The legend tells that Manco Capac and Mama Ocllo used the local consumables that nature kindly offered them, such as quinoa, tubers, chuño (freeze-dried potatoes), herbs and grains. Traditions were maintained and are the pillar for the Puno gastronomy that we know today. Although it has been influenced and refined with various techniques, it still maintains that culinary art typical of the highlands.

Quinoa Pesque (Quinoa and Cheese Porridge)
Pesque is a Puno dish whose main ingredient is quinoa, as its name says. In the villages of the Puno region, this porridge is prepared for breakfast and served with fresh milk and cheese. It is very delicate, easy to digest and comforting for those who consume it constantly. According to the housewives, to prepare it you need ingredients such as quinoa, cheese, water, salt, butter, and fresh milk.

El Chairo
This Puno soup is quite rich and loaded with nutrients and is one of the most requested by the locals after each work day due to its high nutrient content. This broth has lamb, chalona (dried lamb meat), black chuño, potatoes, carrot, celery, lima beans, garlic, onion, salt, and oregano.

Quinoa Chupe
This is a very nutritious dish and, as the name implies, it is prepared with quinoa. The meat is cooked together with quinoa in a pot with water and salt. Vegetables are added as it is cooked.

The seasoning consists of onion, butter and garlic and it can be prepared while the rest is being cooked. Finally, parsley is added to each dish.

Fried trout
This fish is obtained from Lake Titicaca and contains proteins, vitamins, and minerals. It has a very similar to salmon, which causes confusion and tourists often choose to call this fish Peruvian salmon.

Trout is a very nutritious food since it contains potassium, phosphorus, zinc, magnesium, and iron. It is fried and served with boiled potatoes, corn and chuño or served with French fries and rice, and often accompanied by a Creole salad as is customary in Peruvian dishes.

Deep fried alpaca
Alpaca meat is considered one of the most nutritious foods in Peru, containing 22% protein, 56 mg cholesterol and 3% fat per 100 grams of meat.

Its preparation consists of cooking the meat until all the water is consumed, then it is fried with the same fat that remains. It is served with chuño, potatoes and toasted corn.

Puno Sancochado
This stew typical of Puno, also known as Sajjta, is a dish made with hen or chicken, potatoes, carrot, onion, and peas, all mixed with yellow panca hot pepper along with cheese, peanuts and huacatay cookies. An ideal meal to recover energy.

Cancacho
Cancacho is a delicious dish made from lamb. A day before roasting, this meat should be macerated with vinegar, lemon, chili, garlic, and cumin (perhaps more ingredients, but it varies by region). Its ideal side dish is baked potatoes, white chuño, cheese and chili.

Huarjata
Huarjata is the name given to the famous head broth, which can be pork or lamb head, cut into small pieces for better cooking. The piece of meat is usually served separately from the broth, in the style of the Lima sancochado or stew. A serving of rice is also highly recommended.

Queso Cauche
Queso cauche is a typical dish of Puno, but it may not be as well-known as the rest. However, we mention that it is prepared based on cheese, onion, yellow potato, oil, beans, peppers and huacatay.

Its preparation begins by heating oil in a pan, then sauté the onions, add the chili, grated cheese, beans and potatoes, and simmer for a few minutes to give the cheese the consistency that characterizes this recipe.

Pachamanca or Huatía
Pachamanca, also known as Huatía, is one of Peru’s best-known dishes. It is especially prepared during the time of potato harvest in the mountains, which is seasonal and usually from May to August. Usually, pachamancas are prepared outdoors and usually during family outings.

It is prepared in a clay oven by first digging a hole on the ground and then laying stones heated to high temperature with a wood fire. Then you add potato, ollucos, corn, yucca, oca, and if you like, cheese or fish wrapped in thick paper.

Finally, the oven is buried to cook the food.

