The ancient Incas are one of the most fascinating empires to study in all of our human history.

Most are aware of the gorgeous locations and their centuries long legacy, but how well do you know the food legends that still exist in all these areas today?

In Peru, in the Andes mountains, its now May of 2019. The thing most exciting for us to discover is the delicious and local food history of the Incan capital city of Cusco – so let’s get started right away!

Welcome to The Ultimate Food Tour of Cusco.

In this article, I’ll give you the photos, and all the details, so that you’re ready to plan your own Ultimate Food Tour of Cusco when you’re here – get excited, and get hungry.

Cusco has beautiful ancient culture, and modern meals of gorgeous food.
Cusco is full of ancient culture, and gorgeous modern street food.

Andes Mountain Cuisine

Spending one day going all out for street food is always one of the best ways to get to know a new city or town.

You have just one day, and you want to eat as much as you possibly can. Do your homework (and let this list be your guide), and you’ll be ready to hit the ground running when you arrive in Cusco.

We have a list of the top 10 things to eat in Cusco (a list we’re making to share), and we aren’t going home until we’ve done the whole list for ourselves!

Cusco has beautiful ancient culture, and modern meals of gorgeous food.
Modern Day Cusco is mind-bogglingly full of new things to eat!

Local Food in the Ancient Incan Capital

The ancient Incas built their capital city in Cusco, and honestly, for years this is a place in our world that I have always wanted to go to eat.

I loved imagining how in Cusco a traveller will not only find an abundance of exotic and ancient dishes (like ‘Cuy‘ or ‘Pachamanca‘), but also a gigantic and gorgeous amount of modern-day delicious local street food as well.

Ultimate Food Tour Tip – Preparation is Key

There are so many things to eat out there, we better get started right away!

If you leave not knowing exactly what order in which to do these, there is a strategy to mastering a day of street food – I’ll share with you some tips as we go.

Quinoa porridge (maka de Quinoa) is one of Cusco's favorite morning snacks
Quinoa porridge (maka de Quinoa) is one of Cusco’s favorite morning snacks

Quinoa Porridge, or ‘Maka de Quinoa’

A Quick and hearty way to start your day in Cusco is with a thick, sweet, steaming cup of ‘Maka de Quinoa‘ porridge.

In Cusco, you’re starting the day off at a altitude of over 3400 m, so no matter what time of year you come here, its going to be cold in the early morning.

By the afternoon, you may not need your long sleeves anymore, but most days here you’ll want to wake up with something warm to eat.

Quinoa porridge (maka de Quinoa) is one of Cusco’s favorite morning snacks.

Where To Eat This Food in Cusco

The street carts selling Maka de Quinoa are things you’ll see on pretty much every corner of town between the hours of 7-9am.

**Look for steam rising, and lines of people forming, these recognizable food carts usually decorate themselves with green and yellow umbrellas.

Maka de Quinoa for breakfast in Cusco, Peru
In Cusco, you’ll notice carts like this selling Quinoa porridge for breakfast

Whats In This Food?

It includes pineapple and apple, a dash of cinnamon, Peruvian ginseng, and local Quinoa grains.

The texture is wonderfully thick – it is a very soothing drink. Its almost like a sticky apple juice, or like an apple-only smoothie. This was a great first taste of Cusco, and I we immediately ordered one more of each option to go.

Other Things to Try Here

You can also try cups of plain ‘maka’ here, which in English is ‘Peruvian ginseng.’ Its also warm, very healthy, and most of the people I see ordering here have it with very simple snacks of bread (2 pieces of bread for 1 PEN).

These carts have tons of different options, so feel free to pick and choose until you perfect your own favorite Cusco-morning beverage (and please tell us about it in the comments section below!).

Name: Maka de Quinoa
Hours:  Morning hours, all around Cusco
Price: 1 PEN per cup.

Wanchaq market in Cusco is a great place for eating Chairo
The Wanchaq market has great fruit and local foods (there is a food court upstairs)

Wanchaq Market in Cusco

A local market always has to be somewhere near the top of every street food list, and we’re wanting to go right now in search of a high mountain stew of “Chairo.”

Walking through the Wanchaq market, you will get hit with plenty of fresh and cooking smells, but none of these scents are as recognizable as the Peruvian black mint, “huacatay.”

