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June in Cusco is celebrated not only with dances and parades but also with the palate. During the city’s anniversary month and the legendary Inti Raymi (Festival of the Sun), Cusco transforms into a massive banquet where ancient flavors meet modern celebration.
If you are visiting Cusco in June, there are certain dishes you simply must try to say you’ve truly experienced the culture. Here is your culinary guide to the heart of the Andes.
1. Chiriuchu: The King of the Festival
Chiriuchu (Quechua for “cold spicy”) is the signature dish of Inti Raymi and Corpus Christi. It is a fascinating plate that summarizes Peru’s biodiversity—combining ingredients from the coast, the highlands, and the jungle.
- What’s in it? It features roasted guinea pig (cuy), boiled chicken, jerky (charqui), fish roe, cheese, a corn tortilla (torreja), toasted corn, and a spicy rocoto pepper on top.
- Pro Tip: Traditionally, it is served cold and eaten with your hands. It’s a mix of textures and flavors that will surprise your taste buds!
2. Roasted or Fried Guinea Pig (Cuy)
Guinea pig has been a staple of the Andean diet since Incan times. In June, you will find it prepared in two main ways:
- Cuy al Horno (Roasted): Seasoned with local herbs like huacatay (black mint), it is tender and juicy.
- Cuy Chactado (Fried): Fried under a heavy stone to make it extra crispy. It is the perfect protein-packed meal after a long day of walking through Sacsayhuaman.
3. Chairo Cusqueño: The Ultimate Comfort Food
For those chilly June mornings (where temperatures can drop to 35°F / 2°C), there is nothing better than a hot bowl of Chairo. This thick, nutritious soup was originally designed to fuel farmers for a long day of work.
- The Ingredients: It’s made with dehydrated potatoes (chuño), lamb, beef, wheat, and local vegetables. It is the perfect “fuel” for your Andean adventures.
4. Chuta Bread and Traditional Treats
Don’t leave Cusco without visiting the dessert stalls set up near the main plazas.
- Pan Chuta: A giant, slightly sweet, and aromatic bread from the nearby town of Oropesa. It’s perfect when paired with local Andean cheese.
- Frutillada: The traditional drink of the festival. It is a fermented corn cider (chicha de jora) mixed with crushed wild strawberries. It’s refreshing and low in alcohol.
- Sweet Empanadas: Often found in the San Blas neighborhood, these are light, airy, and the perfect afternoon snack.
5. Where to Eat During the Festivities?
- Food Fairs: During the week of June 24th, look for gastronomic fairs in Plaza San Francisco or near Qorikancha. This is the most authentic place to try Chiriuchu alongside the locals.
- Traditional Picanterías: For a sit-down meal, visit “La Chomba” or “La Cusqueñita” for a 100% authentic Cusco dining experience.
Taste the Magic of Cusco with Us
At Cusco Apus Tours, we believe a journey is best experienced through its flavors. Our personalized tours take you beyond the monuments and into the heart of Andean tradition—right to the spots where the food is real and the recipes are centuries old.
Ready for the grandest banquet in the Andes? June is our busiest month, and food tours book up fast!
[Click here to book your Cusco culinary adventure this June and experience the real Inti Raymi!]
