Inca walls, Baroque churches and legends at 3,400 metres.
Cusco was the navel of Tawantinsuyu, the capital of the Incas, and on its walls of flawless stone a colonial city of churches, balconies and squares was built. Today Quechua and Spanish live side by side in its streets, markets and festivals. Three free routes to explore it on foot, slowly and at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
From Qorikancha to San Blas, tracing how the Inca capital became a colonial city without ever ceasing to be Andean.
A lost tunnel, a Christ who calmed the earth and a puma-shaped city, always keeping legend and history apart.
The best of Cusco on a short walk: from San Pedro Market to the Twelve-Angled Stone, by way of its squares.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
Loading the map…
Itineraries
We’ve planned it day by day for you: which routes to walk and in what order, what else to see and where to eat.
All three routes in one full day: the highlights, the history and the legends at dusk.
See the itinerary 2A gentler pace: the three routes over two days, plus extra sights and where to eat.
See the itinerary 3The city in depth: one route a day, extra museums and neighbourhoods, and a day for good food.
See the itineraryWhat to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Big chunks of pork simmered and then browned in their own fat, served with mote (white corn), potato, fresh mint and an onion relish. The chicharronerías cluster on Calle Pampa del Castillo, next to Qorikancha: perfect for lunch.
Where to try it
Strips of beef stir-fried over high heat with onion, tomato and chilli, with a dash of sillao (soy sauce) inherited from Chinese-Peruvian chifa cooking, served with fries and rice. A Peruvian classic that hits the spot for dinner by the Plaza de Armas.
Where to try it
A generous, comforting hen broth with a piece of chicken, noodles, potato and egg, drunk in the Andes to get your strength back. The food stalls at San Pedro Market serve it alongside other soups of the day: ideal for a simple lunch.
Where to try it
Cuy, or guinea pig, raised in Andean homes since pre-Hispanic times, is a dish for feasts and offerings. It is roasted whole, seasoned with herbs such as huacatay, and usually served with potatoes and rocoto. If you try it, do so with respect: here it is tradition, not a novelty. Some places ask you to order it in advance.
Where to try it
Coca-leaf tea is Cusco’s welcome: hotels and homes offer it to help you cope with the altitude. Try it with a chuta, the big round bread from Oropesa, at the stalls of San Pedro Market, for breakfast or an afternoon snack.
Where to try it