Cusco: San Pedro Market Cooking Class & Pisco Cocktails

Summary

San Pedro market flavors hands-on cooking and pisco mixing

You’ll start at Cusco’s San Pedro Market tasting local fruits before heading to a cozy kitchen to prepare three Peruvian dishes and two pisco cocktails with a local chef. Expect laughter over spilled drinks, hands-on lessons with fresh ingredients, and recipes you’ll want to try again—even if they never turn out quite the same.

What’s the experience like?

We met right outside door number 1 at San Pedro Market—easy to spot, even if you’re half-awake from the altitude. Our guide, Lucía, waved us over with a mango in one hand and a grin that said she’d done this a hundred times. Inside, it was loud and bright—vendors calling out, piles of purple corn and potatoes I’d never seen before. Lucía sliced open something called lucuma for us to try. It tasted like caramel but somehow earthy? I probably made a weird face; she just laughed and handed me another fruit. I still think about that flavor sometimes.

After wandering through the market (and awkwardly trying my Spanish on an abuela selling herbs), we walked maybe ten minutes to their cooking studio—a creaky old house from the 1930s with blue shutters and that faint smell of wood smoke clinging to the walls. We washed up, tied on aprons, and got right into cocktail making. Pisco sour first—my lime squeezing skills need work apparently—but then we muddled fresh passionfruit from the market for round two. The kitchen was full of chatter; someone spilled pisco, which made everyone laugh harder than it should’ve.

Cooking cebiche was hands-on—lots of lime juice everywhere, cold fish against warm fingers, red onion stinging my eyes (I probably overdid it). The causa limeña was trickier than it looked; Lucía showed me how to layer everything so it didn’t collapse into a pile. By the time we sat down to eat together, there was this easy feeling in the room—like we’d known each other longer than two hours. They sent us home with recipes by email later but honestly I’m not sure I’ll ever get that tamal quite right back home.

Step-by-step itinerary

Day 1 — Cooking class and market tour in Cusco

• Visit San Pedro Market
• Try exotic Peruvian fruits
• Walk to cooking studio
• Prepare 2 cocktails with Pisco and fruits
• Cook ceviche, causa limeña, quinoa tamal
• Enjoy Peruvian dessert

Top questions

Where does the cooking class in Cusco start?

The class starts at door number 1 of San Pedro Market in central Cusco.

What dishes do you cook during the class?

You’ll make quinoa tamal, cebiche, and causa limeña.

Are drinks included in the Cusco cooking class?

Yes, you’ll prepare and enjoy two Peruvian cocktails using pisco and fresh fruits.

Is vegetarian food available on this tour?

Yes, most dishes can be adapted for vegetarians or those with food restrictions.

How long does the cooking class last?

The experience lasts about four hours—morning or afternoon sessions are available.

Will I get recipes after the class?

Yes, recipes are emailed after your cooking class so you can try them at home.

Is hotel pickup included?

No hotel pickup is mentioned; you meet directly at San Pedro Market.

Are children allowed on this tour?

Infants and small children can join—the tour is stroller-friendly.

What’s included

Your day includes all ingredients from San Pedro Market, hands-on instruction from a local chef in central Cusco, preparation of three Peruvian courses plus two cocktails (with bottled water), use of all kitchen equipment during your session, and digital recipes sent afterward so you can recreate everything back home—even if yours turns out a little messier like mine did.