Delicious chicharrones (deep fried hunks of succulent pork), served on a bed of Andean accompaniments such as ‘choclo’ (huge niblets of Corn), red onion, mint and locally grown potatoes. Associated with many traditional events throughout the year such as Corpus Cristi, Inti Raymi and Qollor’iti around the Cusco region, not seizing the opportunity to try this very Cusqueñan dish would be an opportunity missed.
If you are game, street stalls sell it for less than $2US! or you can try it prepared at a Quinta style restaurant. It is ready on the spot so there’s never a lot of waiting time for your (usually huge) plate to be served. You could even venture out to the village of Saylla, south of Cusco, renowned for their Chicharron.
For information on one of our one day cultural/gastronomy hikes see this link: http://www.apus-peru.com/treks/wari_al_fresco.html
by Matthew Waugh 2014