The Cusco Restaurant Guide

The most common questions I get from travelers arriving in Cusco involve where to go for coffee or a drink or a bit to eat.  Although I would not claim to know all or even most of the restaurants in Cusco, I definitely have some favorites! (look at my travel map for restaurant locations)

For Breakfast or Snack:

The Meeting Place: Delicious Waffles, Quality Bacon, Juices, Pastries and the best coffee in town.  All profits go to local orphanages and ministry projects. Can life get any better? I submit that it can not (Brian Regan) On the San Blas Plaza.

El Buen Pastor: Decent coffee, but absolutely spectacular pastries. I´m talking chocolate croissants, peach and apple filled baked goods fresh out of the oven, and delicious donuts. On Cuesta San Blas.

La Bondiet: My favorite coffee shop in town.  Mouthwatering cakes, cones filled with dulce de leche, small brownies, great smoothies, classy atmosphere, and great coffee! Located a block off the Plaza de Armas on Plateros and on the small plaza next to the Plaza de Armas.


Be brave and head to the markets. I personally find the San Pedro market a little dirty, but recommend heading to Garcilaso and the Wanchaq market for a bite to eat (walk away from Garcilaso until you get to the food stalls in the building).  Ask for Sr. Jamie and try his Lomo Saltado or Arroz a la Cubana (S./7 and S./3) and try a juice from one of the ladies opposite his stall!

Jack´s: alternatively, try the lonely guide / rough guide favorite at the bottom of Cuesta San Blas for big and late breakfasts (El grande), gourment sandwhiches, and soups like Tuscan vegetable or pumpkin that make your mouth water (my Mom went 3 times in 9 days! That says something for the quality of their food).

Olas Bravas: Ceviche is excusively a lunch food, and Olas Bravas on Mariscal Gamara near the start of Av. La Cultura does it well. Try the Jalea, the Lomo Saltado con Tacu Tacu, and the Ceviche Mixto (warning, huge portions).


I think I could eat at a different restaurant every night in Cusco and still have thousands to try.  Some of my highlights have been fusion cuisines near the town center.

Cicciolina: Located a block off the Plaza de Armas on Truinfo (second floor).  Absolutely incredible tapas, wine list, and the best Pisco sour that I have had in Cusco.  (U.S. prices and reservations suggested in high season).

Two Nations: An Australian / Peruvian fusion restaurant a few blocks off the plaza that has a giant burger, good soups, and solid Peruvian cuisine.  Walls decorated by happy diners.

Los Perros: Two blocks off the plaza. And makes this list because it is the home of one of the most delicious burgers I have had (and one of the largest) with great potato skins, and other sides.

Some shout outs: Paddy´s (corner on the plaza, good quesadillas and wings), Real McCoy (for some real British cuisine on Plateros), and Numa Raysi (Triunfo for some real good, real authentic Peruvian cuisine!)

Shocking and Mouth-Watering (A Food Post)

I have been severly lacking in food posts lately.  Especially considering that Peru is know for gastronomy and its unique fusion cuisines.  And especially because Peru has an array of foods that we, as Americans, wouldn´t dream of eating.  Here´s a few highlights:

Cuy: I don´t think a Peruvian food post could escape without mentioning the family pet that ends up on Peruvian´s plates as a delicacy on holidays.  Also more commonly referred to as guinea pig.

And After!

Besides the unusual presentation, it wasn´t half bad. A little greasy, and difficult to eat around all its little bones, but when it’s stuffed with herbs, served on a bed of noodles with a rocotto relleno (stuffed pepper), it was definitely edible. Just close your eyes and take a bite!

The other “unique” food served in Peru is alpaca.  Alpaca steaks are low in cholesterol, slightly gamey (think along the lines of venison but to a lesser extent), and generally free of excess fat.  My Dad mentioned the similarity in taste to an excellent pork chop and that´s a pretty good description too!

Good Morning Alpacas

As I previously mentioned, fusion cuisines are pervasive here in Cusco highlighting everything from French/Peruvian or Australian/Peruvian to Chinese/Peruvian.  One of my favorite fusions we encountered last weekend in Aguas Calientes after seeing Machu Picchu at Indio Feliz, a French/Peruvian restaurant.  For about $15, you started out with a soup or salad (such as the Avocado / Mango salad or Bacon and Egg Quiche below), main course (such as my Dad´s pineapple chicken or my Mom´s Mango trout), and finished with a dessert. Delicious.

A Bacon and Egg Quiche, Fresh Baked Bread with a Cusqueña at Indio Feliz in Aguas Calientes
The Avocado and Mango Salad at Indio Feliz

Finally, let´s top it all off with some dessert.  The Barack Obama Chocolate cake from a bakery in Lucre.. mmm

The Barack Cake in Lucre

A Taste of Culture

This is an amazing post. Or possibly it´s just an insufficient reflection of a really amazing day.  Either way, in this post you will find my cultural take on Guatemala´s Day of the Dead, see the biggest kites you have ever seen, and hear about one of the strangest foods in the world.

Putting a video so early in the post makes it seem like I´m giving up too much too early.  On Monday, I had a chance to go to Festival de Sumpango de los Barriletes Gigantes.  Instead of looking up barrilete in my Spanglish dictionary, I decided to hold out until I got there to figure out what a barrilete was exactly.  As you can see in the video, the town of Sumpango comes together and teams of 30-50 young people start building intricate and colorful 75ft tall kites in July to display in the festival.  Some of the smaller kites (still huge at 20ft!) are flown, and a competition is held to see which ones stay afloat (also check out the video to see which ones didn´t).

