Published by Team Tunupa / September 10, 2026
Some trips are remembered for their landscapes and others for their flavors. A cooking class in Cusco brings both together: you get to know the ingredients of the Andes, understand the story behind each dish and go home with recipes you can make again.
Here is what you can learn and how to make the most of it.
Why take a cooking class in Cusco
Peruvian cuisine is one of the most diverse in the world, and Cusco is a perfect gateway to it. In a class you do not just cook: you learn to recognize native potatoes, chili peppers, Andean herbs and grains you may never have seen before.
It is also an ideal activity for a rest day, for traveling with family or for celebrating with a group of friends.
Dishes you can learn
- Ceviche: Peru’s flagship dish, with its leche de tigre.
- Lomo saltado: where Peruvian and Chinese cooking meet in a wok.
- Causa: layers of yellow potato seasoned with chili and fresh fillings.
- Andean dishes: recipes with quinoa, trout or alpaca.
- Pisco sour: the perfect toast to end the class.
What makes a good class
- A chef who explains where the ingredients come from, not just the recipe.
- Small groups, so everyone can take part.
- Fresh, local ingredients.
- Time to sit down and enjoy what you cooked.
- Recipes to take home and repeat.
Options for everyone
Today there are classes for all kinds of travelers: kids’ classes focused on play and flavor; Creole cooking classes; pisco cocktail classes; and outdoor experiences in the Sacred Valley, where you cook surrounded by mountains.
Some include a visit to a local market, such as San Pedro, to buy the ingredients.
Cooking classes at Tunupa
At Tunupa we offer cooking classes in Cusco and in the Sacred Valley, led by our kitchen team. You can choose from Cusco and Peruvian cooking classes, kids’ classes and pisco sour classes, in a group or privately.
Write to us to put together the experience that best fits your trip.
Conclusion: the best souvenir is cooked
A cooking class turns Peruvian food into something you can take with you. Every time you make ceviche or causa at home, you will go back to Cusco a little.
Put on your apron and give it a try.
