Exploring the best traditional dishes in Machu Picchu is an essential experience for anyone wishing to connect with the authentic flavors of Peruvian cuisine. In Aguas Calientes, travelers find a delicious variety of traditional Peruvian dishes, from the ancestral Pachamanca in Cusco, slow-cooked underground with hot stones, to the conventional Cuy al Horno, one of the most emblematic dishes of Peru. Local gastronomy also features fresh trout preparations from Andean rivers and creative dishes made with quinoa, a superfood rich in history and flavor. Each recipe reflects the cultural wealth of the Andes, allowing visitors to enjoy authentic aromas while admiring the magical surroundings of the Inca citadel. Tasting these flavors transforms any visit to Machu Picchu into a memorable and deeply Peruvian culinary adventure.
In this article, we will recommend to all visitors of the World Wonder the best dishes that should never go unnoticed. Below is a carefully curated list based on tourism analysis and feedback from travelers in Aguas Calientes and Machu Picchu.
Trout Ceviche
Although traditional Ceviche is prepared with fresh seafood, this option is not possible in Aguas Calientes and Machu Picchu due to the absence of a coastline. However, the region is surrounded by crystal-clear rivers that provide excellent trout, an essential ingredient in many Andean dishes. Trout Ceviche surprises from the very first bite, fresh, light, and full of nuances that represent the culinary essence of the Peruvian Andes. It is served with sweet potato, fresh lettuce, cooked corn kernels, and, of course, a generous amount of leche de tigre, which gives this dish its characteristic flavor.
Only a few restaurants in Aguas Calientes and Machu Picchu offer high-quality Trout Ceviche, making it a dish worth seeking out, especially on warm days, as its refreshing flavors pair perfectly with the heat. Peruvians often say, “If the Ceviche isn’t spicy enough, it’s not Ceviche.” So if you share this belief, don’t hesitate to ask for extra ají limo to give your Trout Ceviche the perfect spicy kick.
Cuy al Horno (Andean-Style Roasted Guinea Pig)
There’s no way to visit Cusco without indulging in an authentic Cuy al Horno, a dish that sparks curiosity even before the first bite. This traditional meal is not only part of Cusco’s cuisine but also of various Andean regions in Peru and South America. Although in some countries the Cuy, also called “Guinea Pig” or “little Indian rabbit”, is seen as a pet, but in the Andes, it is part of an ancestral culinary tradition.
In Cusco, this dish is a true cultural emblem. Its oven-roasted preparation fills high-Andean kitchens with irresistible aromas, making it impossible to leave a single piece uneaten. The secret lies in its seasoning: a blend of garlic and huacatay, an aromatic herb essential for achieving its unique and unmistakable flavor. Following tradition, Cuy al Horno is best enjoyed with the hands, since its meat is tender but not plentiful, making every bite meaningful.
In Aguas Calientes, Cuy al Horno is part of the local food scene, though only a handful of restaurants prepare it with the authentic flavor found in Andean communities. For this reason, it’s worth asking locals for recommendations to find the most traditional version.
If you visit Machu Picchu, let yourself be guided by local flavors and try a cuy al horno dish, and be connected with the heart of Andean culture.
The Traditional Lomo Saltado
Lomo Saltado is not only one of the most popular dishes in Machu Picchu, but throughout Peru. Considered the second national dish after Ceviche, it captivates diners from the first bite thanks to its simplicity, intensity, and perfect harmony of flavors.
Born from the fusion between Chinese and Andean culinary traditions, this dish stands out for its combination of ingredients: finely sliced beef, onions, tomatoes, bell peppers, and aromatic seasonings. It is served with rice and crispy French fries, creating a balance that represents the very essence of Peruvian cuisine.
High-quality beef is essential for preparing an authentic Lomo Saltado, so it is always advisable to look for a reputable restaurant in Machu Picchu to enjoy it at its best.
Although this is just a brief overview of some must-try dishes, since Aguas Calientes offers a wide variety of culinary options, from classic Cusco specialties and traditional Peruvian recipes to international dishes. And of course, no meal is complete without pairing it with a traditional Pisco Sour.
