Cusco and the Sacred Valley of Peru is known for it’s rich history, ancient ruins, land of Incas, and home to many cultural sites and museums. Such an incredible place to visit, but I suspect many travelers overlook one the traditional dishes of the Andes.
Stuffed Chili Pepper
Stuffed Chili Pepper: the main ingredient of this dish is surprise, a chili pepper. The pepper is cleaned and stuffed with peanuts, ground beaf, peas, (sometimes rice)and raisins. Next, whip up some eggs and coat the fillings, stuff into the chili peper until fit overflows. This dish is normally served with salad and potatoes. The Cusqueñan version is actually one my favorites!
Adobo and Chicharones
Adobo and Chicharones: Chicharron is pork that is cooked in its own fat and served with corn. Simple, right? It’s actually a Peruvian classic. But in the Sacred Valley, adobo is pork that has been marinated with herbs and Peru’s main drink, Chicha. The pork is cooked in a ceramic pot and served with potatoes. Although popular in the Sacred Valley, you can find chicharron everywhere throughout Peru, but you won’t be able to find this combination except in the Sacred Valley. If you are here, try it!
Not only did the Incas ride on Alpacas and Llamas, they also ate them… OR DID THEY?
Alpaca
Andean Alpaca: Alpaca is one of the main meats prepared and consumed of the Sacred Valley. But for whom??
Interestingly, alpaca is one of two domesticated relatives of the camel on which the Andes cultures were built. However, normally you will not find Aplaca meat on the plates of the locals. Rather this dark and juicy like beef, alpaca meat graces many plates in tourist restaurants in Cuzco. Alpaca is known as a delicious meat, relatively low in fat and high in protein, alpaca has become a standard of the novo-Andean cuisine and yet it is not part of the ordinary repertoire of food in the city of Cuzco. Surprised? I am…
Cuy
Guinea Pig: In the United States, this is a pet. However it is prized meat in the sacred valley. Guinea Pig is cooked over stones in special mountain herbs. It is cut into thick pieces and served with strawberry chicha.
To be fair, we’ve never tried cuy, as I find it a difficult dish to wrap my head around. But for you adventurous foodies, you might want to try it. But I can personally recommend the strawberry chicha, which was absolutely delicious. Note: This photo was taken in Ecuador, and actually they seem to be cooking the cuy different then described in this article according to my research of the Cusquena style of preparation, but I thought you’d appreciate this photo showing these plucked rodents on a stick.
Lainie Liberti is a recovering branding expert, who’s career once focused on creating campaigns for green – eco business, non-profits and conscious business. Dazzling clients with her high-energy designs for over 18 years, Lainie lent her artistic talents to businesses that matter. But that was then.
In 2008, after the economy took a turn, Lainie decided to be the change (instead of a victim) and began the process of “lifestyle redesign,” a joint decision between both her and her 11-year-old son, Miro. They sold or gave away all of of their possessions in 2009 and began a life of travel, service, and exploration. Lainie and her son Miro began their open-ended adventure backpacking through Central and South America. They are slow traveling around the globe allowing inspiration to be their compass. The pair is most interested in exploring different cultures, contributing by serving, and connecting with humanity as ‘global citizens.’
Today Lainie considers herself a digital nomad who is living a location independent life. She and her son write and podcast their experiences from the road at Raising Miro on the Road of Life.
