Walk around the main square or Plaza de Armas and its surrounding cobbled lanes. The plaza sits at the center of historical Cuzco and is surrounded by cafes and bars set in colonial arcades. While the plaza is always thronged with tourists, the local Quechua people still go about their daily business dressed in their traditional costumes. The large cathedral on the square, built in 1550, is open to the public and holds a dark-skinned statue of Jesus that is said to have protected Cuzco from an earthquake.
Visit the museums to view the remaining Inca treasures and works of art. The Museo de Arte Precolombino, set in an old convent, is preeminent, especially if you are interested in pre-Colombian ceramics, art and jewelry. Also worth a visit is the Museo Hilario Mendivil which showcases the 20th-century religious art of Hilario Mendivil. He is said to have been inspired by the llama, and many of the figures in his art have long, graceful necks.
Take a short taxi or bus ride or a steep walk up to the Inca ruins of Saqsaywaman. Even though they have been extensively plundered for building stone, they are still impressive, containing zigzag walls made of huge, carved rocks that weigh up to 361 tons. Cuzco is said to have been built in the shape of a puma and the military fortress of Saqsaywaman formed the head. An added bonus of a visit to Saqsaywaman are the views down over Cuzco's rooftops.
Take a photograph next to Hatunrumiyoc stone. This famous 12-sided Inca stone is situated on narrow Hatunrumiyoc Street just off the Plaza de Armas. It was originally part of the megalithic walls of an Inca palace but is now part of the foundations of a colonial mansion. Hatunrumiyoc stone has 12 precisely carved sides and fits so tightly into the wall that you cannot slip a coin into the gaps between stones. Find it by looking for the hawkers who set up next to the rock, but do not to touch as this is banned to prevent damage.
Find a local restaurant that offers alpaca steak or fried guinea pig (cuy) on the menu. In pre-Colombian times the Inca did not have cows, goats or sheep and instead domesticated both the guinea pig and the alpaca and used both as a food source. The alpaca tastes like veal but can be tough, while the guinea pig often comes out whole and is off-putting for many people. Another local specialty worth looking out for is chicha morada, a spiced drink made from purple corn.
Explore the varied fruits and vegetables at the San Pedro market, a 10-minutes walk from the Plaza de Armas along Santa Clara street. Next door is the Mercado de Brujas, or witches market ,where all kinds of herbs, dried animals and potions are for sale. Look out for the sections of columnar San Pedro cactus used to make hallucinogenic but curative medicine by local shamans.
