Chiriuchu and the typical dishes of Cusco 2025

Chiriuchu is one of the emblematic dishes of Cusco, where the city’s gastronomy offers incredible diversity with typical dishes, everyday options, and unique delicacies that you won’t find anywhere else in the world. Its cuisine is the result of the fusion between Inca heritage and Spanish influence, enriched with native products from the Peruvian highlands and jungle.

From traditional markets to exclusive restaurants, every corner of the city offers a unique culinary experience. Festivities also play a key role, with dishes like chiriuchu during Corpus Christi or suckling pig at Christmas. To make the most of your stay in this historic city, we will show you the best places to enjoy these specialties and immerse yourself in the authentic flavors of Cusco.

Its festivities also play a key role in the gastronomy, with emblematic dishes such as chiriuchu during Corpus Christi or suckling pig at Inti Raymi. To make the most of your stay in this historic city, we will show you the best places where you can enjoy these specialties and immerse yourself in the authentic flavors of Cusco.

These are the typical dishes of Cusco that you should not miss if you want to have a unique culinary experience.

Chiriuchu

Huatia

Turnip Jaucha

You will also find the “Lawas” which are creamy soups, among these we have:

Lawa of corn

Lawa of moraya

Lawa of chuño

Lawa of wheat

Baked guinea pig

Corn with cheese

Chicharrón Cusqueño

Mijuy

Baked suckling pig

Kapchi of beans

Tarwi

Phuspu

Spicy Olluco

During this month’s blogs we will talk in more detail about all these delicious dishes so stay tuned!

Today we will talk about Chiriuchu, its history, its tradition and how it remains today among the most consumed dishes during Corpus Christi and Inti Raymi.

The Chiriuchu: A delicacy with History and Tradition

Chiriuchu represents one of the most emblematic dishes of Cusco gastronomy and reflects the cultural mix that has defined Peru for centuries. Its name in Quechua means “cold chili” (“chiri” = cold and “uchu” = chili or stew), which highlights its main characteristic: diners enjoy it at room temperature, unlike other traditional dishes. This delicacy arises from the fusion between pre-Hispanic cuisine and the ingredients introduced by the Spanish conquerors, consolidating itself as a culinary symbol of identity and celebration in Cusco.

Andean Roots and Colonial Transformations

Before the arrival of the Spanish, the inhabitants of the Andes based their diet on native products such as corn, potatoes, quinoa, guinea pig and charqui, a dried meat obtained from the llama or alpaca. For the Incas, food not only provided nutrition, but also had a profound ritual and ceremonial value. Many Andean festivals honored the gods and the land through food offerings and large communal feasts.

When the Spanish invasors arrived in the 16th century, they profoundly transformed Andean cuisine. They introduced European ingredients such as pork, chicken, cheese and various spices, which were gradually incorporated into the local cuisine. This fusion gave birth to chiriuchu, a dish that combines Andean products such as guinea pig and charqui with European influences such as chorizo and cheese.

The Chiriuchu During the Colonial Period and its Evolution

During the colony, Catholic festivals replaced many pre-Hispanic celebrations, although in practice, the Andean settlers integrated their own traditions into the new Christian festivities. A clear example of this occurs in Corpus Christi, one of the most important religious festivities in Cusco, whose celebration began in colonial times and continues today.

In this festivity, devotees carry in procession the images of saints and virgins from different parishes to the Cathedral of Cusco, in an event full of fervor and solemnity. During the celebration, families and visitors gather to taste the chiriuchu, which has become the traditional dish of the festivity. Preparing it requires time and dedication, but its characteristic of being served cold allows diners to enjoy it throughout the day while participating in religious and social events.

Throughout the centuries, Cusqueños have preserved the essence of chiriuchu, although they have incorporated some variations in its recipe. Each ingredient in this dish symbolizes Peru’s cultural and geographic diversity: the guinea pig and charqui come from the Andes, the dried fish represents the coast, the chorizo is evidence of European influence, the roasted corn and corn torreja reflect the agricultural tradition, and the cheese highlights the colonial heritage.

Chiriuchu Today: Identity and Living Tradition

Today, the people of Cusco continue to consider chiriuchu as the central dish of Corpus Christi, although they also enjoy it at gastronomic fairs and other special celebrations. Beyond its exquisite flavor, its consumption reinforces the cultural identity of the people of Cusco and keeps ancestral traditions alive.

Despite changes in society and the passage of time, chiriuchu continues to serve as a link between the past and the present. More than just a simple dish, it embodies the richness of cultural miscegenation in Peru and the resilience of customs that have endured over the centuries. Each bite of chiriuchu represents a living testimony of Cusco’s history and the deep connection of its people to their roots.