Top Cusco Hiking Tours - page 5

⭐⭐⭐⭐⭐ One of the Best Cooking Experiences I Have Ever Had This Peruvian ceviche masterclass was everything I hoped it would be and more. From the market to the kitchen to the final sip of a homemade pisco sour, every part of the experience was thoughtfully done and genuinely enjoyable. It began at the local market, where our chef guided us through selecting the freshest fish and finest ingredients. The fish was remarkably fresh — firm, clean, and ocean-bright in a way that immediately told you it belonged in a ceviche. Our chef took the time to explain what to look for when choosing quality fish and why freshness matters so much in a dish where the ingredients speak entirely for themselves. It was an eye-opening and practical lesson that I will carry with me every time I shop for seafood going forward. A wonderful way to start the class and set the tone for everything that followed. The kitchen itself was beautiful — authentic, warm, and inspiring. Exactly the kind of space where great cooking happens, with every tool and ingredient laid out with care and intention. We were welcomed into the kitchen with the very first thing we made — Pisco Sours from scratch. Fresh lime juice, pisco, egg white, and a dash of bitters, shaken and poured to perfection. It was a warm and festive way to be introduced to the class, and sipping a handcrafted cocktail in that beautiful kitchen immediately made everyone feel relaxed, happy, and ready to cook. Our chef was knowledgeable, patient, and clearly passionate about Peruvian culinary tradition. The instruction was clear and engaging, and there was always a fascinating story or cultural insight to accompany each technique. I learned a tremendous amount and never once felt lost or rushed. We began cooking with a wonderful appetizer that set the tone beautifully for the meal ahead — stuffed peppers made with fresh ingredients sourced directly from a local farm. Vibrant, flavorful, and a perfect reflection of the incredible produce available in this region, they were a clear signal of the quality and care that would define every dish that followed. From there we moved into the heart of the class and prepared three ceviches — a Traditional, an Ancestral, and a Superfood — each with its own distinct flavor profile and story. All three were delicious, but the Ancestral Ceviche was a particular highlight, offering a fascinating window into pre-colonial Peruvian cooking that you simply cannot experience anywhere else. After the ceviches, our chef guided us through making a remarkable gnocchi dessert prepared from a local root bulb — an ingredient I had never worked with before and one that speaks to the extraordinary diversity of Peru's native produce. Learning to transform this organic, earthy root into something as delicate and satisfying as gnocchi was one of the most surprising and rewarding moments of the entire class. Light, pillowy, and completely organic like every ingredient we used throughout the day, it was a creative and memorable finale that left everyone at the table thoroughly delighted. If you are looking for a cooking class that is fun, educational, and deeply rooted in authentic Peruvian culinary tradition, this one is hard to beat. Highly recommended. — A grateful and very satisfied traveler