Famous Peruvians V: Waldir Maqque: The Andean Cook Putting Cusco Cuisine on TikTok

Born in Viacha—a community in the Písac district of Cusco, located above 4,000 m elevation—Waldir grew up helping his parents in agriculture. He began cooking for his family when his parents worked in the fields, using clay pots and wood-fired stoves.
After secondary school, he moved to Cusco to study culinary arts. To support himself, he worked as a kitchen helper and dishwasher, gradually discovering an enduring passion for cooking.

Maqque launched his presence on Instagram and TikTok in 2021, sharing cooking videos filmed in his highland kitchen using tools like batán and fogón. His content emphasizes accessibility—cooking traditional Andean dishes with locally available ingredients.
He gained millions of followers by preparing classic Peruvian dishes (pollo a la brasa, chaufa de quinua, ratatouille), regional specialties (queque de chuño, cuy chactado), and accepting kitchen challenges posed by his audience.
The cuisine of his region—particularly dishes like chiri uchu—is central to his filming. He promotes local produce and high-altitude traditions through sustainable, health-conscious recipes. His motto: “compartiendo vida sana y sostenible: gastronomía, cultura y naturaleza”.

Known for embracing even the most extreme recipe requests, Waldir once prepared sopa de piedras or gelatina de pata on camera.
He promotes a philosophy of food education and cultural preservation—presenting Cusco’s gastronomic heritage as both accessible and pride-worthy.
In his content and in person, he combines education about Andean life, ingredients, and cooking methods with real-time cooking demonstrations filmed in Viacha.

As of 2024, he was named one of Forbes Perú’s “50 most creative Peruvians”, praised for using social media to valorize local Andean products and cuisine.
His content has inspired global audiences by showcasing how tradition, sustainability, and innovation combine in remote highland communities.

Waldir offers experiential tourism in Viacha: home-based visits where guests join cooking sessions around a traditional wood-fired stove, taste local dishes, and learn about Andean rural life.
He opened a local eatery called “Qué riquito cuy” in Viacha, specializing in cuy chactado and pachamanca, paired with traditional drinks like muña infusions and chicha morada. The name reflects his signature dish concept (“Qué Riquito Cuy”).

Sources: El País, El Comercio, Somos Periodismo, Solo Para Viajeros, Forbes Perú, AP Noticias

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