BOOK NOW GROUP COOKING CLASS - ENGLISH PRIVATE COOKING CLASS - ENGLISH ANDEAN COOKING CLASS - ENGLISH CUSCO CULINARY TOUR PISCO TASTING WINE TASTING RATES 2016 GALLERY VIDEOS
 GROUP Cooking Class A gastronomical journey that takes you throughout the Peruvian coast, highlands and jungle, the different and unequivocal flavors that you will try throughout our cooking class will spoil your palate as you participate in the best culinary experience found in the city of Cusco. Marcelo Batata Culinary Experiences will immerse you into the world of Peruvian gastronomy and is a personalized and participatory class developed in a fun and dynamic environment so that everyone can join in no matter the amount of kitchen knowledge or previous experience had. THE STEPS In just 04 hours you will engage in our six step course including topics such as the history of Peruvian gastronomy, concepts of the kitchen, tropical fruit and Andean super food tasting, Pisco tasting, Pisco Sour and Chilcano de Pisco preparation and finally the preparing and cooking of two of Peru’s most emblematic dishes: Ceviche and Lomo Saltado with Alpaca. In addition, the chefs from our restaurants will spoil you with criolle and Novo-Andina small bite appetizers such as cuy (guinea pig), stuffed potatoes, aji de gallina and causas, amongst others. STEP 1: THE INTRODUCTION Our instructor/Chef will provide an introduction to Peruvian culinary culture touching on the history, biodiversity and geography of the subject while also explaining the different concepts and gastronomical theories surrounding it. STEP 2: COLORS, AROMAS AND TEXTURES Our interpretive “Market” space provides all of the products one may find at the local San Pedro Market but in an organized, clean and safe manner. This is a concentrated space with Peruvian potato varieties, diverse types of aji peppers, corn and quinoa amonst many other products. STEP 3: THE EXOTICS Because of its tropical location, Peru is home to many tropical fruit varieties and during this step we will have the opportunity to enjoy sweet, acidic and semi-sour seasonal fruits. STEP 4: A SEA OF FLAVORS Our first dish will be a delicate Peruvian ceviche made using fresh coastal fish with a mix of local ingredients that make it unique and unforgettable. STEP 5: PISCO O’CLOCK During this step we will enjoy Peru’s prized liquor while learning its intruiguing history. To finish this step we will prepare our Pisco Sour and Chilcano de Pisco. STEP 6: WOK-ING TIME After the demonstration and instruction given by our Chef all of the participants will prepare their Lomo Saltados utilizing wok sauteeing techniques. We will then enjoy our meal and provide the recipes of the dishes prepared during the class. IMPORTANT INFORMATION We have daily group cooking classes year round beginning at 2pm (Except on December 24 and 25) We have private classes available at 9am (subject to date availability) The minimum of participants per class is 1 and the maximum is 12 The cost for this culinary experience is 90 USD per person, payment made after the class in cash only in soles or dollars (WE DO NOT ACCEPT CREDIT CARDS) The Menu for the class is: Ceviche, Lomo Saltado, Pisco Sour and Chilcano de Pisco Non-alcoholic beverages are included and unlimited: water, coffee, teas, juices, etc. The class provides a number of small bite appetizers prepared by our restaurant chefs that will help provide a more complete Peruvian gastronomical experience The menu can be adapted to dietary needs such as vegetarian, vegan, celiac and allergens. The classes are primarily taught in English or are bilingual (Spanish) It is obligatory to make a reservation via email at joseluis@cuzcodining.com where you will need to provide full names and name of the hotel where you are staying should we need to contact you Participants must come to our locale at Calle Palacio 135. We do not offer transfers or pickups. For last minute reservations please contact us via telephone: 984111377 or 965484520
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
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GROUP COOKING CLASS - ENGLISH
 GROUP Cooking Class A gastronomical journey that takes you throughout the Peruvian coast, highlands and jungle, the different and unequivocal flavors that you will try throughout our cooking class will spoil your palate as you participate in the best culinary experience found in the city of Cusco. Marcelo Batata Culinary Experiences will immerse you into the world of Peruvian gastronomy and is a personalized and participatory class developed in a fun and dynamic environment so that everyone can join in no matter the amount of kitchen knowledge or previous experience had. THE STEPS In just 04 hours you will engage in our six step course including topics such as the history of Peruvian gastronomy, concepts of the kitchen, tropical fruit and Andean super food tasting, Pisco tasting, Pisco Sour and Chilcano de Pisco preparation and finally the preparing and cooking of two of Peru’s most emblematic dishes: Ceviche and Lomo Saltado with Alpaca. In addition, the chefs from our restaurants will spoil you with criolle and Novo-Andina small bite appetizers such as cuy (guinea pig), stuffed potatoes, aji de gallina and causas, amongst others. STEP 1: THE INTRODUCTION Our instructor/Chef will provide an introduction to Peruvian culinary culture touching on the history, biodiversity and geography of the subject while also explaining the different concepts and gastronomical theories surrounding it. STEP 2: COLORS, AROMAS AND TEXTURES Our interpretive “Market” space provides all of the products one may find at the local San Pedro Market but in an organized, clean and safe manner. This is a concentrated space with Peruvian potato varieties, diverse types of aji peppers, corn and quinoa amonst many other products. STEP 3: THE EXOTICS Because of its tropical location, Peru is home to many tropical fruit varieties and