+51 984 330 578 info@cuscoculinary.com
+51 984 330 578 info@cuscoculinary.com
Every day, from 9 am to 1 pm (Lunch Class) and from 3 pm to 7 pm (Dinner Class), you will have the opportunity to join our Culinary Cooking Experience and learn more about Peruvian cuisine. Your culinary experience starts with a visit to the local market, where you’ll have an introduction to a great and diverse number of ingredients from the 8 Natural Regions of Peru and which compose an important part of the local diet. Then, we will take you to our beautiful cooking studio, located in the center of Cusco, where you’ll have a “hands-on” class, where you’ll learn to prepare nutritious and healthy dishes using our most representative ingredients under the guidance of our Peruvian Professional Chef. A refreshing drink, a four course tasting menu and, of course, the famous Pisco Sour will be included. Come, join us and take part in this "must do" during your stay in Cusco!
This market, the biggest and most famous of the city of Cusco, affords a very colorful and unique experience. Here, you will be introduced to some of the local products Peru has to offer and learn through their history.
As an introduction to our cooking class, you will learn to make the Peruvian national drink, the famous Pisco Sour.
Three way tiradito, an evolution of ceviche (our national dish) served three different ways: classic, tumbo and asian style.
As a second course you'll learn to prepare a delicious dish using highly nutritious products harvested in local communities. Lunch: Mashua purée with chinese-peruvian style sauté mushrooms. / Dinner: Potatoes and moraya baked cake in tarwi and yellow chili sauce.
We will show you a different way of preparing the most representative peruvian dish. Lunch: Quinoa tamales. / Dinner: Mushroom quinnotto.
To put the cherry on top of the cake, we will make a delicious peruvian dessert using pisco and local fruits.
To put the cherry on top of the cake, we will make a delicious peruvian dessert using pisco and local fruits - Cusco Culinary cooking class - All ingredients - Pisco Sour - Appetizer - Main Course - Dessert - Chicha Morada - Bottled Water - Recipes - All local taxes
Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
Mashua a tuber originated in the central Andes of Peru and Bolivia, with a mild sweet taste and tender texture, served with sauté mushrooms (Lomo Saltado style)
Tamales made out of a mixture of 3 local types of quinoa and Peruvian yellow and panka chili paste. Steamed in corn leaves.
Little desserts in which we can taste some of the most representative local fruits such as; granadilla, lúcuma, aguaymanto (Golden berry), chirimoya.
Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
A baked caked made out of morayas (dehydrated potatoes) and native potatoes, served along with and chili sauce.
A quinoa version of a traditional risotto, flavored with Peruvian yellow and panka chili.
Little desserts in which we can taste some of the most representative local fruits such as; granadilla, lúcuma, aguaymanto (Golden berry), chirimoya.