We have presented 10 typical dishes of Puno, but there are many more and you must have a chance to discover them. Do you want to visit the city? Then there is no better way to get there than on a train that has all the possible amenities, find your tickets for the PeruRail Titicaca by clicking this link.

The City of Cusco

Inka Grill

This is one of the first restaurants in Cusco and has one of the best locations, just around the corner from the majestic Plaza de Armas or Main Square. Its specialty is New Andean cuisine and international cuisine, offering delicacies made with fresh ingredients, such as: trout, Andean cheese, quinoa and alpaca.

Cicciolina 

Cicciolina is located one block from the Main Square, on the second floor of a charming colonial house on Calle Triunfo. The cuisine is modern, delicious and impeccable, it is virtually the accepted standard of Peruvian cuisine, it is so diverse and rich that for many Latin American cuisines the diversity of dishes it has can only be compared to Mexican cuisine.

In the menu you can find everything, even the famous llama meat. As a piece of advice, try to order the full meal, since the dishes are not that big. 

Pachapapa

Its food is characterized by the original and incomparable flavor of the Andean mountains, because in this place, the original cooking methods are respected by religion. What will you find here? Its specialties with the pachamanca and the baked guinea pig.

Greens Organic

This restaurant only offers organic dishes made with fresh ingredients from the Sacred Valley. Start the day with a refreshing juice made with local fruits! In addition, you cannot miss their succulent alpaca medallions, rich salads, homemade pasta and the famous asparagus trout.

MAP Café

MAP Café has a very particular architecture. It is nothing less than a large glass cube! It is one of the restaurants in Cusco with a view that tourists seek the most, since they can see everything around them while enjoying a good meal.

The gastronomic suggestion of this place is a transformation of Lima and Andean food. Among its outstanding dishes we have the Capchi with mushrooms and its red and black quinoa cannelloni.

Chicha

Chicha restaurant, from the renowned chef Gastón Acurio, is located in Plaza Regocijo, a few blocks from the Plaza de Armas in Cusco. It pays homage to the ancient culinary wisdom of Cusco and promotes its value. Chicha offers Peruvian dishes, such as anticuchos (seasoned and laminated beef heart), Chupe 5 flavors stew, vegetarian stuffed hot peppers, and an impressive Andean soup that contains olluco, quinoa, curry, coconut milk and pumpkin.

Belmond Hotel Monasterio

Explore the secrets of South American cuisine and enjoy international flavors at Belmond Hotel Monasterio‘s restaurants.

Monasterio, a Belmond Hotel

On the one hand, we have Illariy, which is nestled between the monasteries overlooking the lush courtyard, providing a beautiful setting for an elegant dining experience. You can enjoy a delicious Mediterranean-style breakfast or a light lunch, from soft Peruvian meat to a rich lemon tart. Weather permitting, you can dine on its outdoor terrace under the warm blue sky.

On the other hand, we have El Tupay. Three nights a week, the opera voices of Cusco’s best tenor and soprano resonate in the romantic arches of El Tupay, adding sparkle to a spectacular dinner. The lounge atmosphere is also perfect for enjoying a light aperitif, an after-dinner cocktail or a glass of fine wine with friends.

Incanto

Incanto presents us with a very particular option in terms of gastronomy. It is about Italian-Peruvian fusion cuisine in a dream setting, where the majestic stone walls of the Inca palace are combined with modern minimalist architecture. 

It is located on Calle de Santa Catalina Angosta and its specialties are homemade pasta, pizza and bread (kneaded by them and cooked in their traditional clay oven). All of them accompanied by a select wine list that make a very good accompaniment.

Le Soleil

Le Soleil is located in the Hotel La Lune; this restaurant offers the best French cuisine in the center of the capital of Cusco. In addition, it is recognized as one of the best places to eat in the city, and its specialties are confit de canard and crème brûlée.

