This exclusive, private tour will take you to explore San Pedro Market and then learn about Peruvian cuisine during a cooking experience in a modern cooking studio, located in the House Museum. At the market, you will get an introduction to the local variety of products and the diversity of ingredients used in the local cuisine. Then, you will visit an Andean Kitchen and Chicher?a, to learn about the local variety of products and the diversity of ingredients used in the local cuisine. Finally, take a cooking class at a fully-equipped cooking studio, where a professional Peruvian chef will show you how to prepare the most popular and tasty dishes of Peru. Come, join us and take part in this “must do” during your stay in Cusco.
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Adult(10~99歲)
Child(0~9歲)
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Four course Andean tasting menu. A summary of your experience in Cusco culinary " Visit To San Pedro Market - This market, the biggest and most famous of the city of Cusco, affords a very colorful and unique experience. Here, you will be introduced to some of the local products Peru has to offer. " Pisco Sour Making - As an introduction to our cooking class, you will learn to make the Peruvian national drink, Pisco Sour. " First Course - Three-way tiradito, an evolution of ceviche (the national dish) served three different ways: classic, tumbo, and Asian style. " Second Course - As a second course you'll learn to prepare a delicious dish using highly nutritious products harvested in local communities. Lunch: Mashua pur?e with Chinese-Peruvian style saut? mushrooms. Dinner: Potatoes and moraya baked cake in tarwi and yellow chili sauce. " Third Course - Learn a different way of preparing the very trendy Quinoa. Lunch: quinoa tamales. Dinner: mushroom quinotto " Fourth Course: Fruit tasting dessert - To put the cherry on top of the cake, round everything off by tasting the most important local fruits in creative dessertsCooking class menu. Two types of classes, one delicious experience Lunch: " Three ways trout tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice) " Mashua pur?e with chinese-peruvian style saut? mushrooms - Mashua a tuber originated in the central Andes of Peru and Bolivia, with a mild sweet taste and tender texture, served with saut? mushrooms (Lomo Saltado style) " Quinoa tamales - Tamales made out of a mixture of 3 local types of quinoa and Peruvian yellow and panka chili paste. Steamed in corn leaves. " Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruitsDinner: " Ap?ritif - Three ways Tiradito - Sashimi cut trout served 3 ways: Nikkei Sauce (Japanese-Peruvian style) Classic with lime Mochica (the ancestral way in tumbo juice) " Appetizer - Potatoes and moraya baked cake in tarwi and yellow chili sauce. A baked caked made out of morayas (dehydrated potatoes) and native potatoes, served along with and chili sauce. " Main Course - Mushroom quinnotto - A quinoa version of a traditional risotto, flavored with Peruvian yellow and panka chili. " Dessert - Local fruits tasting desserts - Little desserts in which we can taste some of the most representative local fruits