A key ingredient in many of Peru’s best traditional foods, if you haven’t had Andean roast guinea pig yet, then remember this wonderful smell for later.

Pro Tip: Pick up a few fresh, raw Rocoto chili peppers as you walk along. Look through some of the vendors’ fresh selection, and grab a few chilies to bring along for a snack later on. The Wanchaq market is full of fresh fruits and local foods, and there’s open seating in the building floors upstairs.

Chairo contains naturally freeze-dried potatoes, a creation of Incan genius
Chairo contains naturally freeze-dried potatoes, a creation of Incan genius

Chairo (Potato and Lamb Stew)

This is a high mountain soup, this is how the people of Cusco are filling their bellies on any weekday morning before work.

Of all the things that local friends from Lima recommend, you are sure to hear the words “visit the Andes regions, and find a soup called ‘Chairo.’

Finding it upstairs in the Wanchaq market, you’re looking for either a written sign, or a huge pot of steaming soup, with lines of people smiling and slurping.

What’s in Chairo?

Chairo is an extremely hearty stew, full of potatoes, corn, carrots, cabbage, and even barley grains.

The main ingredient in this soup though, is one of the most interesting things in all of Peruvian cuisine.

As soon as you taste your chairo stew, you’ll immediately notice a unique consistency. The naturally freeze-dried potatoes are a creation of Incan ingenuity, they dissolve in the hot water, rehydrating to make this hearty dish.

These potatoes are ‘moraya‘ here, and chairo also usually includes meat as well (our’s today is with ‘cordero,’ lamb meat). There are many other ingredients to add in as well, I can guarantee you’ll love this food.

Bonus Addition: Add in a few spoons from the accompanying salsa-type salad to really bump up the spice. Its full of red onions, red tomatoes, and limón juice (local citrus), and fresh Rocoto spicy peppers.

Name: Wanchaq Market (Mercado de Wanchaq)
Hours:  Open daily, 6am-6pm
Price: 3 PEN (US$0.95) per bowl of Chairo.

Busy areas of local transit are the place to go when you're Looking for examples of Cusco's best street food
Looking for examples of Cusco’s best street food? Head for busy areas of local transit.

Street Carts in the Cusco Hillside

If you take a trek to any of the Sacred Valley sights outside of Cusco town, you may notice the large amount of street food carts along most of Cusco’s outer main roads.

Lines of people crowding around tiny awnings is always one of the best signs when you want delicious local dishes, and this is exactly what we’re looking for today.

Great places to look are outside fresh markets, next to bus stops, or other points of local transit. We are heading to explore the area near San Isidro neighborhood (map info down below).

Kapchi de Habas is A hearty plate of cauliflower, carrots, and potatoes to go with white rice
A hearty plate of cauliflower, carrots, and potatoes to go with white rice

Kapchi de Habas (Broad Bean Stew)

You’re going to want to have at least one or two meals of countryside local food (or get as close to it as you can), and simple plates like this tasty meal of “Kapchi de Habas” are near and dear to the heart of Peru.

Including Fava beans, potatoes, and cauliflower, “habas” are the fava beans (also known as ‘broad beans’).

The flavor of this stew-like mix almost makes you think that there is cheese in it as well, but the recipe includes local mushrooms, as well as milk, which is what gives it a cheesy aftertaste.

In This Food – A Satisfyingly Simple Recipe

So many of the main meals you will have on the streets of Cusco will tend to fit the same purpose – a hearty dish of high mountain produce, cooking in a way that makes it cheap, yet very filling and satisfying.

Many of the recipes center around potatoes, as this is actually the home of potatoes (they are native to this region).

You’ll eat this meal with white rice, and again don’t forget to add at least one healthy scoop of the sour salsa. Its a spicy, vinegary mix that comes in a small dish on each table – its crunchy, a bit spicy, and excellent.

Name: Kapchi de Habas
Hours:  We found it near a bus stop near the San Isidro neighborhood of Cusco
Price: 4 PEN per plate (US$1.33), which includes her home-made Maka Tea.

This small house holds Peruvian flavor that will absolutely blow you away
This small house holds Peruvian flavor that will absolutely blow you away

Adobo (Corn Beer Soup with Pork)

Heading directly to part two of our local neighborhood breakfast, our new friend and driver for the day Raul, takes us straight to an absolute winner of a restaurant.