Limo (Peruvian Nikkei)

Limo joins the scene with a fusion of Peruvian-Japanese cuisine (Nikkei), which amazes many visitors and ranks in our top ten. This restaurant is located on the second floor of a colonial house with the best view of the majestic Plaza de Armas of Cusco.

Its dishes include tiraditos, ceviche and the famous sushi bar. It is worth mentioning that Limo has a wide variety of piscos, making it an excellent place to discover Peru’s flagship cocktail. In addition, it is the ideal place to taste impressive cocktails made with exotic fruits from the Andean and Amazon region.

As you can see, there is something for all tastes with the multiple options of restaurants that you can find in Cusco. If you have a very limited time to visit the tourist attractions, then it would be ideal to arrive in the city with a very good idea of what you want to eat so you won’t waste time searching.

So, which restaurant in Cusco caught your attention the most?

Don’t forget that if you want to travel and get to know the most emblematic Inca citadel, you can buy your train tickets to Machu Picchu. See you on board!

Cusco’s cuisine stands out for the use of local protein-rich ingredients such as potatoes, corn, and quinoa. It also stands out for the different types of chilies and different types of meat such as guinea pig, alpaca, pork cracklings, mutton, among others. Besides, we can’t forget that seasoning is responsible for putting that special flavor to every Cusco’s dish.

Here, we will teach you about 10 of the most traditional dishes of this historical city:

1. Chiri Uchu: It is the Cusco’s traditional dish and also considered as the main culinary art of Corpus Christi. Chiri Uchu means cold chili or cold spicy in Quechua. This food is a mixture between the coast, highland and jungle cuisine, having its origins in the time of the Incas in the Tahuantinsuyo. The ingredients used to prepare this are: roasted white corn, cheese, guinea pig, chicken, charqui (jerky), cecina, seaweed, fish roes and rocoto.
2. Trucha Frita (Fried Trout): It is prepared with fish. It can be prepared either with river trout or sea trout. This food was served for the first time in 1927. This typical dish is made with fried fish, rice, cassava, and salsa criolla (onion based condiment) if you like. It is very easy to find in all restaurants in the Imperial city.
3. Chairo: It is a delicious Andean soup which is a traditional dish in Cusco. Chairo is a name of Quechua and Aymara origins meaning “type of food”. It is a hearty soup that was made originally for farmers, who walked for hours to get to their workplaces; they needed a meal that would not spoil. For that reason, they used ingredients that would make it easy to prepare and would endure, such as potato starch, which is the main ingredient for its preparation, lamb, dried beef, sweet potato, peas, carrots, broad beans, spearmint, oregano, parsley, cumin, and salt.
4. Quinoa Soup (Sopa de Quinua): There is a great variety of soups in Cusco. Many of them are made from wheat, quinoa, and/or squash. One of the most popular among tourists visiting the city of Cusco is quinoa soup, which is a very light and delicious soup, recommended for cold seasons. Moreover, quinoa is a type of food that has been growing in popularity around the world for its great contribution to nutrition.
5. Roasted Guinea Pig (Cuy al Horno): It is one of the most emblematic dishes of the Peruvian highlands, especially in Cusco. The guinea pig is a very important ingredient for preparing this dish. First, it must be completely clean to put it into boiling water. Then it is seasoned with all spices and finally put it inside an oven to cook. This typical meal can be served with rice, potatoes, salad and fried cassava. You can also enjoy this dish with chicha morada (sweet beverage of purple corn) or chicha de jora (corn beer).
6. Kapchi-style Mushrooms: Mushrooms were food highly respected by the Incas and even today they continue conquering the most demanding palates around the world. This dish is eaten during winter time to protect us from the cold of the mountains. It is a nutritious dish, considered a good choice for vegetarians. Its ingredients are mushrooms, broad beans, onions, dried red chili, potatoes, olive oil, milk, cheese and black mint.
7. Cusco-style Pork Cracklings: It is one of the favorite dishes among tourists visiting Cusco. Pork is cooked in its own fat, which is the reason of its peculiar flavor. The dish is served with mote (hominy) and Salsa Criolla. It should be noted that sale of pork cracklings started in 1927 and 1928.
8. Corn and Cheese: It is one of the easiest dishes to prepare in the city of Cusco. You can find the best corn in the Sacred Valley (Valle Sagrado) located in Urubamba, which has an important historical value. This typical dish is one of the most important in the Peruvian cuisine and it is served as a starter. The flavor is a mixture between sweet (corn) and savory (cheese).
9. Roast Pork: Unlike the pork cracklings, this dish is smaller. In Cusco, This is a traditional dish that is offered in all restaurants in the city. The preparation consists of seasoning the pork inside and outside with salt, pepper, cumin, crushed garlic, mustard, oregano, chichi de jora, fresh yellow chili (ají amarillo), ground  dried yellow chili (ají mirasol) and ground  sun-dried red chili (ají panca). Then leave it to stand for one night and on the following day put it inside the oven.
10. Pig’s Feet Sauce (Zarza de patitas): It is an exquisite dish from the navel of the world. It can be easily found in Picanterías (restaurants specialized in spicy food) around Cusco. The main ingredient for its preparation is pig’s feet.  This dish also includes onions, garlic, bay leaf, papa canchán (a variety of potato), tomato, vegetable oil, parsley, spearmint, pepper and oregano to taste.

