Lima: Peruvian Cooking Class & Market Tour with Fruit Tasting

Summary

Peruvian flavors come alive at Surquillo Market then hands-on cooking in Miraflores

You’ll wander Lima’s Surquillo Market with a local guide, taste fruits you’ve never heard of, then cook classic Peruvian dishes in a Miraflores kitchen studio alongside a professional chef. Expect laughter, new flavors, and stories that linger long after you leave — plus lunch is included.

Step-by-step itinerary

Day 1 — Market visit and cooking class

• Pick up by tour guide and driver
• Visit Surquillo Market Number 2
• Learn about Peruvian ingredients
• Purchase fresh ingredients
• Travel to kitchen studio in Miraflores
• Participate in hands-on cooking class

Top questions

Is hotel pickup included for this Lima cooking class?

No, but transportation options are available nearby and the meeting point is easy to reach.

Are vegetarian or vegan options available during the class?

Yes, all dish options can be adapted for vegetarian or vegan diets if you inform them in advance.

Where does the market tour take place?

The market tour happens at Surquillo Market Number 2 in Lima.

Can I choose different dishes for starter and main course?

You can combine options (like chicken starter with fish main), but check with them first.

Is this experience suitable for children or infants?

Yes, it's suitable for all fitness levels and specialized infant seats are available if needed.

How long does the day trip last?

The reference doesn’t specify exact duration but it covers both market visit and cooking session including lunch.

Does this Lima cooking class support any local community projects?

Yes, profits help fund social projects through their nonprofit sister organization Reciprocity NGO.

What’s included

Your day includes guidance from a professional chef and local guide throughout both the market tour at Surquillo Number 2 and hands-on cooking session in Miraflores; all meals prepared during class are included; travel between locations is covered by air-conditioned vehicle; dietary needs can be accommodated if requested ahead of time.

What’s the experience like?

I blinked and suddenly I was standing shoulder to shoulder with Señora Rosa at Surquillo Market Number 2, the air thick with the smell of cilantro and something sweet I couldn’t quite place. Our guide, Diego, was already waving us over to a stall piled high with purple corn and these tiny golden fruits — lucuma, he said, handing me one. It’s soft, almost powdery inside, not like anything I’ve tasted before. The vendors smiled when we stumbled through our Spanish; one even let us try a sliver of mango that dripped down my wrist. There’s this hum in the market — people bargaining, kids darting between stalls — and it felt like we’d dropped straight into someone else’s daily routine.

After picking out chicken (though honestly, I almost switched to fish at the last minute — you can mix options if you ask), we headed to the kitchen studio in Miraflores. The place is cozy but bright, windows fogged up from all the simmering pots. Our chef, Carmen, showed us how to slice onions “the Peruvian way” — thinner than I ever manage at home. She laughed when I tried to say ají amarillo properly (I definitely didn’t). We cooked together instead of just watching; my hands still smelled faintly of lime hours later. Lunch was loud and messy and full of stories about where each ingredient came from. I liked that part best.

I didn’t expect to learn so much about Peru just by cooking lunch. Carmen told us about her grandmother’s recipes and why ceviche has to be eaten right away — something about the way the fish changes after ten minutes in lime juice. There was time for questions (someone asked about vegan options — she just nodded and said “of course”). The whole thing felt less like a class and more like being invited into someone’s home kitchen for a few hours. I still think about that first bite of causa — mashed potatoes but nothing like what I grew up with.