This amazing culinary experience
starts at the meeting point situated at Plazoleta of San Pedro, a lovely place
where the Market of San Pedro is
located.
The market was opened in 1925 and during
the market tour you will see thousands of stores with a great variety of food
such as cheeses, fruits, vegetables, handcraft, menus, among other things.
The San Pedro Market is the main supply point in the city, where
tourists and locals come daily. This place was part of the Inca Trail that connected
to Plaza de Armas, during the Inca Empire.
The food tour continues with a
short walk until reach the cooking studio located very near from the market in
the historic center of Cusco. The kitchen will be ready to start the Peruvian cooking classes.
You will start the class making a Peruvian cocktail known as Pisco Sour. This traditional alcoholic
drink is made with Pisco, a grape distillated liquor, with passion fruit juice.
The professional chef will explain, step by step, how to prepare a 4-course menu with basic cooking
techniques. We will start by preparing the first
course, a delightful Mashua Cream
accompanied by purple corn chips. Mashua is a tuber harvested in the high Andean
regions of several South American countries, quite similar to potatoes, and it
possesses beneficial nutritional properties.
For the second course, you will prepare three different types of ceviche. One
will be the classic style with red
onion and coriander. The second will be an ancestral
style with tumbo juice, a fruit native to the high jungle in the Andes,
akin to passion fruit and rich in vitamin C. The third ceviche will consist of
kushuro (high Andean algae), tarwi (Andean soy), and camu camu, offering an explosion of flavors.
In the third course, you are going to cook an exquisite rocoto pepper stuffed with mushrooms and vegetables, accompanied by an organic garden salad and a smooth, creamy potato pie. Rocoto is a type of chili pepper, so it carries a spicy kick. For the potato pie, you will use three different types of potatoes.
You will
taste each of your dishes at the end of each course to relish the traditional
Peruvian cuisine made with your own hands and share a pleasant moment with the
rest of the group. You will also sample non-alcoholic beverages like Chicha Morada, a sweet drink made from
purple corn.
In
the fourth course, you are going to
savor desserts made with aromatic and fresh
exotic fruits, such as lucuma, goldenberries, and cherimoya.