In a city so
filled with traditions as Cusco is. Its food shall reflectall the warm
and friendly atmosphere. Its "Chicherías" and "Picanterías" have
stopped been only for cusqueños and have openned their doors to the
foreign public who want to try a little bit more. The following list
shows you a little description of someof the most typical dishes in
TIMPO or PUCHERO
plate is very traditional on the tuesdays of Carnival, usually in
february, it's a mixture of boiled vegetables, fruits and some different
types of meat such as: lamb, chicken, chalona (dried and salty beef),
sausages; and vegetables and fruits like: carrots, cabbage, beans, rice,
pears, peaches and others depending of the likes of the family.
is not suposed to be eaten on a particular time of the year, however it
is very important because one of its main ingredients is the
"chuño" a dehidrated potato which they put in water before
using it, it also has normal potatoes, beans, carrots, and some chunks
of meat. One of the most peculiar things about this plate is one of the
utensiles they use to prepare it, it is called "huislla"
a spoom made out of wood.
plate's main ingredient is the "rocoto" or chilly, stuffed
with some meat, carrots, peanuts, beans, and a special gravy. It is
usually served with baked potatoes.
DE CONEJO or CUY
Guinea Pig, this is one of the most important and traditional dishes in
Cusco, it's prepared with different herbs and spices baked and served
with baked potatoes or rice.