The restaurant has no name, but he recognizes what the restaurant serves by noticing just a menu hanging outside the door.

Adobo is the name of the dish we want to have, and this tiny restaurant has the markings of everything you’ll want and more.

I had a hunch that we were in the presence of greatness, as the welcoming meaty aromas were unlike few I’ve ever experienced!

Adobo, one of Peru's most delicious high-altitude soups
Adobo, one of Peru’s most delicious high-altitude soups

The Most Meaty Welcoming Aroma…

You cannot leave Cusco without trying a bowl of Adobo, it is simply and truly a stunningly tasty pork soup.

The main ingredients of Adobo are just pork and chicha corn beer, but the depth of flavor in every spoon of Adobo is just so impressively thick.

Her Recipe for Adobo is Amazing!

Our version today also comes with chunks of onions, an entire pork chop in each bowl, and entire rocoto chili peppers that cooks right in the huge soup pot as well.

Adobo at this restaurant is just so meaty, and its easy to understand why it feels like a meat sauna when you step inside the single room.

I can only wonder how many hours it takes to create the sauna-like environment into which she’ll welcome you too…

Adobo is eaten bread, and you can take it up a notch with a few bites off the Rocoto chili
Eat Adobo with bread, and take it up a notch with a few bites off the nearest Rocoto chili

A Little Back Story

Finding such tiny and local places like this can be difficult at times – and we have to be honest today – without the help of Raul, we would have had little chance finding Adobo at such a perfect place as this.

A huge thanks to Raul, for his hard work, and for joining us for all the meals!

Beware of Gifts Named ‘Rocoto’

The chef at this restaurant was slightly unsure at first, when she looks up to see us taking photos outside her front door. When she notices how much we love her cooking however, she warms up, and rewards us with a couple of delicious surprises.

First, a fresh Rocoto chili pepper, which will nearly blow anyone’s head off (flavorfully fruity, and towering chili heat, these peppers are amazing). Second, a small shot glass of pisco and anise-seed alcohol (for health), one for each of us, all from a large bottle that she makes herself at home.

Such a delicious way to finish the meal, and this is one that’s definitely over too quickly.

**I can easily say that her Adobo is one of the best versions in all of Cusco, and this meal is one of my favorite and most memorable from this entire trip to Peru.

Name: (The restaurant had just a sign in front) Adobo is the name of the soup.
Hours:  We came here in the late morning
Price: 11 PEN per bowl (US$3.33)

Ceviche from Cusco's delicious freshwater fish as well
Cusco has delicious freshwater fish from streams, and therefore also Ceviche

Andean Freshwater Ceviche

If you’re spending any time in Lima, then I am sure you are eating your fill of the world’s best Ceviche.

However, of the huge number of ways that Peru eats this dish, you have to know that some of them are only available here in Cusco.

Ceviche chefs are usually famous for using saltwater fish, especially in the capital city of Lima, as it is so close to the Pacific coast.

Up here in the mountains though, there are fish in all the lakes and streams, and one of Peru’s favorite dishes is also loved by people in the Andes as well.

Raw ceviche made with trucha, which is trout, from Cusco's lakes or rivers
You’re going to want the raw version, for both fish meat flavor, and that soft texture

River Trout

The name of this dish is “Ceviche de Trucha,” or ceviche with trout.

These trout come from the high mountain rivers, and have such a different and unique taste, to go with the standard bitingly sour flavor profile that all ceviche-lovers know.

You’re going to want the raw version, specifically what you see in the photo above, as you can really taste both important parts of ceviche. Not just the pure flavor of the simple fish drenched in all that lime, but you can also get the soft texture of the raw fish meat.

The Recipe for Cusco Mountain Ceviche

I love the presentation of ceviche, no matter where you are in Peru. The colors are always beautiful, and chefs take pride in arranging the various ingredients so that you can always see all of what you’re eating.

This dish of ceviche at Algas Marinas is basically one of building blocks of food, starting with a huge chunk of sweet potato in the center, and long strips of red onions encircling the orange potato base.

Resting on top of the sweet potato are the thick chunks of trout meat, beautifully pink in color but you can tell from the texture that they have been bathed in lime juice and vinegar.

