Peru Best Culinary Destination In The World Cusco – A Gastronomic Perspective

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Cusco – A Gastronomic Perspective

Due to the number of travelers from all over the world coming to Machu Picchu for the last six years, it is not surprising to find the best Andean-nouvelle restaurants in the city of Cusco these days. This began in Lima in the late eighties and continued in Cusco in the twenty-first century. Gaston Acurio, a famous Peruvian chef, owner of international restaurants and author of several cookbooks, opened “Chicha” in Cusco.

Thanks to the great support of Gaston Acurio, the world is accepting the secrets and flavors of Peruvian cuisine. Applying his knowledge of international cuisine at the Gourmet level using traditional Peruvian culinary products and traditions, he has contributed mainly to the development of Andean-nouveau cuisine. As a result, he is now 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 visit Cusco many times since 2007 and tried many of the best 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 top choice. It offers a great atmosphere where you can try pork covered in Andean potato mush as a starter while drinking Aguaymanto Sour. Fallen Angel, Inka Grill, Incanto, Map Café, Baco, and Bistrot 370 also offer a robust menu where you can taste a variety of flavors connected to the world. Foods such as alpaca and guinea pig, tubers, seeds and herbs such as coriander, parsley, “huacatay”, “paico”, “muña”, mint are used in a variety of simple but delicious dishes. These restaurants are all within a few blocks of the main square. If you are looking for healthy food, you can go to La Granja de Heidi and HEMP on your way to the traditional area of ​​San Blas. At night, Hans Hilburg, owner of El Pisquerito Bar and famous bartender opens his doors and offers cocktails and the best Pisco drinks.

El Huacatay, Huayocari Hacienda, 3 Keros, Tunupa and Allpamanca are some of the best gastronomy options on the edge of the Sacred Valley of the Incas. The area was considered a natural resource by the Incas and was devoted to agriculture. The first three restaurants are “la carte” and the last two offer buffets. Andean cheeses and “humitas” (crushed corn and its leaves to cook) can be found as starters, quinoa risotto, trout, pork and/or alpaca stew as a main dish, and “tojosh api” (fermented corn). custard), “cañihua” custard, “pacae” nougat as flavors. Ask your tour guide to prepare “Pachamanca” (beef, lamb, pork and pork cooked on hot stones with beans, potatoes and humitas, in a pit covered with vegetables and earth) and you will have an unforgettable meal!

On your trip to the Historic Sanctuary of Machu Picchu, I recommend you to stop for a buffet rich in Peruvian dishes at the Machu Picchu Sanctuary Lodge, the only hotel on top of the Machu Picchu Mountain. You can also spend more time in the beautiful Inca city. Finally, for those who need to take the train or are under budget but still want to enjoy good food, Toto’s House in Aguas Calientes, the town at the foot of Machu Picchu Mountain, is my best recommendation.

Cusco has shown great success and innovation in dishes; a gastronomic experience that you should have on your top travel list!

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