María Soledad López
Comunicaciones
Cusco's cuisine is going through a quiet revolution, where quinoa, kiwicha and guinea pig meet modern techniques. Let us begin with five dishes.
Cusco cooking is no longer just guinea pig and chicha. A new generation of cooks is reinterpreting ancestral ingredients with modern techniques, and the result is one of the most interesting cuisines on the continent.
Quinua atamalada
The quinoa is cooked with hen broth, fresh cheese and huacatay until it reaches a creamy texture similar to risotto. In Cusco it is served as a side dish, but thanks to its nutritional density it works perfectly as a main course.
Lake Titicaca trout
Highland trout has firm flesh and a less fatty flavor than European trout. It is served grilled with quinoa and vegetables, or smoked as a starter. If you order it at markets, make sure it comes from a certified fish farm.
Modern cuy chactado
Fried or roasted guinea pig is the best-known ceremonial dish. Today several restaurants deconstruct it: confit loin, crisp crackling served apart, uchucuta sauce. If you have never tried guinea pig, this version is a good way in.
Black quinoa soup
Less common than the traditional quinoa soup, it contains black quinoa, native potato, ají amarillo and a touch of cheese. It is hearty and comforting, ideal for cold evenings at 3,400 meters.
Cusco chocolate
The cacao from the La Convención area produces single-origin chocolates with fruity notes and an interesting acidity. Visiting a chocolate shop such as Pacari, Choco Museo or La Cholita is an outing in itself.
Gastronomy is part of the journey, not an add-on. Booking a table at recommended restaurants in advance makes an enormous difference.