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.
Chicken of causeSoft potato dough with yellow chili paste and lemon, shredded chicken and crispy wonton, avocado, egg, tomato and chili cream with huacatay.
Potato cakePotato pie with anise and plenty of melted cheese, baked in a wood-fired oven.
Stuffed hot pepperTraditional rocoto stuffed with minced meat, Andean cheese soufflé and paria
Cooked native potatoes and their saucesA select variety of native potatoes bathed in traditional creams.
Stuffed potatoesCrunchy crushed potato dough, stuffed with minced meat, tomato, onion, coriander, peanuts and olives.
Salad La FeriaFresh lettuce and seasonal vegetables with Andean herb vinaigrette.
SolteritoA mixture of julienned carrots, onions, paria cheese and broad beans, marinated in a vinegar and lemon dressing.
Grilled troutGrilled trout fillet with Creole seasoning.
TROUT CEVICHES/ 47Fresh, 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
AJÍ DE GALLINAS/ 45Shredded chicken mixed with yellow ají pepper cream served with purple Peruvian potatoes and rice, and topped with olive and boiled egg
N G L
ARROZ CON POLLO AND HUANCAÍNAS/ 47Deboned 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
Trout and Solterito SaladS/ 43A 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
COSTILLAR FRITOS/ 50Shredded, deboned beef ribs bathed in an ají Panca pepper sauce and served with a garbanzo hash, house-made potato crisps, and fresh, organic greens
LOMO SALTADOS/ 40Beef 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
SECO DE CORDEROS/ 50Slow-cooked lamb shank prepared with corn beer and cilantro, served with ají Limo criolle salad, baby carrots, a reduced bean stew and rice
PORK CHICHARRÓNS/ 49Tender pork belly fried in its own lard and served with mashed sweet potatoes, giant Peruvian corn, a classic Uchucuta sauce, and pico de gallo
ANDEAN STEWS/ 45Bone broth served with shredded beef, Huamantanga potatoes, traditional dehydrated potatoes, yuca, and a porpourri of aromatic herbs.
Oven-Roasted Ayaviri lambS/ 59Tender, deboned leg of lamb slowly cooked in a wood stove, served with a traditional dehydrated potato and cheese scramble
SLOW-ROASTED BEEF AND MASHED POTATOESS/ 48Slow-roasted round beef steak accompanied with yellow Peruvian potato mash and fresh, organic greens
PORK ADOBOS/ 48Pork tenderloin prepared in corn beer and served with a lightly roasted Rocoto pepper, scrambled dehydrated potatoes, and traditional bread from Oropesa, Cusco
CRACKLING GUINEA PIGS/ 85Crispy guinea pig served with house seasoning and accompanied with a spicy potato and peanut hash and fresh salad
G N L
Andean PachamancaS/ 89Cusco’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
La Feria CusqueñaS/ 69A 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
Grilled Alpaca TenderloinS/ 49Tender, grilled alpaca filet bathed in a classic “Lomo Saltado” broth, served overtop of white quinotto
Beef Pot RoastS/ 47Tender beef pot roast cooked with tomato and aji panaca, served overtop of stewed quinoa prepared with milk, broad beans, cheese and yellow aji pepper
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