Cusco - a gastronomic point of view
Because of the large number of world travelers who are at Machu Picchu in the past six years, no surprise, excellent restaurants in the nouvelle Andean city of Cusco to find today. This trend began in Lima in the late eighties and in Cusco in the 21 st Century, expanded. Gaston Acurio, a renowned Peruvian chef, owner of international restaurants and author of several cookbooks, just opened "chicha", in Cusco.
Thanks to the great contribution GastonAcurio, is embracing the world, the secrets and flavors of Peruvian cuisine. The application of his knowledge of international cuisine in a culinary level with ancient Peruvian culinary traditions and products, has largely contributed to the development of Andean cuisine nouveau. Consequently, it is currently considered as one of the most important chefs in Latin America and Lima, is now known as the gastronomic capital of America recognized.
I had the opportunity to travel frequently in Cuscosince 2007 and tried most of the sound, not just restaurants in Cusco, but also in the Sacred Valley and Machu Picchu. In Cusco, do not miss restaurant Cicciolina, is my first choice. It offers a cozy environment where you can try to mash potatoes in the Andes Guinea pigs bent to drink as an appetizer, while a Aguaymanto Sour. Fallen Angel, Inka Grill, Incanto, map Café, Bistro 370 and Baco, solid menu, where you can taste different flavors in connection with the earth. MeatAlpaca and guinea pig, tubers, cereals and herbs such as coriander, parsley, "huacatay", "Paice", "Muna", mint in a variety of simple but tasty dishes used. These restaurants are just a few blocks away from the main square. If you are looking for healthier food choice, you can visit La Granja de Heidi and hemp on the road to the traditional San Blas. During the night, opens Hilburger Hans, owner of the bar and bartender recognized El Pisquerito its doorswith the best cocktails and drinks made with pisco.
El Huacatay, Huayocari Hacienda, 3 Keros, Tunupa Allpamanca and gastronomy are the best alternative is located along the Sacred Valley of the Incas. This region was used as a natural larder of the Incas, and devoted to agricultural production. The first three restaurants "a la carte" and the last two buffet lunch offer. You can see from the Andes and the cheese "humitas" (ground corn and wrapped in its leaves for cooking) asAppetizers, quinoa risotto, stuffed trout, guinea India and / or alpaca stew as a main dish and "tojosh Bees" (fermented corn pudding), flan "cañihua" "Paca" dessert nougat. Ask your travel agent for a "Pachamanca" (beef, pork, lamb, pork and India on hot stones with beans, potatoes and cooked in a pit humitas covered with leaves and earth) to organize, and you will see an unforgettable meal!
When you visit the historic ruins of Machu Picchu, stronglyrecommended to stop the lunch buffet of Peruvian dishes at the Machu Picchu Sanctuary Lodge, the only hotel on the top of the mountain Machu Picchu. You can also spend more time on this beautiful Inca city. Last but not least, for those who need to take an early train or under budget, but still want to enjoy a good meal, the house of Toto in Aguas Calientes, Machu Picchu Mountain in the city, my best advice.
Cusco is by far its excellent quality and provenCourt innovative creations, a gastronomic experience that you should have on your top list of travel!
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