Chiri Uchu is a traditional dish from the Cusco region of Peru that dates back to the Inca times and is particularly significant during the Inti Raymi (Festival of the Sun) and Corpus Christi celebrations. The name translates to "cold spicy" in Quechua, reflecting its nature as a cold dish with a spicy kick.

The dish comprises a combination of various ingredients, such as guinea pig, chicken, charqui, roasted corn, boiled potatoes, and rocoto peppers, each representing the diversity of ecosystems in the Cusco region. All these components are layered or placed together on a plate and usually enjoyed with a spicy rocoto pepper sauce.