Nestled high in the Peruvian Andes, Cusco offers more than ancient ruins and stunning views. It is also a paradise for food lovers. From traditional Andean recipes to creative culinary fusions, the best food in Cusco reflects the city’s rich culture and vibrant history. Whether you’re sampling a market delicacy or dining at a top-rated restaurant, your taste buds are in for an adventure.
Lomo Saltado is a perfect example of Peru’s ability to blend cultures on a plate. Born from the country’s Chinese-Peruvian Chifa cuisine, it brings together traditional stir-frying techniques with Andean ingredients. The dish includes marinated strips of beef sautéed with red onions, tomatoes, and yellow chili peppers. These ingredients are cooked quickly over high heat, then mixed with crispy French fries and served alongside or on top of steamed rice.
This dish is a staple of everyday eating in Cusco, loved by locals and travelers alike.
It is hard to get a bad one — even modest restaurants usually do it well.
Good to know: Mild, not spicy — the ají amarillo adds flavour rather than heat. One of the safest first dishes if you have just arrived at altitude.
Cost: 25 to 50 PEN
Where to Eat It: Chicha by Gastón Acurio, Morena Peruvian Kitchen
Alpacas have been raised in the Andes for thousands of years, primarily for their wool. But their meat, while less known internationally, is a staple protein in highland communities. Alpaca steak is prized for being lean, tender, and packed with protein. The taste is slightly sweet and earthy, often compared to a mix between beef and lamb.
In Cusco, chefs prepare alpaca steaks with care, grilling them to preserve tenderness and seasoning with native herbs like huacatay (Andean mint) or rosemary. Some preparations include rich sauces like elderberry reduction or Andean mustard. The dish is often served with native potatoes or a fresh quinoa salad, highlighting the region’s local produce.
Alpaca steak gives visitors a taste of local tradition while offering a leaner alternative to beef.
If you are only going to try one Andean meat on your trip, make it this one.
Good to know: Very lean, so ask for it medium rather than well done or it dries out. A solid high-protein choice after a trekking day.
Cost: 30 to 60 PEN
Where to Eat It: Uchu Peruvian Steakhouse
Cuy, or guinea pig, has been a sacred and nutritional food source for indigenous Andean communities for centuries. It is often served during festivals or special family gatherings. In Cusco, the most traditional preparation is cuy al horno, where the animal is marinated in spices, stuffed with herbs, and then baked until golden and crispy.
The meat is tender, slightly gamey, and high in protein. Though it may be unfamiliar to many Western visitors, it is a delicacy in the Andes and an essential cultural experience. The dish is typically served whole, accompanied by baked Andean potatoes, corn (choclo), and spicy sauces like rocoto or ají.
For adventurous foodies, this dish is more than just a meal, it’s a deep dive into Andean heritage.
It is the dish on this list people think hardest about before ordering, and remember longest afterwards.
Good to know: Traditionally served whole, head included. Ask for it trozado (cut into portions) if you would rather not see it, and order ahead in smaller restaurants.
Cost: 60 to 90 PEN
Where to Eat It: Kusikuy, Quinta Eulalia
Trout is not native to Peru — it was introduced to the high-altitude lakes and rivers of the Andes in the early 20th century to develop local fish farming. It adapted so well to the cold mountain waters that it quickly became a staple of Andean cooking. Trucha Frita is prepared simply: the whole fish is lightly floured and pan-fried until the skin turns crisp, then served with rice, boiled potatoes, and a fresh onion-and-tomato salad.
It is one of the lightest, freshest options on this list — a favorite among visitors exploring the Sacred Valley, where trout farms sit right alongside the rivers that supply the kitchens.
The least touristy dish on this list and, to our taste, the most underrated.
Good to know: The lightest dish on this list and the kindest to a stomach still adjusting to altitude. Usually served whole with bones — ask for filete for a boneless cut.
Cost: 25 to 45 PEN
Where to Eat It: Pachapapa (San Blas), Inka Grill (Plaza de Armas)
Chicharrón Cusqueño traces back to the pork dishes Spanish colonizers brought to the Andes, later reshaped with local ingredients like mote (hominy corn) and huacatay, a native Andean herb. Cuts of pork are simmered slowly, then fried in their own fat until the skin turns crackling and golden. It is traditionally served as a hearty weekend breakfast, piled with mote, boiled potato, and a tangy onion-and-rocoto salsa criolla.
The dish is inseparable from Cusco’s market culture: locals line up for it every Saturday and Sunday morning, making it one of the most authentic ways to eat like a cusqueño.
If you only make room for one local breakfast on the whole trip, make it this one.
Good to know: A weekend breakfast, so most places stop serving by early afternoon. Rich and heavy — best on a day you are not heading straight up to higher altitude.
Cost: 18 to 25 PEN
Where to Eat It: Mercado de San Pedro (weekend mornings), Chicha by Gastón Acurio for an elevated version