You must try all these delicious dishes in the mythical city of Cusco!

Favorite Beverage of the Inca Nobility

This traditional beverage made from corn was created by chance during the government of the Inca Tupac Yupanqui. A heavy rain spoiled the silos in which collected corn was stored, causing grains to get fermented and originate malt that was thrown away.

The legend relates that a starving local found the thrown away beverage in the trash, and drank it all up, getting completely inebriated. After such humble origin, chicha de jora turned into the main beverage of the Inca nobility and was used in important religious ceremonies in honor of wacas (sacred places) and apus (Inca gods)

Upon arrival of the Spanish, the Inca Atahualpa offers the Dominican priest Vicente de Valverde a gold-made kero (a drinking vessel) of chicha de jora. The European threw away the beverage, thinking that the Inca wanted to poison him; however this act is an Inca tradition to start a conversation.

Chicha de jora today

Today chicha de jora keeps its status of ceremonial beverage in the Peruvian highlands to be served during festivities in honor to Incas such as the Inti Raymi. This delicious corn liquor is also used to prepare typical dishes such as Seco de Cordero and Adobo Arequipeño, strengthening its taste.

Learn how to make artisanal chicha de jora

Ingredients:

– 1 kg of jora corn (malted corn)
– ½ kg of brown sugar
– ½ cake of chancaca (unrefined brown sugar).
– 3 litres of water.

Preparation:

– Soak the Jora in warm water for half an hour.  Then, change the water and leave it soaking for another half an hour.
– Strain jora corn and let it boil in three liters of water over a low heat for eight hours, stirring constantly.
– When boiling, do not let the jora corn reduce, so warm water must be added to maintain the level.
– Add sugar and chancaca until they dissolve, and let the beverage cool down.
– Pour the chicha in clay pots and cover it with tamis through which air can be filtered
– Leave the chicha for 8 days, after such time, skim the foam, strain the sediments and sweeten it to taste.

Finally, it is time to serve this delicious and genuine Peruvian liquor that has delighted people for many centuries.

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Peruvian gastronomy delights anyone who tastes it. For this reason, there is no one able to resist the taste of the famous “ceviche” or savoring every bite of a juicy “lomo saltado”. El Chairo, on the other hand, is not far behind, this delicious soup from the Peruvian highlands has astonished more than one palate with a perfect blend of Andean ingredients.

Variety of potatoes in Cusco

This strong soup is traditional from the Andean region and has been part of the Peruvian history. Over the years, it has been the perfect companion of peasants, who worked hard until very late away from their homes. The Chairo provided them the necessary food to cope with the hard work and the certainty that their food would remain in good conditions until the end of their day, since the ingredients were kept in perfect condition for many hours.

