Exclusive Private Peruvian Market Tour and Cooking Class
4 h
Private
Class
About this activity
Four course Andean tasting menu. A summary of your experience in Cusco culinary
• Visit To San Pedro Market - 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.
• Pisco Sour Making - As an introduction to our cooking class, you will learn to make the Peruvian national drink, Pisco Sour.
• First Course - Three-way tiradito, an evolution of ceviche (the national dish) served three different ways: classic, tumbo, and Asian style.
• Second Course - 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.
• Third Course - Learn a different way of preparing the very trendy Quinoa. Lunch: quinoa tamales. Dinner: mushroom quinotto
• Fourth Course: Fruit tasting dessert - To put the cherry on top of the cake, round everything off by tasting the most important local fruits in creative dessertsCooking class menu. Two types of classes, one delicious experience
Lunch:
• Three ways trout tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
• Mashua purée with chinese-peruvian style sauté mushrooms - 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)
• Quinoa tamales - Tamales made out of a mixture of 3 local types of quinoa and Peruvian yellow and panka chili paste. Steamed in corn leaves.
• Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruitsDinner:
• Apéritif - Three ways Tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
• Appetizer - Potatoes and moraya baked cake in tarwi and yellow chili sauce.
A baked caked made out of morayas (dehydrated potatoes) and native potatoes, served along with and chili sauce.
• Main Course - Mushroom quinnotto - A quinoa version of a traditional risotto, flavored with Peruvian yellow and panka chili.
• Dessert - Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruits
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• Visit To San Pedro Market - 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.
• Pisco Sour Making - As an introduction to our cooking class, you will learn to make the Peruvian national drink, Pisco Sour.
• First Course - Three-way tiradito, an evolution of ceviche (the national dish) served three different ways: classic, tumbo, and Asian style.
• Second Course - 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.
• Third Course - Learn a different way of preparing the very trendy Quinoa. Lunch: quinoa tamales. Dinner: mushroom quinotto
• Fourth Course: Fruit tasting dessert - To put the cherry on top of the cake, round everything off by tasting the most important local fruits in creative dessertsCooking class menu. Two types of classes, one delicious experience
Lunch:
• Three ways trout tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
• Mashua purée with chinese-peruvian style sauté mushrooms - 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)
• Quinoa tamales - Tamales made out of a mixture of 3 local types of quinoa and Peruvian yellow and panka chili paste. Steamed in corn leaves.
• Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruitsDinner:
• Apéritif - Three ways Tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
• Appetizer - Potatoes and moraya baked cake in tarwi and yellow chili sauce.
A baked caked made out of morayas (dehydrated potatoes) and native potatoes, served along with and chili sauce.
• Main Course - Mushroom quinnotto - A quinoa version of a traditional risotto, flavored with Peruvian yellow and panka chili.
• Dessert - Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruits
Included
- Visit to local market, Andean kitchen and chichería
- Cooking class
- Fruit tasting
- Professional Peruvian chef (English/Spanish-speaking)
- All ingredients
- All meals (Appetizer, main course, dessert)
- Pisco Sour and Chicha Morada
- Bottled water
- All local taxes
Not included
- Alcoholic drinks (available to purchase)
- Gratuities
Additional
- Confirmation will be received within 48 hours of booking, subject to availability
- Children must be accompanied by an adult
- Vegetarian option is available, please advise at time of booking if required
- Please advise any specific dietary requirements at time of booking
Features
Tourism
95%
Food
85%
Cultural
70%
Original
45%
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