Explore Southern Peru with GoTravelDaily

Hugging the Andes mountains, Southern Peru continues to celebrate its age-old customs and traditions. Cities like Cusco, Puno, and Arequipa proudly preserve ancient festivals and culinary techniques, making each an extraordinary destination for travelers craving authentic experiences.

While Inca heritage, mystical landscapes, and high-altitude crops link these three cities, each also has a unique flavor and spirit. Follow along on this cultural and gastronomic tour of Southern Peru, starting in Cusco, the ancient capital of the Inca Empire, then on to Puno on the shores of Lake Titicaca, and ultimately making our way to the White City of Arequipa.

Cusco: the Inca Empire, preserved

Strolling the narrow streets of Cusco, travelers are often taken aback by the stellar show of colonial architecture that abounds in the high-altitude city and former capital of the ancient Inca Empire. Here, Inca constructions, usurped by the Spaniards in the 16th century, are literally the sturdy foundation for places like the Archbishop’s Palace and the Santo Domingo monastery, which sits atop the sacred Inca temple, Qoricancha.

Add to your walking tour the archaeological park Sacsayhuaman, and imagining Cusco as the imperial city it once was becomes effortless. This immense site of both religious and military significance is the most impressive in the immediate area around Cusco.

While the advanced architectural engineering of the Inca has stood the test of time, so too have some of the empire’s grandest cultural festivals. Inti Raymi is the annual Sun Festival held each June, in time with the winter solstice, to pay homage to the Sun god, Inti. Established by Inca Pachacutec around 1430 AD, Inti Raymi draws crowds from all over Peru, as well as performers who recreate the festivities of dance and music.

One highlight of Cusco’s Inti Raymi festival is the timeless dish called chiri uchu – a sampler of Andean delicacies including potatoes, corn fritters, guinea pig, and dried alpaca meat. Chiri uchu is served cold in honor of the hot sun and is most often enjoyed with a glass of chicha de jora, a fermented corn beverage prized by the Incas and continues to be a staple in local culture.

Many locals of the Cusco highlands adhere to an Andean diet rich in plant-based protein, thanks to the nutritious native crops cultivated in this fertile region. Popular dishes include choclo con queso (large kerneled corn served with a slab of salty cheese), quinoa soup, or the freeze-dried potato, moraya, dipped in the spicy uchucuta sauce.

Puno and Lake Titicaca: folklore and flavor

According to one of the great chroniclers of the 16th century, Inca Garcilaso de la Vega, the Inca origin story begins in Puno’s Lake Titicaca – at 3,800m, the highest navigable lake in the world. From here emerged Manco Capac and Mama Ocllo, children of the Sun God Inti, to bring together a chaotic Andean society and ultimately establish an empire. The legend adds to the mystical experience of floating across Lake Titicaca and encountering the Andean communities who call it home.

A full-day boat tour of Lake Titicaca includes a visit to the centuries-old Uros Islands, constructed out of totora reed by Uros-Aymara families. These artificial islands are a joy to explore, as locals showcase their craftsmanship creating brightly colored canoe-style boats and more out of the same aquatic bulrush.

Leaving behind Puno and the popular Uros Islands, head to Taquile Island. Home to just a few thousand Quechua-speaking inhabitants and a handful of impressive Inca and pre-Inca sites, Taquile Island is well worth a longer visit. After enjoying a lunch of fried trout caught directly from the lake or a creamy bowl of pesque de quinoa, get to know the local knitters and weavers, who are traditionally male – out of the ordinary for Peru. The slow-living lifestyle embodied by Taquileños will resonate long after you witness its breathtaking sunsets.

Each February, the southern city earns its nickname as the Folkloric Capital of Peru with the lively two-week Virgen de la Candelaria festival. A blending of Catholic faith and Andean worldview, Puno’s patron saint is honored with numerous processions and an energetic dance competition that draws thousands of immaculately costumed performers from across Peru. Be sure to sample chaulla thimpo, the Quechua name for an ancestral fish and potato stew.

Arequipa: hearty dishes and colorful history in the White City

Arequipa, known as the White City due to its stunning architecture made of sillar, a chalky volcanic rock, offers countless opportunities for historical and cultural exploration. Meander through the historic city center, recognized as a UNESCO World Heritage Site, and you’ll find the imposing Basilica Cathedral, one of the most impressive and unique colonial churches in Peru. Nearby is the 16th-century Monasterio de Santa Catalina, painted in rich primary tones with a large complex of rooms, courtyards, and cloisters.

Take a trip northwest towards the Grau bridge, where the outline of Misti volcano becomes visible. This active stratovolcano, sitting less than 20km from the city, lures adventure travelers to hike to its 5,820m summit. If ascending a lava-filled mountain doesn’t suit your active appetite, consider the breathtaking Colca Canyon. Twice as deep as the Grand Canyon, Colca is a four-hour car ride from Arequipa, and travelers typically split the trek into a two-day trip. This arid destination is perfect for observing the majestic Andean condor in flight.

Whether you explore Arequipa’s city attractions or partake in outdoor adventures, your visit will undoubtedly stoke your appetite. Arequipa’s culinary style diverges from Cusco and Puno, so step into a picanteria (a traditional family-run restaurant) and choose from rich, hearty, and generously ported dishes. Iconic side dishes include rocoto relleno (a spicy pepper stuffed with ground beef and topped with cheese) and pastel de papa (a layering of white potato, cheese, and egg).

Shrimp chowder, chupe de camarones, is a favorite among Arequipeños, given the city’s proximity to the Pacific coast. However, the local flavor truly shines in Arequipa’s version of adobo. Made in a traditional clay pot, pork braises slowly in chicha de jora until fork-tender, then is cooked with vinegar and a medley of Peruvian herbs and spices. To savor Arequipa-style adobo like a local, visit a neighborhood picanteria early and enjoy the stew for breakfast – a perfect way to reflect on the culture, tradition, and culinary history of Southern Peru.

With countless unique experiences and amazing food to discover, Southern Peru beckons for further exploration. For a richer experience, consider hiring local tourist services in any of these three cities.