Cooking class and market tour with a local chef

Cusco’s San Pedro Market is more than a place to shop for ingredients. It is the first lesson in this four-hour class, where chef Ronal introduces local produce, fruit, cheese and food customs before taking you into the kitchen to cook Peruvian dishes.

I especially like the market visit, which helps you recognize ingredients you might otherwise pass by, and the hands-on cooking that turns those ingredients into a meal. Ronal also shares practical cooking tips and talks about Cusco’s food and culture, so the class offers more than a recipe demonstration.

One consideration: at $57 per person, this is a paid half-day activity rather than a cheap market walk, and transportation is not included. The price does cover fresh ingredients, the class, a meal and a cocktail, but check which starter is planned and tell the chef about dietary needs before you begin.

• Start at San Pedro Market: Taste local fruit and cheese and learn about ingredients before cooking with them.
• Cook with Cusco-born chef Ronal: The class pairs practical instruction with stories about food and local culture.
• Choose your main dish: Options include lomo saltado or trout ceviche, with vegetarian adaptations available.
• Make a drink, too: Choose a pisco-based cocktail or a nonalcoholic fruit drink with honey.
• Expect a shared starter: The menu lists rocoto relleno and causa rellena, but the starter is the same for everyone in the class.
• Allow four hours: Meet at Calle San Juan de Dios 264, and arrange your own transport.

San Pedro Market is the first classroom

The experience begins at one of Cusco’s best-known markets. With Ronal as your guide, you’ll look at the produce and other ingredients that shape local cooking, including fruits and cheeses. Tasting as you go makes the visit useful in a simple way: you get to sample unfamiliar foods before you decide how they might fit into a dish.

The market stop also gives context to the meal. Instead of meeting ingredients only after they have been chopped and cooked, you see them where they are sold and learn how they connect to Peruvian food culture. Ronal has been praised for explaining the foods and answering questions, so this part should appeal even if you have little interest in cooking technique.

The market is not a staged performance or a promise of a long shopping expedition. It is a guided introduction, followed by a kitchen session. If you enjoy exploring food markets at your own pace, you may want to return separately; the class has a schedule to keep.

From market ingredients to kitchen skills

After the market, you move to a cooking workshop with kitchen and bar utensils, aprons and fresh ingredients provided. The class is led by a professional chef, and the instructions are designed to help you take part rather than simply watch. Beginners can learn basic kitchen technique, while confident home cooks can still ask about ingredients and preparation.

Past participants have singled out the practical guidance, particularly advice on cutting and handling ingredients. That can be more useful than watching a chef cook at speed: you get a chance to try each step, ask questions and see how the ingredients change as the dish comes together.

The workspace has also been described as clean and well prepared. That matters in a cooking class, where a comfortable, orderly kitchen makes it easier to focus on the food and enjoy working alongside the rest of the group. Group size is not specified, and some sessions have been private, but you should not count on having the chef to yourself.

Starter, main course and cocktail choices

The menu is built around a shared starter, a choice of main dish and a drink. The listed starters are rocoto relleno, a stuffed chili with meat, onions, peas, carrots, peanuts and raisins, topped with local cheese and baked, and causa rellena, a potato cake mixed with yellow chili sauce and filled with avocado, fish tartare, mayonnaise and spices.

The menu information says the starter is the same for everyone, but lists both dishes. Ask which one is planned for your class, especially if you have a dietary restriction or a strong preference. The descriptions also make clear that the traditional versions include ingredients such as meat, fish, cheese or mayonnaise, so it is worth discussing adaptations in advance rather than assuming a dish is vegetarian or allergy-safe as written.

For the main course, choose between lomo saltado and ceviche. Lomo saltado brings together beef tenderloin, rice, onions, tomato, soy sauce, oyster sauce, vinegar and native potato fries. It is a hearty option with several sauces and cooking elements to manage.

The ceviche is made with trout, mango, avocado, lime juice, onions, celery, ginger, corn and sweet potato. That combination makes it a useful choice if you want to explore the bright, citrus-led side of Peruvian cooking. It is still fish-based, so it is not vegetarian unless the chef adapts it.

The class description says participants choose their main dish before the class begins. That is a practical point: think through your preference and dietary needs when booking or confirming. Vegetarian options are available, and the chef says the menu can be adapted to dietary restrictions. Tell the team clearly what you can and cannot eat.

