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TYPICAL DISHES AND DRINKS

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TYPICAL DISHES AND DRINKS


A delicious way to discover something more about the culture we want to know is by its food. Cusco offers one of its more important cultural elements to the visitors: its typical dishes.

The "chicherias" and "picanterias"are open to whom wants to enjoy the delicious "rocoto relleno" different to other places, the "Puchero", the "Pepian" with rabbit or guinea pig, the cheese "kapiches" and the "chuñocola", all accompanied by a refreshing local beer, spirituous liquor or "chicha", it depends on you.

If you have ever tasted any of these dishes and would like to know the ingredients or the preparation, we offer you some of the recipes of the typical dishes in our city.


TIMPO or PUCHERO
Prepared on Tuesdays during the carnival. We build the chest of a cow, head of lamb, bacon and feet. Then we add entire leaves of cabbage, potatoes, "moraya", chick-peas and rice. On a separate pot we boil sweet potatoes, peaches, pears and "yucas". Both things are served separately similar to the "sancochado" but covering the ingredients with a leave of cabbage.


CHUÑO COLA
It is a typical dish eaten any time of the year. We boil meat soup with some sausages, rice, chick-peas and potatoes of regular size. Then we add "chuño" dissolved in cold water and we cook it. Generally, this dish is eaten with a wood large spoon called huislla.


ROCOTO RELLENO
This dish is different to dishes from other places. We use big "rocotos" , cut the top and take the seeds out very carefully. Then we have three boils. We fill them with a mixture of grinded meat, peanuts, raisins and green peas. When we have already filled them we overflow them with beaten egg to be then fried into very hot oil. We serve them decorated with roasted potatoes.


PEPIAN WITH RABBIT OR GUINEA PIG
First choose the kind of meat you prefer, pass the animal under boiled hot water and peel it carefully. Then we take the viscera out and cut them into four pieces to be then powered with corn flour before frying them into very hot oil. Into another pot we prepare a dressing of onion, fried garlic and red chilli. We covered the guinea pigs with the dressing and then we add peanuts after seasoning well. We serve rice and boiled potatoes.


KAPCHI
cooked dish soup of chick-peas or mushrooms with potatoes, milk, eggs and cheese.


CHICHARRON WITH MOTE
Pork cooked with its own fat , we serve it with "mote" or corn with the grains beaten.


HUMITAS
Mass of sweet corn wrapped into banana leaves and cooked in steam.


TAMALES
mass of corn filled with meat, wrapped with banana leaves and boiled in steam.


LAWA
soup of fresh corn, chick-peas, yellow peas and huacatay (kind of mint).


ADOBO
pork with "chicha" and other species. Local cook.


OLLUCO WITH MEAT
Cooked dish of ollucos and cecina called llama meat.




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