The trout ceviche is just a wonderful dish, and a great part of this Ultimate food tour of Cusco.

Name: Algas Marinas (Cevicheria) (location)
Hours:  No Hours posted, we went for lunch
Price: 15 PEN per lunch combo (one combo is a lot for 1 person).

Cusco is a large town, and the food options are constantly growing
Cusco is a large town, and the food options are constantly growing

Back to the Market

Now into the second half of our ultimate food tour of Cusco, we want to head back into town, and visit a fresh market area for more food.

Cusco is quite a large town, so you will find that the street food options are constantly changing throughout the day.

With so many people here wanting to eat their favorite local foods, you can find examples of pretty much any dish you want, if you’re willing to look hard enough.

Your Self-Guided Food Tour Tips

I have to say another big thank you to our friend Raul, but you can also use this as an example when making your own food tour as well – we had very little idea of where to find these foods, all we had was basically a long list of names (do your homework before you go on the trip).

When you arrive, try to make a few local friends, ask for tips, or use online resources to help you find what you’re looking for (we have to say a huge thank you to Google Maps).

Take some time to prep, to map things out before you go, and with a little friendly luck along the way, you’ll be all set when you’re finally at your destination.

Honestly, besides the obvious prep work, the final thing is to just GO, walk out the door and BEGIN. Put yourself in the kind hands of Peruvian food lovers (which we found to be basically everyone), and when they see how much you want to learn about their food, they’ll be more than happy to show you the way.

And now, on to the next stop – the central Cusco market!

Tarwi Lupin Beans are Another wonderful Cusco ingredient that pack amazing nutrition.
Another wonderful Cusco ingredient that pack amazing nutrition.

Lupini Beans (“Tarwi”)

The high mountain areas of Peru are just full of single foods that are simply ultra-dense in nutrition. For thousands of years here, people have been surviving off of quinoa, amaranth, inca berries, and many types of beans.

These lupini beans (“Tarwi”) are full of protein and vitamins, and have given sustenance to Peru’s people since before the time of the Incas.

There’s only one problem with eating them though – they’re quite poisonous if you eat them raw.

Preparing them first by several days of steaming and drying, chefs will then mash the beans to mix with a ton of other ingredients and seasonings.

Tarwi is this food that we want to find next on our tour.

In this plate of Tarwi you can taste simple seasonings of salt and 'huacatay' (black mint).
Dry, yet creamy, you can taste simple seasonings of salt and ‘huacatay’ (black mint).

Tarwi con Milanesa de Pollo

Trying the Lupini beans for the first time, there is a definite nutty flavor to them. Slightly dry, although its made into almost a stew in consistency, you can still feel a dryness from the beans.

Most information says that you must cook them for days to get rid of the strong bitterness, but I like the hints of bitterness that still come through.  Only slightly bitter, and you can definitely tell that the chef adds huacatay mint into the recipe as well (you can taste the anise flavor in each bite).

Tarwi Lupini beans pair nicely with a chicken cutlet, and this entire plate today is 5 PEN (US$1.60).

Tarwi Lupini beans and a chicken cutlet
The nutty, creamy flavor of Tarwi Lupini beans pairs nicely with a chicken cutlet

San Pedro Market for Local Meals on a Budget

In the San Pedro market you can eat great local food on a budget – most plates we see are 5 PEN each (US$1.60).

This place also has a great atmosphere for some serious mid-day lunching, we couldn’t wait to try several new foods here.

Walking down to the end of the market there’s a food court, and when we see the name ‘Tarwi’ on a menu, we immediately sit down to order.

Currently Popular, yet Truly Ancient Recipes

These beans are becoming a more common ingredient in meals of Peruvian street food now, all over the country. In the past, foods like this may have been seen to be only for working or lower classes of people, and were difficult to find in the larger cities of Peru.

You can even find ceviche made with Tarwi now though,* as more people are realizing that these beans are both healthy, and delicious.

*(ceviche refers to the style of preparation, it is not the word or name for sour fish/raw fish)

San Pedro Market Food court in Cusco has great examples of local Peruvian and Cusco food
Food market food courts like this are like an adult foodie’s playground.

‘Trucha’ Trout over Rice

There are quick-order menus hanging everywhere, and its so fun to just pick one new food after another here – markets like this are like an adult foodie’s playground.

