The Most Exotic Drinks of Cusco: Adventure and Culture in Every Sip

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Cusco is not only the cradle of the Inca Empire and the gateway to Machu Picchu but also a paradise for those who love unique gastronomic experiences. If you think adventure in the Andes is just about long hikes and breathtaking landscapes, get ready to discover the city’s most vibrant and mysterious side—its drinks. From ancestral ferments to energizing brews, every sip tells a story of tradition, resilience, and exploration.

Reasons to visit the Cathedral of Cusco

Chicha de Jora: The Sacred Drink of the Incas

Chicha de jora is a fermented corn-based drink still made using traditional techniques. It is said that the first to taste it were the Andean gods themselves, and its preparation was once exclusive to women known as aqllas or "virgins of the sun."

Today, you can find this drink in traditional chicherías in Cusco, small establishments marked by a red flag at the door. Chicha is served in large glasses and has a slightly sour and refreshing taste, perfect for recharging after a long hike.

How is it made?

  1. Jora corn is cooked in large pots of water for several hours.
  2. The mixture is left to ferment in clay containers for several days.
  3. Once ready, it is strained and served cold.

Tip: In some communities, it is customary to pour a small amount of chicha on the ground before drinking as an offering to Pachamama (Mother Earth).

Andean woman in colorful attire pouring traditional chicha into wooden cups during a cultural ceremony - Kenko Adventure

Frutillada: Sweet, Pink, and Dangerously Addictive

This variation of chicha de jora is made with fresh strawberries and sometimes grapes, giving it its characteristic pink color and sweet, fruity flavor.

For an authentic experience, visit the towns of Urcos or Calca, where chicherías serve frutillada in large clay pitchers.

How to prepare it?

  1. Mix chicha de jora with blended strawberries and sugar.
  2. Let it rest for a few hours.
  3. Serve well chilled in clay cups.

Tip: Don’t underestimate its sweetness. After a few glasses, you’ll understand why this drink is so popular at Andean celebrations.

Refreshing Glass of Chicha Morada - Kenko Adventure

Coca Tea: The Ally Against Altitude Sickness

Coca tea is the ancestral remedy for soroche (altitude sickness). Its herbal infusion is light and stimulating.

How to prepare it?

  1. Boil water and add coca leaves.
  2. Let it steep for five minutes.
  3. Sweeten with honey and enjoy it hot.

Tip: Although coca leaves are legal in Peru, it is not recommended to take them to other countries.

Two cups of traditional coca tea on a balcony overlooking the rooftops and mountains of Cusco - Kenko Adventure

Andean Tiger’s Milk: Energy for the Boldest

Inspired by the famous Peruvian ceviche, this Andean version includes yellow chili, lemon juice, ginger, and in some variations, cañazo liquor.

How is it made?

  1. Mix lemon juice with fish broth.
  2. Add yellow chili, garlic, and ginger.
  3. Optional: A splash of cañazo.
  4. Serve cold in small glasses.

Curious fact: This drink is said to have aphrodisiac properties.

A gourmet presentation of Peruvian ceviche in a cocktail glass, garnished with shrimp, lime, and fresh cilantro - Kenko Adventure

Cañazo: The Rebel Liquor of the Andes

Cañazo is a strong sugarcane-based distilled liquor and the base for many local drinks. Its alcohol content can exceed 40%.

You can find it pure or in mixtures like ponche de cañazo, made with milk, eggs, spices, and cinnamon. It is very popular on cold Cusco nights.

How to prepare Ponche de Cañazo?

  1. Heat milk with cinnamon and cloves.
  2. Beat eggs with sugar.
  3. Mix with hot cañazo and serve.

Tip: Don’t underestimate it. The first sip warms your throat, the second your body, and the third… better discover it yourself.

Close-up of shot glasses filled with Peruvian sugarcane liquor, surrounded by raw sugar and cane pieces - Kenko Adventure

Muña Chilcano: Freshness from the Andes

Muña chilcano is an Andean twist on the classic pisco chilcano. Muña is an aromatic herb similar to mint, known for its digestive properties and fresh, intense aroma.

