Peruvian Andean Recipes

Andean Peruvian cuisine is rooted in Inca and pre-Inca civilizations, centered in the highlands around Cusco and the Sacred Valley. Potatoes in staggering variety, quinoa, kiwicha, and chuño (freeze-dried potatoes) are foundational ingredients. Pachamanca, a ceremonial feast cooked with hot stones buried in the earth, is the most iconic preparation. Cuy (guinea pig), alpaca, and freshwater trout from Lake Titicaca are important proteins in this high-altitude culinary tradition.