6 Best Restaurants in Tilcara, The Northwest

A delightful al fresco dining experience located within the courtyard of an adobe home, Casa Mocha has put the rural village of Huacalera on the foodie map. The Manzur family, who opened the restaurant in 2024, also produces wines including Malbec, Criolla, and Sauvignon Blanc from the Quebrada de Humahuaca as Bodega El Bayeh. Sample these with the delicious lunchtime menu that draws from the family’s Lebanese roots, including bean hummus, quinoa tabulé, and empanadas baked in the clay oven. You can also buy their wines and own selection of goat cheeses from the little store.

The food, from steak to quinoa salad, is superb; the wine list is fairly priced; and the wooden floors, whimsical lights, and artwork make the space appealing. What's more, some evenings around 9:30 there's live music, generally performed by friends of the owners, award-winning chef Florencia Rodríguez. El Nuevo Progreso is right in the center of town, with windows looking out across the small plaza.

With three dining rooms, a patio out back, a location just yards from the central plaza, and well-priced regional cuisine, El Patio is one of Tilcara's most popular restaurants. Anita Ponce's menu is an unpretentious yet delectable mix of dishes using locally sourced ingredients such as llama fillet, quinoa risotto, and tamales, and service is friendly. Order beef empanadas to start, and slather in llajua spicy sauce.

Slotted neatly into the tiny Plaza Peloc, La Picanteria’s streetside setting makes for a great lunch spot to watch people come and go about their business. You can, of course, also dine inside, and enjoy the simple yet cozy aesthetic. There’s a brisk business for those after the three-course lunch menu, which might include spicy vegetable soup, llama escalope with salad or delicious handmade pasta. Dinner consists of a decent pizza—and pizza only—menu.

A poetic narrative in the menu describes this place as "a haven for parched travelers," along the lines of the watering holes used for centuries by local shepherds. Top picks include empanadas baked in the clay oven at the entrance and a llama fillet served with orange sauce and colorful tiny Andean potatoes. They also cook up great asado (barbecue).

The warm service, wooden tables and chairs, cane roof, and stone walls all suggest tradition. Yet Yacón's kitchen shows some innovation by serving up llama meat on skewers and a shepherd's pie made with quinoa. It's just a block from the main square, and doubles as a cute lodging as well.