How to prepare it?

  1. Mix pisco with lemon juice.
  2. Add muña infusion and soda.
  3. Serve with ice and a slice of lemon.

You can try it in specialized pisco bars, such as Limbus Restobar.

Tip: Muña is a natural remedy for altitude sickness and indigestion.

Three refreshing lime and mint cocktails served in tall glasses with ice, garnished with fresh herbs - Kenko Adventure

Cusco Emoliente: Health in a Glass

Emoliente is a hot infusion made from barley, flaxseed, and medicinal herbs. It is perfect for warming up on cold Cusco nights.

How to prepare it?

  1. Boil water with barley, flaxseed, and horsetail.
  2. Add lemon juice, airampo, alfalfa, boldo, or request a fruity version.
  3. Serve hot in large glasses.

It is sold by street vendors in the Historic Center, especially in the main squares.

A glass of Peruvian emoliente herbal tea with ingredients like flaxseed, barley, and cinnamon on a tray - Kenko Adventure

Andean Herbal Tea: Nature’s Elixir

Herbal teas such as muña, cedrón, chamomile, and valerian are perfect for relaxation and digestion.

How to prepare it?

  1. Boil water, then add the herb leaves.
  2. Let it steep for five minutes.
  3. Serve hot and enjoy.

Ayahuasca: The Mysterious Spiritual Drink

Ayahuasca is a psychoactive beverage traditionally used by Amazonian cultures in shamanic ceremonies for spiritual, healing, and self-discovery purposes. It is made from a combination of the Banisteriopsis caapi vine and Psychotria viridis leaves, which contain DMT, a powerful hallucinogen.

Although not originally from Cusco, its use has become popular due to spiritual tourism, with many shamans offering ayahuasca ceremonies in the city and the Sacred Valley.

How is it made?

  1. The main ingredients—ayahuasca vine and chacruna leaves—are collected and cleaned.
  2. The vine is pounded to release its active compounds.
  3. Both plants are boiled in water for several hours (sometimes days) until a concentrated liquid is obtained.
  4. The liquid is filtered and left to cool before consumption.

Uses of Ayahuasca

  • Spiritual: Used in shamanic rituals to connect with the spiritual world and receive visions.
  • Therapeutic: Said to help heal trauma, depression, and anxiety.
  • Traditional medicine: Some communities use it to cleanse the body and soul.

Its consumption should always be guided by an experienced shaman, as its effects can be intense and are not suitable for everyone.

Man holding a ceremonial cup during a traditional plant medicine ceremony in an indigenous setting - Kenko Adventure

San Pedro: The Cactus of the Gods

San Pedro (Echinopsis pachanoi) is a sacred cactus native to the Andes, used for over 3,000 years in ritual ceremonies by various pre-Hispanic cultures. It contains mescaline, a psychoactive alkaloid that induces visions and altered states of consciousness. It is associated with healing, introspection, and spiritual connection.

How is it made?

  1. The cactus is cut into slices, and the spiny skin is removed.
  2. It is slowly boiled in water for several hours until a thick liquid is obtained.
  3. The liquid is strained and consumed in a ceremonial setting.

Uses of San Pedro

  • Spiritual: Facilitates connection with nature, the divine, and the inner self.
  • Therapeutic: Used to heal emotional trauma, anxiety, and psychological blockages.
  • Traditional medicine: Andean communities use it to relieve physical ailments and cleanse negative energies.

Like ayahuasca, it should be consumed under the guidance of an expert, as its effects can be profound and long-lasting.

Close-up of the Wachuma cactus (San Pedro) with blooming white flowers against a blue sky - Kenko Adventure

Cusco offers not only breathtaking landscapes and unforgettable trekking routes but also a liquid culture worth exploring. From sacred chicha to powerful cañazo, every drink tells a story. Next time you’re in the Inca capital, dare to try them all. Cheers and safe travels!

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Our statistics for altitude problems are increasing to 40% (Altitude Sickness) , for those who are just exploring hight cities like Cusco, Titikaka Lake, or Bolivia. In the case of trekking routes that take you to Machu Picchu , the statistics go up to 75%,
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