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The document presents an introduction to Cusco cuisine, highlighting that it is a kitchen that combines ingredients and recipes from ancient Peruvians with Spanish contributions. It then briefly describes the history of Cusco cuisine, including references to dishes that were prepared in the 19th century and early 20th century. Finally, it presents a list of popular typical Cusco dishes such as timpo, lawa de chuño, rocoto relleno, and kapchi.

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