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La Feria Menu

La Feria strives to provide the highest quality products to our clients by utilizing fresh and mainly organic ingredients, rought daily to our establishments by local growers and farmers.

  • V = Vegetarian option available.
  • L = Contains lactose.
  • N = Contain nuts.
  • G = Gluten free option avalable.

Starters

  • CAUSA LIMEÑA

    S/ 29
    Yellow Peruvian potato mixed with yellow ají pepper paste and lime, topped with shredded chicken, tomato, egg, crispy wontons and an ají pepper Huacatay and avocado cream
    L V G
    X

  • STUFFED ROCOTO PEPPER SOUFFLÉ AND POTATO CASSEROLE

    S/ 32
    Baked in our traditional wood stove, this Rocoto pepper dish comes stuffed with diced beef, carrots, and peas and is topped with souffléd Andean and Paria cheese and served with aniseed-sprinkled Peruvian potato casserole
    L N
    X

  • Quinoa Stew

    S/ 35
    Seasonal vegetables, abundant amounts of quinua, and a flavorful broth with a touch of milk and cheese
    L
    X

  • LA FERIA GREENS

    S/ 35
    Organic lettuce from the Sacred Valley served with grilled chicken strips, avocado, tomato, boiled egg, Paria cheese and crispy sweet potatoes, served with our house olive oil and herb dressing
    G L V
    X

  • Stuffed Potatoes

    S/ 36
    Crispy, fried potato mash stuffed with diced beef, tomato, onion. cilantro, peanut, and olive. Served with an aji limo creole salad and huacatay uchucuta
    V
    X

  • Native Potatoes with Ocopa

    S/ 28
    A select variety of Peruvian potatoes bathed in an aji cream with huacatay, peanut and cheese
    N L V
    X

Main Courses

  • TROUT CEVICHE

    S/ 47
    Fresh, bite-sized trout chunks prepared in a classic “leche de tigre” and cilantro, served with sweet potatoes, fried squid strips, onion, toasted corn and plantain chips
    G
    X

  • AJÍ DE GALLINA

    S/ 45
    Shredded chicken mixed with yellow ají pepper cream served with purple Peruvian potatoes and rice, and topped with olive and boiled egg
    N G L
    X

  • ARROZ CON POLLO AND HUANCAÍNA

    S/ 47
    Deboned chicken thighs and rice slowly cooked in a black beer reduction with cilantro and ají pepper, served with Huancaína sauce and Rocoto pepper pico de gallo
    G L
    X

  • Trout and Solterito Salad

    S/ 43
    A mix a julienned carrots, onion, broad beans, and Paria cheese marinated in a lime vinagrette and topped with a grilled trout filet with creole seasoning and Huayro potato crisps
    G L
    X

  • COSTILLAR FRITO

    S/ 50
    Shredded, deboned beef ribs bathed in an ají Panca pepper sauce and served with a garbanzo hash, house-made potato crisps, and fresh, organic greens
    L
    X

  • LOMO SALTADO

    S/ 40
    Beef tenderloin strips and vegetables seared in a wok, glazed with soy and oyster sauce, and served with French fries, rice with corn, and fried egg
    G : S/ 53, V : S/ 40
    X

  • SECO DE CORDERO

    S/ 50
    Slow-cooked lamb shank prepared with corn beer and cilantro, served with ají Limo criolle salad, baby carrots, a reduced bean stew and rice
    X

  • PORK CHICHARRÓN

    S/ 49
    Tender pork belly fried in its own lard and served with mashed sweet potatoes, giant Peruvian corn, a classic Uchucuta sauce, and pico de gallo
    G
    X

  • ANDEAN STEW

    S/ 45
    Bone broth served with shredded beef, Huamantanga potatoes, traditional dehydrated potatoes, yuca, and a porpourri of aromatic herbs.
    X

  • Oven-Roasted Ayaviri lamb

    S/ 59
    Tender, deboned leg of lamb slowly cooked in a wood stove, served with a traditional dehydrated potato and cheese scramble
    G L
    X

  • SLOW-ROASTED BEEF AND MASHED POTATOES

    S/ 48
    Slow-roasted round beef steak accompanied with yellow Peruvian potato mash and fresh, organic greens
    L N
    X

  • PORK ADOBO

    S/ 48
    Pork tenderloin prepared in corn beer and served with a lightly roasted Rocoto pepper, scrambled dehydrated potatoes, and traditional bread from Oropesa, Cusco
    G L
    X

  • CRACKLING GUINEA PIG

    S/ 85
    Crispy guinea pig served with house seasoning and accompanied with a spicy potato and peanut hash and fresh salad
    G N L
    X

  • Andean Pachamanca

    S/ 89
    Cusco’s ancestral dish is served with a mix of pork, lamb, chicken, and a variety of tubers, all marinated in finely chopped Andean herbs, and slow-cooked in a clay pot with hot stones
    L
    X

  • La Feria Cusqueña

    S/ 69
    A dish made up of the most choice flavors of Cusco’s traditional kitchen: potato casserole, rocoto soufflé, creole tamal, fried pork belly with diced rocoto pico de gallo, anticucho, and Andean corn with uchucuta
    G L N
    X

  • Grilled Alpaca Tenderloin

    S/ 49
    Tender, grilled alpaca filet bathed in a classic “Lomo Saltado” broth, served overtop of white quinotto
    G L
    X

  • Beef Pot Roast

    S/ 47
    Tender beef pot roast cooked with tomato and aji panaca, served overtop of stewed quinoa prepared with milk, broad beans, cheese and yellow aji pepper
    G L
    X

Anticuchos

One of the following options of your choice marinated in traditional corn beer with dried ají Panca peppers, and served with crispy Huayro potatoes and butter-sauteed corn, bathed with a criolle salad and ají pepper cream LG

  • BEEF

    S/ 49
    X

  • ALPACA

    S/ 49

  • CHICKEN

    S/ 45

  • VEGETABLES

    S/ 38