The best soup, the Chairo

The delicious taste of this Andean soup can be found in different regions of Peru, mainly in Arequipa, Cusco and Puno, where we can taste different variants of this dish. These versions keep the original essence of the Chairo, but certain ingredients can change according to the place where it is prepared.

Here is the technique to prepare one of the recipes and enjoy this delicious soup at home. The following ingredients are needed:

• ½ kg of meat
• 100 gr. of cecina
• 1 dried tongue of lamb
• 1 piece of pumpkin (large)
• 10 chuños (soaked)
• 6 potatoes
• 1 carrot
• 1 onion
• 1 piece of cabbage
• 2 green choclos
• 1 handful of beans
• 3 tbsp. ground yellow pepper
• 1 yellow pepper (toasted)
• 1 branch of amaranth
• Oil and salt to taste

Now, with everything in the kitchen, the magical preparation of this recipe begins. The first step will be to place in a pot the cecina, the meat and the tongue of lamb, add a lot of water to prepare a broth with these ingredients.

Ingredients from Cusco used for typical dishes

Put the ground yellow pepper and half of the onion cut into squares in a different pot, pour a little water and let it cook; when it’s ready, add a trickle of oil until they turn golden brown. Then, strain the broth and add it to the pot containing the aforementioned preparation.

Get ready, it’s time to take out the knives and chop the missing ingredients. Cut into medium pieces the meats with which you prepared the broth and in small pieces the chuño, the pumpkin and the carrot. Chop the cabbage and cook the corn. Potatoes, yellow pepper, amaranth and beans must be finely filleted.

Finally place all the ingredients in the pot with the stock, the yellow pepper and the onion, until everything is well cooked. When finishing this exquisite preparation, serve a very good portion and enjoy this wonderful Andean dish.

Cancacho is a traditional dish from the town of Ayaviri, the livestock capital of Puno. The name of this dish is translated to “roasted lamb”, as it is cooked in a wood-fired brick oven. Its main ingredients are male lamb meat, native potatoes, chili, and malt beer.

The history and origin of the Puno’s typical dish Cancacho

Cancacho’s main ingredient is lamb, but not just any lamb. The secret to this dish is that the lamb must be raised in a specific environment– the environment of Ayaviri. Ayaviri lambs are born and raised at 13,000 feet above sea level and are fed only ichu (Peruvian feather grass). These combined attributes give the Cancacho lambs a particularly unique and delicious taste.

Luckily for Peruvians and travelers alike, Puno is not the only place where you can try this dish. You can also taste Cancacho at the picanterías de Doña Julia (a chain of restaurants specializing in spicy food) all across Cusco and Arequipa, using the original recipe which includes lamb directly from the town of Ayaviri. Preparation of this delicacy is passed on from generation to generation and Ms. Julia Luna (Doña Julia) is well aware of it, keeping the preparation of this native dish alive.

Have you somehow got your hands on Ayaviri lamb and want to try out the Peruvian dish for yourself? See below for ingredients and instructions!

Ingredients

• Male lamb from Ayaviri
• Malt beer
• Lemons
• Dried red chili
• Oregano
• Salt, cumin and pepper to taste

Preparation

Marinate the lamb the night before, soaking the meat in a bowl filled with a marinade of dried red chili, malt beer, cumin, and garlic; and leave to stand until all the seasoning mixes up with the meat. The next day, after having let the meat stand, oregano is added and the Cancacho is put into the oven. The lamb meat is cooked for approximately two hours to brown it out. Add boiled native potatoes and ají (chili sauce) to complete the mouthwatering Peruvian meal.

Buen Provecho!

