After your tasks and activities with the communities you visit on Lake Titicaca, do not hesitate to taste the delicious typical dishes of the region.
The gastronomy of Puno is based on the harmony between the natural environment, the traditions and the height that is lived in this part of Peru. The cuisine here is nutritious, delicious, and uses ancient ingredients that make it unique and one of the tastiest. Here we tell you some of the dishes that you can eat on your visit to this region!
Sopa de Chairo
Hearty soup that has ingredients such as chuño, mote, potato and lamb meat. Intense flavor, thick texture but delicious flavor, perfect to consume in the icy winter of Puno. This soup is a flagship dish of the region and is also typical of the sister country of Bolivia.
Sancochado
It is also known as Sajta and is a delicacy made mainly of chicken, chicken or beef. Boiled meat is added to boiled potatoes, carrots, peas, onion and white chuño. These ingredients are combined with a sauce made from ground peanuts, cheese, panca peppers and crackers. A truly nutritious delight for lunch!
Chupe de Quinua
One of the classics from Puno is the Chupe de quinua, where marine ingredients such as fish and shellfish are combined with a quinoa stew made of vegetables, potatoes and cheese. The result is exquisite and very healthy!
Trucha Frita
In Lake Titicaca you can fish for trout to enjoy at the table. This fish is a source of very important vitamins and minerals, which is why it is another of the healthy dishes of the gastronomy of this region. The fried trout is served with golden potatoes, zarza criolla and corn.
Cancacho
A lamb-based dish, which is macerated in vinegar, lemon, cumin, chili and garlic. The day after combining it with these ingredients, the meat is roasted and served with cheese, chili, chuño and potatoes. Simply delicious!
Caldo de Cabeza
As its name indicates, it is a soup made from the head of a pig or lamb (previously chopped into smaller parts). While these pieces are cooking, add potatoes, chuño, garlic and onions. When serving, it is made with the prey separated from the broth and a portion of rice is added.