Food & Cuisine in Sacred Valley

Food info sections | Eating locally

Peru has an astonishing blend of cuisines and cultures that reflect its Inca heritage. After the fall of the Inca Empire due to the Spanish incursion, Peru saw the arrival of a number of diverse influences ranging from the African slaves, Chinese, Italian to the English. All these cuisines have left an indelible mark on the Peruvian cuisine of today. All this and more is reflected in the cuisine of the Sacred Valley of the Incas, which is world class and marked by some unique dishes that you should not miss sampling.

Visitors are urged to sample local corn based specialities such as creamed corn, corn-on-the-cob with cheese, tamale pastries, corn cake and local drinks such as white chicha and chicha de jora on a visit to the Sacred Valley of the Incas. 

Use our Sacred Valley Restaurant Guide for ideas on where to eat whilst in the Sacred Valley and also what to order. The great local Sacred Valley restaurants make an ideal place to relax after a busy day of exploring Incan ruins or shopping in the Sacred Valley. Be sure to also check out our Peru Restaurant Guide for information about cuisine throughout the country.

Food & Cuisine in the Sacred Valley

The Sacred Valley of the Incas has a number of enjoyable dining options in the form of international, vegetarian and local Sacred Valley restaurants that serve tasty dishes at inexpensive prices.

Some of the local specialities include:

Causa Limeña (Lima Potato Pastry)

The discovery of potatoes was in the Andes, so the cuisine is dominated by their use. Causa (""kow-suh") limeña is a signature dish that should not be missed on a visit to the Sacred Valley. It is a traditional dish and a local favourite. The causa is made of mashed potatoes, onions, oil, hot peppers, salt, pepper and lime juice made into a flat pastry. The pastry is then spread out into a pizza like dough and spread with a filling that can be seafood based or chicken. The pizza is then rolled up and cut into slices or layers before serving.

Ají de Gallina (Chicken in Spicy Sauce)

This dish is a local speciality that is both a hearty home favourite and also a gourmet dish. Its main ingredients include chicken, garlic, onion, bread, sweet and hot peppers, evaporated milk, parmesan cheese with hard-boiled eggs and olives used for garnishing. Some recipes may throw in carrots or walnuts too. The end result is a rich, thick sauce that can be served over white rice or potatoes.

Tacu-tacu (Spicy Black Bean Tortilla)

This is a very popular dish of African and Peruvian origins. Tacu-tacu is made from rice and black beans that have been combined with garlic, salt, onions, hot peppers and spices like cumin or oregano. This mixture is made up into tortillas and then deep fried in bacon fat or lard. The dish itself is a delicious, crisp kind of omelette that is used as a wrap for bananas, fried eggs, pork, steak or some other savoury filling. Along the coast, fish is a commonly used filling.

Lomo Saltado (Fried Beef)

Lomo saltado is a simple but tasty dish with no frills. It is a hearty stir-fry of bite-sized chunks of beef tenderloin, onions, potatoes, peppers and tomatoes that is served along with rice or corn. Garlic may be added for a touch of spice, but the dish may also include a mixture of all or any of the following ingredients: soy sauce, wine, lemon, ginger, parsley, salt, pepper and cilantro.

Pachamanca (Earth Oven)

This is a method of cooking rather than a particular dish. It cannot be ordered in a restaurant in the Sacred Valley but the chance to sample a pachamanca should not be missed. Before the advent of the Spanish conquerors, the Andean people in the mountains would dig out a hole in the ground and line it with rocks that were heated in a fire. This created a natural, slow cooking oven which then was filled with guinea pig and vegetables. The top would be covered with leaves and grass, sealing the heat in. Nowadays, chicken, lamb or pork is cooked in the place of the guinea pigs and then the resultant roast is then served up hot.

Dried Fish

The Incan army once used dried fish as one of its food staples. Fish forms a common part of the diet in the coastal regions of Peru. Limpets, skates, mullets, rays, bonito and small sharks were popular with the Incas. Seabirds, penguins, sea lions and dolphins were also on the menu in Incan cuisine.

Drinks in the Sacred Valley

A drink made from jora maize and called chicha was popular with the Incas in the ancient times. Chicha, which resembles beer, would also be made from fermented grain or fruit and contains less than 3% of alcohol. It was imbibed in huge quantities during religious ceremonies or festivities by the Incas.