The food here is so good, this situation definitely deserves a Part 2.

Walking directly next to the first food court table, we notice another pair of motherly chefs frying some Peruvian river trout (‘trucha’).

Just judging on the color and the freshness of ingredients alone, you know this is another dish you just have to try.

Nicely Fatty, Clean Flavors

Like the trout ceviche earlier today, the flavor of the fish meat is just so clean and fresh. Even though its frying in oil, you can still taste the nicely fatty and yet gentle flavor of the trout meat (almost like salmon, although this is a freshwater fish).

Chase each bite with a french fry, and don’t forget to scoop some of the vinegar, cilantro, and red onions onto your pile of white rice.

Pro Street Food Move

If you did happen to pick up a few fresh Rocoto chilis out from the market earlier this morning, now is the time to taste them.

Whenever you think you’re ready, mix a spoon of trout, rice, and bite into the base of a ripe Rocoto chili. To warm up, go for the tip, and if you’re in the mood for serious chili action, go straight for a mouthful of black seeds.

You should be sweating, and grinning widely (possibly even flying) by the time you’re ready to put down your fork and spoon.

Name: San Pedro Market Stalls (South Section)
Hours:  Open 6am-6pm Daily
Price: 5 PEN per plate (US$1.60)

Market tables at San Pedro Market in Cusco are just overflowing with fruits from all over Peru.
Market tables are just overflowing with fruits from all over Peru.

Such Diversity in the San Pedro Market

Arriving at the main entrance of the San Pedro market, you can’t help but notice how the market tables are just full of fruits and foods from all around Peru.

Having a long coastline, but also many parts of the country at such extremely high elevations, Peru really has such diversity, and such a massive amount of local fresh produce.

You you really could spend hours just wandering around the San Pedro market, taste testing and sampling, and also buying handicrafts or souvenirs to take-home.*

Fresh fruit smoothies and juices here, also vegetables, nearly overflowing the aisles
Gorgeous displays of fresh fruit and vegetables here, nearly overflowing the aisles

Mountains of Fresh Fruit

Across the main aisle, nearly overflowing into one of the aisles, there are several entire mountains worth of fresh fruit. There are about a dozen or so ladies there selling fruit smoothies, fruit juices, water, soda, and even local beer.

This is the perfect thing to give at least the smallest bit of balance to all the meat you’ll probably be eating today.

If you did eat an entire Rocoto chili all to yourself just now, then these shakes are some delicious fire management in a cup.

*Just remember to finish off ALL the coca leaves you might buy here BEFORE you leave Peru!

Avocado and Mango shake at the San Pedro Market in Cusco
This is exactly what you need to calm down the fire from spicy Rocoto peppers

Mango and Avocado Smoothie

Most of the selections here are 6-8 PEN per large cup (US$1.70-2.30), and she will give it to you in a paper cup to go, or a beautifully heavy glass if you want to just enjoy the smoothie right at her stall.

Our orders of mango and avocado taste great without even adding sugar at all, and the ladies here are so friendly.

You might have a hard time deciding though, because all the ladies are so friendly here – do your best to just smile, and choose quickly, and sit down to prepare yourself for a few final rounds of street food.

I am sure you will love the fruit here in Cusco as well, and if you’re curious about the fruit, you can see one of the most massive fruit markets on earth right here (link), we visited during our street food tour of Lima a few days ago.

Monster Oil Pan full of Chicharrone pork parts in Cusco
This chef has a A True Understanding of Pig, and all its possibilities…

Chicharrone (Your Reward and Prize)

When you’re in Cusco, and you say the words ‘best single item of street food,’ there’s really only one thing that comes to mind.

Its finally time for a Chicharrone.

Coming to the end of this Ultimate food tour of Cusco food tour, it’s understandable if you’re getting a little full.

No matter how tight your stomach is though, I guarantee you’ll still be hungry when you’re standing in front of this trophy – your victory plate of Chicharrone.

Leaving Nothing to Chance

Arriving at the final stop, you might even be just as happy as you were 10 hours ago (if so, then we understand each other on a special level).

