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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.
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Participants of cooking classes Peru, learn to reproduce the diverse flavors of Peru cuisines.
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:
For the Beef:
1/4 cup chopped cilantr
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
For accompaniment (optional)
About portions depends about the numbers of people.
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
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.
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
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