Peruvian Cooking Class and Local Market in Cusco

4 Course Andean Tasting Menu steps. 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 (our 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

Will show you 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, we’ll round everything up tasting our most important local fruits in creative desserts.
• What is Included

Visit to our Local Market, Andean Kitchen and Chichería - Fruit Tasting - A Professional Peruvian Chef - Cusco Culinary cooking class - All ingredients - Pisco Sour - Appetizer - Main Course - Dessert - Chicha Morada - Bottled Water - Recipes - All local taxesCooking Class MenuTwo 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
• Three ways Tiradito.

Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice)
• Potatoes and moraya baked cake in tarwi and yellow chili sauce.

A baked cake made out of morayas (dehydrated potatoes) and native potatoes, served along with and chili sauce.
• Mushroom quinnotto

A quinoa version of a traditional risotto, flavored with Peruvian yellow and panka chili.
• Local fruits tasting desserts

Little desserts in which we can taste some of the most representative local fruits