Cusco has the best experiences to enjoy a varied gastronomy, where the Sacred Valley of the Incas to have some of the best land production gives us a local cuisine through the typical dishes of the area and complements your visit with an unforgettable experience full of flavors.
GINEA PIG TO THE STICK (Lamay)
The guinea pig is one of the typical dishes of Peru, a food full of vitamins, proteins and different flavors according to the type of ingredients used, each region or locality has a different preparation to the other.
The ginea pig characteristic of Lamay in the Sacred Valley is characterized by the type of maceration used as a filling, where the use of herbs such as huacatay leaves, mint and muña together with a pint of salt, garlic and yellow chili give the characteristic flavor of this delicious dish. Then it is cooked and served with potatoes and complemented by stuffed noodles or hot pepper.
AJI DE TARWI (Calca)
The aji de tarwi is a typical dish of the province of Calca, a dish that contains the ingredients such as: tarwi, native potato, onion, garlic, oil, salt, cumin, tomato, cheese, llullucha, oregano, parsley, coriander and stick and then with these ingredients prepare the dressing with chopped onion and garlic, add cumin and salt to taste. Brown and then add the carrot and tomato chopped in small squares, the oregano stems, the parsley and the whole peeled potatoes. Then add boiled water at the level of the potatoes and let it boil for about 5 minutes and add the whole peeled tarwi, until the potatoes are cooked. Mix well with the cheese in small pieces and the llullucha. Finally, the dish is accompanied by rice or in some cases with meat.
AJÍ DE OLLUCOS (Chinchero and Urubamba)
Lisas Uchu or also known as aji de ollucos is a very typical and at the same time popular dish for the locals of these two places, a delicious dish with ingredients such as: ollucos, native potato, lamb meat, carrot, parsley, oregano, onion, tomato, garlic, salt, oil, water. Then with these ingredients proceed to the preparation: Prepare the dressing with chopped onion, ground garlic, ground cumin, salt to taste and a little oil. When it is golden brown add tomato and carrot in squares. Add the olluco chopped also in squares or small julienne style cuts and previously washed; add the peeled and chopped potatoes in squares or regular julienne cuts, and the well washed whole lamb meat. Add enough boiled water. Remove the lamb meat to chop it into small pieces and add it again to the pot. Finally, the dish is served and sometimes accompanied with rice.