You also make one drink. The pisco options are a classic pisco sour with lime, syrup and egg whites, or a passion-fruit sour. A nonalcoholic drink made with Peruvian fruit and honey is also offered. The included drink is a nice part of the class, though the experience does not promise multiple cocktails.

A meal you help make

Once the cooking is done, you sit down to eat the starter and main course you have prepared. That meal is a central part of the value: the class is not just a demonstration followed by a quick taste. You get to enjoy a full plate, with the satisfaction of having helped make it.

The dishes can also be a useful souvenir. Some people have received recipes by email after class, but this is not specifically listed as a guaranteed inclusion, so ask if you want to make sure you can recreate the meal at home. Either way, pay attention to the chef’s explanations as you cook. The way ingredients are handled and combined may be easier to remember than a list of measurements.

The group setting can add to the fun. You cook alongside other participants, share the meal and have a natural reason to talk. Solo visitors may find this especially easygoing, while couples and families can make it a shared activity rather than another meal out. The experience information lists age restrictions, so check before booking for children. It is not suitable for children under six, and the stated upper age limit is 70.

Does $57 feel like good value?

At $57 per person, the class is not the cheapest way to try Peruvian food. But you are paying for four hours that combine a market visit, a guided cooking workshop, fresh ingredients, a starter, a main course, a drink and the services of a professional chef. If you would otherwise book a separate food tour and a cooking class, combining them here may make the price easier to justify.

The value depends on what you want from your time in Cusco. If your main goal is a low-cost meal, you can eat elsewhere for less. If you want to understand local ingredients, learn a few techniques and prepare dishes you can later try at home, the class offers more than dinner alone.

The included drink is one pisco cocktail or one nonalcoholic option. If you expect a tasting flight or several cocktails, this may feel limited. The food and market visit are the main reasons to book, with the drink as a welcome extra.

Getting there and planning around altitude

The meeting point is Calle San Juan de Dios 264, opposite the Aranwa Boutique Hotel. Look for a glass-and-wood door without advertising. Transportation is not included, so plan how you will get there and back.

The class lasts four hours, and starting times vary. Check availability when choosing a session, and consider how it fits around your other plans. If you are new to Cusco, this can be a good activity for a day when you want to explore food and culture without committing to a long outing.

Cusco’s altitude affects people differently. The operator says natural medicine for altitude sickness and digestive teas are available if needed, but the activity is listed as unsuitable for people with altitude sickness. Do not treat the class as a substitute for medical care, and avoid booking if you are feeling unwell.

The listed restrictions also include several different weight limits, ranging from 135 to 150 kilograms. Since those limits conflict, confirm the current requirement with the operator before booking if it applies to you. English and Spanish are the listed class languages.

Who should book this Cusco cooking class?

I’d recommend this experience if you like food, want a guided introduction to San Pedro Market, or enjoy learning by doing. It suits curious beginners as well as people who already cook at home. You do not need advanced knife skills, but you should be comfortable joining a kitchen activity and handling ingredients.

It may also be a good choice for a solo visit, since the class gives you a shared task and meal. For families, check the age rules first. And if you have allergies, avoid relying on general assurances: contact the team with the exact ingredients you need to avoid, then confirm your meal again with the chef before cooking.

Book it if you want to connect Cusco’s market culture with the food on your plate. Skip it if you are looking only for a cheap lunch, cannot attend a four-hour activity, or need transport included. Before confirming, ask which starter will be served, state your dietary needs and check the meeting time.

FAQ

How long does the cooking class and market tour take?

The activity lasts four hours. Starting times vary, so check availability for the date you want.

Where is the meeting point?

Meet at Calle San Juan de Dios 264, opposite the Aranwa Boutique Hotel. The entrance is described as a glass-and-wood door without advertising.

Is transportation included?

No. You need to arrange your own transportation to and from the meeting point.

Which dishes can I cook?

The listed main-course choices are lomo saltado and trout ceviche. The starter is the same for everyone, with rocoto relleno and causa rellena both listed on the menu. Ask which starter is planned for your session.

Are vegetarian options available?

Yes. Vegetarian options are available, and the menu can be adapted to dietary restrictions. Share your requirements before the class and confirm them with the chef.

What drink is included?

You can choose a pisco sour, a passion-fruit sour or a nonalcoholic drink made with Peruvian fruit and honey.

Which languages are available?

The listed languages are English and Spanish.

Can I cancel for a refund?

Yes. You can cancel up to 24 hours in advance for a full refund. Reserve now and pay later is also available.