Drinking Traditions of Cusco: 6 Local Beverages That Tell a Story

At 3,400 meters in the Peruvian Andes, Cusco’s drinking traditions are shaped by altitude, cold nights, and the crops that thrive in high valleys. Maize, strawberries, sugarcane, and aromatic Andean herbs anchor a beverage culture that spans pre-Inca rituals to modern bars.

You’ll find rustic chicherías marked with a red flag, market stalls ladling steaming cups, and cocktail lounges reimagining national spirits with local botanicals. What people drink here reflects the land: hardy, aromatic, and designed for mountain life.

Chicha de jora is Cusco’s foundational fermented drink, made from germinated maize (jora) that’s sun-dried, ground, boiled, and fermented. Traditionally produced in clay vessels called chombas, the mash ferments for one to three days, sometimes with a starter from a previous batch. The result is a lightly effervescent, cloudy beer at roughly 1–3% ABV. Aromas are grainy and earthy, with lactic tang and a soft sweetness from converted starches.

Historically poured in ceremonial toasts to the earth (pago a la tierra) and shared in communal labor exchanges, chicha remains a social glue in Cusco. You’ll drink it in chicherías—homes or small taverns signaled by a red flag or plastic bag—often served in large glasses or gourds. Expect fresh batches late morning through afternoon; by evening, the short-fermentation character turns more sour. Pair it with mote (boiled corn), pork rinds, or stews; the gentle acidity refreshes in the dry, high-altitude climate.

Frutillada is a festive, rosy variation of chicha de jora, blending the corn base with crushed local strawberries, sugar (or chancaca), and spices like cinnamon or cloves. The fruit is added after primary fermentation, lending color and aroma while keeping alcohol modest—generally around 1–2% ABV. The nose is vivid with ripe strawberry, while the palate is gently tart, creamy from residual starch, and lightly sweet, perfect for daytime drinking.

Culturally, frutillada signals celebration, market days, and harvest gatherings. In and around Cusco, look for chicherías advertising it specifically, or ask at lunch spots that cater to workers and families. It’s typically served cold in tall glasses, sometimes with sliced strawberries floating on top. Seasonality matters: peak flavor aligns with local strawberry harvests, though many producers now extend availability. Enjoy it midday with grilled meats or trout; the fruit and spice soften the Andean sun and altitude dryness.

Cañazo is the highland aguardiente distilled from fermented sugarcane juice (guarapo). Small producers in valleys near Cusco crush cane, allow a wild-yeast ferment, then distill in basic copper or steel pot stills. Cuts may be rustic, which contributes character: grassy, vegetal aromas, peppery heat, and a faint molasses note despite being distilled dry. Bottled strength usually falls between 40–50% ABV, though house bottlings vary.

This is the backbone spirit in Cusco—sipped neat in tiny shots, mixed into hot drinks on frigid nights, and used to macerate local herbs and fruits. You’ll find cañazo in markets, corner shops, and traditional eateries. It suits the climate: a quick, warming dram before dawn farm work or during evening gatherings. While not as internationally famous as pisco, cañazo is the daily Andes spirit—unvarnished, functional, and deeply tied to smallholder agriculture and valley microclimates that favor sugarcane.

Té con cañazo is a simple, beloved highland remedy: hot tea—often coca or muña (Andean mint)—fortified with a shot of cañazo and sweetened to taste. Vendors and market stalls prepare it to order, sometimes adding cinnamon or lemon peel. In the cup, expect minty or herbal steam, a gentle grassy lift from the spirit, and a warming finish. Depending on the pour, the drink sits around low to moderate strength (roughly 5–10% ABV).

Cusco’s cold, dry evenings and early mornings make this a practical comfort. You’ll see it during festivals, in family kitchens, and around San Pedro Market after sunset. Coca leaf and muña are chosen for altitude and digestion; the spirit adds heat and conviviality. It’s not a cocktail for complexity—it’s a local habit, best enjoyed when temperatures drop or after a heavy Andean meal of potatoes, quinoa, and lamb.

While pisco originates on the coast, Cusco has made the national grape brandy its own, especially in sours. Classic structure—pisco (38–48% ABV by law), fresh lime juice, simple syrup, and egg white—yields a cocktail around 13–15% ABV, topped with a few drops of bitters. In Cusco, bartenders infuse pisco with muña or coca, swapping standard citrus with tart Andean varieties when available, and adjusting sweetness to compensate for altitude-dulled perception.

Order one in bars around the Plaza de Armas or restaurants focused on regional cuisine. Expect a brighter, herb-laced aroma from local infusions and a slightly drier balance. The foam caps a silky texture, while the bitters add clove and cinnamon echoes that resonate with highland spice cabinets. Enjoy at aperitif hour or with snacks like cancha (toasted corn) and alpaca skewers, keeping hydration in mind given altitude and alcohol.

Macerados—herb- or fruit-infused spirits—are a hallmark of Cusco home bars and small taverns. Producers steep coca leaves, muña, lemon verbena, ginger, or Andean fruits like tumbo in cañazo or pisco for weeks, sometimes lightly sweetened with sugar or honey. The base remains close to bottling strength (typically 30–42% ABV, depending on spirit and dilution). Expect vivid green aromas from coca, minty-camphor tones from muña, and citrus-floral notes from verbena.

These infusions function as digestifs and social sippers, poured after hearty meals or shared during long conversations on cold nights. You can sample them at traditional eateries, craft-minded bars, and market stalls selling small-batch bottles. The practice reflects a broader Andean logic: use local herbs to balance altitude, digestion, and chill, and preserve fleeting seasonal flavors in alcohol. Start with a coca macerado for a grassy, tea-like profile, then explore muña for a bracing, mint-eucalyptus finish.