You may be wondering, like me, if there is any cultural tradition behind this beautiful exhibition.  As it turns out, Day of the Dead is the one day that Guatemalans believe that their ancestors pass from the grave and roam free, visiting their old homes.  Kites are flown to communicate with their ancestors, and the noise the kite´s long tails make is believed to scare away bad spirits.

And everyone on this day (besides visiting the cemetery and their ancestors), eats fiambre.  Fiambre is a cold dish because originally it was placed on graves for their ancestors, and is made out of every type of food imaginable.  Seriously. I´m talking pieces of chicken, hot dogs, 5-10 different types of sausages, anchovies, tuna, peas, green beans, pickles, cold cuts, queso fresco, beets (gives it the purple tint), corn, cabbage, and anything else you can imagine.  Here is a video of the dish:

I know that kite festivals occur all over the world, but Barriletes de Sumpango is definitely one of a kind.  Additionally, if you are curious about the location of Sumpango in Guatemala, check out the interactive travel map I have created for my trip under the Travel Map tab.

Great Guatemalan Grub

Whenever someone in Guatemala asks me what my favorite food is, I respond in .000001 seconds: tamales. They are just way too good.  In Guatemala, there are over 20 different types of tamales so I will try to just focus on a few.  They are traditionally eaten on special occasions: we are talking Christmas (like my family!) or family gatherings, birthdays or in the case of this post, the handing over of $10k worth of medical equipment (through FAPE´s health project) to a community.

The two stand-out tamales are paches and chuchitos. Paches are rice tamales with a big chunk of meat in the middle (with or without bones), wrapped in a small banana leaf and cooked in a huge pot of boiling water over a wood fire. Chuchitos are my favorite: read favorite food in Guatemala. They should be consumed by the dozens with a steaming cup of atole (Guatemalan corn drink) in hand. They are a maize tamale filled with pork, chicken or beef and you will be amazed (like I am) at how your taste buds start watering when you see these videos…

Cooking Lessons

Read this if your names are Sam or Kim or if you want to learn how to cook some delicious Guatemalan cuisine!

Could you please teach me how to make comida chapina? I asked.

Yes, Claudia replied. But not tonight. Tomorrow we will make some good Guatemalan food.

The next day I asked, So, what are we going to make.

Chomí con Pollo.

Sounds good. I replied, Do you know how to spell that? As usual, had no real idea what we would be making or eating that night.

For this recipe you need: (serves 4-6)

  • A whole chicken
  • Four Carrots
  • Guiskuil (if you can find it)
  • Three stalks of Celery (with the leaves)
  • One Red Bell Pepper
  • Half cup diced onion
  • One package of Chow Mein
  • Two Tablespoons of Soy Sauce
  • One cube of chicken bullion
  • Salt to taste
  • Two serranos (if  you dig some spice)
  1. First boil the chicken with the skin on in salt water (about 10-12 cups) for at least 30 mins (watch earlier to see if the chicken is done, all these times are at altitude of 7500ft).
  2. When waiting for the chicken to boil, cut the guiskuil and carrots into thin inch long strips, and remove the strings from the celery and dice both the celery (with the leaves) and bell pepper into small chunks.
  3. After the chicken is done, remove from the water and begin to debone the chicken and cut the skin and meat into half-to-quarter inch chunks
  4. Put the guiskuil and carrots in the same salt water and boil for 20-25mins (until the carrots are soft enough to break easily)
  5. Remove the carrots and guiskuil from the water and add one package of chow mein to the same water (the noodles broken up into 3 inch pieces).  Boil the noodles for 10 mins or until fully cooked.
  6. Strain out the salt water, and rinse the chow mein in cold water.
  7. In a large frying pan, add a tablespoon of cooking oil and the half cup of diced onion. Sautey until brown. Add the serranos here to make it a bit more spicey.
  8. Add the diced bell pepper and celery (cook for two mins)
  9. Add the chopped chicken (cook for ten mins)
  10. Add two tablespoons of soy sauce, and the guiskuil and carrots stirring the mixture constantly. (cook for one min)
  11. Add the chow mein and one cube of chicken bullion and salt to taste.
  12. Serve!

woah, woah, woah. hold up. The traditional Guatemalan food I have been waiting to learn to make isn´t chomí con pollo but Chow Mein con Pollo.

Now, you might be thinking. I´m up in the mountains. I´m cold. I just made my Chow Mein con Pollo over a word fired stove and I need a hot drink.

This, my friends, the Guatemalans call Caliente

  1. Boil a medium sized bot of water.
  2. Add 2-3 sticks of cinnamon
  3. 1 cup of sugar
  4. 2 cups of chunks of watermelon
  5. 2 cups of chunks of pineapple (can add more fruit to taste)
  6. Boil the mixture while cooking for 30-45mins

After slaving over the wood fired stove for about two hours, we finally sat down to eat. Claudia´s husband comes in and immediately says. MMm Delicious Comida Chapina (chapin means Guatemalan). I thought, so, this really isn’t a joke.  Haha, I guess the Chinese and Guatemalans have more in common than I thought.