PERU TRAVEL PLANNER
Gastronomy of Cusco
"Timpo" (Quechua timpu: boil), delicious soup, stew prepared by boiling a
piece of beef brisket, lamb head, bacon, plus cabbage, potatoes, moraya,
chickpeas, rice, yams, peaches, pears and yuccas. Broth is served separately
from other things, which are covered on the plate with the cabbage leaves.
"Chuño Cola" stew of Inca origin. Delicious soup made by boiling beef broth,
rice, sausage, chickpeas, potatoes and potato starch. This dish is eaten with
wooden spoon, called huisilla. The potato flour, potato is dried.
"Kapche Cheese" (Kapche Cheese), soup of choice in November and December,
prepared with green beans, potatoes, milk, eggs, cheese, and pepper, with a
garnish of onion, garlic and butter. Serve with rice.
"Guinea Pig or Rabbit Pepián of" delicacy prepared with pieces of guinea pig (or
rabbit) deep-fried, is served with a garnish of onion, red pepper, and peanuts.
Serve with rice and boiled potatoes.
"Chicharrón with mote ', pork fried in its own fat, served with grits or sweet
"Saralawa" fresh corn soup, beans, dry chili and marigold (native grass).
"Adobo" spiced pork in beer and spices and cooked in a clay pot.
"Olluco meat" stew or beef jerky Olluco with llama.