About this tour
When Maz from the crew rolled up to a 1930s colonial house in Cusco, it was straight into hands-on Peruvian cooking. You'll make three classics: lomo saltado (stir-fried beef), papa a la Huancaína (potatoes in creamy yellow sauce), and pisco sour cocktails from fresh market fruit. The class runs 2.5 hours—a proper cook-along, not a demo—with a bilingual chef guiding you through each step. By the end you've got the recipes to take home and muscle memory that actually sticks.
Highlights
- Market-fresh ingredients turned into pisco sours with your own hands
- Lomo saltado: the Peruvian street-food staple, cooked properly
- Papa a la Huancaína's yellow sauce technique—deceptively simple
- Colonial kitchen atmosphere beats a generic cooking school
- Recipes emailed after class so you can replicate it
- Vegetarian swaps built in, no faffing about with substitutions
- Small class means the chef actually watches what you're doing
What to expect
You'll meet at a traditional colonial house that's been standing since the 1930s—the kind of place that feels lived-in, not sanitised. The chef kicks off with pisco sours: fresh fruit gets muddled, Pisco poured, shaken. You're doing the work, tasting as you go. Then comes lomo saltado—beef strips, peppers, onions, the wok action that makes it sing. Papa a la Huancaína follows: boiled potatoes dressed in that iconic creamy sauce made from Huancaína peppers and cheese. It's tactile and quick-paced without being rushed.
The whole thing's designed so you actually leave knowing how to make these dishes, not just having watched someone else do it. Water's provided, and the chef (bilingual) explains technique and ingredients as you work. The afternoon slot runs 18:00–19:30, so you'll finish ready for dinner. If you've got dietary requirements, flag them up front—vegetarian versions are straightforward.
What travellers say
- Hands-on from start to finish—you're actually cooking, not observing
- Three iconic Peruvian dishes, not diluted tourist versions
- Bilingual chef keeps pace, explains technique properly
- Recipe pack sent after means you'll remember how to replicate it
- Colonial house setting beats a generic cooking school
- Vegetarian options handled smoothly without fussing
- Afternoon slots only—breakfast people get lunch timing
- Two-and-a-half hours can feel rushed for three dishes plus cocktails
- Tips not included, so budget extra when settling up
- Pisco sours beforehand on empty stomach might catch you out
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
You're cooking actual Peruvian classics in a proper house, not a tourist kitchen. The chef's a professional and the small-group format means real attention. Recipes stay with you. Pisco sour cocktails included. Vegetarian options work seamlessly. Public transport nearby, so no need a taxi if you're budget-conscious.
Afternoon slot only (12:30–14:00 or 18:00–19:30), so early-bird breakfast lovers get lunch; night owls get evening. Two-and-a-half hours is solid but can feel snappy if the group's slow. Tips aren't included, so budget an extra 10–15% if you reckon the chef's earned it. No mention of alcohol limits, but pisco sours pack a punch on an empty stomach. Allergies and restrictions: tell them when booking, not on the day.
Tour sold and operated by Viator via Viator. Descriptions on this page are original Global Hobo summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.