Cusco not only offers history and landscapes; it also provides a unique gastronomic experience that includes a wide variety of traditional Andean drinks.
Among the most notable are coca tea, ideal for combating altitude sickness; muña tea, a natural digestive that relieves stomach discomfort, gas, cramps, and heaviness after meals; frutillada, made from chicha de jora and strawberries; traditional chicha de jora, a fermented corn drink dating back to Inca times; white chicha, made with white corn and quinoa, rich in nutrients; and the popular Cusqueña beer, recognized nationally and internationally for its quality.
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Chicha de jora is a fermented drink made with germinated yellow corn. It has pre-Inca roots and was used as a ceremonial offering to Pachamama. During the Inca Empire, it was consumed by the nobility and served at religious festivities such as Inti Raymi.
Its preparation is artisanal and may take several days. First, the jora (germinated corn) is boiled for several hours, then the liquid is strained and left to ferment in aríbalos (traditional containers) for 2 to 3 days. The drink is served in keros or large cups; if it has foam on top, it indicates proper fermentation.
You can try it in traditional chicherías, especially in the Sacred Valley of the Incas. These places are usually marked with red flags hanging at the entrance. The alcohol content varies depending on the fermentation time.
Quinoa chicha, also known as white chicha, is a representative drink of Peruvian Andean cuisine. It is made from cooked quinoa, water, sugar, cinnamon, and sometimes other aromatic herbs. Thanks to its ingredients, it is a highly nutritious beverage.
It is consumed in both urban and rural areas of Peru, especially in Andean regions such as Cusco, Ayacucho, Puno, and Huancavelica.
This drink represents a traditional and healthy way to enjoy quinoa, an ancestral food that is part of the agricultural legacy of the Andean peoples.
Frutillada is a traditional Andean drink, typical of the Cusco region, made from chicha de jora and fresh strawberries. It is sweet, refreshing, and pink in color.
It is especially popular at patron saint festivals, community fairs, and rural carnivals, where it is served in large quantities as part of the collective celebration. This drink combines germinated yellow corn (chicha de jora) with natural strawberries. Some preparations also include cinnamon, cloves, or other local ingredients. It is served in large glasses or pitchers and is sometimes garnished with pieces of strawberry.
It is frequently consumed during agricultural celebrations and festivities in the Sacred Valley, especially in towns such as Calca, Pisaq, Urubamba, and other areas of Cusco.
Coca tea is an infusion made with dried coca leaves, a sacred plant for Andean cultures since pre-Inca times. Its consumption is common in the high Andean areas of Peru, Bolivia, and Ecuador, and it is highly valued for its medicinal properties.
Its benefits include:
To prepare it, infuse 5 to 10 dried coca leaves in hot water for about 5 minutes. It is also available in tea bag form, ideal for tourists.
In Quechua and Aymara communities, the coca leaf symbolizes wisdom, energy, and spiritual connection with Pachamama. Coca tea is commonly offered in hotels and restaurants in Cusco, Aguas Calientes, Puno, Arequipa, and other cities. Upon arrival at Cusco airport, it is often served as a welcome drink to help with altitude adjustment.
Muña is an aromatic plant native to the Andes, known as the "Andean mint" for its refreshing flavor and properties similar to eucalyptus and mint. It grows in the highlands of Peru, especially in regions such as Cusco, Apurímac, and Ayacucho, and is widely used in traditional medicine.
Muña tea is an infusion made with fresh or dried leaves of this plant. It is very popular in the high Andean regions, both in homes and in tourist establishments, thanks to its flavor and numerous health benefits.
Among its properties, its effect as a natural digestive stands out, as it relieves stomach discomfort, gas, cramps, and heaviness after meals.
To prepare it, place several fresh muña leaves (or a teabag in the case of commercial presentations) in a cup with hot water, and let it steep for 5 to 7 minutes before drinking.
Cusqueña Beer is a Peruvian brand originating from the city of Cusco, considered one of the best in the country for its quality, flavor, and cultural heritage. It is currently produced by Backus, one of the main breweries in Peru.
The brand was founded in 1908 and from the beginning sought to stand out through its artisanal brewing process and the use of pure water from the Andes. The bottle and label design pay tribute to the twelve-angled stone, a symbol of Inca architecture.
Cusqueña has been awarded at international competitions such as Monde Selection and the World Beer Awards, positioning it as one of the most globally recognized Peruvian beers.
It is easily found in restaurants, bars, hotels, and tourist markets in Cusco and other regions of the country.
