What to Eat in Cusco: An Andean Food Guide (2026)

Cusco food is Andean before it is anything else. This is the old heart of the Inca world, and the highland larder that fed it is still the one on the plate: thousands of native potato varieties, giant white corn from the Sacred Valley, quinoa, guinea pig, and alpaca, cooked with techniques that predate the Spanish. Eating well here means eating the highlands, altitude and all, and it pairs naturally with a slow walk on one of our Cusco self-guided tours. Here are the dishes and drinks worth seeking out, and where the food culture actually lives.

The dishes to seek out

Cuy. The region most iconic, most photographed dish: guinea pig, eaten in the Andes for thousands of years and reserved for feasts and celebrations. It is usually served cuy al horno (oven-roasted) or cuy chactado (pressed flat and fried), often whole with crackling skin, sometimes marinated with garlic and the aromatic Andean herb huacatay. It is rich and gamey, with little meat for its size, so many travelers order it once to try. Treat it as an experience, not an everyday plate.

Alpaca. The easier introduction to Andean meat: lean, tender, and high in protein, with a mild flavour close to a light beef. You will find it grilled as a steak, in stews, and in a local version of lomo saltado, the classic Peruvian stir-fry of meat with onions, tomatoes, soy, chips, and rice.

Chicharron. Cusco-style chicharron is pork marinated in spices (often with chicha de jora) and fried until tender, served with Andean potatoes, giant corn, and a salad. It is a beloved market and weekend dish, and the San Pedro Market is one of the best places to eat it.

Choclo con queso. The simplest and most quintessentially highland snack: choclo, the giant-kernelled white corn of the Sacred Valley, boiled and served with a slab of fresh local cheese. Cheap, filling, and everywhere, from market stalls to roadside stops.

Rocoto relleno. A stuffed-pepper dish (originally from Arequipa but widespread in the southern highlands) built around the rocoto, a thick-walled chilli that is significantly hotter than a jalapeno. It is boiled to tame the heat, then stuffed with seasoned meat, sometimes with raisins and peanuts, topped with cheese and baked. Spicy, savoury, and slightly sweet at once.

Andean soups. At altitude, a hot bowl goes a long way. Look for chairo and other hearty highland soups thick with vegetables, grains, and meat, and the ubiquitous quinoa soups that use the region signature grain.

What to drink

Chicha de jora. The traditional Andean beer, fermented from germinated corn, with roots that run back to Inca times. It is mildly alcoholic and an acquired taste; look for the red flag or plastic bag on a pole outside a house, the old sign for a chicheria that serves it.

Chicha morada. The non-alcoholic cousin: a sweet, deep-purple drink made from purple corn boiled with pineapple, cinnamon, and clove. Refreshing and served with almost anything.

Mate de coca. Coca-leaf tea, the everyday Andean drink and the traditional remedy for altitude sickness. It is legal and normal across Peru, offered in nearly every cafe and hotel, and worth a cup on your first days while you acclimatize. One practical note: coca can trigger a positive result on some drug tests after you get home, even though the tea itself is mild. For the full altitude briefing, see the Cusco travel guide.

Where the food culture lives

The San Pedro Market (Mercado de San Pedro). The single best place to eat cheaply and authentically. This covered market near the historic centre is where locals shop and eat: juice stalls in the morning, then stands serving broths, chicharron, and Cusco tamales for a few soles, alongside heaps of native potatoes, cheeses, herbs, and even alpaca jerky. Come hungry and graze. The market sits on the Cusco Historic Center walking route, so it slots naturally into a morning of sightseeing.

San Blas, for a sit-down meal. The artisan quarter uphill from the plaza is dense with small kitchens, cafes, and picanterias, and it is a lovely place to eat between gallery visits. Pair a plate here with the San Blas Artisan Quarter tour, which climbs the same lanes past the woodcarving and painting workshops the neighbourhood is famous for.

Around the Plaza de Armas, for range. The blocks around the main square hold everything from casual Andean kitchens to Cusco upscale restaurants reworking native ingredients for a special dinner. It is also where a day of walking naturally ends at a table.

Eat as you walk

The best way to work through this list is on foot, one district at a time: a market breakfast of chicharron at San Pedro, a giant-corn snack on the go, a sit-down alpaca lunch in San Blas, and a proper Cusco dinner near the plaza. Route your day with the one day in Cusco itinerary, plan the practical side (and the altitude) with the Cusco travel guide, and browse all Cusco tours. Every tour is free to start, with roughly the first 30% of stops unlocked before an optional purchase.