Every June 24th, the city of Cusco comes alive in a vibrant explosion of music, dance, and color for Inti Raymi, the Festival of the Sun. This ancient Inca celebration marks the winter solstice in the Southern Hemisphere and pays homage to Inti, the sun god, with theatrical reenactments, rituals, and cultural pride.
Hello, dear reader! If you’re planning a trip to Peru around this time, there’s something you simply can't miss: the food. Yes, beyond the grand ceremonies and dramatic costumes, Inti Raymi is also a celebration of flavors—with dishes passed down for centuries, rooted in tradition, and deeply connected to the land. Let’s take a delicious journey through the most iconic foods enjoyed during this unique festival.
Traditional Inti Raymi Dishes
Chiriuchu: The Festival’s Signature Dish
This colorful cold platter is the star of the season. “Chiriuchu” means “cold chili” in Quechua, and it’s a fusion of ingredients from the coast, Andes, and jungle. You’ll find
- Slices of roasted guinea pig (cuy)
- Chicken, sausage, and fish roe
- Corn, cheese, toasted corn (cancha), and even seaweed
It's bold, symbolic, and absolutely unforgettable.
Chairo Soup
This hearty Andean soup warms the soul on cold Cusco mornings. A mix of chuño (freeze-dried potato), vegetables, grains, and lamb or beef, Chairo is rich in nutrients and packed with flavor. Perfect before heading to the Sacsayhuamán ruins to watch the main Inti Raymi performance.
Huatia or Pachamanca
During Inti Raymi, many locals prepare Huatia, a traditional earth-oven dish. Similar to Pachamanca, it involves burying meats and root vegetables under hot stones and letting them cook slowly underground. Expect flavors from:
- Marinated beef, alpaca, or cuy
- Andean potatoes, corn, sweet potatoes
- Local herbs like huacatay
It’s not just food—it’s an ancestral cooking ritual.
Sopa de Quinua
Quinoa, the “gold of the Incas,” is more than just a superfood. In Cusco, it’s prepared as a light but nourishing soup with local potatoes, vegetables, and sometimes cheese or meat. Delicious, healthy, and ideal for altitude adjustment.
Cuy al Horno
Yes, it’s true: guinea pig is a traditional delicacy in the Andes. Roasted with local herbs and often served whole, cuy al horno is crispy on the outside and tender inside. While it might seem exotic to foreigners, it’s a festive dish loaded with cultural significance—and usually reserved for special occasions and festivities like Inti Raymi.
Some FAQs About Inti Raymi
When is Inti Raymi celebrated?
Inti Raymi is celebrated on June 24th, during the winter solstice in Peru. June is the month of festivities in Cusco.
Where does it take place?
The main events happen in Cusco, especially at the Coricancha temple, Cusco Main Square (the Plaza de Armas) and Sacsayhuamán.
Is food part of the festival experience?
Absolutely! Markets, plazas, and even homes come alive with traditional dishes made especially for this occasion.
Can tourists try these foods?
Yes! Many restaurants offer special menus during Inti Raymi week, and local food markets are full of authentic options.
Ready to Taste Inti Raymi food for Yourself?
At Peruvian Sunrise, we don’t just show you the festival—we immerse you in it. From front-row seats at the ceremonies to culinary experiences with local families, we help you live Inti Raymi from the inside out.
Join our special Inti Raymi tours and taste Peru like never before!
Contact us to design your Peru Travel Package!