THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Walk Surquillo Market with a chef, choose fresh ingredients, then learn to prepare classic Peruvian dishes in a Miraflores studio. This four-hour hands-on experience mixes a market tour with practical cooking and exotic fruit tastings.
Walk Surquillo Market with a chef, choose fresh ingredients, then learn to prepare classic Peruvian dishes in a Miraflores studio. This four-hour hands-on experience mixes a market tour with practical cooking and exotic fruit tastings.
A pre-dawn bustle cracks open in Surquillo Market No. 2: vendors call prices, crates of fish glint like coin, and baskets of citrus and purple tubers spill onto wooden stalls. You move through that energy with a chef at your side, selecting leche de tigre-ready fish and unfamiliar fruits that taste of the coast and the highlands. By late morning the group arrives at a bright Miraflores kitchen studio where aprons replace market noise and the hands-on work begins.
Verified experiences and guided adventures in the surrounding area.
Operated by HAKU TOURS · Lima, Lima
A pre-dawn bustle cracks open in Surquillo Market No. 2: vendors call prices, crates of fish glint like coin, and baskets of citrus and purple tubers spill onto wooden stalls. You move through that energy with a chef at your side, selecting leche de tigre-ready fish and unfamiliar fruits that taste of the coast and the highlands. By late morning the group arrives at a bright Miraflores kitchen studio where aprons replace market noise and the hands-on work begins.
Peruvian cuisine is a living record of place and movement — Andean potatoes, coastal seafood, Spanish livestock, and centuries of Chinese and Japanese technique folded into each plate. The city itself sits between the Pacific and the western edge of the Andes; that geography shows up on the menu in the contrast of ceviche’s acid with the sweet density of native fruits like lúcuma and camu-camu.
The itinerary pairs a 30-minute guided market walk with roughly three hours of active cooking in a studio suited to groups up to 14. Professional chefs teach foundational techniques — fish cure, spice balance, and plating — while explaining ingredient provenance and seasonality. Classes accommodate vegetarian, vegan, and gluten-free needs if notified in advance.
Practicals: plan comfortable, closed-toe shoes for the market, bring a reusable bag for purchases, and allow four hours total. Public transport and pickup options exist; cancellation requires 24 hours’ notice for a full refund. Expect a social, hands-on session that ends with a shared meal and printed recipes to recreate the dishes back home.
The full program lasts about four hours: a 30-minute market tour followed by roughly three hours of hands-on cooking and dining.
Yes—vegetarian, vegan, and gluten-free options are available if you notify the operator before the class.
Pickup is available via air-conditioned vehicle; public transportation options are also nearby—confirm pickup at booking.
Yes—chefs provide printed recipes and tips so you can recreate the dishes after the class.
HAKU TOURS operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
A pre-dawn bustle cracks open in Surquillo Market No. 2: vendors call prices, crates of fish glint like coin, and baskets of citrus and purple tubers spill onto wooden stalls. You move through that energy with a chef at your side, selecting leche de tigre-ready fish and unfamiliar fruits that taste of the coast and the highlands. By late morning the group arrives at a bright Miraflores kitchen studio where aprons replace market noise and the hands-on work begins.
A pre-dawn bustle cracks open in Surquillo Market No. 2: vendors call prices, crates of fish glint like coin, and baskets of citrus and purple tubers spill onto wooden stalls. You move through that energy with a chef at your side, selecting leche de tigre-ready fish and unfamiliar fruits that taste of the coast and the highlands. By late morning the group arrives at a bright Miraflores kitchen studio where aprons replace market noise and the hands-on work begins.
Peruvian cuisine is a living record of place and movement — Andean potatoes, coastal seafood, Spanish livestock, and centuries of Chinese and Japanese technique folded into each plate. The city itself sits between the Pacific and the western edge of the Andes; that geography shows up on the menu in the contrast of ceviche’s acid with the sweet density of native fruits like lúcuma and camu-camu.
The itinerary pairs a 30-minute guided market walk with roughly three hours of active cooking in a studio suited to groups up to 14. Professional chefs teach foundational techniques — fish cure, spice balance, and plating — while explaining ingredient provenance and seasonality. Classes accommodate vegetarian, vegan, and gluten-free needs if notified in advance.
Practicals: plan comfortable, closed-toe shoes for the market, bring a reusable bag for purchases, and allow four hours total. Public transport and pickup options exist; cancellation requires 24 hours’ notice for a full refund. Expect a social, hands-on session that ends with a shared meal and printed recipes to recreate the dishes back home.