Peruvian Culinary Experience

In the 1990s, Peru experienced what might be called a gastronomic revolution, driven by chef Gastón Acurio, originally based in Lima. The capital’s restaurants refined traditional dishes and added touches of foreign inspiration — from Spain or Japan, for instance — before the rest of the country followed suit, blending the ancestral culinary knowledge of the Incas into their own art. A Peruvian cooking class allows anyone interested to take part in this revolution.
The class can begin with a guided visit to a local market, where the guide introduces the different produce and aromatic herbs traditionally used in Peruvian cuisine, some dating back to Inca times. Even though the atmosphere and scents are out of the ordinary, don’t forget to buy the ingredients needed for cooking.
Once in the kitchen, participants discover and learn to master the preparation of local dishes, such as those made with quinoa, tubers, and many other ingredients characteristic of Peruvian flavours.
After the class, the recipes for the dishes prepared are handed out, allowing you to recreate them once back home: a way to relive the memory of discovering Peruvian cuisine again and again.