Class Menu 

Mesa de Salsas (Sauce Tasting) – to start

- Uchucuta fresca — huacatay & rocoto herb‑chili sauce (fresh, lightly spicy)
- Ají amarillo verde — bright cilantro & yellow chili dressing (citrusy, vibrant)

Entrada (Starters)

- Papa Rellena Andina - Golden potato croquette stuffed with warmly spiced beef, olives, and egg
- Choclo con queso — Andean giant corn with salty fresh cheese (lime on the side)

Plato Principal (Main)

- Locro andino — hearty Andean squash & potato stew (zapallo‑forward, comforting)

Postre (Dessert)

- Fruta fresca de estación con miel — seasonal fresh fruit with honey (light finish)

A Little Bit About the Chef

Anahi Rivadeneira is a Peruvian‑born, Vancouver‑based cooking instructor, entrepreneur, and event curator who brings people together through food, culture, and human connection. Her classes are shaped by the warmth of her Peruvian roots. 

Anahi’s culinary journey began at home, where food was never just nourishment — it was love, memory, identity, and care. This foundation shaped her cooking style: simple, fresh‑ingredient dishes that pull the best from each ingredient, letting natural flavours shine.With more than a decade of experience as owner and chef of a Tri‑Cities café, bistro, and catering company, Anahi has developed a style that is comforting, playful, and full of flavour. Her dishes celebrate traditional Peruvian cuisine, the history behind each recipe, and the spirit of home‑style cooking. 

Anahi has also competed in cooking competitions, pushing her creativity and skills while representing her culture with pride. Her passion for storytelling through food reached national audiences through her appearances on Food Network shows, where her authenticity, creativity, and cultural pride shine. Still, Anahi’s heart remains in intimate spaces — kitchens where people gather, learn, and connect.