A really fun and enjoyable afternoon - we learnt a lot and had a great time- it nice to be able to eat the outcome also !!

We had so much fun cooking a typical peruvian seafood menu for 2 hours. Our chef shared a lot of tips, the food was good (of course we cooked it 😄) and the people working there are really kind. Not to mention the place which is very nice and quiet. Definitely recommending this activity and worth the price!

We did the cooking class on January 28 (classic menu of lomo saltado, causa and pisco sour). The class was outdoors in a garden kitchen - great setting. The instructor, Allie, and the others in the class were all great. We had a wonderful time. This is a great way to learn some basic Peruvian dishes in a fun environment.

We have been staying in the hotel Casa de la vila adjacent to the Peruvian cooking experience, and we have been very well recived and we had a nice refreshing pisco sour and good food, friendly nice garden and nice building. So we give to this place it 5 stars.

Our family of four had so much fun at this class! We cooked and then ate a three course meal - our class was the “traditional” one. My 12 year old had a little trouble with the peeling of the tomatoes but otherwise the class was well within his capabilities. He especially liked the cooking over the open flame and setting the meat on fire...although mom did that part, he still liked watching! My 20 year old is a vegetarian and they accommodated him very kindly with soy meat. The class ran 2.5+ hours so keep that in mind if you have somewhere to be. Highly recommend this experience!

We cooked Causa and Saltado Lomo and it was delicious! Lots of good information and history included in a beautiful outdoor courtyard setting. After preparing our meal, we sat down with our chef, Armando, to enjoy our creations and have some good conversation. Great value, Would totally recommend this class to my family and friends!

This review is coming in suuuuuper late...but better late than never. I took this class while visiting Arequipa in January of 2018. Had an amazing experience. Very hands on, easy to understand instructions, and a lovely setting. The food was great and the price was comparable. I would definitely go back!

I had a good time with other travelers. But it wasn't a cooking class, I just pealed and cut vegetables and few basic other tasks.

We took a ceviche cooking class. We had no idea it was that difficult to make and we are very happy that we took it. The cook Ale was very nice and explained everything in detail. The meal was very complete and delicious. We all ate together at the end, it was user-friendly.

Having done a cookery school in most places that I have travelled previously (and have always loved), experiencing one in South America was a must for me. However I was really disappointed with this school. I was supposed to be completing the class wuth 2 friends who were vegetarians and had specified this when they had booked. They received the confirmation email that this was fine but upon arrival were told that the class couldn't be adapted for vegetarians so I ended up taking part on my own. The instructor Ale was nice but lacked any charisma or passion for cooking. She failed to explain or give us much information about the history or culture of the Peruvian dishes we were going to be making. She did say that fiberous fish was needed to make the Cerviche and when I asked how we would tell what the fiberous fish would be back home she said "Google it" which defeats the point of having a teacher. The class mainly involved vegetable preparation, as the frying of the fish was all done for us so we only stirred a pan and arranged the food on a plate. Her lack of explanation made the class awkward at points and she said her thanks and then walked off, not to be seen again, before we had even finished our main course. Overall I am very disappointed and wish I had not wasted the 70 soles which can get you quite far in Peru.

When we called to book we were told there was no problem to prepare a vegetarian menu. Once there, we were told that it was not possible in fact (after we paid 70soles...). I ended up preparing the normal Ceviche / fish menu (no issue on my side as I am used to cook meat or fish for the family) however I was only able to eat a small avocado / tomato salad (that the cooking team prepared for me) and solely rice as a main dish which seems quite incomplete considering the price paid... No compensation or alternatives were offered afterwards...

It was such a good experience! I like cooking and with the course you get a nice inside few to the food. Ale, the guide was amazing. So much fun and she encouraged everyone so good :) Would recommend to everyone!

Our Host was Ale and she was very nice. We "cooked" Rocoto Relleno with Pastel de Papa in a kind small group. All the other people were very friendly too and so it was a great get-together. The food that we cooked was at least ok. So this does not sound like 2 stars, why 2 stars? Our expectations concerning the actual cooking experience was obviously too high. We expected to be able to cook the dishes completely by ourselves. But finally two persons were doing the salad, two the pastel de papa and two the rocoto relleno filling. Of course no one wanted to do the salad and no one wanted to do the pastel as well. Everybody came for the rocoto relleno, the actual arequipenean food. So you permanently had to keep an eye on the process of cooking it. Beside this, a lot was already prepared and so you missed the process of the creation of key ingredients like the peanut sauce. At the end Ale quickly told the group how do to the rocoto filling - and yes - they send you the recipes, but they are slightly different to the class. It can not replace to cook it by yourself.. All in all: if you just want to eat dinner in a nice group, this is recommendable. Then ignore this review. If you seriously are interested and maybe experienced in cooking and want to learn more about the creation of rocoto relleno, in our experience, this is not the place for you.

The cooking class was really nice, we were 3 in the class and made Causa and Lomo Saltado. The cooking itself was nice and the instructor was very clear, but I felt there was lacking explanation about the ingredients, for example which meat to use, how to deal with it and stuff, because the meat just arrived already cut and nothing was said about it. Also cooking the lomo saltado in pairs takes a little out of the experience of making it by your own

I'd heard about this cooking experience from a friend and I wanted to do the seafood course so I could learn how to make ceviche, but only the traditional menu courses ran today. We cooked saltado de lomo and causa de atun. The dishes were very simple to make and tasted nice. It had a pleasant vibe and was in a lovely open kitchen in the quiet grounds of a hotel. $21 or 70 soles.