Cusco Cooking Class Review: Market Tour & Authentic Flavors

So, you are wanting to explore Peruvian culture, right? What’s better than tasting it yourself? Learning to prepare regional dishes, could be the way to connect. When I found myself planning a trip to Cusco, the famed Inca capital, a cooking class with a market tour, seemed like, just a fantastic way, to soak in the local vibes and actually learn something. Cusco Peruvian Cooking Class Market Tour, seemed to pop up with rather glowing reviews, too. I mean, who doesn’t like to cook, you know, especially with guidance from chefs?

First Taste: The Market Tour

Anyway, it all starts super early, basically with a stroll, really through San Pedro Market, just a wild space, is what it is. The cooking class team guides you, you know, pointing out items you would otherwise probably just walk on past. Seeing mounds of colorful potatoes? Then weird fruit you can’t actually name? Oh, and also various cuts of meat, maybe displayed a little… dramatically. I almost felt I was starring in the next episode of Anthony Bourdain! Picking ingredients like, the freshest veggies, some exotic herbs, and you know, whatever else looked really tempting, kinda set the tone, alright for an authentic cooking adventure.

Getting Hands-On: The Cooking Experience

Once the market bit is complete, it’s then that you’re, like, whisked away, well not really, maybe walked at a relaxed pace, too it’s a cooking studio, alright nestled somewhere near the center of town. The space itself might be described as rather cozy, maybe. There is also something quite comforting too it’s about the aroma of spices, that permeates every inch. That you are given individual stations? Plus a patient chef that helps you? It is kinda the perfect setup if you’re actually, trying to, improve those culinary skills. On the menu for my class, was ceviche, lomo saltado, and causa rellena – Peruvian faves all around, really. The chef showed the recipes, one bit at a time, and kinda made you understand each technique.

Ceviche: Freshness Is Very Important

Now, making ceviche, apparently starts and ends, with freshness, apparently. Watching the chef filet the fish, it’s almost like poetry in motion, that it’s just, you know, all done so effortlessly. We, then tossed it, like with lime juice, aji amarillo (that stuff actually gives a punch), a little onion, and cilantro. I gotta say, you know, that marinade time? Very important! That acidic bath? Like, basically, “cooks” the fish. First bite? That explosion of flavors, really is something.

Lomo Saltado: The Stir-Fry Surprise

Next up, it’s almost the lomo saltado, very that quintessential Peruvian stir-fry. This kinda includes strips of beef, onions, tomatoes, aji amarillo (again!), and soy sauce, also it’s all stir-fried, like in a big wok. Then topped with French fries. It’s all weird to eat together. I can tell you, you know, watching the flames, dance as that wok heated, and you’re just smelling, almost like charred perfection, that there is some cool factor here, you know. A bit about its origin, too it’s how Chinese immigrants, were playing with, Peruvian ingredients, long time ago.

Causa Rellena: Layered Flavors

Lastly, is that causa rellena. These mashed yellow potatoes, that get layered with avocados, chicken, or tuna, actually feels light and fresh. That you see the puree itself. So colored that a vivid yellow? Credit goes to the aji amarillo yet again. So each bite, tastes different, but you enjoy it.

Final Thoughts: More Than Just Cooking

This cooking class? So very beyond following recipes. Yes, you will, for instance, definitely walk away, very armed, alright with some new recipes, but you will understand Peruvian culture and cuisine. It’s a pretty fantastic bonding experience. It is with people, or all by yourself. Those insights, just the history of ingredients, I’m actually talking about flavors and methods that were actually woven within Peruvian society? You could only pick that up while chatting along, too it’s someone local that has great knowledge of what they are showing. I would recommend going, is that you appreciate that process of cooking.