If you have visited the city of Cusco you can attend some Peruvian cooking classes, since there are good restaurants, in whose facilities the most renowned chefs in Peru work, with them you will go to buy the ingredients to cook a typical dish like Ceviche, Lomo Saltado, Causa Limeña. Peru is South America’s premier culinary destination, home to thousands of unique and delicious recipes and ingredients.

The great gastronomic cultures deeply influenced Peruvian gastronomy. First, Andean civilizations, for thousands of years, developed various varieties of crops, such as corn, chili, and potatoes; In its different regions, most of the exotic ingredients are produced, with which the tastiest stews are prepared. The arrival of Spanish influences reinforced the Andean way of cooking by sharing techniques and recipes. And when Peru gained its independence, an influx of French and Italian chefs immigrated to Peru to establish themselves in the world of cuisine. In the ’80s, Japanese chefs did the same. Developing fine gastronomy, so much so that in the last 10 years it has been awarded the most influential awards in the world gastronomic field.