The Traditional Menu is ideal for travelers who want to cook two of Peru's most recognized dishes. You will prepare causa, a colorful starter made with seasoned yellow potatoes, yellow pepper sauce and layered fillings.
The Sea Menu focuses on fresh coastal flavors. You will prepare Peruvian ceviche, one of the country's most iconic dishes, using fish, citrus, onion, chili and classic accompaniments such as cancha and choclo.
The Andean Menu is designed for travelers interested in Arequipa's regional cuisine. You will prepare solterito salad, a colorful local starter made with vegetables, fava beans, fresh cheese and a citrus dressing.
Complement your cooking class with a short activity before or after the main experience. Availability may depend on date, group size and advance booking.
Learn about Peruvian pisco and prepare your own Pisco Sour as a complement to the cooking class.
Visit a local market and discover fruits, ingredients, flavors and reference prices used in Peruvian cuisine.
A walking foodie tour through Arequipa's picanteria heritage, with tastings and selected local visits.
First-time visitors often choose the Traditional Menu with causa and lomo saltado. Seafood lovers may prefer the Sea Menu with ceviche, while travelers interested in Arequipa regional cuisine often choose the Andean Menu with solterito and rocoto relleno.
Yes. You can review the menu options and confirm your preferred menu when booking or by contacting the team by WhatsApp.
Vegetarian variations and allergy adjustments may be available when guests notify the team in advance.
Yes. Cooking materials, drinks and tasting of the dishes prepared during the class are included.
For regular shared sessions, the group normally follows the selected menu for that session. Private groups and travel agencies can request a preferred menu in advance.
The Traditional Menu is usually the easiest choice for families because causa and lomo saltado are familiar, colorful and interactive dishes. The best option may vary depending on dietary preferences.
