We will learn about Andean cuisine, first discovering the agricultural resources and the great biodiversity of the area, and then we will put it into practice with a fun cooking class and a delicious lunch.
A day to learn more about the cuisine of Cusco and the Sacred Valley of the Incas, first discovering the agricultural resources and biodiversity of the area, and then putting it into practice with a cooking course. We will get to the community of Huayllafara. There, we visit traditional crop farms (corn, potatoes, tarwi, quinoa, beans, etc.) and try some local products. Local farmers will guide us in their farmland. The activity of the day depends on the time of the year and the agricultural calendar. We can observe the preparation of Andean products such as ‘chuño’ and ‘moraya’, the washing and use of quinoa, the elaboration process of ‘chicha de jora’ and other Andean activities. After exploring the field, we start our cooking class. We prepare classic recipes from Peru, using only local products. We will also make a ‘pisco sour’, the national cocktail, to end with a tasting of different types of pisco.