Cusco
Cuisine

As capital to the Inca Empire, Cusco was an important agricultural region. It was a natural reserve for thousands of native Peruvian species, including around 3,000 varieties of potato cultivated by the people. Fusion and neo-Andean restaurants developed in Cusco, in which the cuisine is prepared with modern techniques and incorporates a blend of traditional Andean and international ingredients. Cuy (guinea pig), a native animal in Cusco, is a popular dish in the city.

The local gastronomy presents a diversified array of dishes resulting from the mestizaje and fusion of its pre-Inca, Inca, colonial, and modern traditions. It is a variation of Andean Peruvian cuisine, although it maintains some typical cultural traits of southern Peru.Although the list of typical dishes may vary among individuals, Tapia and García present a list of foods and beverages usually found in a Cusco picantería:
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