Cooking Classes

Peru’s – Cusco rich cuisine is rooted in the variety of its ingredients, its dynamic cultural history, and the exceptional creativity of its modern-day chefs. These three components playing off each other have brought Peruvian cuisine into the world’s gastronomy spotlight.

To do perfect Cooking Classes, Peruvians not only have unique local ingredients to distinguish their cuisine, they also live in a land that has been crisscrossed by a myriad of immigrant groups. The fisrt Adventures people in Cooking classes where Spanish crossed the native Peruvian communities (1532). Then came the Africans, then the Chinese and Japanese, and finally the Italians. In their wake, each cultural group left behind a trail of culinary habits, Some preferred salty, others sweet. Some ate meats, others vegetables. Cooking classes was part of very old Cultures in the world.

Here we have the advantage for Cooking Classes ,of still discovering ingredients the foundations of Peru’s food , culture in the Inca and Pre-Inca Civilizations they will enjoyed food , now days , for Peru people and visitors will be just wonderful use the potato number of more then 4,000 varieties, quinoa, quiwicha, maca, maiz, chili, etc. in The cooking classes.
We offer you many choices between Gastronomy and Cuisine – Cooking Classes – Tours in Peru-Cusco -Sacred Valley. (Some examples for you).

Each Cooking classes tour Includes, visit the different local people market in the Sacred Valley or Cusco to get our ingredients and prepare the dishes and meals we like.

For tasting and enjoy , doing our Cooking Classes , you will choose the best Ingredients.

Cut beef tenderloin along grain. Season with salt. Remove seeds and veins from ají pepper and cut lengthwise into ¼-inch wide slices. Set aside. Repeat these steps on the tomato. Cut onion lengthwise, into 3/8-inch wide slices. Set aside. Slice scallions; set aside.

Heat wok. When smoking, add vegetable oil cut garlic a teaspoon of butter and sugar and soya sauce. Turn wok so that oil covers its surface. Wait until oil is smoking, and add beef. Sear. Add onion and ají pepper, sauté and flambé over high heat. Beef should be medium-rare, and peppers and onions seared but slightly crunchy.

Add wine, vinegar. Let reduce to about a cup of liquid. Season with oregano. Taste for salt; add more if needed.

Finally, add tomato, parsley and scallions. Mix thoroughly, and remove from heat. Serve with French fries and rice.

About portions depends about the number of people .Good appetite and enjoy the Cusqueña beer.

• Cut the king fish into cubes and store in refrigerator by 5 min and then take the fish from the refrigerator add salt lemon juice black pepper and then add grated celery and ginger, cilantro ,parsley leaves. Remove seeds and veins from ají pepper. Chop finely. Slice red onion into 1/8-inch strips.

• The leche de tigre,(tiger milk) on Saturdays and Sundays people in Cusco or Lima they like to drink tiger’s milk is excellent to cure the hangover tiger milk is part of ceviche dish. To serve the ceviche decorate with sweet potato, corn, in the base of ceviche you can put lettuce on top of ceviche seaweed and red pepper. That is all. good appetite with ceviche.

About portions depends about the numbers of people.

Is a popular so nice Peruvian dish of cold sliced boiled potatoes drenched in a cheesy aji chili pepper sauce. The combination of the starchy potatoes and the salty rich sauce is unbeatable – it’s one of the well-loved Peruvian dishes. This delicious potato salad may look like traditional North American-style potato salad, but the potatoes have been dressed with slightly spicy Huancaína sauce instead of the usual vinegar and mayonnaise. Red pepper, green onions, chopped hard boiled eggs, and bits of crisy bacon give the salad extra color and flavor.

Prep Time: 20 minutes.

Cook Time: 45 minutes.

• 3 pounds yellow potatoes.
• 2 – 3 ají amarillo peppers, or 2 – 3 tablespoons ají amarillo paste.
• 1/2 cup chopped onion.
• 2 cloves garlic, mashed.
• 3 tablespoons oíl.
• 1 cup crumbled queso fresco (or farmer’s cheese, or feta).
• 1/2 cup cream cheese.
• 1/4- 1/2 cups milk.
• 4-6 saltine crackers.
• 3 hard boiled eggs.
• 1 red Bell pepper.
•  /k peanut.
• Salt and pepper to taste.

Clean aji peppers of seed and roughly chop. Cook peppers, onions, and garlic in the oil until everything is soft and the onions are translucent, about 5-7 minutes.

Place the cooked onion mixture, the cream cheese, the queso fresco, and the 4 saltine crackers in a blender or food processor.

Process the mixture until smooth, and add a little milk at a time until mixture has the consistency of a milkshake, or a very thick cream. If mixture is too liquid, thicken with a few more saltine crackers.

Peel and cut the potatoes into bite-size pieces. Peel and chop the hard boiled eggs.

Gently toss the potatoes with the chopeed eggs, the white parts of the scallions, and the cheese sauce. Chilli potato mixture.

Sauté bacon until crispy. Drain on a paper towel, and crumble when cool.

When ready to serve potato salad, garnish with crumbled bacon and green onions.

Good appetite my good friends. Enjoy the papa a la Huancaína.

Pisco sour: Is a classic peruvian cocktail one nice flavorfull cocktail. Coca leaves sour –wild mint or muña sour are two more nice flavorfull cocktail, both invented in the sacred valley of the incas and cusco where the people uses the coca leaf also the wild mint with medicinal purposes. Pisco sour is an inspiration for many of the nation’s top bartenders. The drink and food is a permanently invention of ingredients.

• 03 ounces pisco licor: optional /coca leaf or muña licor.
• One ounce key lemon juice.
• One ounce sugar syrup, ice.
• Bitters.
• one spoon, egg White.
• Put all ingredients into an ice fillet cocktail shaker. Or mixer machine.
• Serve and decorate with lemon and add two drops of bitters that is all.
• Enjoy the flavor full pisco sour.
• These are some of the cooking class options, at your arrival you can choose other.