Real Food Adventure - Peru Overview
Indulge in mouth-watering cuisine and witness stunning sights on Intrepid's Real Food Adventure - Peru. Explore Lima, marvel at Machu Picchu, take a traditional cooking class and experience the exciting fusion of flavour and culture in Peru.
- 2015-01-01 - 2015-12-31
Discover Peru’s culinary scene from Lima to Cuzco
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, Peru is an exciting region to go on a foodie adventure.
What's included in this trip
Real Food Adventure - Peru SummaryAdd to Shortlist
We start the afternoon with a walking tour in the downtown colonial center of Lima. 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 travel about an hour and a half out of Lima to visit a pisco bodega where we learn about all the different types of pisco and how it is made. Lunch today will be in a local restaurant. On our way back to Lima, we visit Pachacamac which is an archaeological site just outside Lima that was an important pre-Incan administrative centre. In the evening, we finish our stay in Lima with a short walking tour in Barranco where we have the option to visit on of the many bars and try different version of pisco cocktails with exotic fruits.
We have a morning visit to the fish market in Chorrillos and then a cooking class in one of the restaurants at the market where we learn to prepare ceviche and chicharron (fried fish). We then travel to Surquillo market to learn about the exotic fruits and foods that is available in Peru. We catch a late afternoon flight to Cusco. In Cusco 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 Cusco 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
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