Travel Reference
In-Depth Information
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Regional Cuisine
Sunday lunch with a country stroll is a Cuzco ritual. Locals head to the villages south of
town:
Tipón
is
the
place to eat
cuy
(guinea pig),
Saylla
is the home of
chicharrón
(deep-
fried pork) and
Lucre
is renowned for duck.
Look for the following foods in local restaurants, on the street and at festivals:
Anticucho
Beef heart on a stick, punctuated by a potato, is the perfect evening street
snack.
Caldo de gallina
Healthy, hearty chicken soup is the local favorite to kick a hangover.
Chicharrones
Definitely more than the sum of its parts: deep-fried pork served with corn,
mint leaves, fried potato and onion.
Choclo con queso
Huge, pale cobs of corn are served with a teeth-squeaking chunk of
cheese in the Sacred Valley.
Cuy
Raised on grains at home, what could be more organic? The faint of heart can ask for
it served as a filet (without the head and paws).
Lechón
Suckling pig with plenty of crackling, served with tamales (corn cakes).
DON'T MISS
The Corpus Christi parade on Cuzco's Plaza de Armas dusts off the saints for a spin through the ecstatic crowds in
early June.
