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 among the best food in Cusco, loved by locals and travelers alike.
Preparation Time: Around 30 minutes
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.
As part of the best food in Cusco, alpaca steak gives visitors a taste of local tradition while offering a healthy alternative to red meat.
Preparation Time: 20 to 30 minutes
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 and definitely part of the best food in Cusco.
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.
Preparation Time: Around 20 minutes
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.
Preparation Time: Several hours (slow simmer, then fry)
Cost: 18 to 25 PEN
Where to Eat It: Mercado de San Pedro (weekend mornings), Chicha by Gastón Acurio for an elevated version
