Cusco: Peruvian Cooking Class & Pisco Cocktail Hands-On

Summary

Learn to make ceviche and lomo saltado in Cusco’s kitchen

You’ll roll up your sleeves in Cusco and cook real Peruvian dishes side by side with a local chef—think fresh ceviche, sizzling lomo saltado, and a tangy passion fruit pisco cocktail you’ll actually shake yourself. Expect laughter over kitchen mishaps, stories behind every ingredient, and the kind of meal you remember long after you leave Peru.

What’s the experience like?

I’ll admit, I was nervous about the raw fish part. Ceviche always seemed like something only chefs could pull off, but there we were—aprons on, sleeves rolled up, staring at slippery slices of fish while Chef Andrea grinned at us. “Don’t worry,” she said, “the lime does the cooking.” The air smelled sharp from all that citrus. I squeezed so many limes my hands went numb. Everyone laughed when I almost dropped my bowl, but Andrea just nodded like, yep, that’s how you learn.

The kitchen was bright and busy—someone’s playlist mixed with the sizzle of beef in the wok for our lomo saltado. I tried to copy Andrea’s technique but my onions never quite caramelized like hers (she said it takes practice). She told stories about her grandmother’s recipes and why Peruvian food is this wild mix of cultures—Chinese, Spanish, Inca. At one point she handed me a spoonful of ají amarillo paste and warned me it was spicy; I ignored her and instantly regretted it. My lips tingled for ten minutes.

Making the pisco chilcano was honestly a relief after all the chopping—a splash of maracuyá juice (I still can’t pronounce it right), pisco, ginger ale. Sweet and tart at once. We sat down together to eat what we’d made—no fancy plating, just passing bowls around and comparing whose ceviche had more kick. It felt more like a family lunch than a class. I still think about that first bite of ceviche—the cold fish against warm sunlight through the window—and how proud I was that I hadn’t ruined it.

Step-by-step itinerary

Day 1 — Participate in Peruvian cooking class

• Prepare fresh Peruvian ceviche
• Cook classic Lomo Saltado
• Shake passion fruit Pisco Chilcano
• Savor dishes you created

Top questions

Is this cooking class suitable for vegetarians or celiacs?

Yes, vegetarians and celiacs are welcome—just let them know your restrictions in advance.

What dishes do we make during the Cusco cooking class?

You’ll prepare Peruvian ceviche, lomo saltado (beef stir-fry), and a passion fruit pisco chilcano cocktail.

Do I need any prior cooking experience?

No experience needed—the chef guides you step by step in a relaxed setting.

Are drinks included in the class?

Yes, you get a pisco chilcano cocktail plus unlimited purified water refills during the class.

How big is each group?

The class is small-group style for plenty of personal guidance from the chef.

Is transportation provided to the cooking class?

No hotel pickup is included but public transportation options are nearby.

Can children join this cooking class?

This information isn’t specified; check directly with the provider if you want to bring kids.

What’s included

Your day includes all fresh ingredients for preparing ceviche and lomo saltado hands-on with an expert bilingual chef in Cusco’s kitchen. You’ll also enjoy one appetizer (ceviche), one main dish (lomo saltado), a homemade passion fruit pisco chilcano cocktail instead of dessert, plus unlimited purified water refills throughout the session before heading out into Cusco again.