Most people plan their trip to Machu Picchu around permits, packing lists, and altitude tips. Few plan it around food and that’s a mistake. Peru isn’t just home to one of the world’s most iconic ruins; it’s also home to one of the world’s most exciting food scenes. Long before you reach the Sun Gate, your taste buds will already be on an adventure of their own.
Whether you’re booking one of our Machu Picchu tours and packages or piecing together your own Cusco itinerary, here are 10 dishes worth seeking out, and exactly where in the Sacred Valley and Cusco to find them.
Why Peru Is Becoming a Global Food Destination
Ask any chef where the next big food scene is, and there’s a good chance they’ll say Peru. It’s not a new secret in the industry, Lima has been racking up spots on world’s-best-restaurant lists for years now, but what’s interesting is how that same energy has crept inland, up into the mountains, into kitchens in Cusco and tiny villages across the Sacred Valley.
Part of what makes Peruvian food so hard to pin down is that it’s really three cuisines wearing one name. The coast gives you citrusy, fish-forward dishes. The Andes bring in potatoes (Peru has thousands of native varieties, if you can believe it), quinoa, and slow, smoky cooking methods passed down for generations. Then there’s the jungle, adding its own ingredients most travelers have never even heard of. Somehow it all comes together into something that just tastes like Peru.
So when you’re planning a trip to Machu Picchu, don’t think of food as a side detail squeezed in between hikes. It’s part of the trip. By the time you’re standing in front of those ruins, you’ll have already had a pretty unforgettable journey through one of the most exciting food cultures on the planet.
Ceviche Before Your Machu Picchu Adventure
Ceviche is Peru’s national dish, and yes, it’s technically a coastal thing. But don’t skip it just because you’re nowhere near the ocean. Cusco does its own version with fresh trout instead, and it’s just as good.
Here’s how it works: raw fish sits in citrus juice until the acid “cooks” it, then gets tossed with red onion, chili, and a handful of cilantro. That’s really it. No fancy technique, just bright, clean flavors that wake up your taste buds.
It’s the perfect thing to eat early in your trip, before the heavier mountain food takes over. Head to Cusco’s San Blas neighborhood and look for the smaller, family-run spots — they’re usually the ones getting the freshest trout straight from nearby rivers.
Lomo Saltado in Cusco
If ceviche represents the coast, lomo saltado represents Peru’s fusion soul. This stir-fry of beef, onions, tomatoes, and french fries , served over rice , was born from Chinese immigrant cooks blending wok techniques with Peruvian ingredients. It’s hearty, savory, and exactly what you want the night before an early trek departure. Nearly every restaurant around Cusco’s Plaza de Armas serves a version, but the best ones come from family-run cevicherías and criollo restaurants rather than tourist-menu spots.
Chiri Uchu: The Traditional Cusco Festival Dish
Chiri uchu means “cold spicy” in Quechua, and it’s not your everyday plate it’s a celebration dish, the kind locals bring out for Cusco’s Inti Raymi festival every June. One plate, a little bit of everything: guinea pig, chicken, sausage, seaweed, corn, cheese. It sounds like a lot, and it is, but that’s the point. It’s basically Andean cooking in a single bite.
You won’t see it on most menus around town, but a few traditional restaurants in Cusco keep it on the table year-round for travelers who want a taste of festival food without the festival. If you happen to be in town during Inti Raymi, though, just ask a local where to find it. They’ll know exactly where to send you.
Alpaca Steak Near the Sacred Valley
Alpaca meat is lean, slightly sweet, and a genuine Andean specialty , closer to beef than people expect, with none of the gaminess some travelers brace for. Restaurants in Ollantaytambo and Pisac, both common stops on **Machu Picchu tours**, often serve alpaca steak grilled simply with Andean herbs, or in stews with native potatoes. It’s a high-protein option that locals have relied on for generations, and trying it in the Sacred Valley , where alpacas actually graze the hillsides around you , adds context you simply don’t get eating elsewhere.
Best Food Markets to Visit Before Your Trek
If you want food *and* culture in one stop, Cusco’s San Pedro Market is essential. Stalls sell fresh juices, tamales, anticuchos (grilled skewers), and mountains of native potatoes and corn varieties you won’t recognize from home. It’s loud, colorful, and completely unfiltered , a real look at how Cusqueños eat day to day, not a version dressed up for tourists.
In the Sacred Valley, smaller markets in Pisac and Urubamba offer a quieter version of the same experience, often paired with artisan crafts. Many of our Sacred Valley tours build in time at these markets specifically because they offer a sensory, low-effort way to experience local life before the physical demands of the trail begin.
Food Experiences Included in Machu Picchu Tours
One of the easiest ways to eat well without doing the legwork yourself is to book a tour that already accounts for it. Our **Machu Picchu tours and packages** typically include meals prepared by experienced trail cooks who understand both flavor and altitude , hearty, energy-dense food that’s also genuinely delicious, not just functional. On multi-day treks like the Inca Trail, this might mean fresh soups, quinoa dishes, and locally sourced produce carried in by our support team, while day-tour guests often get recommendations for the best lunch stops in Aguas Calientes or Ollantaytambo.
If food is a priority for your trip, it’s worth mentioning to your guide early , many of our private tours can take up extra time at markets, local restaurants, or even a Pachamanca-style earth-oven meal in the Sacred Valley.
Final Bite
Peruvian food isn’t a side note to your trip to Machu Picchu , it’s part of the journey. From a quick ceviche in Cusco to alpaca steak with Andean herbs in the Sacred Valley, every dish tells you something about the land you’re about to hike through. Pair the right itinerary with the right meals, and Machu Picchu stops being just a destination and becomes a full sensory experience.
Ready to build a trip around both the trail and the table? Explore our Machu Picchu tours and packages to find an itinerary that fits your appetite and your adventure level.
Is it safe to eat street food and market food before hiking to Machu Picchu?
Generally yes, as long as you choose stalls with high turnover and visible cooking (food made fresh in front of you is safer than food sitting out). Stick to bottled or boiled water, cooked dishes over raw ones if you’re new to the cuisine, and fruits you can peel yourself. Most travelers have no issues, but it’s wise to ease into local food a day or two before any strenuous trekking.
Are meals included in Machu Picchu tours and packages?
It depends on the package. Multi-day treks like the Inca Trail almost always include meals prepared by trail cooks, since travelers don’t have restaurant access on the route. Shorter day tours may include select meals or leave lunch flexible so you can choose a local restaurant in Aguas Calientes or Ollantaytambo. Check the inclusions on your specific tour, or ask your guide to recommend nearby options.
What Peruvian dishes should vegetarians look for near Machu Picchu?
Cusco and the Sacred Valley offer plenty of vegetarian-friendly options, including quinoa soups, stuffed peppers (rocoto relleno can be made meat-free), corn-based dishes like choclo con queso, and a wide variety of native potato preparations. Most restaurants in tourist areas are used to dietary requests, so don’t hesitate to ask and let your tour operator know in advance if you’re booking a multi-day trek with included meals.
