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Explora los sabores auténticos de Machu Picchu en una experiencia gastronómica inolvidable.
Machu Picchu is the most precious treasure of the Inca Empire and one of the most impressive archaeological sites on the planet. Built in the mid-15th century, this stone citadel is a masterpiece of engineering and astronomy, harmoniously integrated into an environment of high jungle and steep peaks. Declared a World Heritage Site by UNESCO, it offers an unparalleled spiritual and visual experience, where clouds often caress the agricultural terraces and sacred temples, keeping alive the mystery of its original purpose.
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The gastronomy in the Machu Picchu area combines ancestral Andean ingredients with the sophistication of modern Peruvian cuisine, offering intense and nutritious flavors.
An ancient dish cooked underground with hot stones. It includes various types of meats, potatoes, beans, sweet potatoes and humitas, all flavored with Andean herbs such as chincho.
Guinea pig fried under a heavy stone to make it crispy. It is one of the most traditional and nutritious meats of the Andes, usually served on special occasions.
Fresh fish from the Andean rivers, served with golden potatoes, rice and a fresh salad. It is the most common and delicious dish in Aguas Calientes restaurants.
The flagship dish of Cusco that is consumed cold. It combines ingredients from the coast, mountains and jungle: guinea pig, chicken, jerky, sausages, cheese, toasted corn and seaweed.
A comforting and light soup made with the 'golden grain' of the Incas, fresh vegetables and sometimes a touch of cheese or meat, ideal for the mountain climate.
A classic of Peruvian fusion cuisine. Pieces of beef sautéed in a wok with onion, tomato, yellow pepper and spices, served with French fries and rice.
Infusion of natural coca leaves. It is the most effective traditional remedy to prevent and combat altitude sickness (soroche) and help digestion.
Ancestral fermented drink based on malted corn. It was the sacred drink of the Incas and remains fundamental in Andean ceremonies and daily life.
The national cocktail of Peru, made with pisco, lemon, gum syrup, egg white and Angostura bitters. Perfect to toast after visiting the citadel.
Infusion of a wild Andean herb with a flavor similar to mint. It is excellent for stomach problems and very refreshing.
Descubre la guía completa con historia, itinerarios detallados, consejos prácticos y toda la información que necesitas.
Ver guía completaAn ancient dish cooked underground with hot stones. It includes various types of meats, potatoes, beans, sweet potatoes and humitas, all flavored with Andean herbs such as chincho.
Guinea pig fried under a heavy stone to make it crispy. It is one of the most traditional and nutritious meats of the Andes, usually served on special occasions.
Fresh fish from the Andean rivers, served with golden potatoes, rice and a fresh salad. It is the most common and delicious dish in Aguas Calientes restaurants.
Infusion of natural coca leaves. It is the most effective traditional remedy to prevent and combat altitude sickness (soroche) and help digestion.
Although it is a salty snack, Sacred Valley Giant Kernel Corn with a slice of fresh cheese is the most popular snack among travelers.
It is mandatory to reserve tickets months in advance due to capacity limits and the new circuits (1, 2 and 3). Altitude sickness (soroche) is common; It is recommended to acclimatize in Cusco or Ollantaytambo before going up. Bring repellent for 'sand mosquitoes' (small but persistent) and high-grade sunscreen. No single-use plastics are allowed inside the sanctuary.
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