Cusco City Guide — Attractions, Food & Tips

Cusco City GuideThe ancient capital of the Inca Empire sits at 3,400 metres in the Andes, where Spanish colonial churches were built directly atop Inca temples and perfectly fitted stone walls still line the narrow streets. Cusco is the gateway to Machu Picchu and the Sacred Valley — a city where history is measured in millennia.Key Facts

Country: Peru

Currency: PEN (Peruvian Sol)

Language: Spanish / Quechua

Time Zone: UTC-5

Best Time to Visit: May–September

Top Places to Visit

Plaza de Armas — Cusco's magnificent main square was the ceremonial centre of the Inca world, known as Huacaypata. Today it is flanked by colonial arcades, the cathedral, and the Jesuit church. The atmosphere at dusk, with the cathedral lit golden against the mountains, is magical.

Sacsayhuamán — A colossal Inca ceremonial complex overlooking Cusco with zigzag walls of perfectly fitted stone blocks — some weighing over 100 tonnes. The annual Inti Raymi festival is held here every June 24th. The engineering precision remains unexplained.

Qorikancha — The most sacred temple in the Inca Empire, once covered in sheets of gold. The Spanish built the Santo Domingo church directly on top of the Inca foundations. The contrast between Inca stonework and colonial architecture is striking.

San Pedro Market — Cusco's main market is a sensory feast of fresh juices, roasted guinea pig, piles of potatoes in dozens of varieties, herbal remedies, and artisan crafts. The fruit juice ladies serve enormous glasses for 3-5 PEN.

Cusco Cathedral — Built between 1559 and 1654 using stones from Sacsayhuamán, this cathedral blends European baroque with Andean artistic traditions. Look for the painting of the Last Supper where Jesus is served guinea pig — a uniquely Cusqueño detail.

Local Food

Cuy (Guinea Pig) — The iconic Andean delicacy — whole roasted guinea pig with crispy skin and tender meat. A ceremonial food since Inca times, served at special occasions and tourist restaurants alike. Adventurous eating at its most authentic.

Chupe de Camarones — A rich, hearty shrimp chowder with potatoes, corn, eggs, and ají pepper in a creamy broth. A warming bowl of comfort perfect for cold Andean evenings. Found at traditional picanterías.

Lomo Saltado — Peru's favourite stir-fry — tender beef strips wok-tossed with tomatoes, onions, ají peppers, and soy sauce, served over white rice with French fries. A perfect example of Chifa (Chinese-Peruvian) fusion cuisine.

Anticuchos — Marinated beef heart skewers grilled over charcoal and served with potatoes and ají sauce. A beloved street food of pre-Columbian origin, served at evening carretillas (street carts) across the city.

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