Open since 1941, this bare bones quinta has lasted as long as it has for a reason: It's good. Be warned, the dishes are huge, and they don’t water things down for gringos as this is primarily a local haunt. If you want to be safe, order a bowl of soothing chairo, an Andean stew made with wheat, carrots, moté, beans, potatoes, and any scraps of meat that aren't being using elsewhere. If you want to be daring, go for the cuy chactado (deep-fried guinea pig) or ubre apanada (breaded cow's udder). Most of the other dishes are some form of deep-fried meat (pork, beef, duck, or chicken), served with moté or potatoes. The interior is stripped down, with plastic tables, and views of the surrounding hills from a two-level stone courtyard.