Cooking Classes
- Duration
- Half Day
- Difficulty
- Easy
- Group
- Private or group
- Language
- ES - EN
- Max altitude
- 3,762 m.s.n.m
About this tour
Learn, savor, and connect with Peru through its ancestral cuisine.
Experience an authentic culinary journey in the heart of Cusco, learning to prepare Peru’s most traditional flavors. Accompanied by local chefs, you’ll visit a typical market, discover Andean ingredients, and cook iconic dishes like ceviche, causa limeña, and ají de gallina step by step. An activity brimming with culture, flavor, and tradition.
Itinerary
-
10:00 a.m. – Meeting and Welcome
Reception at the meeting point (or hotel pick-up, if applicable). You will meet the host chef and the group. Brief explanation of Peruvian cuisine and the day's experience.
10:15 a.m. – Visit to the Local Market (San Pedro or San Blas)
We will walk to a traditional market to discover typical Peruvian ingredients: native potatoes, corn, chili peppers, exotic fruits, and Andean herbs. Here you will learn about their use in local cooking and have the opportunity to sample some fresh produce.
11:00 a.m. – Hands-on Cooking Class
Back in the kitchen, we'll begin preparing two dishes:
Appetizer: Causa Rellena or Classic Ceviche
Main Course: Ají de Gallina or Lomo SaltadoYou'll learn basic techniques and secrets of Peruvian cuisine step by step, in a relaxed and interactive environment.
12:30 p.m. – Tasting and Toast
Once the preparation is complete, we'll sit down to enjoy the dishes accompanied by a typical beverage, such as chicha morada, pisco sour, or an Andean infusion. Time to share experiences and take photos.
1:00 p.m. – End of the Experience
A symbolic digital or printed recipe will be given to each participant as a souvenir. End of the activity; return home on your own (or transportation, if included).
Included
- Professional local chef
- Fresh ingredients
- Guided market tour
- Kitchen equipment and utensils
- Full tasting of prepared dishes
- Traditional beverage
- Digital or printed recipe book
Not included
- Transfers: Transportation provided by vehicle for pickup from your hotel or return after the activity (unless otherwise specified based on the meeting point).
- Accommodation: Nights' lodging in Cusco.
- Extra expenses: Additional alcoholic beverages or meals not included in the cooking station.
- Insurance: Travel medical, health, or accident insurance.
- Personal expenses: Optional tips for the host chef and market staff.
Information and recommendations
- Light breakfast in the morning: At the market, we'll be tasting fresh produce, and the class will conclude with a full lunch. Therefore, it's recommended that you don't eat too much before the activity.
- Inform us of any restrictions or allergies: If you have allergies to shellfish, nuts, or follow a vegetarian or vegan diet, please let us know when you book so we can adapt the ingredients at your workstation.
- Appropriate attire: Wear comfortable clothing, closed-toe shoes with non-slip soles for walking around the market, and maintain good hygiene in the kitchen. Keep your hair tied back.
- Punctuality at the meeting point: Arriving on time is key to starting the guided walk to the market with the rest of the group without delays.
Frequently asked questions
Does the tasting at the end of the class count as a full lunch?
Yes. The combination of the starter and main course prepared by you at the cooking station, along with the traditional drink, makes for a complete and hearty lunch.
Is prior cooking experience required to take the workshop?
No. The host chef guides the preparation from scratch, teaching basic cutting, seasoning, and cooking techniques in a simple and participatory way.
Is it possible to adapt the dishes for vegetarian or vegan participants?
Yes. By notifying us in advance when making the reservation, the recipes can be substituted with versions based on vegetables, mushrooms, or quinoa.
Where does the activity begin and end?
The workshop begins at the coordinated meeting point (or assigned market) for the selection of supplies and concludes in the workshop kitchen after lunch and the delivery of the recipe book.
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