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Overview - Cooking Classes Perú

We offer you another different option in our peru travel like Cooking Class Perú to enjoy your vacations doing culinary tour, Cooking classes are the gastronomic vacations around Cusco. Sacred valley, Cooking classes Peru are fusion and mixture of great flavors from the all world. this tour option invites you to experience this fusion mixture of flavors doing cuisine and enjoying tour in cooking classes Peru.

Peru is the Number one country with diversity, of flavors, ingredients, for the perfect cooking classes.
Peruvian food is very well recognized in South America , North America , Europa Other countries.
www.davidexpetidionsperu.com | www.privatetoursperu.com | www.privateguideperu.com.
Participants of cooking classes Peru, learn to reproduce the diverse flavors of Peru cuisines.



Recipe 1Lomo saltado – (Peruvian beef stir fry ) . Steak Saltado or Chicken Saltado wonderful Peru lunch

WHAT IS LOMO SALTADO?                                                                                                                                      I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of its’ amazing flavor. This dish is made with strips of sirloin , peppercorn , cumin , stir fried with tomatoes, red onion, soy sauce, cilantro and finished with French fries – what a combination right?

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.


Peruvian Beef Stir Fry – One the best  Peruvian dishes


For the Baked Fries:

  • canola cooking spray
  • 1medium, 3 oz potato, russet or yukon gold, washed and dried
  • 1tsp olive oil  -Vegetarian  oil
  • 1/4tsp garlic
  • Maras sal salt and black pepper, to taste

For the Beef:

  • 1/2lb lean sirloin, cut into small, thin strips
  • Maras salt, to taste
  • 1/4tsp cumin
  • black pepper, to taste
  • 1teaspoon olive o vegetarian  oil
  • 1medium red onion, sliced into thick strips
  • 2mini yellow  Peruvian  peppers or 1 large
  • 1large red pepper , ribbed and seeded, chopped
  • 2cloves garlic, crushed
  • 1medium tomato, sliced into wedges
  • 1 1/2tbsp low sodium soy sauce, use  Palillo  for gluten free and coconut aminos for whole30
  • 1tbsp apple cider vinegar

1/4 cup chopped cilantr

Recipe 2Ceviche – Raw white fish ceviche - Trout Ceviche- King Fish ceviche or mixed ceviche with Shrimps Seafood

Raw white fish ceviche- Best  Peru raw  fish –  Fish ceviche  – Peruvian ceviche

There is no doubt ‘Ceviche’ is Peruvian cuisine’s most representative dish around the world, notes the originality and simplicity of Peru’s flagship  dish “ Ceviche”

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice, reads the dish description.

Due to the acidity of lime juice, the texture of the fish changes, as does its color –from pink to white. The acidic marinade, also known as Leche de Tigre (lit. Tiger’s Milk) cooks’ the meat without any heat involved in the process, it adds.

The online publication tells the story of Peru’s national dish and its culinary enrichment with ingredients brought from Europe.

Peruvian ceviche is a centuries-old delicacy, which is believed to have originated with Peru Civilization —developed in northern Piura region— more than 2-,000  years ago.

The dish was also made by  the Mochica  Civilization , who marinated fresh fish in the juices of a native citrus fruit called  Tumbo  or Maracuya fruit .

The preparation was different during the Inca Empire, as fish was marinated in chichi beer  Holy  Inca beer –n the sacred drink of the Incas— which derived from corn juice  fermentation.

Other variations emerged with the Hispanic presence, but it was in the mid-twentieth century  , ceviche  became known in Lima —a recipe that still shines in the Peruvian capital and all over  Peru  and  the world


For  Peruvian   Ceviche

  • 1 kg white fish fillet Mahi-Mahi
  • 1/2 kg lemon
  • 1/2 kg lime
  • 1 small purple o red onion
  • 3 medium peppers Limo red peppers
  • 1/2 cup fresh coriander
  • 1 teaspoon ginger grated + fresh celery
  • Salt to taste               

For accompaniment (optional)

  • 2 medium sweet potatoes
  • 1 cup yellow corn
  • plantain chips

About portions depends about the numbers of people.

Recipe 3Papa a la Huancaina –Peru delicias yellow salsa

Huancaina  Yellow    Salsa  , 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 ,dressed with slightly spicy Huancaína sauce instead of the usual vinegar and mayonnaise. Red pepper, green onions, chopped hard boiled eggs, and bits of crispy 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.
  • ¼ /k peanut.
  • Salt and pepper to taste.


Scrub potatoes and cook them in a large pot of boiling water until tender when pierced with a fork. Drain and cool.

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.

Recipe 4Pisco Sour –Maracuya sour- Chicha Sour - Coca Leaves Sour - Wild Mint (muña)Sour Nice Peruvian – Cusco Cocktail"

Pisco sour: Is a classic Peruvian cocktail one nice flavorful cocktail. Coca leaves sour –wild mint or muña sour are two more nice flavorful 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.

Peru’s national drink is Pisco. Pisco is a grape brandy whose production began in the 1500s in the region of Pisco in Peru. Not all grape brandy can be called Pisco as the government set standards to preserve the brand and keep the high level of quality in the name. This famous Peruvian cocktail made with the Pisco grape brandy and is one of the easiest to drink, most refreshing, and delicious alcoholic beverages in the world. The drink is well known in bars across the world and is a delicious, refreshing accompaniment  all Peruvian meals  Legend has it that the drink was created in the early twentieth century by Victor Vaughen Morris (an American living in Peru). Chile also produces a grape brandy called  Pisco but here we’re discussing the  Perivian traditions


  • 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.
  • Instructions

Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white..

Enjoy and drink in moderation.

These are some of the cooking class options, at your arrival you can choose other