To this is added uchukuta, which is a typical spicy sauce from the Andes of Peru.

This dish is cooked in improvised ovens, which are made by digging a hole in the ground and filling it with embers.

9- Pickled chicken or fish

The escabeche is a dish that is prepared with meat marinated in vinegar. In Cusco this is prepared with small pieces of chicken or fish, previously cooked.

In addition to these two ingredients you can add onions, diced carrots, green peas, cauliflower and broccoli.

If served alone, the marinade can be an appetizer. If served with rice or boiled potatoes, it can become a main dish.

10- Humitas

Humitas, a kind of tamale, can be both sweet and savory. The dough is prepared with fresh cobs, which are spread on corn husks. They are cooked boiled or steamed.

If the humitas are salty, they are filled with meat and vegetable stews. If they are sweet, they are filled with cheese, raisins, cinnamon and brown sugar.

References

1. Cusco. Retrieved on October 26, 2017, from wikipedia.org
2. Cuzco Cuisine. Retrieved on October 26, 2017, from go2peru.com
3. Cusco Culinary. Retrieved on October 26, 2017, from cuscoculinary.com
4. Cuzco Food and Drink. Retrieved on October 26, 2017, from amazingperu.com
5. Gastronomy of Peru. Retrieved on October 26, 2017, from cuscoperu.com
6. Peruvian cuisine. Retrieved on October 26, 2017, from wikipedia.org
7. Traditional Food of Cuzco. Retrieved on October 26, 2017, from cuzcoeats.com