during this step we will have the opportunity to enjoy sweet, acidic and semi-sour seasonal fruits. STEP 4: A SEA OF FLAVORS Our first dish will be a delicate Peruvian ceviche made using fresh coastal fish with a mix of local ingredients that make it unique and unforgettable. STEP 5: PISCO O’CLOCK During this step we will enjoy Peru’s prized liquor while learning its intruiguing history. To finish this step we will prepare our Pisco Sour and Chilcano de Pisco. STEP 6: WOK-ING TIME After the demonstration and instruction given by our Chef all of the participants will prepare their Lomo Saltados utilizing wok sauteeing techniques. We will then enjoy our meal and provide the recipes of the dishes prepared during the class. IMPORTANT INFORMATION We have daily group cooking classes year round beginning at 2pm (Except on December 24 and 25) We have private classes available at 9am (subject to date availability) The minimum of participants per class is 1 and the maximum is 12 The cost for this culinary experience is 90 USD per person, payment made after the class in cash only in soles or dollars (WE DO NOT ACCEPT CREDIT CARDS) The Menu for the class is: Ceviche, Lomo Saltado, Pisco Sour and Chilcano de Pisco Non-alcoholic beverages are included and unlimited: water, coffee, teas, juices, etc. The class provides a number of small bite appetizers prepared by our restaurant chefs that will help provide a more complete Peruvian gastronomical experience The menu can be adapted to dietary needs such as vegetarian, vegan, celiac and allergens. The classes are primarily taught in English or are bilingual (Spanish) It is obligatory to make a reservation via email at joseluis@cuzcodining.com where you will need to provide full names and name of the hotel where you are staying should we need to contact you Participants must come to our locale at Calle Palacio 135. We do not offer transfers or pickups. For last minute reservations please contact us via telephone: 984111377 or 965484520
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
GROUP COOKING CLASS - ENGLISH
 GROUP Cooking Class A gastronomical journey that takes you throughout the Peruvian coast, highlands and jungle, the different and unequivocal flavors that you will try throughout our cooking class will spoil your palate as you participate in the best culinary experience found in the city of Cusco. Marcelo Batata Culinary Experiences will immerse you into the world of Peruvian gastronomy and is a personalized and participatory class developed in a fun and dynamic environment so that everyone can join in no matter the amount of kitchen knowledge or previous experience had. THE STEPS In just 04 hours you will engage in our six step course including topics such as the history of Peruvian gastronomy, concepts of the kitchen, tropical fruit and Andean super food tasting, Pisco tasting, Pisco Sour and Chilcano de Pisco preparation and finally the preparing and cooking of two of Peru’s most emblematic dishes: Ceviche and Lomo Saltado with Alpaca. In addition, the chefs from our restaurants will spoil you with criolle and Novo-Andina small bite appetizers such as cuy (guinea pig), stuffed potatoes, aji de gallina and causas, amongst others. STEP 1: THE INTRODUCTION Our instructor/Chef will provide an introduction to Peruvian culinary culture touching on the history, biodiversity and geography of the subject while also explaining the different concepts and gastronomical theories surrounding it. STEP 2: COLORS, AROMAS AND TEXTURES Our interpretive “Market” space provides all of the products one may find at the local San Pedro Market but in an organized, clean and safe manner. This is a concentrated space with Peruvian potato varieties, diverse types of aji peppers, corn and quinoa amonst many other products. STEP 3: THE EXOTICS Because of its tropical location, Peru is home to many tropical fruit varieties and during this step we will have the opportunity to enjoy sweet, acidic and semi-sour seasonal fruits. STEP 4: A SEA OF FLAVORS Our first dish will be a delicate Peruvian ceviche made using fresh coastal fish with a mix of local ingredients that make it unique and unforgettable. STEP 5: PISCO O’CLOCK During this step we will enjoy Peru’s prized liquor while learning its intruiguing history. To finish this step we will prepare our Pisco Sour and Chilcano de Pisco. STEP 6: WOK-ING TIME After the demonstration and instruction given by our Chef all of the participants will prepare their Lomo Saltados utilizing wok sauteeing techniques. We will then enjoy our meal and provide the recipes of the dishes prepared during the class. IMPORTANT INFORMATION We have daily group cooking classes year round beginning at 2pm (Except on December 24 and 25) We have private classes available at 9am (subject to date availability) The minimum of participants per class is 1 and the maximum is 12 The cost for this culinary experience is 90 USD per person, payment made after the class in cash only in soles or dollars (WE DO NOT ACCEPT CREDIT CARDS) The Menu for the class is: Ceviche, Lomo Saltado, Pisco Sour and Chilcano de Pisco Non-alcoholic beverages are included and unlimited: water, coffee, teas, juices, etc. The class provides a number of small bite appetizers prepared by our restaurant chefs that will help provide a more complete Peruvian gastronomical experience The menu can be adapted to dietary needs such as vegetarian, vegan, celiac and allergens. The classes are primarily taught in English or are bilingual (Spanish) It is obligatory to make a reservation via email at joseluis@cuzcodining.com where you will need to provide full names and name of the hotel where you are staying should we need to contact you Participants must come to our locale at Calle Palacio 135. We do not offer transfers or pickups. For last minute reservations please contact us via telephone: 984111377 or 965484520
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016