Lima: Hands-On Peruvian Cooking Class & Pisco Sour

Summary

Peruvian flavors up close with local chefs and real kitchen stories

You’ll jump straight into Lima’s kitchen scene—mashing potatoes for causa de pollo or avocado, slicing fresh fish for ceviche (or mushrooms if you’re veggie), and shaking up your own Pisco Sour with guidance from a local chef. Expect laughter over small mistakes, stories behind every ingredient, and a full lunch shared with new friends—it’s not just recipes you’ll take home.

What’s the experience like?

The first thing that hit me was the smell—lime, cilantro, something sharp and bright. We’d barely stepped into Luchito’s kitchen in Lima before he handed us aprons and started talking about potatoes. I mean, there were so many kinds on the table I lost count. Luchito grinned at my confusion and said something about Peru having thousands of varieties. It made me laugh—he was so proud of it. There were twelve of us in the group, all a bit awkward at first, but once we started mashing potatoes for the causa de pollo (the vegetarian version looked just as good), things loosened up. Someone spilled water, someone else tried to say “aji amarillo” right (I didn’t even try). The whole place smelled like lime juice and onions after a while.

Making ceviche was honestly more nerve-wracking than I expected. Our chef showed us how to cut the fish just right—he said it’s all about texture and timing. The limes stung my fingers a bit, but maybe I squeezed them too hard. When we finally tasted our creations, everyone went quiet for a second—just that cold, citrusy bite with a hint of chili heat. I still think about that flavor sometimes. Luchito poured us each a Pisco Sour (egg whites and all), explaining why you shake it until your arms hurt. He told stories about his grandmother’s recipes between steps—felt like we were part of his family for an afternoon.

Lunch turned into this messy, happy thing where people swapped plates and compared notes on which ceviche was best (the mushroom one surprised me). Someone asked if you could get these ingredients back home; Luchito shrugged and said you have to improvise sometimes. By the end, we were trading emails and photos—not what I expected from a cooking class in Lima but honestly kind of perfect.

Step-by-step itinerary

Day 1 — Learn and cook Peruvian dishes

• Discover Peruvian cuisine history
• Prepare Causa de Pollo starter
• Make Ceviche Limeño main dish
• Mix Pisco Sour cocktail
• Enjoy the cooked meal

Top questions

What dishes do you make in the Lima cooking class?

You’ll prepare causa de pollo (with vegetarian option) and ceviche limeño; you’ll also learn to make a classic Pisco Sour cocktail.

Is there a vegetarian or vegan option available?

Yes, vegetarians can make mushroom ceviche and causa with avocado instead of chicken or fish.

How many people are in each class?

Classes are small groups with up to 14 participants for personalized attention.

Does the Lima cooking class include lunch?

Yes, after cooking you’ll sit down together to enjoy everything you’ve made as lunch.

Are drinks included in the class?

You’ll make and enjoy one Pisco Sour cocktail during the class; bottled water is also provided.

Is hotel pickup included?

No hotel pickup is mentioned; public transportation options are nearby for easy access.

Do I need to bring anything?

Nope—all cookware and ingredients for Peruvian dishes are provided during your Lima cooking class experience.

Can allergies be accommodated?

If you have food allergies or dietary needs, let them know before the class so they can adjust recipes as needed.

What’s included

Your day includes all fresh ingredients for Peruvian dishes like causa de pollo or mushroom ceviche, hands-on guidance from a professional chef guide in small groups (up to 14 people), bottled water throughout the session, snacks while you cook, all cookware needed on-site, plus one homemade Pisco Sour cocktail—and after all that effort, you’ll sit down together to share everything as lunch before heading out into Lima again.