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Ten real local tastings, tailored to your own group.
A private food tour through Cusco sampling 10 local specialties, with dietary preferences and a local host to help bridge the language barrier.
Sample local specialties you might otherwise miss on this private food tour of Cusco. Taking a private tour means the ten tastings can be tailored to your dietary requirements and preferences, including vegetarian options, while exploring with a local host helps you overcome the language barrier. Your host can also offer personalized recommendations for the rest of your time in Peru.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meet your host at a central Cusco location for the start of the tasting walk.
Cheese, bread, and produce stops at real, working Cusco market vendors.
A real, varied sampling of Cusco's everyday food culture.
Tastings can be tailored to vegetarian and other dietary needs.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private food tour through Cusco sampling 10 local specialties, with dietary preferences and a local host to help bridge the language barrier. Sample local specialties you might otherwise miss on this private food tour of Cusco. Taking a private tour means the ten tastings can be tailored to your dietary requirements and preferences, including vegetarian options, while exploring with a local host helps you overcome the language barrier. Your host can also offer personalized recommendations for the rest of your time in Peru.
Cusco's food culture runs on markets and small, family-run stalls more than restaurants, and this tour is built around that reality — moving through ten real tastings at the kind of everyday vendors a visitor would be unlikely to find or feel comfortable approaching alone. Andean cuisine draws on ingredients cultivated in this region for thousands of years, from dozens of native potato varieties to Andean corn and quinoa, alongside cheeses and breads that reflect both Indigenous and Spanish colonial influences layered together over centuries, much like the city's architecture itself.
Because this is a private tour, the ten stops can be adjusted to fit real dietary needs rather than following one fixed script for every guest — a genuine advantage over a scheduled group tasting walk, where substitutions usually aren't possible. Having a local host along also does real, practical work beyond language: market vendors are often more generous with an introduction from someone they already know, and a host can steer you toward stalls that are genuinely busy with local customers rather than ones set up mainly for visitors.
Food is also one of the more direct ways to understand a place at altitude — Cusco sits above 3,400 meters (roughly 11,000 feet), and the local diet leans on dense, calorie-rich staples that have sustained Andean communities at that elevation for generations. A three-hour walk through working market stalls, with time to actually talk to the people selling the food rather than just eat it, tends to surface more of that context than a single sit-down meal would.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