But if you need to leave yourself a little incentive to make it through – and that’s totally ok – here’s a tip before we dig in;

Some safeguards may be in order, so as not to leave anything up to chance, there’s no excuses like saying that you’ll “have to come back for it another day,” (as this may be your one and only time ever in Cusco)

One strategy might be that you pick one of the best items on the list, and leave this till the end. It’s like a trophy, like a personal reward, a (meaty) treat awaiting at your victory line.

Order just one plate of Chicharrones for a full selection of porky parts.
Order just one plate of Chicharrones for a full selection of porky parts.

Its All that Pork Can Be…

Walking just a few hundred meters down from the San Pedro market (map info down below), its finally time for one of the meatiest items on the entire Cusco street food menu.

Chicharrone is what happens when pork lovers get together to dream – this is a recipe that truly makes pork into all that pork can be.

Full Selection of All Things Porky

I’m laughing, and my hands are even a bit unsteady, when gazing at this mound of deep-frying pork parts.

Looking up ‘chicharrones’ online, in English it translates to ‘pork cracklings.’

Obviously chefs in Cusco pay no attention to this, as there might be most of an entire pig deep draining in the massive oil tray in front.

Order one plate, and you should get a full selection of porky parts. There will be skin, ribs, pork back fat, and even chunks of pork chop meat as well.

Chicharrone in Cusco, This chef has a A True Understanding of Pig, and all its possibilities...
Huge bites of pork plus pork skin, enough to make any meat lover cry.

These are NOT your average ‘Cracklings’

Your order will come with some huge chunks of potatoes as well, and your porky selections balance on top of a small mound of choclo giant white corn kernels.

There are actually vegetables somewhere under that pork as well, a nice gesture to health, the chef includes a few sprigs of mint and long thin slices of red onions.

A True Understanding of Pig

The sheer meatiness of the bites of pork plus pork skin is enough to make any meat lover cry. Chase each bite with some red onion, and a few monster kernels of choclo corn.

The potatoes that come with it even taste porky as well, and they’re so thick and starchy that you’ll need the extra pork fat to help it all go down.

I thought I knew about pork before I came to South America, but this… This is truly pork understanding that’s on another level in Cusco.

Finish Each Day with Street Food

This restaurant is absolutely glorious, and finishing the tour today with chicharrone is definitely the right thing to do. Los Ricos Chicharrone is an incredible place, even worth a visit on its own if you’re anywhere near Cusco.

Name: Los Ricos Chicharrones (not on Google, I put the GPS coordinates on Google Maps)
Hours:  No listing, we went there at around 4pm
Price: 10 PEN per plate (US$3)

Los Ricos Happy (Tasty) memories of Cusco, there's just incredible food here to explore
Happy (Tasty) memories of Cusco, there’s just incredible food here to explore

Final Comments

I do not claim to know too much about Chicharrone, but inside the restaurant I notice there is a sign that might indicate the style of cooking at Los Ricos Chicharrone is unique to Cusco, or at least unique to this area of Peru.

Therefore its obvious how there are still many more reasons to return to Cusco, there is just an incredible amount of local food here to explore.

Plaza de Armas is a huge square in the Historic area of Cusco
Plaza de Armas is a huge square in the Historic area of Cusco

Walking Away in a Daze

Literally walking away in a daze, tapping out after an incredible final Cusco meal, we say goodbye to our friend and driver Raul, and make our way to Plaza de Armas.

A place that you can easily find yourself gravitating to, really every day you’re in Cusco, I’m happy to note that Plaza de Armas is the second place we’ve seen on this trip that has a mention in the Atlas Obcsura (in Rio de Janeiro, Brazil we went to see the Selaron Steps (link here).

A huge central square full of beautiful architecture, I think this is also one of the best places in town to just sit down and enjoy the incredibly blue shade of the Cusco sky.

Thank you for a beautiful and delicious day Cusco, hope to see you again.

21 comments. I'd love to hear from you!

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  • Sweety Joshi

    2 months ago

    I am planning of peru, and google gave me best article about good tour <3 Thanks Migrationology You guys are doing Awesome 🙂

    • Joel Bruner

      1 month ago

      Hi Sweety Joshi! Thanks for following Googles tip, we are very happy to see you enjoying this content on Cusco :). Have a great day today, hope all is going well!

  • Kristin

    2 months ago

    We ate so many meals at the market! This brings back so many memories, and gives me a few ideas for our next trip to Cusco.

