Food on a Luxury Inca Trail

Peruvian cuisine, renowned worldwide, is known for offering diners a wide variety of flavors, and traditional Andean cuisine is no exception. During your journey with us on the Luxury Inca Trail, you can enjoy iconic Peruvian dishes, classic international dishes, and modern cuisine.

Our culinary team ensures that ingredients are kept fresh, prepared under proper hygienic conditions, and cooked using the appropriate methods.
From the transportation staff to the chefs, everyone goes above and beyond to provide the best possible service to our guests amid the challenging conditions of the Inca Trail—at high altitudes and along rugged trails.

Box Lunch (Short Inca Trail)

The 2-day Luxury Inca Trail includes a box lunch made with biodegradable and eco-friendly materials.

Ciabatta sandwiches with thin slices of chicken seasoned with fine herbs, tomato confit, and basil
Ciabatta sandwiches with thin slices of alpaca seasoned with fine herbs, tomato confit, and basil

Quinoa chaufa with pieces of fried sweet potato and zucchini

Fruit smoothies
Bottle of water
Chocotejas stuffed with quinoa and manjar
Chocolate brownie

Traditional Menu

Snacks: Bananas, tangerines, apples, cereal bars, cookie packets (sweet or savory), and fruit juice.

Breakfast: Pancakes, oatmeal with fresh apple chunks, Andean chuta bread, tortillas stuffed with bell peppers, tomatoes, onions, and cheese or cold cuts.

Lunch

Appetizer: Cream of asparagus soup, quinoa soup, or vegetable soup
Main course: Native potato with rice and spinach pie or chicken roll
Salad: Traditional Peruvian salad, vegetable salad, or Russian salad

Afternoon Snack: Assorted teas, hot chocolate, coffee, freshly baked cookies, jam, honey, and butter, popcorn, and snacks.

Dinner

Appetizer: Freshly made soup, vegetable soup, Andean corn chowder
Main course: Steamed trout in mushroom sauce served with vegetables, fried chicken with Andean fries, or sautéed noodles with vegetables and steamed kale.
Dessert: Apple-cinnamon pudding or chocolate cake and pudding

Luxury Peruvian Cuisine

Peruvian cuisine has established itself as one of the most internationally recognized cuisines and one that has sparked the greatest interest among critics and diners alike. It is no surprise that Peruvian cuisine graces the tables of even the most discerning gastronomic experts. The wide variety of ingredients used in Peruvian cuisine is characterized by their high nutritional value and entirely organic origins; these qualities, combined with a diversity of flavors and textures, result in a cuisine of the highest quality.

The Essence of Peruvian Andean Cuisine

Andean cuisine reflects life in the Andes. Its star ingredients include potatoes, quinoa, corn, chuño, moraya, and fava beans, as well as Andean herbs, which add a distinctive flavor used in seasonings and spicy sauces. Trout, alpaca, beef, or lamb, as well as cow’s milk and cheese, are staples of Andean culinary culture.

These ingredients are central to the Inca Trail experience. Our chefs combine these traditional Andean ingredients with modern techniques, creating a contemporary cuisine that preserves the best of traditional Peruvian Andean food.

Our expert chefs welcome suggestions from travelers, accommodating requests for vegetarian or vegan dishes, as well as addressing concerns regarding food or beverage allergies or restrictions. Our culinary team is trained to prepare dishes according to our guests’ specific requests.

Traditional Andean Dishes

Corn Soup

This traditional dish from Cusco is made with fresh shelled corn, a seasoning blend of onion, potatoes, fava beans, and milk. It is a traditional dish simmered over low heat; one of the foods commonly eaten to combat the cold Andean climate and for its nutritional value.

Quinoa Soup

A very popular dish in this region, it is prepared by making a base seasoning with onion, garlic, and spices, to which water or chicken broth, chopped vegetables, potatoes, and pre-washed quinoa are added. Quinoa is a highly valued food for its protein content.

Alpaca Steak

Alpaca meat is an iconic ingredient in Cusco cuisine. It can be grilled or smoked.
Alpaca steak is cooked quickly over high heat or on the grill to maintain its tenderness and prevent it from drying out, as it is a very lean meat.

Trout Ceviche

Ceviche is a typical dish of the Peruvian coast; its regional variation is prepared with trout, a river fish widely consumed in the Peruvian highlands.
It follows the traditional ceviche recipe, substituting the protein and adding shelled corn and toasted corn.
Trout ceviche is prepared by marinating cleaned pieces of fresh trout fillet in freshly squeezed lemon juice, mixed with salt, ají limo, cilantro, and red onion.

