Cusco: Market Tour & Traditional Peruvian Cooking Class

Summary

Peruvian cooking class in Cusco with market visit, tastings, chef-led kitchen time

You’ll wander Cusco’s bustling market with a local chef, tasting Andean breads and fruits before heading into the kitchen to cook classic Peruvian dishes yourself. Learn tricks for ceviche and lomo saltado, sip a homemade cocktail, and leave with new recipes—and maybe even a bit of confidence in your own cooking.

Step-by-step itinerary

Day 1 — Market tour and cooking class

• Tour city's markets
• Learn about Peruvian ingredients
• Taste breads, cheeses, and fruits
• Prepare four dishes with chef
• Choose cocktail and main dish
• Enjoy non-alcoholic beverages
• Receive Peruvian cookbook

Top questions

Is hotel pickup included for this Cusco cooking class?

No, hotel pickup is not included; you meet at the starting point near central Cusco.

What dishes do you make during the Peruvian cooking class?

You’ll prepare ceviche (with trout), causa rellena, rocoto relleno or lomo saltado, plus a cocktail like pisco sour or passion fruit sour.

Are vegetarian options available?

Yes, every recipe has a vegetarian version available during the class.

How long does the market tour last?

The market tour is part of the overall activity; expect about 30–45 minutes exploring before heading to cook.

Is public transportation nearby?

Yes, public transportation options are available close to the meeting point in Cusco.

Is this suitable for travelers with spinal injuries or pregnant travelers?

No, it’s not recommended for travelers with spinal injuries or those who are pregnant.

Do I get recipes after the class?

Yes—you’ll receive a digital cookbook with famous Peruvian dishes after your class.

What drinks are included?

You can choose between two cocktails (pisco sour or passion fruit sour), plus water and non-alcoholic drinks are provided throughout.

What’s included

Your day includes guided market exploration in Cusco with tastings of local breads, cheeses and exotic fruits; all ingredients for preparing four classic Peruvian dishes under chef guidance; your choice of cocktail; water and soft drinks; plus digital recipes sent afterward so you can keep practicing at home.

What’s the experience like?

We jumped right into the colors and noise of San Pedro Market in Cusco—no slow start, just straight to the fruit stalls where our guide, Chef Luis, handed me something that looked like a spiky potato but turned out to be lucuma. He laughed when I tried to pronounce it (I definitely didn’t nail it). The air smelled like fresh cilantro and sweet bread; I kept getting distracted by women shouting prices and the clatter of knives on cutting boards. It’s busy but not rushed. People here seem to know each other—lots of quick nods and smiles.

I’m not usually big on group activities, but this cooking class felt more like hanging out in someone’s home kitchen. We tasted cheese that was somehow both salty and creamy at once, then tried different breads—one was almost smoky? Still thinking about that. Chef Luis explained how Andean herbs help with altitude sickness (the coca tea actually did help my head clear a bit). We picked up everything for our meal right there—trout for ceviche, potatoes for causa rellena—then walked just a few blocks to his workshop space. It’s bright inside, with big wooden tables and windows cracked open to let in the mountain air.

I never thought I’d be able to make lomo saltado without setting something on fire, but Luis walked us through every step (and rescued my onions before they burned). There was this moment when everyone went quiet except for the sizzle from the wok and someone humming along to an old radio in the background. My hands still smelled like lime after squeezing it over ceviche. We got to pick our own cocktail—mine was passion fruit sour—and sat down together at the end to eat what we’d made. Not sure if it was pride or just relief that nothing exploded.

He sent us home with a little cookbook so we could try again later, which is nice because I already forgot half the steps for rocoto relleno. Walking back through Cusco after lunch, I felt lighter somehow—not just from the food or the pisco, but maybe from being let into this little slice of daily life here. You don’t always get that when you travel.