The Chiri Uchu meaning cold chili or cold spicy in Quechua is the Cusco’s main traditional dish. This meal with origins in Inca and Colonial times combines ingredients from Peru’s coasts, highlands, and jungle, such as seaweed, fish roes, guinea pig, charqui (jerky), morcilla (blood sausage), potatoes, corn cakes, cheese and rocoto, and it is the most iconic dish of the Cusco cuisine.

Learn with us 10 dishes you must try in Cusco.

The origin of Chiri Uchu

There are many stories about the origin of this dish which go back to the times of the Incas, explaining the reason behind each ingredient in this dish.

– It is believed that it has its origins from the Aynis (an Andean reciprocity work system among families) because, at the end of the day, each Ayllu (family community) shared the best production from their lands with other families and formed a mixture of food from Coast, Highlands, and Jungle to hold big feasts.

– In 1572, the chronicler, Pedro Sarmiento de Gamboa, explained the duality ancient Peruvians applied to their meals, which was divided into “machos (male)” food that came from the soil, and the others classified as “chinas or hembras (female)”, ingredients that are used for this dish such as corn, guinea pig, chicken, seaweed, fish roes, among others.

– With the arrival of the Spaniards in Cusco, the cults and rites were replaced by religious traditions such as the Corpus Christi, which is a Catholic celebration that gathers patron saint and virgin images from all the churches. And the Chiri Uchu has also been part of this evolution, with a fusion of European and Andean traditions.

What do you need to cook a delicious Chiri Uchu?

Ingredients:

• One 1.5 kg Chicken
• One Carrot
• 2 leeks
• Whole pepper and salt to taste
• ¼ cup of huacatay (black mint)
• 50 grams of cochayuyo (seaweed)
• 2 chorizos
• 100 grams of white cheese
• 1 rocoto sliced

Corn cake:

• 3 eggs beaten
• 50 grams of corn flour
• 130 grams of mashed squash
• Salt, pepper and onion chopped to taste

Preparation:

Preparation of Chiri Uchu begins one day earlier. First, the guinea pig is baked, and then the poultry and beef jerky are boiled in a pot, then chopped into pieces and put in a bowl. The corn cake must be prepared on the day of serving.

Then, the pieces of cheese, morcilla, tullán (guinea pig’s boiled tripe), and rocoto thinly sliced are put in a bowl. Finally, all these are served in a dish to taste (it is recommended to try this dish cold).

Other ingredients regularly added to this dish are fried fish roes and Andean chulpe corn. You can add cheese and rocoto as decoration.

Now that you know more about this dish, go ahead and try it from the expert chefs in Cusco. Reach them traveling on board our PeruRail Vistadome train!

Important facts:

– This dish is commonly served in June during the Corpus Christi celebration as the ingredients thereof were offered as an oblation to god Inti on June 24 which explains the intake of it during this particular month.

– The Chiri Uchu represents the duality of the Inca World and, as it was offered to the sun, a being of heath, this dish must be eaten cold.

Discover with us 10 things to do in the city of Cusco.

Sources: Chumbivilcas, a cooking recipe.

The Puchero is a typical Peruvian dish that has been prepared since Inca times, known then as Timpu in Quechua (lamb meal in Spanish). In the highlands of Peru, this dish is very popular and is usually prepared to delight people during the days of carnivals between February and March.

A taste with history

The Puchero or Timpu was initially prepared by the millenary Inca people, as a soup that contains potatoes, chuño (freeze-dried potato), yuca (cassava roots), virraca (white carrots) and chalona (dried llama meat). During the colonial era, this dish was reinforced with ingredients that made it more consistent, adding ingredients such as beef brisket, head and chops of lamb, bacon, cabbage, potatoes, moraya (white chuño), chickpeas and rice.

For some similarities with the Spanish dish, during the viceroyalty of Peru, Timpu was called “Puchero”. Currently, the Puchero is well known in Spain and a great part of Latin America, but it differs from Cusco dish because the latter is a dry meal, accompanied by a broth while the European Puchero is a soup.

