Food & DrinksPeruvian FoodRecipesTraditional Food

A Cusco Delight, Sarza of Pig’s Feet (Patas de Cerdo)

It is simple to prepare this dish. When you see it served at the table, served in the form of a mountain with those delicious foods, you are surprised and think that the procedure of preparing the leg sarza must be really hard work.

The leg sarza is the favorite dish of adults and children in Cusco. Many people choose to enjoy this dish at any time of the day. They find it several places in the city. It is especially prepared every day in the Cuscqueño garden restaurants called quintas.

It has an amazing flavor, especially when you try all the ingredients together. It is pleasant to feel that noise that emerges from your mouth when you eat a spoon-full of this dish.

It is not cheap to eat a sarza of patas. The places where they prepare it sell the dish from fifteen soles to twenty-five soles. It is considered a main dish as well as an extra. Here I leave a good recipe for you to put it into practice at home.

Recipe for 6 people:

  • 1 kilo of pork feet
  • 2 kilos of huayro potato
  • 1 kilo of onion
  • 1 kilo of tomato
  • 1 bottle of oil
  • 1 envelope of ground pepper
  • 1 branch of parsley
  • 1 lemon
  • 1 rocoto


We started by washing and breaking the feet in half. Then we put them to boil for half an hour in a pressure cooker.

We then went to the potatoes and cleaned them well. While the above is cooking, we chop the onion and tomatoes in the form of julienne.

Once the feet are cooked, let them cool and then cut them into medium pieces. Now we are ready to season the pork feet with pepper, salt and vinegar. We leave them marinating for a long time.

While the feet rest in a delicious juice we peel the cooked potatoes. When ready, we serve the dish. The sarza is usually served by covering the feet with a good portion of onion and tomato accompanied by two potatoes. To decorate and give other flavors to the dish you put a branch of parsley, a slice of rocoto, lemon and the dish is ready to serve.

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