Peruvian food and topography go hand in hand to create a truly outstanding national icon. Using what pachamama (mother earth) gave them, the cuisine of Peru incorporates iconic local ingredients with traditional techniques to stand-out in the South American food scene. It is the geography of Peru that makes its cuisine so distinct compared to the rest of South America. With its coast providing an abundance of fresh seafood, the Andean highland supplying a variety of potatoes and the Amazon rainforest delivering delicious seasonal fruits. Visit the exciting region of Peru on one of our food tours.
Start the evening in in Barranco, Lima’s bohemian district, home to some of Lima’s most vibrant nightlife. Our food tours include a visit to a “warique” (small local restaurant), where you will find authentic local dishes and taste the Peru’s most famous national dish, “ceviche”. We’ll sample a wide variety of Peruvian food on the street, just like locals do, tasting the famous “anticuchos” (beef skewers) and classic Limeñan desserts including “masamorra” (purple corn), “arroz con leche” (sweet rice with milk) and “picarones” (Peruvian doughnuts). The following morning we visit to a local Lima fish market to see the importance of fish in the Limean cuisine and experience first-hand the process of bringing in the fish from the sea and the selling, and be amazed at the size of some of the fish and seafood!
We travel to Ica, ‘Land of the Sun’. Producing many of the countries fruit and vegetables, including asparagus, grapes and olives, Ica is also home to some of the country’s finest wineries and Pisco producers. We spend an afternoon learning all about the process of producing premium pisco – which is a grape brandy – using a combination of handcrafted centuries-old distilling methods and top-end new technology. The following day you have the option of a leisurely bike ride through the vineyards before taking an afternoon tour of the vineyards followed by wine and pisco tasting in a private tasting room
We travel back to Lima early morning to catch our afternoon flight to Cuzco. In Cuzco we take an orientation walk with includes the bustling San Pedro market and then this is followed up by a workshop at the chocolate Museum, which includes the harvesting, fermenting and drying of the cacao beans and the actual preparation and sampling of chocolate. One of the evening options is to visit the Museo del Pisco, one of the hottest new bars in Cuzco which offers a degustation of pisco, a full range of pisco infusions as well as innovative pisco cocktails.
Our first stop in the Sacred Valley is Pisac where we visit the popular Pisac market, famous for the wide variety of handicrafts that it offers. We also get to learn about the ‘horno’ a clay oven used for baking empanadas [among other things] and then get to sample them hot and fresh [and straight from the oven]. From there, we will head to Chichubamba, where we will learn more about the daily lifestyle of a local community in the Sacred Valley, as well as the fruit and vegetables that they are growing there we get to try the local speciality, “cuy” (guinea pig) prepared in a traditional manner.
This morning we take a guided visit to the Incan ruins in Ollantaymbo, including the temple of the Sun made out of enormous carved blocks, stone water fountains, Incan stairs and terraces surrounded by the sacred mountains. In the early afternoon, we will have a train to Aguas Calientes and take a late afternoon cooking class at Rupa Wasi Tree House, one of the most innovative restaurants in Aguas Calientes with views over the surrounding area. Your cooking class will include a visit to the local market, a cooking demonstration of two or more dishes, and of course, you can eat the results of your work.
Rise early for morning tour at Machu Picchu, one of the highlights of Peru. Machu Picchu is one of those genuinely magical places, and catching your first glimpse of the lost city of the Incas through the early morning mist is definitely a moment you’ll never forget.
We start the return to Cuzco but first with visits in the morning to Maras, the largest salt mines in the region, and Moray, a large complex of ruins with beautiful terraces that form a vast amphitheatre. It is believes that the terraces where an Incan center of agricultural experimentation to improve their farming techniques and crops
Head out on one of our 11-day food tours from Lima to Cuzco.