Sucre: Ancestral Cooking Classes｜Bolivia

We invite you to take part in our fascinating Ancestral Cooking Classes, where you will learn to prepare recipes passed down over generations, using local ingredients and traditional techniques, accompanied by tropical salads, cocktails made with Bolivian singani (moonshine), music, dancing, and a tasting of peanut soup, the restaurant's original recipe.
In our classes, you will be able to:

You can choose the tour start time from 7:00 a.m. in the morning to 4:00 p.m. in the afternoon.
Tour duration: Half-day, 4 to 5 hours
Cooking Technique: In clay, earth, and over wood fire.
Dishes to be prepared: Clay-roasted chicken
Vegetarian option: Stuffed pumpkin with cheese
Cocktails: Chuflay and Mojito with Bolivian Singani
Side Dishes: Watermelon and Goat Cheese Salad and Quinoa with Mango
Bakery: Bread making in a clay oven
Tasting: The best peanut soup in the world, made in a K'oncha clay pot, with a smoked dish

The tour starts at two different times: in the morning at 8:00 AM for lunch or in the afternoon from 3:00 PM for dinner.
To begin your culinary adventure, we will pick you up from your hotel by private transportation at the time you choose for the tour. We will go straight to the El Morro market, a wholesale market that supplies all the markets in the city of Sucre. There, we will purchase items such as fruits, vegetables, chicken, etc. Don't worry, we will provide you with money for your purchases. You will have 30 to 40 minutes to shop and interact with the market vendors (the “Caseras”). You will shop on your own, using a printed menu in English and Spanish. Your guide will accompany you without intervening, unless necessary. After shopping and visiting El Morro Market, we will drive to the venue (CHICHALICHE) in 10 minutes to begin cooking.

To begin, we will carry out a “MISE EN PLACE” using the ingredients purchased for preparing the clay-roasted chicken. We will form teams of 2 to 3 people, depending on the number of participants in the cooking classes.
We will then provide you with an apron, supplies, tools, utensils, tableware, paper, clay, and an oven for the first stage of preparation, which is marinating the chicken for the pollo al barro. The chicken will then be wrapped in wood paper and covered with clay before being placed in the clay and wood-fired oven to cook for 2 hours. After the first phase, we will taste peanut soup made according to the family's original recipe, a signature Bolivian dish, accompanied by cocktails. We will teach you how to make CHUFLAY, a traditional Bolivian spirit, which we will also use to prepare a variety of fruit mojitos, as well as a watermelon and goat cheese salad / quinoa and mango salad.

To conclude the tour, we will take the chicken out of the oven after 2 hours of cooking, and as we open it, we will experience an explosion of flavors that will delight your taste buds, accompanied by char-grilled bread, salads, and the mojitos. As an extra treat, we will offer you water and mate tea.