Cook with Maido’s creative chef and chef de cuisine

Lima’s food culture comes into focus in this hands-on class with Chef Hector Aguilsr or Chef Jose Aguilar, chefs connected with Maido. You’ll cook Peruvian dishes, learn the stories behind the food, make a pisco sour, and finish with lunch or dinner at the table.

I like the small-group format, which gives you more room to ask questions than a large demonstration class. I also like that the experience includes the recipes, a drink lesson, and a full meal, not just a few tastes.

The main consideration is time. At about two hours, this is a compact introduction rather than a long market-to-table workshop, and a group of up to 15 can still feel fairly busy for detailed cooking instruction.

Key points to know before booking

• Cook with Maido-connected chefs: Chef Hector Aguilsr or Chef Jose Aguilar leads the class.
• Make more than a meal: The experience includes a pisco sour class, cooking instruction, and recipes to take home.
• Choose your schedule: Morning and afternoon options make this easier to fit into a Lima itinerary.
• Finish at the table: Lunch or dinner is included after the cooking session.
• Expect a friendly cultural lesson: The class covers Peruvian food and its background, with music and conversation adding to the atmosphere.
• Plan ahead: The class is often reserved about 31 days before the date, and the group can reach 15 people.

Why this Lima cooking class is worth your time

Food is one of the quickest ways to understand Lima, and this class gives you more than a restaurant meal. Instead of simply ordering a familiar Peruvian dish, you get to handle the ingredients, follow the preparation, and ask how the food fits into Peru’s wider culture.

The connection with Maido adds interest. Chef Hector Aguilsr is known for his work as creative chef at Maido, while Chef Jose Aguilar is also listed as one of the chefs leading the class. Maido is described as the best restaurant in the world for 2025, so this is a chance to learn from chefs linked to one of Lima’s most celebrated kitchens without paying for a tasting menu there.

That does not mean you should expect the full Maido experience. This is a relaxed cooking class, not a formal fine-dining service or a private chef consultation. Its appeal is the chance to learn directly, cook with your hands, and share a meal afterward.

The setting is designed to be laidback. That matters in a cooking class because you can focus on learning rather than trying to keep up with a polished restaurant production. You can ask about ingredients, cooking methods, and recipes as you go.

Meeting in Miraflores at Ca. Gral. Borgoño 712

The experience begins at Ca. Gral. Borgoño 712 in Miraflores, Lima, and ends at the same meeting point. The location is near public transportation, which is useful if you are staying elsewhere in Lima and do not want to arrange a private ride.

You should allow enough time to reach Miraflores. Lima traffic can affect travel times, so arriving with a little margin is sensible even though the class itself lasts only about two hours. The supplied details do not specify hotel pickup, so plan to make your own way to the stated address.

The meeting point also makes the class easy to fit into a day of sightseeing. You could schedule it in the morning and continue exploring afterward, or choose an afternoon session and make the cooking class part of your evening plans. Since exact start times are not provided, confirm the selected time when your booking is accepted.

A cooking class led by Hector Aguilsr or Jose Aguilar

The central stop is the Peruvian cooking class. You will be taught by Chef Hector Aguilsr or Chef Jose Aguilar, both identified as heads at Maido in the supplied tour details. The exact chef may depend on availability, so book this with the understanding that either chef may lead the session.

The class is aimed at people who want to do more than watch. You should expect interactive food preparation, instruction in cooking techniques, and an explanation of the dishes being made. The class is presented as both a food lesson and a cultural look at Peru, so the value is not only in learning a recipe.

That cultural side is important. Peruvian cuisine draws attention because of its range of ingredients and outside influences, but a short class cannot cover every region or tradition. Instead, you get a focused introduction through the food prepared that day.

The recipes are provided, which gives the class a useful after-trip benefit. A recipe sheet can turn a pleasant afternoon into something you repeat at home. It also helps if you want to remember the steps after a busy trip filled with new dishes and flavors.

The pisco sour lesson adds a distinctly Peruvian touch

A pisco sour class is included, so the experience is not limited to food. Pisco is Peru’s signature spirit, and learning how the drink is made gives you a small but memorable piece of local food culture.

The details do not specify the exact format of the drink lesson, so do not assume it is a separate cocktail course lasting a large part of the session. It is best understood as one element of the wider class, alongside cooking and the meal.

For many people, this will be one of the most enjoyable parts because it creates a clear connection between the class and Lima. You are not only preparing lunch or dinner. You are also learning how a well-known Peruvian drink fits into the country’s table traditions.

If you do not drink alcohol, check the arrangements before booking. The supplied information confirms that a pisco sour class is included, but it does not state whether a nonalcoholic alternative is available.

From kitchen work to lunch or dinner

The class ends with lunch or dinner, depending on the session. This is a real advantage over experiences that offer only a demonstration or a few sample bites. You get to sit down and eat the food connected to the work you have just done.

That final meal also gives the class a social rhythm. One account of the experience describes the pleasure of preparing food, listening to box music, and sitting down afterward for conversation and a shared meal. The music detail is especially distinctive because it gives the experience a relaxed local character rather than making it feel like a standard classroom.

You should think of the meal as part of the lesson. Eating the finished dishes helps you understand how the textures and flavors come together. It also gives you a natural chance to talk with the chef and the other people in the group.

