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Peruvian Food and Flavors

Peruvian Food and Flavors

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Peruvian Food and Flavors

  • Adventure
  • Expeditions
Lima, Cusco, Cooking Class in the Sacred Valley and Machu Picchu

Overview Peruavian Food and Flavors

Peruavian Food and Flavors, immerse yourself in the world-famous cuisine of Peru, from the coast to the Andes.Peruvian cuisine reflects local practices and ingredients, including the influences of the indigenous population, including the Incas, and kitchens brought with colonizers and immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Japanese cuisine and Chinese cuisine ) and West Africa.

Without the familiar ingredients of their countries of origin, immigrants modified their traditional kitchens using ingredients available in Peru, that is to sayamerican food critic Eric Asimov described Peruvian food as one of the most important in the world and as an example of fusion cuisine, due to its long multicultural history of Peruavian Food and Flavors.

The Essence of Peruavian Food and Flavors. 


DAY 1: Arrival to Lima

Welcome to Peru’s capital city of Lima! Our driver will meet you upon arrival at the airport and take you to your hotel in the Miraflores district. After getting you checked in at the hotel, your guide will go over all the details of the itinerary and schedule. You’ll have the afternoon free to relax and explore the neighborhood.

DAY 2: Cooking Class with Urban Kitchen

After breakfast, we’ll head out into the city and meet a master chef who will guide you through the local food market to find all the ingredients you’ll need to cook today’s lunch. After our meal, we’ll head to Larco Herrera museum to see Peru’s most impressive collection of pre-Colombian artifacts. In late afternoon, we’ll head back to the airport to check in for our one-hour flight to Cusco. Upon arriving to the “City of the Sun”, you’ll be transferred to your hotel to enjoy the evening at your leisure.

DAY 3: City Tour Cusco and Surrounding Areas

This morning, you’ll meet your guide for a tour of colonial Cusco and its unique art and architecture with a fascinating blend of pre-Inca, Inca and colonial styles. The morning explorations will also take us to some exceptional Inca sites just outside of Cusco. At midday, we’ll head back downtown for lunch at a local restaurant, then in the afternoon, you’ll have time for more exploration of Cusco on your own and to relax back at the hotel.

DAY 4: Sacred Valley Tour and Tasting of Traditional Highland Food

After breakfast, enjoy the morning at the hotel before we continue on to the Sacred Valley and the colonial town of Maras, a colorful community that works the famous local salt pans. From here we’ll head to the archeological site of Moray, where you’ll enjoy a guided tour of this Inca agricultural, experimentation site. Afterwards, we’ll head to the weaving and textile center in the local community of Chinchero, where we’ll meet a local family and have an enjoyable time learning about the ancient traditions of weaving, followed by a tasting of some traditional dishes from this region of the Andean highlands. By late afternoon, we’ll continue through the valley to our hotel for an evening of relaxation and free time in the Sacred Valley of the Incas.

DAY 5: Sacred Valley Cooking Class

After breakfast, we’ll head to Urubamba, the biggest town in the valley, to meet with a talented, local chef. He’ll show us his neighborhood as we make our way to the food market, where he’ll introduce us to some of the vendors and pick up some some exotic, local fruits for us to try. After we find all our ingredients for today’s cooking lesson, we’ll head back to his restaurant in town and follow his instructions to prepare today’s lunch, course by course. In the afternoon, we’ll stroll through town to the world-renowned ceramic and pottery workshop of Pablo Seminario, where you’ll have a behind-the-scenes look at his work. Afterwards, we’ll head back to our hotel in the valley for the evening.

DAY 6: Full Day at Machu Picchu

Today, we’ll head to the train station of Ollantaytambo for a scenic, two-hour ride through the mountains to Aguas Calientes, the closest town to Machu Picchu. We’ll make a quick stop at the hotel to drop off the luggage before embarking on a 25-minute bus ride up to the entrance of Machu Picchu. After some exploration around the mysterious citadel with your guide, we’ll have lunch at the Sanctuary Lodge, followed by some free time to explore the surrounding sites. In the afternoon, we’ll take the bus back to Aguas Calientes and check in to the hotel for the night.

DAY 7: Back to Sacred Valley and Cusco

Spend some time this morning relaxing and enjoying the colorful town of Aguas Calientes, also known as Machu Picchu town, before we catch our train back to the Ollantaytambo station. We’ll arrive back around midday and head to one of the country’s most significant Inca archeological sites. Explore the town of Ollantaytambo, designated as a living museum by UNESCO, and wander the narrow streets of this planned Inca city with its own developed hydraulic system. By late afternoon, we’ll make our way back to Cusco to check into the hotel before we have our farewell dinner at one of Cusco’s classic, Andean-style restaurants.

DAY 8: Cusco to Lima

Today, you’ll be transferred to the airport for your flight to Lima.



What is included?

  • Qosqo Expeditions guide
  • Flight to and from Cusco
  • Accommodations
  • Meals mentioned in the itinerary
  • Admission to all sites
  • All transportation
  • All group activities
  • Gratuities for all transportation, hotel and restaurant services

What not is included

  • Meals not included in the itinerary
  • Alcoholic drinks
  • Gratuities for your guide


What you’ll need to bring and carry

  • We recommend this adventure from March to October.
  • All our adventures can easily be customized as you wish.
  • Most of our adventures include a farewell meal which allows us to give back to the community through a local, charitable organization.
  • Machu Picchu is a fantastic spot to do some bird watching, so don´t forget your binoculars!
  • Peru uses Soles as currency, but dollars are widely accepted all over the region and both currencies are available in most ATMs. We encourage you to have local cash on hand.
  • Read more of our travel tips here: recommendations


Peru’s diversity of unique, bold flavors has justifiably positioned its cuisine among the ranks of the world’s top gastronomic destinations. From the coast to the jungles and the mountain highlands, Peruvians have developed their cuisine with an array of local products of which many are only produced in this part of South America. Each region boasts a unique flavor, reflective of its people and traditions.

Peru’s coast is most well-known for ceviche, a dish which goes back as far as 2000 BC when ancient Peruvians preserved and cooked their fish with acidic passionfruit juice.

The Peruvian Amazon offers an abundance of fresh-grown goods and the Andean highlands are known for locally-grown crops such as their thousands of varieties of corn and potatoes, as well as some of South America’s most exotic foods, like the rotisserie-cooked “cuy” or Guinea pig. Indulge in the local flavors of coastal Peru and the Andes, as well as get in the kitchen and learn how to make Peru’s most well-loved dishes first-hand as you explore the country’s iconic destinations.

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