Uchu Cooking Class

$30.00 2 hours 30 minutes

Peruvian cooking is famous around the world, so learn the secrets behind popular dishes like ‘Lomo saltado,’ ceviche, and potato pie with a hands-on cooking lesson in Arequipa. Choose from three different menus, and then get cooking as an instructor helps you prepare a multi-course meal featuring fresh ingredients and authentic methods. Learn to shake up tasty pisco sour with a cocktail add-on, and take a taste of Peru back home when recipes are sent to your inbox.

INCLUDED

  • 2-course dinner or 2-course lunch (accordingly)
  • Professional cooking.
  • Refreshments or water.
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Description

Uchu Cooking class is located just six blocks from Main Square and close to most touristic hotels in town. You should get there fifteen minutes before the time. After the group is completed, you are invited to pass to the Central Garden.

The instructor will introduce himself and give general directions on how the activity will be done. Leave your belongings, take your camera and find your space in the kitchen. Cooking in an open kitchen, with a view to the garden, listening to birds and watching nature is so different than being locked in a restaurant or house kitchen. A plus in our Cooking Activity, Instructor will give a small background of the menu. No need to take notes. You will receive recipes to your mail. Pictures and videos are welcome. Free wifi available!.

Peeling, cutting, slicing and organizing is the first step. Both, English and Spanish groups are available. As this is a “do-it-yourself” activity” you have to do your best if you want to eat.

You register for one of three Menus offered. One each time.  First to register selects the menu.
• The Traditional Menu is a fun and safe one. You prepare a mashed potato pie with tuna or chicken filling. And as a second dish, you play flaming a tenderloin and veggies meal called Lomo Saltado. Fries and rice are used as company. Excellent for pictures! And delicious.
• Andean Menu includes two recipes original from Arequipa. A lima bean with cheese and veggies flavored with lemon and vinegar called Soltero de Queso. And as a main dish a beautiful hot bell pepper filled with meat preparation. The famous Rocoto Relleno.  Be aware, it contains peanuts and raisins. A potato pie is also prepared as a side of the dish. If you don’t like hot, the bell can be replaced by pie. This is an oven preparation.
• Sea Menu starts preparing the unique Peruvian Ceviche, local style (different all over the country). Lime marinated fish with a twisted flavor produced by chili and species. Patient and careful process. The main dish is a fried fish fillet topped with a delicious onion and tomato sauce prepared by participants.

Every Menu includes a Quinoa and Raisins dessert you also learn to prepare, and Chicha Morada, a refreshment prepared with local black corn. Beer and wine are available at extra cost. Use your personal artistic touch to present each of the recipes you prepare, and proceed to take correspondent pictures! Our staff is always ready to help you with pictures.

Time to get to the table, and enjoy the meal and the sharing moment with the group you have just meet. Long-lasting friendships relations have started here!. Be sure we got your email correctly because we will use it to send recipes.

Additional information

Additional Information

Confirmation will be received at the time of booking
Children must be accompanied by an adult
Child rate applies only when sharing with 2 paying adults
Vegetarian option is available, please advise at time of booking if required
Minimum numbers apply. There is a possibility of cancellation after confirmation if there are not 3 participants for that date. In the event of this occurring, you will be offered an alternative date/schedule or full refund
A maximum of 6 people per booking. Group cooking can be as big as 14 participants
Wheelchair accessible, but there are certain limitations while participating. Please ask the details.

Cancellation Policy

For a full refund, cancel at least 24 hours in advance of the start date of the experience.

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