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 Andean Cooking Class Peruvian Pachamanca in a clay pot This experience brings us closer to Andean culture with a peak into its past and an exploration of its current idiosyncrasies. Step 1: The meeting Chef and participant introductions. Step 2: All hands in the pot! The dish we will prepare is one of the most representative plates of the South American Andes, Pachamanca. In order to obtain the best flavour the ingredients must marinate for one hour. During this step we will prepare the products we will use, prepare the dressings used and leave the meats used in the dish marinating. Step 3: Andeanizing ourselves Our chef will take us through an immersion of Andean ingredients, native products, history and Andean culinary history and anything else that one may want to know about this gastronomic center. Step 4: The Exotics Peru is home to distinct exotic fruits and here we have an opportunity to enjoy different sweet, sour and acidic flavors of the best seasonal fruits. Step 5: The Clay Pots We will get our clay pots ready in pairs, forming a base with river rocks and then placing all of our ingredients inside the clay pot in order to then cover them in aromatic herbs and leave them cooking for about one hour. Step 6: Colours, Aromas and Textures While our meat is cooking we will visit our market where we will open up our minds and senses to the distinct aromas, colours and textures of the differing products that fill our space such as aji peppers, chocolates, coffee, corn, potatoes, herbs and different spices. Step 7: A Moment of PassionPaso Here we will make our own tropical fruit juice with seasonal fruits such as tumbo and maracuya (two types of passion fruit) amongst others. Step 8: Time to Eat Upon finishing, we “un-bury” our ingredients from the clay pot and enjoy our typical Andean meal together as they have since hundreds of years ago. IMPORTANT INFORMATION The Andean Cooking Class begins at 9AM (subject to date availability). The experience lasts approximately 4 hours. The minimum participants for the private class is 2 people. The menu to prepare is: Pachamanca, native fruits and passion fruit juice. Non-alcoholic beverages are available and unlimited (water, coffee, teas, juices, etc) It includes a variety of new Andean small bites prepared by the chefs of our restaurants tat will help complete your Peruvian gastronomic experience. The menu can be adapted to dietary needs for vegetarians, vegans, celiacs and allergies. Most classes are performed in English or are bilingual (Spanish). In order to reserve a class a reservation must be made via email: erick@cuzcodining.com where we ask you to provide the names of class participants, date and dietary restrictions. The participants must arrive at our locale located on Calle Palacio 135. We do not offer pick ups nor transfers because most hotels are found within the city center and are a short distance from our locale.
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
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ANDEAN COOKING CLASS - ENGLISH
 Andean Cooking Class Peruvian Pachamanca in a clay pot This experience brings us closer to Andean culture with a peak into its past and an exploration of its current idiosyncrasies. Step 1: The meeting Chef and participant introductions. Step 2: All hands in the pot! The dish we will prepare is one of the most representative plates of the South American Andes, Pachamanca. In order to obtain the best flavour the ingredients must marinate for one hour. During this step we will prepare the products we will use, prepare the dressings used and leave the meats used in the dish marinating. Step 3: Andeanizing ourselves Our chef will take us through an immersion of Andean ingredients, native products, history and Andean culinary history and anything else that one may want to know about this gastronomic center. Step 4: The Exotics Peru is home to distinct exotic fruits and here we have an opportunity to enjoy different sweet, sour and acidic flavors of the best seasonal fruits. Step 5: The Clay Pots We will get our clay pots ready in pairs, forming a base with river rocks and then placing all of our ingredients inside the clay pot in order to then cover them in aromatic herbs and leave them cooking for about one hour. Step 6: Colours, Aromas and Textures While our meat is cooking we will visit our market where we will open up our minds and senses to the distinct aromas, colours and textures of the differing products that fill our space such as aji peppers, chocolates, coffee, corn, potatoes, herbs and different spices. Step 7: A Moment of PassionPaso Here we will make our own tropical fruit juice with seasonal fruits such as tumbo and maracuya (two types of passion fruit) amongst others. Step 8: Time to Eat Upon finishing, we “un-bury” our ingredients from the clay pot and enjoy our typical Andean meal together as they have since hundreds of years ago. IMPORTANT INFORMATION The Andean Cooking Class begins at 9AM (subject to date availability). The experience lasts approximately 4 hours. The minimum participants for the private class is 2 people. The menu to prepare is: Pachamanca, native fruits and passion fruit juice. Non-alcoholic beverages are available and unlimited (water, coffee, teas, juices, etc) It includes a variety of new Andean small bites prepared by the chefs of our restaurants tat will help complete your Peruvian gastronomic experience. The menu can be adapted to dietary needs for vegetarians, vegans, celiacs and allergies. Most classes are performed in English or are bilingual (Spanish). In order to reserve a class a reservation must be made via email: erick@cuzcodining.com where we ask you to provide the names of class participants, date and dietary restrictions. The participants must arrive at our locale located on Calle Palacio 135. We do not offer pick ups nor transfers because most hotels are found within the city center and are a short distance from our locale.
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
ANDEAN COOKING CLASS - ENGLISH
 Andean Cooking Class Peruvian Pachamanca in a clay pot This experience brings us closer to Andean culture with a peak into its past and an exploration of its current idiosyncrasies. Step 1: The meeting Chef and participant introductions. Step 2: All hands in the pot! The dish we will prepare is one of the most representative plates of the South American Andes, Pachamanca. In order to obtain the best flavour the ingredients must marinate for one hour. During this step we will prepare the products we will use, prepare the dressings used and leave the meats used in the dish marinating. Step 3: Andeanizing ourselves Our chef will take us through an immersion of Andean ingredients, native products, history and Andean culinary history and anything else that one may want to know about this gastronomic center. Step 4: The Exotics Peru is home to distinct exotic fruits and here we have an opportunity to enjoy different sweet, sour and acidic flavors of the best seasonal fruits. Step 5: The Clay Pots We will get our clay pots ready in pairs, forming a base with river rocks and then placing all of our ingredients inside the clay pot in order to then cover them in aromatic herbs and leave them cooking for about one hour. Step 6: Colours, Aromas and Textures While our meat is cooking we will visit our market where we will open up our minds and senses to the distinct aromas, colours and textures of the differing products that fill our space such as aji peppers, chocolates, coffee, corn, potatoes, herbs and different spices. Step 7: A Moment of PassionPaso Here we will make our own tropical fruit juice with seasonal fruits such as tumbo and maracuya (two types of passion fruit) amongst others. Step 8: Time to Eat Upon finishing, we “un-bury” our ingredients from the clay pot and enjoy our typical Andean meal together as they have since hundreds of years ago. IMPORTANT INFORMATION The Andean Cooking Class begins at 9AM (subject to date availability). The experience lasts approximately 4 hours. The minimum participants for the private class is 2 people. The menu to prepare is: Pachamanca, native fruits and passion fruit juice. Non-alcoholic beverages are available and unlimited (water, coffee, teas, juices, etc) It includes a variety of new Andean small bites prepared by the chefs of our restaurants tat will help complete your Peruvian gastronomic experience. The menu can be adapted to dietary needs for vegetarians, vegans, celiacs and allergies. Most classes are performed in English or are bilingual (Spanish). In order to reserve a class a reservation must be made via email: erick@cuzcodining.com where we ask you to provide the names of class participants, date and dietary restrictions. The participants must arrive at our locale located on Calle Palacio 135. We do not offer pick ups nor transfers because most hotels are found within the city center and are a short distance from our locale.
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016