If a food tour teaches you what to eat, a cooking class teaches you how it is made. In Arequipa, the classic format begins with a visit to the San Camilo Market, a covered market in the old centre where cooks buy rocoto peppers, native potatoes, cheeses, herbs and fresh seafood, and continues in a kitchen where you prepare a multi-course meal under the guidance of a local chef. The session ends with eating what you have made. It is a satisfying, social experience, ideal for travellers who enjoy hands-on learning and want to take recipes home.
The market visit sets the tone. San Camilo is a large, bustling hall, often said to have been designed by the workshop of Gustave Eiffel, although this attribution is commonly repeated rather than firmly documented. Stalls sell fruit, vegetables, meats, cheeses, bread, juices and herbs, and a guide points out ingredients you will use, such as different kinds of chilli, native corn and tubers.
You may taste fresh juices or fruit and learn how to choose produce. It is an energetic introduction to everyday Arequipa life, away from the tourist streets.In the kitchen, the class typically covers a starter such as ceviche or a causa, a main dish such as rocoto relleno, lomo saltado or another regional recipe, and a dessert, with the chef demonstrating techniques before you try them yourself.
A pisco sour or other drink often kicks off the session, and you learn how to mix it. Classes run in small groups, so you get plenty of help and the chance to ask questions. Many operators email recipes afterwards, so you can recreate the dishes at home, though ingredients like rocoto can be hard to find abroad.Choose between group and private classes, morning and afternoon sessions, and different dish selections. Vegetarian and gluten-free options may be available with advance notice.
Classes usually last three to four hours, including the market visit, and finish with lunch or dinner that you eat together. Wear closed shoes and comfortable clothes, bring an appetite and a notebook if you like to record recipes. It is a good rainy-day activity in the wet season and a nice way to spend an afternoon after a morning of sightseeing.
Because the market is a working one, it is busiest in the morning, and guides know how to move through it efficiently.Before you go, think about what you would like to learn. If you love spicy food, ask to make rocoto relleno, and if you prefer lighter dishes, ask about ceviche and causa.
Classes that include a market visit give you a chance to try fruits you may never have seen, such as lucuma, and to see how locals shop. Bring a container if you want to take leftovers, and check whether the class offers a printed recipe. It also makes a good rainy-day plan during the wet season, when outdoor tours can be disrupted.
If you like to shop, the market also sells dried chillies, spices and local sweets that make easy gifts and travel well in a suitcase. Pack them carefully and check customs rules for your home country on food imports before you buy anything fresh or perishable.
What to expect
The experience
A market visit followed by a hands-on cooking class in a local kitchen, ending with a shared meal.
Best time
Morning for the busiest, liveliest market; afternoon classes also run.
How long
Three to four hours.
Tips
Mention dietary needs when booking, wear closed shoes and ask for the recipes to be emailed.
Quick picks
- Best for
- Food lovers who like learning by doing and taking recipes home.
- Families
- Good for older children who like cooking; check the age policy.
- Couples
- Social, fun and delicious, with a drink to start.
- Pair with
- A food tour for a different angle, and the plaza at sunset.
- Time needed
- Half a day.
Good questions
What will I cook?+
Typically a starter, a main such as rocoto relleno and a dessert, though menus vary by operator.
Is the market visit included?+
Yes in the class linked here, which begins at the San Camilo Market.
Can I get the recipes?+
Many operators share recipes afterward; ask when you book.
Are vegetarian options available?+
Often with advance notice, but check with the operator.
Is it suitable for children?+
Usually yes for older children, though knives and heat are involved.