    • Joel Bruner

      1 month ago

      Hey Kristin! Hope all is going well today, thanks so much for the comment, glad to remind you about the beauty of Peru today!

  • Jones Around The World

    2 months ago

    Love this and all your work! Been a big fan since reading one of your Bangkok food posts like 8 years ago. I’m planning a trip to Peru for next year (if travel has resumed by then), and will definitely be trying tons of these incredible dishes while in Cusco!

    • Joel Bruner

      1 month ago

      Jones, wow, thanks so much for the long term support! Thats amazing to see. Hey thanks for the good words today, hope all is well (and good luck to all of us, getting out to travel again safely in the near future!). Blessings. Cheers!

  • myline

    3 months ago

    I tried to eat Chicharrone way back when I visited the Philippines last year. It tastes good. I never thought that Peru has it too. I will never leave Peru without tasting this Chicharron. Thank you very much for sharing this.

  • comparativas

    3 months ago

    If there is something for which Peru is recognized worldwide, in addition to its fascinating history and the remnants that sustain it, it is gastronomy.
    This country has won hundreds of international awards, which recognize the genius with which chefs have taken the best of the culinary traditions of native peoples, the Iberian, African and, recently, Asian cultures, to result in unbeatable flavors and very healthy dishes.
    A great article and very well explained, good job

    • Joel Bruner

      3 months ago

      Comparativas, you are right, and Peru deserves this recognition! Thanks for the message, and thanks for reading this article! Cheers, have a great one today!

  • Paul Hudson

    3 months ago

    Thank you so much. I work for Open English and I have a ton of of Peruvian students. I love asking them about their favorite traditional Peruvian foods and this article is giving me a ton of ideas. I haven’t been to Peru in decades but talking with so many Peruvians and watching your videos have put Peru back at the top of my travel wish list. Thanks for the inspiration.

    • Joel Bruner

      3 months ago

      That is super cool Paul – thank you for sharing! Awesome, well, enjoy the time with the students as you are, and I wish you the best of luck in getting back to Peru someday to enjoy things all over again. Thanks again for the message, hope all is well!

  • Evermolpro

    3 months ago

    You make me want to drop everything and travel to Peru right nowI loved seeing all the different dishes to look for in Peru

  • Evermolpro

    3 months ago

    Wow! You make me want to drop everything and travel to Peru right now! Thank you for the in-depth report, you made my mouth water!

  • Raymond

    3 months ago

    Actually I didn’t know about the food variety of Peru. You have given me the chance. So thanks a lot for the detailed report. You really made my mouth water!

    • Joel Bruner

      3 months ago

      Raymond, nice one! Hey thanks for the message of appreciation, you are most welcome!

  • Scarlet

    3 months ago

    I loved seeing all the different dishes to look for in Peru. The mountains of fresh produce look so fun to try as well!

  • Rajat Kumar

    3 months ago

    I don’t know much about Peruvian food. I had a friend from Peru who shared a little bit about the her food and culture.
    I am from India and I have been watching your videos for a very long time. You are amazing and the content you create is just super.

    • Joel Bruner

      3 months ago

      Rajat! Amazing comment, thank you for taking the time to write today, and thank you for all the long-time support. It is wonderful! Hope you enjoyed learning about the cuisine of Peru, hope you are well today. Cheers! Hope to see you for the next one (more on Peru to come!) – enjoy your day today!

  • Dave

    3 months ago

    I had my first Peruvian food ever the other day. There was a dish that I was told was a popular dish in Peru but I can’t remember the name of it now darn it. It had beef over rice and a thick soup type sauce poured over the whole dish. It was served with french fried, which I thought was unusual, but I was told that fries are actually very common in Peru. In any event, the food was very good and I’m surprised we don’t have more Peruvian spots to eat at in Southern California. Cheers. Dave.

    • Joel Bruner

      3 months ago

      Dave! Thanks so much for the comment, and thanks for following this post! Your story is great, I am very happy to hear that people are wanting to visit places like this in CA – Puruvian food is some of the best. We miss it frequently…
      Have a great day!

  • Gale L.

    3 months ago

    Wow! You make me want to drop everything and travel to Peru right now! Thank you for the in-depth report, you made my mouth water!