Andean Cooking Class
Discover the secrets of Peruvian gastronomy in Cusco: From market shopping to cooking a traditional feast.
A Feast of Culture & Flavor
Peruvian cuisine is celebrated globally as one of the world's most diverse and sophisticated culinary heritages. At Natourandes, we believe that understanding a culture requires tasting its flavors. Our Andean Cooking Class is designed as a sensory bridge to the history and traditions of Cusco.
Led by professional local chefs, our cooking experience takes you on a complete journey—starting in the vibrant corridors of the San Pedro Market, proceeding to cocktail preparation, and ending with a delicious multi-course banquet cooked entirely by you.
Your Gastronomic Journey
San Pedro Market Tour
Explore Cusco's main market. Discover exotic high-altitude potatoes, local herbs like huacatay, fresh chilies (aji amarillo), and select fresh organic supplies for our recipes.
Pisco Sour Masterclass
Peru's national cocktail! Learn the science behind the perfect Pisco Sour: shaking Pisco, fresh key lime juice, sugar syrup, egg whites, and Angostura bitters to a rich foam.
Handcrafted Ceviche
Prepare Peru's iconic seafood appetizer. Sauté onions, chop cilantro, and cure fresh white fish in chilled, citrusy tiger's milk (leche de tigre) served with native sweet potatoes.
Lomo Saltado Sauté
Master the high-heat wok. Flash-fry beef tenderloin strips, red onions, tomatoes, and native yellow potatoes, flambéing with soy sauce and pisco, served with rice.
Premium Culinary Experience
Professional Local Chefs
Our class is designed and taught by passionate Cusco culinary chefs specializing in traditional and fusion Peruvian gastronomy.
All Equipment & Ingredients
We provide full individual cooking stations, fresh market ingredients, protective chef aprons, and limitless purified water.
Exclusive Recipe Booklet
Receive a digital recipe toolkit detailing all prepared dishes, proportions, and spice substitutions to cook for your friends at home.
Book Your Cooking Experience
Classes operate daily (Morning: 10:00 AM / Afternoon: 4:00 PM) with a maximum of 8 participants per chef.