We’ll pick you up from your hotel in Cusco at 10:00 a.m., together with the local guide who will accompany you throughout the experience. Before heading to the hotel classroom, you’ll visit San Pedro Market, one of the city’s most emblematic markets. Stroll among colorful stalls while learning about native Andean ingredients—chiles, tubers, aromatic herbs, and fresh produce—which you will personally select to cook your dish.

After shopping, we’ll transfer to Hotel Ayni Cusco, located in the charming Santa Ana neighborhood. Upon arrival, you’ll receive a brief introduction to local gastronomy. Guided by a chef specialized in Cusqueñan cuisine, you’ll choose your menu of the day from typical dishes (such as Lomo Saltado, Ají de Gallina, Ceviche, among others) and start the hands-on class using the ingredients you selected at the market. You’ll learn traditional techniques and authentic plating. Once finished, you’ll sit down to enjoy your creation.

After the cooking class, step out onto the hotel balcony to learn, step by step, how to prepare an authentic Pisco Sour. Discover the perfect balance between pisco, freshly squeezed lime juice, egg white, simple syrup, and a few drops of Angostura bitters. You’ll end the experience with a toast from one of Cusco’s best viewpoints.

For this gastronomic tour, you may choose from several classic Cusqueñan and Peruvian options, such as:

• Ají de Gallina: Shredded chicken in a creamy ají amarillo sauce, mild and slightly spicy.
• Lomo Saltado: Stir-fried beef with onions, tomatoes, and fries — a beloved Criollo classic.
• Andean Quinotto: Quinoa “risotto” with vegetables and local spices, creamy and nutritious.
• Ceviche: Fresh fish marinated in lime with onion and chili — Peru’s signature dish.
• Causa Rellena: Chilled yellow potato terrine filled with chicken or tuna.
• Papa a la Huancaína: Boiled potatoes with a cheese and ají amarillo sauce — a quintessential starter.