The class is capped at 15 people. That is small enough to feel more personal than a large tour, but it is not necessarily an intimate private lesson. If the group reaches its maximum, some parts of the preparation may involve taking turns or watching while others work.

What makes the cultural side useful

The class is described as an honest culinary and cultural experience, and that promise works best when you treat it as an introduction rather than a complete survey of Peruvian cuisine. You will learn through the ingredients and dishes selected for the day, with the chef providing context as you cook.

A market visit is mentioned in the experience feedback, along with the food preparation and music. Because the formal itinerary identifies the cooking class as the main stop, confirm whether a market visit is included in your specific departure. Do not book solely on the assumption that every session follows the same route.

The food itself gives you a practical way to connect with Lima. You can ask questions as they come up, rather than trying to remember them later in a restaurant. This is especially useful if you are curious about ingredients you have seen in local markets or on menus but do not recognize.

The class also gives you a break from sightseeing. Two hours in one place can be welcome after negotiating Lima traffic, visiting museums, or walking around Miraflores. The laidback approach keeps the experience from feeling like another tightly scheduled tour.

Is $60 a fair price?

At $60 per person, the price is reasonable if you value participation. The fee includes the cooking class, the pisco sour lesson, recipes, and lunch or dinner. You are paying for instruction as well as food, which makes the comparison different from simply buying a meal at a Lima restaurant.

The connection with Maido makes the price more appealing for people interested in Peru’s modern food scene. You are not dining at Maido itself, and you should not expect its full menu or service. Still, learning from chefs associated with that kitchen gives the class a clear point of difference.

Value depends on what you want from a food activity. If you want a long market tour, several courses, or highly specialized cooking techniques, two hours may feel short. If you want a manageable introduction with a drink, a meal, and recipes, the package is stronger.

The class is also easier to justify for couples, families with older children, and small groups of friends who want an activity that combines food and conversation. Children must be accompanied by an adult, and the information does not give a specific minimum age.

Timing, group size, and booking advice

You can choose a morning or afternoon class, which is helpful when building a Lima schedule. A morning session may leave the rest of the day free, while an afternoon class can work well as a lunch or dinner plan.

The experience is often booked about 31 days ahead. That does not guarantee that every date sells out, but it is a useful signal to plan early, especially if you want a particular day or session. Confirmation is sent within 48 hours of booking, subject to availability.

For a last-minute request, contact the provider by phone or WhatsApp at +51-922063425. This is more useful than waiting for an online confirmation when your date is close, but you should still confirm the meeting point, time, and available chef directly.

Food intolerances and allergies can be catered for. Tell the provider before the class, not only after you arrive. The supplied information confirms that accommodations are possible, but it does not list the exact substitutions or guarantee that every dietary request can be handled.

The standard cancellation policy allows a full refund if you cancel at least 24 hours before the start time. Changes or cancellations inside that window are not accepted for a refund. The activity may also be moved or refunded if poor weather affects it or if the minimum number of participants is not reached.

Who will enjoy this experience most?

I would choose this class if you want a direct introduction to Peruvian food and prefer making something over watching a chef work. It suits curious eaters, home cooks, and people who want a social activity in Miraflores.

It is also a good fit if you have limited time in Lima. The two-hour length gives you a clear beginning and end, while the included meal means you do not need to schedule a separate lunch or dinner immediately afterward.

Families can consider it, provided children are accompanied by an adult and are comfortable taking part in a cooking activity. The small-group setting should make it easier to stay involved, though a full group of 15 may not provide constant hands-on time for every person.

You may want something else if you are looking for a private class, a full-day market expedition, or a highly technical session devoted to advanced restaurant methods. The description promises advanced cooking skills in a relaxed setting, but it does not outline the exact dishes or techniques, so serious cooks should ask for that detail before paying.

Should you book the Maido cooking class?

Book it if you want a compact, social way to learn about Peruvian food with chefs connected to Maido. The strongest reasons are the personal instruction, the pisco sour lesson, the included meal, and the recipes you can use later.

I would be more cautious if your priority is a long market visit or a private lesson. Confirm whether the market portion is part of your date, and remember that the group can include up to 15 people.

For $60, this is a good-value Lima food experience when you want to cook, eat, and learn in one sitting. Plan ahead, state any dietary needs early, and contact the provider directly for last-minute availability.

FAQ

Where does the cooking class start?

The class starts at Ca. Gral. Borgoño 712, Miraflores 15074, Peru.

Where does the experience end?

The activity ends back at the meeting point in Miraflores.

How long does the cooking class last?

The experience lasts approximately two hours.

How much does the experience cost?

The listed price is $60 per person.

Who teaches the class?

The class is led by Chef Hector Aguilsr or Chef Jose Aguilar, chefs identified as heads at Maido.

Is a pisco sour included?

Yes. A pisco sour class is included in the experience.

Is lunch or dinner included?

Yes. You receive lunch or dinner, depending on the session you choose.

Are recipes provided?

Yes. Recipes of the day are included.

Can food allergies or intolerances be accommodated?

Yes. Food intolerances and allergies can be catered for. You should share this information with the provider before the class.

How large is the group?

The activity has a maximum of 15 participants.