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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.

Starters

  • Chicken of cause

    Soft potato dough with yellow chili paste and lemon, shredded chicken and crispy wonton, avocado, egg, tomato and chili cream with huacatay.
    X

  • Potato cake

    Potato pie with anise and plenty of melted cheese, baked in a wood-fired oven.
    X

  • Stuffed hot pepper

    Traditional rocoto stuffed with minced meat, Andean cheese soufflé and paria
    X

  • Cooked native potatoes and their sauces

    A select variety of native potatoes bathed in traditional creams.
    X

  • Stuffed potatoes

    Crunchy crushed potato dough, stuffed with minced meat, tomato, onion, coriander, peanuts and olives.
    X

  • Salad La Feria

    Fresh lettuce and seasonal vegetables with Andean herb vinaigrette.
    X

  • Solterito

    A mixture of julienned carrots, onions, paria cheese and broad beans, marinated in a vinegar and lemon dressing.
    X

  • Grilled trout

    Grilled trout fillet with Creole seasoning.
    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