Puchero, a festive dish

In the carnivals of Cajamarca, Ayacucho, and Cusco, especially at compadres and comadres celebration days, the Puchero Cusqueño is the main course. If you want to delight your family with the taste of this ancestral dish, we will show you the steps to prepare it:

Ingredients:

– Two kilos of beef brisket or sirloin
– Half a kilo of chickpeas, soaked in water a day before.
– Four medium carrots, peeled and halved.
– One kilo of green beans
– Two leeks, halved lengthwise
– Four stalks of celery
– One turnip, peeled and cut into three pieces
– Eight medium white potatoes, peeled and halved
– One half medium cabbage
– One kilo of yellow yuca, peeled and cut into large chunks
– One kilo of sweet potatoes
– Four corn cobs, split into pieces
– A teaspoon of sugar.
– Salt to taste.

Preparation:

We boil water in a large pot, and when hot, we add the beef in chunks until it is cooked for an hour over medium heat. At the same time, the foam formed on the pot’s surface must be removed with a skimmer to remove impurities.

Afterward, we add carrots, broad beans, turnip, leek and celery, and let it simmer for five minutes, and then we add the cabbage, potatoes and yucas. As vegetables cook,  we take them from the pot and place them in a separate container.

Once the beef is cooked, we remove it from the pot and place it next to the other vegetables. Corn has to be cooked separately with a teaspoon of sugar, and then, we add it to the rest of vegetables, we apply the same process with sweet potatoes.

We cook the chickpeas in unsalted water and serve them separately. Finally, we serve the soup in a bowl, vegetables and beef in another plate, and then we start enjoying it!

The exquisite Peruvian pisco made from grapes has an enviable quality, at the same level as international spirits such as tequila and whiskey. Pisco Sour cocktail, recognized as a symbol of Peru, is precisely prepared with this delicious liquor.

The name of this drink comes from the combination of the words pisco and sour; the latter refers to cocktails that are accompanied by lemon. According to the historians José Antonio Schiaffino and Guillermo Toro-Lira, Pisco Sour’s preparation dates back to 1920, and it was offered to customers for the first time in “Morris Bar” at the historical Jirón de la Unión in Lima.

Although Morris Bar was closed in 1929, this did not prevent its representative cocktail from being prepared and promoted beyond borders. Mario Bruiget, a former bartender of “Morris Bar”, was the one who brought Pisco Sour at the Hotel Maury where the recipe was improved by adding egg whites and Angostura bitters, making it, to this day, a Cultural Heritage of the Nation.

Upon being recognized worldwide for its taste, the Government of Peru declared in 2004 every first Saturday of February, Day of Pisco Sour. With this resolution, thousands of people around the country organize events on that date to celebrate the traditional Peruvian drink with excitement and pride.

Would you like to try some delicious Pisco Sour? We will show you how to prepare this delicious and refreshing cocktail in the comfort of your own home:

Ingredients:

– Peruvian pisco
– Lemon juice
– Egg whites
– Gum syrup
– A few drops of Angostura bitters
– Ice cubes

Preparation

– Put all the main ingredients in a blender or cocktail shaker, in the following order: Peruvian pisco, gum syrup, lemon juice and egg whites.
– You can add ice cubes if you like.
– If you are blending the ingredients, do it for five minutes; if you are using a cocktail shaker, do it for ten minutes.
– Serve the cocktail and add Angostura bitters in each cup.
– Let’s enjoy the Peruvian national beverage!

Sources in Spanish:

https://made2002.wordpress.com/2010/02/05/historia-del-pisco-sour/
http://www.deperu.com/calendario/90/dia-nacional-del-pisco-sour
http://menuperu.elcomercio.pe/recetas/pisco-sour-1895
http://www.cocineroperu.com/receta-pisco-sour-peruano-tradicional/
https://cookpad.com/pe/buscar/pisco%20sour