Sacred Valley dishes: Cuy al Palo (Lamay), Aji de Tarwi (Calca), Aji de Ollucos (Chinchero). Where to eat and prices.
The Sacred Valley has some of Peru's finest agricultural land, producing ingredients for dishes you won't find anywhere else. Here are the must-try local specialties.
3 signature dishes
1. Cuy al Palo (Lamay)
Guinea pig roasted whole on a wooden stick over coals. Lamay is the capital of cuy al palo. Marinated with huacatay, mint, muña, garlic, and yellow chili. Served with potatoes and noodles. Price: S/ 35-65 (~$10-18 USD).
2. Ají de Tarwi (Calca)
Calca's signature dish made with tarwi (Andean lupin bean), native potatoes, cheese, and seaweed. A hearty, protein-rich stew served with rice.
3. Ají de Ollucos (Chinchero & Urubamba)
Also called Lisas Uchu. Made with ollucos (Andean tuber), lamb, native potatoes, and herbs. A warming stew perfect for cold mountain days.
Where to eat
- Lamay — Best cuy al palo, roadside restaurants
- Urubamba — Upscale restaurants, Novo Andina cuisine
- Pisac — Market food stalls (Tuesdays, Thursdays, Sundays)
- Ollantaytambo — Cozy cafés and international fusion
For Cusco city restaurants, see our guide to eating near Plaza de Armas.
Try local cuisine on our Sacred Valley Tour from $55 USD.
The Sacred Valley is not just an archaeological wonder — it's a culinary paradise where every town has its own signature dish.
