Cusco, once the heart of the Incan Empire, has evolved into a gastronomic hub, offering a fusion of traditional Andean ingredients and modern culinary techniques. This transformation has been fueled by the influx of global travelers to Machu Picchu over the past six years, leading to the emergence of exceptional Andean-nouvelle cuisine establishments in the city. The culinary revolution that began in Lima during the late 1980s has now made its way to Cusco, with Gastón Acurio, a celebrated Peruvian chef, at the forefront of this movement with his restaurant "Chicha."
Gastón Acurio's influence on Peruvian cuisine cannot be overstated. His innovative approach to combining international gourmet standards with ancient Peruvian culinary practices has played a pivotal role in the development of Andean-nouvelle cuisine. Acurio's efforts have earned him recognition as one of Latin America's most prominent chefs, and his work has helped establish Lima as the gastronomic capital of the Americas.
Having traveled to Cusco frequently since 2007, I've had the pleasure of dining at many of the city's finest eateries. Among them, Cicciolina stands out as a top choice. This restaurant offers a warm ambiance where patrons can savor dishes like guinea pig wrapped in Andean potatoes, accompanied by an Aguaymanto Sour cocktail. Other notable establishments within walking distance of the main square include Fallen Angel, Inka Grill, Incanto, Map Café, Baco, and Bistrot 370. These venues showcase a diverse array of flavors rooted in the earth, utilizing meats such as alpaca and guinea pig, alongside tubers, grains, and herbs like coriander, parsley, huacatay, paico, and muña.
For those seeking healthier options, La Granja de Heidi and HEMP are excellent choices on the way to the traditional San Blas neighborhood. At night, El Pisquerito Bar, owned by renowned bartender Hans Hilburg, opens its doors to offer the finest Pisco-based cocktails.
The Sacred Valley of the Incas, once an Incan agricultural stronghold, is home to culinary treasures such as El Huacatay, Huayocari Hacienda, 3 Keros, Tunupa, and Allpamanca. These restaurants offer a range of dishes from Andean cheese and humitas to quinoa risotto, stuffed trout, and stews featuring guinea pig or alpaca. Desserts like tojosh api, cañihua custard, and pacae nougat round out the dining experience. A traditional Pachamanca feast, featuring meats and vegetables cooked on hot stones, is a must-try for an authentic meal.
When visiting the Historic Sanctuary of Machu Picchu, the Machu Picchu Sanctuary Lodge offers a buffet rich in Peruvian dishes, allowing for an extended stay at the Inca site. For early travelers or those on a budget, Toto’s House in Aguas Calientes provides a satisfying meal without breaking the bank.
Cusco's culinary scene has proven its excellence and innovation, making it a gastronomic destination that should be on every traveler's list. The city's restaurants not only offer a taste of the region's rich flavors but also contribute to the preservation and celebration of Andean culture through food.
For more information on planning your culinary adventure in Cusco, visit Intense Peru or contact them toll-free from the US & Canada at 1-800 644 1024.
Authored by Sofia Arce
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