Pachamanca

It is a traditional Andean dish eaten throughout the highlands of Peru.
It involves digging a hole in the ground and cooking meat seasoned with ingredients such as huacatay, chili peppers, cumin, pepper, and other spices, along with potatoes, cassava, sweet potatoes, corn, cheese, and fava beans, among other ingredients.
All of these ingredients are cooked using the heat from stones or rocks that have been preheated over a wood fire.

Local Ingredients

Peru’s Andean region reflects its ancestral traditions and the European influence that took root during the Spanish colonial period. But what most characterizes it is the flavor of its native ingredients: quinoa, potatoes, chuño, corn, fava beans, and traditional herbs, among others.
Trout, alpaca meat, lamb, and guinea pig are the most common protein sources in its dishes.

Quinoa

This superfood, native to the Andes, has been cultivated in Peru for 5,000 years and is considered one of the most nutritious foods in the world. It was an essential part of the diet of pre-Inca and Inca civilizations and can be grown at altitudes of up to 4,000 meters. In addition to its nutritional value, it stands out for its culinary versatility.

It can be found in a variety of contemporary Andean dishes.

The Potato

This ancient food is native to Peru; it was domesticated 8,000 years ago in southern Peru, between Cusco and Puno. Peru boasts the greatest diversity, with more than 2,300 varieties of potatoes.
From this food, derivatives such as chuño and moraya are produced using ancient Andean techniques.

Chuño and Moraya

Chuño and moraya are potatoes dehydrated through natural freeze-drying, an ancient technique practiced by Andean cultures for over 7,000 years. This process allows these foods to be stored for up to 20 years without refrigeration.
They are used as a side dish and in the preparation of soups and purees.

Choclo (Corn on the cob)

The Choclo is a large, starchy variety of corn native to the Peruvian Andes. It is characterized by its large kernels and slightly sweet flavor. It is used to make tamales; as an accompaniment to ceviche; as a side dish, paired with proteins and cheeses; and in salads.

Alpaca

The alpaca was one of the few animals domesticated in the Andes. Alpaca meat has been consumed for thousands of years; it is one of the staple ingredients of traditional Andean cuisine, is high in protein, and is one of the healthiest sources of protein due to its low fat content. It is used as a substitute for beef; as the main ingredient in pachamanca, sautéed, or grilled.

Trout

Trout is an iconic food in Andean cuisine, highly valued for its high protein content and omega-3 fatty acids. It is one of the staple protein sources in Andean cooking. It is typically prepared fried, grilled, or smoked, and is used in ceviche and chupes.

Chili Peppers

Peru is one of the world’s centers of origin for chili peppers. It has 14 species of chili peppers; among the most commonly used are the ají amarillo, ají limo, ají paprika, ají panca, and rocoto.
The ají amarillo, ají panca, and rocoto are the most commonly used chili peppers in Peruvian Andean cuisine.

Uchucuta

Uchucuta (or uchu kuta, from the Quechua words uchu = chili pepper and kuta = sauce) is a traditional Peruvian Andean sauce made with rocoto peppers, yellow chili peppers, huacatay, fresh cheese, and roasted peanuts.

The traditional method of preparation involves using a mortar to grind and mix all the ingredients until the desired thickness and texture are achieved. It is used as a spicy accompaniment to boiled potatoes, corn, pachamanca, grilled meat, trout, and other dishes.

Hiking the Inca Trail shouldn’t be a barrier for those with special diets or dietary requirements. Our chefs welcome suggestions and requests from our guests to prepare meals with special care and dedication. We accommodate requests related to allergies, food intolerances, or vegetarian and vegan diets.

Please be sure to let us know about these requests in advance so that our team of chefs can take them into account.

Our team’s food logistics are designed with sustainability in mind, using materials that minimize our ecological footprint and avoiding single-use packaging.

We transport waste to be disposed of outside the Inca Trail or the sanctuary. We manage food portions to reduce waste and ensure that our cooks and porters have the necessary rest and meals. These practices help reduce our environmental impact and optimize the resources our agency uses, creating a sustainable cycle that benefits everyone.

The Inca Trail experience encompasses more than just the spectacular landscapes and archaeological sites, or the unforgettable moments encountered along this ancient trail. Peaceful nights at the campsites, under the breathtaking starry sky, and a massage after a strenuous day of hiking are complemented by high-quality meals made with fresh ingredients and featuring gourmet dishes from both Peru and around the world.

Despite geographical and time constraints, our staff is committed to providing you with an exclusive experience, featuring first-class treatment, top-quality amenities, and excellent service.