Cusco: Marcelo Batata Cooking Class with Pisco & Market Tour

Summary

Hands-on Peruvian cooking in Cusco with pisco tasting and local flavors

You’ll chop, taste, laugh, and maybe fumble your way through classic Peruvian dishes in this Cusco cooking class at Marcelo Batata. From exploring Andean ingredients at El Mercado to shaking up your own pisco cocktail and sharing lomo saltado around the table, every step is hands-on—with a chef who keeps things real (and fun). You’ll leave full—and probably still smelling faintly of lime.

What’s the experience like?

You walk into Marcelo Batata and it’s all bright colors and the smell of something sharp—maybe lime or cilantro? Our group was small, which I liked right away. Chef Daniel greeted us (he’s got this dry sense of humor) and handed out aprons that were a little too big for me. We started off poking around El Mercado, their little market corner, full of knobbly potatoes and these purple corn things I’d only seen in photos before. I tried to pronounce “oca” and Daniel just grinned—“Almost!” he said, which is generous.

Fruit tasting was first. I still remember the weird sweetness of lucuma, sort of like caramel but not quite. There was this moment when someone bit into a granadilla and seeds went flying—everyone laughed, even the chef. Then we got down to ceviche. The fish was cold and slippery; my hands smelled like lime for hours after. Daniel explained how the tiger’s milk (leche de tigre) is made—I didn’t expect it to taste so electric. If you’re searching for a cooking class in Cusco that actually lets you do everything yourself, this is it.

Pisco time came next. I’ll admit: I thought pisco sours were just another tourist thing, but after sipping pure pisco and muddling my own cocktail (not pretty), I get why locals are proud of it. The room filled up with that boozy-sweet smell while we clinked glasses. Lomo saltado was last—wok sizzling, soy sauce hitting hot metal, everyone trying not to drop beef strips on the floor. We shared plates at a long table; someone passed me alpaca skewers and whispered “just try it.” So yeah, I did—and now I can say I’ve eaten guinea pig too (crispy, salty). The whole thing felt less like a lesson and more like hanging out in someone’s kitchen after dark in Cusco.

I keep thinking about that first bite of ceviche—the way everyone went quiet for a second before grinning at each other. It’s funny how food can make strangers feel like friends for an evening.

Step-by-step itinerary

Day 1 — Peruvian cooking class and tasting

• Meet the chef and participants
• Explore El Mercado interpretive center
• Taste different potatoes and chicha morada
• Taste traditional alpaca and guinea pig snacks
• Enjoy fruit tasting
• Learn and prepare ceviche
• Taste and learn about Pisco
• Make Pisco cocktails
• Prepare lomo saltado stir-fry

Top questions

Is this cooking class in Cusco suitable for beginners?

Yes, you don’t need any prior experience—everyone participates at their own pace.

What dishes do you make during the Marcelo Batata cooking class?

You’ll prepare ceviche, lomo saltado, sample alpaca and guinea pig snacks, plus taste local fruit.

Does the class include pisco tasting?

Yes, there’s a guided pisco tasting and cocktail-making session included.

Are dietary restrictions accommodated?

Yes—vegetarian, vegan, gluten-free, or lactose intolerant options are available if you mention them when booking.

How long does the cooking class last?

The experience lasts about three hours from start to finish.

Is dinner included in this Cusco cooking class?

Yes—a two-course dinner is included along with snacks and drinks.

What age do you have to be to join?

The minimum age for participants is 15 years old.

Do you need to bring anything special?

You should bring your original passport for tax purposes; everything else is provided.

What’s included

Your evening includes all ingredients for hands-on cooking at Marcelo Batata in Cusco, guided by a professional chef; fruit tasting; snacks made from alpaca and guinea pig; bottled water; alcoholic beverages including a full pisco tasting; plus a two-course dinner shared with your group before heading out into the night again.