+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 have the opportunity to participate in our Culinary Cooking Experience and delve deeper into Peruvian cuisine. Your culinary journey commences with a visit to the local market, where you’ll receive an introduction to a diverse array of ingredients from the 8 Natural Regions of Peru, which form an integral part of the local diet.
Following the market visit, we invite you to our beautiful cooking studio nestled in the heart of Cusco. Here, you’ll engage in a hands-on class, where you'll learn to prepare nutritious and healthy dishes using our most representative ingredients, all under the expert guidance of our Peruvian Professional Chef. As part of the experience, you'll also enjoy a refreshing drink, a four-course tasting menu, and, of course, the famous Pisco Sour. Come, join us, and be a part of this "must-do" activity 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 most exotic, powerful and super local products Peru has to offer.
Our class starts making an icon of Peruvian cocktails in our own version, using our local made powerful syrup and Passion fruit.
A delicious Peruvian tuber, similar to potato, considered a super food rich in antioxidants accompanied by a gluten-free purple corn chips and curcuma. To have a complete super cream soup we can also add local farm fat-free and high protein alpaca meat (optional).
Experience three different types of ceviche at once. The classic, with red onion and cilantro The ancestral, made with tumbo (Andean variety of passion fruit) The high vibration, with kushuro (algae that grows in the high Andean lagoons) Tarwi (a protein-rich lupine) and camu camu, a fruit from our Amazon that has 60 times more vitamin C than an Orange.
High vibration Stuffed Chilli Pepper with garden salad and native potato cake We turned this classic of Peruvian gastronomy cooked normally with beef, into a high vibrational dish where we will use local mushrooms and tender vegetables, and organic diverse salad. For the potato cake, we will use 3 different kinds of the thousands potatoes we have locally.
Lucuma gnocci with custard apple ice cream and Peruvian fruit mix We will take advantage of the creamy texture of the lucuma to make a paste with kiwicha flour that will be accompanied by spicy chocolate ganache. accompanied by a variety of Peruvian fresh fruits where the aguaymanto stands out with its large amount of antioxidants and vitamins a and the custard apple with its contribution of calcium, zinc and magnesium.
Cusco Culinary cooking class includes: Pisco Sour - Appetizer - Soup - Main Course - Dessert - Chicha Morada - Bottled Water - Recipes - All local taxes