TYPICAL DISHES

In a city so filled with traditions as Cusco is. Its food shall reflectall the warm and friendly atmosphere. Its "Chicherías" and "Picanterías" have stopped been only for cusqueños and have openned their doors to the foreign public who want to try a little bit more. The following list shows you a little description of someof the most typical dishes in Cusco.

> TIMPO or PUCHERO

 This plate is very traditional on the tuesdays of Carnival, usually in february, it's a mixture of boiled vegetables, fruits and some different types of meat such as: lamb, chicken, chalona (dried and salty beef), sausages; and vegetables and fruits like: carrots, cabbage, beans, rice, pears, peaches and others depending of the likes of the family.

> CHUÑO COLA

This dish is not suposed to be eaten on a particular time of the year, however it is very important because one of its main ingredients is the "chuño" a dehidrated potato which they put in water before using it, it also has normal potatoes, beans, carrots, and some chunks of meat. One of the most peculiar things about this plate is one of the utensiles they use to prepare it, it is called "huislla"  a spoom made out of wood.

> ROCOTO RELLENO

This plate's main ingredient is the "rocoto" or chilly, stuffed with some meat, carrots, peanuts, beans, and a special gravy. It is usually served with baked potatoes. 

> PEPIÁN DE CONEJO or CUY

Known as Guinea Pig, this is one of the most important and traditional dishes in Cusco, it's prepared with different herbs and spices baked and served with baked potatoes or rice.