Though this should not be the first thing you eat in Cusco (a hearty pork stew and acclimatization do not make good bedfellows, this is the one dish you cannot miss in Cusco. This is a beast of a stew, fit for keeping the cold of the Cusqeuño heights at bay. Pork is rubbed with dark red ají panca and marinated in chicha de jora for an entire day and then stewed for hours with vinegar, spices and whole rocotto peppers (previously blanched to remove some of their fire). Make sure to order extra bread for mopping up every last bit of the juices.