Cusco – A gastronomic perspective

Due to the large number of travelers from all over the world who have come to Machu Picchu during the last six years, it is not surprising that today there are magnificent Andino-nouvelle restaurants in the city of Cusco. This trend began in Lima in the late eighties and has spread to Cusco in the 21st century. Gaston Acurio, a renowned Peruvian chef, owner of international restaurants and author of several cookbooks, has just opened “Chicha” in Cusco.

Thanks to the great contribution of Gaston Acurio, the world is embracing the secrets and flavors of Peruvian cuisine. Applying his knowledge of international cuisine at a Gourmet level using ancient Peruvian culinary products and traditions, he has contributed particularly to the development of Andean-nouveau cuisine. As a result, he is currently recognized as one of the most important chefs in Latin America and Lima is now known as the gastronomic capital of America.

I have had the opportunity to travel to Cusco more frequently since 2007 and tried most of the sound restaurants not only in Cusco but also in the Sacred Valley and Machu Picchu. In Cusco, you should not miss the Cicciolina restaurant; it is my best option. It offers a cozy atmosphere where you can try the guinea pig folded in Andean papilla potatoes as a starter while you drink an Aguaymanto Sour. Fallen Angel, Inka Grill, Incanto, Map Café, Baco and Bistrot 370 also offer a solid menu where you can taste different flavors linked to the land. Meats such as alpaca and guinea pig, tubers, grains and herbs such as coriander, parsley, “huacatay”, “paico”, “muña”, mint are used in a wide variety of simple but tasty dishes. All these restaurants are located a few blocks from the main square. If you are looking for a healthier assortment of food, you can visit Heidi’s La Granja and HEMP on your way to the traditional San Blas neighborhood. While at night, Hans Hilburg, owner of Bar El Pisquerito and renowned bartender opens its doors offering the best cocktails and drinks based on Pisco.

The Huacatay, Huayocari Hacienda, 3 Keros, Tunupa and Allpamanca are the best gastronomic alternatives located along the Sacred Valley of the Incas. This region was considered a natural pantry by the Incas and was dedicated to agricultural production. The first three restaurants are “a la carte” and the last two offer buffet-style lunches. It can be found from Andean cheese and “humitas” (ground corn and wrapped in its own leaves to cook) as starters, quinoa risotto, stuffed trout, guinea pig and / or alpaca stew as a main dish, and “tojosh api” (corn fermented custard), cañihua custard, pacae nougat as desserts. Ask your travel advisor to organize a “Pachamanca” (beef, lamb, pork and guinea pig cooked on hot stones with beans, potatoes and humitas, in a hole covered with leaves and earth) and you will have an unforgettable meal!

During your visit to the Historic Sanctuary of Machu Picchu, I highly recommend that you stop by the buffet lunch rich in Peruvian dishes at the Machu Picchu Sanctuary Lodge, the only hotel located on the top of Machu Picchu Mountain. You can also spend more time in this magnificent Inca city. Last but not least, for those who need to catch an early train or are under budget but still want to enjoy a good meal, Toto’s House in Aguas Calientes, the town below Machu Picchu mountain, is my best. tip.

Cusco has greatly demonstrated its excellent quality and innovative dish creations; A must have gastronomic experience on your top travel list!