One of the nights we were in Cuzco, we walked through a couple of beautiful plazas to Chicha. My brother and I shared two starters. The first was the Chupe 5 Sabores which had quinoa, ulluco, squash, tofu and chinese bean sprouts with a spicy curry with had coconut milk and lemongrass. It had a really nice flavor to it and was plenty to share. We also had the Humitas Chicha which consisted of two tamales.
There was one yellow tamale and one green tamale, each served with a sauce. The green tamale had one with onions and peppers and some oil, and the yellow tamale had a sort of creole sauce. For our main dish, we shared the Kapchi casserole.
This was a generous potion of an already hearty dish. The casserole was made with fava beans, potatoes, andean cheese, milk, egg, rocoto pepper and fine herbs. It was served with some rice. I liked the dish but would have preferred it to have a bit more spice to it. For those that are dining with someone that can eat gluten, word at the table was that the bread they served was fantastic!
gluten-free in sb 
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