In this class we will cook a modern Peruvian menu that reflects how Peru’s cuisine continues to evolve through global influences and contemporary technique. We’ll start with a bright ají de soya y limón, a punchy sauce inspired by Chinese‑Peruvian flavors, followed by crispy wantanes filled with seasonal ingredients. The centerpiece of the class is a seco moderno de res, a vibrant cilantro stew braised with beer, highlighting how traditional dishes are adapted in today’s Peruvian kitchens. We’ll finish with helado de lúcuma, a smooth, lightly caramel‑like dessert made from one of Peru’s most beloved native fruits.

MENU

Starter: Antojito (Small bite)

Ají de soya y limón
Soy‑lime chili sauce

Wantanes fritos (o al horno)
Peruvian‑style crispy wontons

Main: Plato principal

Seco moderno de res, a la cerveza
Modern beer‑braised beef cilantro stew
Served with white rice

Dessert: Postre

Helado de lúcuma
Lucuma ice cream