Lima Cooking Class: Lomo Saltado & Causa Hands-On Workshop

Summary

Peruvian flavors come alive as you cook classic dishes in Miraflores

You’ll get your hands messy making Peru’s most beloved dishes — causa rellena and lomo saltado — guided by a local chef in a rooftop Miraflores kitchen. Taste every step along the way, share laughs with fellow travelers, and finish with chicha morada as city sounds drift below. This is cooking that sticks with you.

What’s the experience like?

We stepped off busy Avenida Larco and squeezed into an old elevator, climbing up to the ninth floor. The city noise faded behind us. Inside Haku’s Kitchen, it smelled like lime and something earthy — maybe that yellow chili they kept mentioning. Our guide, Mariela, greeted us with a big grin and a “¿Listos?” She handed me an apron that was way too big (I nearly tripped twice) but nobody seemed to mind. There were just six of us, plus the chef, who looked amused when I mispronounced “ají amarillo.”

I’d never mashed potatoes with my hands before — not like this anyway. The chef showed us how to layer the causa rellena: soft potato with lemon and chili, then chicken or quinoa filling. My fingers got sticky and I kept licking little bits off them when no one was looking (I know, probably not very professional). Mariela told stories about her grandmother making this dish for birthdays. I could hear cumbia music floating from someone’s phone in the kitchen next door. It felt relaxed — not rushed at all.

When we started on the lomo saltado, there was this moment where onions hit the hot wok and everyone just stopped talking. The smell was sharp and sweet at once — I still think about that. We laughed a lot trying to keep up with the chef’s quick moves; my beef ended up more “well done” than planned but honestly? Still delicious over those fries and rice. At the end, we sat around tasting everything together, sipping chicha morada (the purple corn drink — kind of floral?) while Lima’s grey sky pressed against the windows. I left feeling full but also kind of connected to everyone there, even if we’d only met three hours earlier.

Step-by-step itinerary

Day 1 — Peruvian cooking class experience

• Meet at 724 Jose Larco Avenue
• Arrive at Haku’s Kitchen
• Receive Peruvian gastronomy induction
• Learn about traditional flavors and products
• Cook Lomo Saltado and Causa Rellena
• Taste plates and local ingredients
• Enjoy Chicha Morada tasting
• End of activity

Top questions

Where does the Lima cooking class take place?

The class is held at Haku’s Kitchen on the 9th floor at 724 Jose Larco Avenue in Miraflores.

What dishes do you learn to make during this Lima cooking class?

You’ll make lomo saltado (stir-fried beef) and causa rellena (layered potato dish).

How long does the cooking class last?

The activity lasts about 3 hours total.

Is pickup included for this Lima cooking class?

No hotel pickup is included; you meet directly at the kitchen location.

Are vegetarian options available in this class?

Causa rellena can be made with quinoa or vegetables instead of chicken.

Is this cooking class suitable for children or infants?

Infants and small children can attend; strollers are allowed.

Does the class include tasting or eating what you cook?

Yes, you taste both dishes you prepare plus chicha morada at the end.

What’s included

Your day includes all fresh ingredients for both recipes, guidance from a professional chef and local guide throughout the hands-on session, snacks along the way, all fees and taxes covered, plus a final tasting of homemade chicha morada before heading out into Miraflores again.