Cook with Maido’s creative chef and chef de cuisine

Good food makes Lima easier to understand. This two-hour class connects you with Peruvian food culture through hands-on cooking, a pisco sour lesson, and a shared lunch or dinner. I especially like the chance to learn from Chef Hector Aguilar or Chef Jose Aguilar, both associated with Maido, and the small-group format, capped at 15 people. The $60 price also covers the meal and recipes, not just instruction.

The class sounds relaxed rather than stiff or overly formal. A past participant singled out the market visit, interactive food preparation, box music, and the friendly meal at the end. The main consideration is that the class is short, so you should expect a focused introduction rather than a full culinary course with many dishes or lengthy technique practice.

Quick takeaways for planning your class

• Maido connection: Learn with Chef Hector Aguilar or Chef Jose Aguilar, chefs who head work at Maido.
• Two-hour format: The class fits neatly into a morning or afternoon in Lima.
• Pisco sour lesson: Your cooking session includes instruction in Peru’s famous cocktail.
• Meal included: You eat the lunch or dinner prepared during the class.
• Small-group setting: The maximum group size is 15, allowing for more personal attention than a large demonstration.
• Flexible dietary planning: Food intolerances and allergies can be accommodated if you communicate them.

Why this Lima cooking class is worth considering

Lima is one of South America’s strongest food cities, but restaurant meals only show you the finished product. A cooking class gives you the missing middle: ingredients, preparation, local habits, and the reasons behind a dish.

This experience places that learning in the hands of chefs linked to Maido. The restaurant is internationally famous and was described in the tour information as the best restaurant in the world in 2025. That connection does not mean you will receive a tasting-menu experience here. It does mean the class has a stronger culinary pedigree than a basic tourist kitchen demonstration.

I like the way the class combines food and conversation. You are not simply watching a chef chop ingredients while standing at the back of a room. The format is designed around participation, followed by a meal you can actually enjoy. That makes the $60 fee easier to justify, especially because it includes recipes and a pisco sour class.

The 4.9 rating from 53 reviews, with 100 percent recommending the experience, points to a consistently strong outing. Still, keep your expectations sensible. Two hours goes quickly, and the precise dishes prepared on your date are not specified. You are paying for contact with skilled chefs and a compact introduction to Peruvian cooking, not a multi-day professional kitchen course.

Meeting Chef Hector Aguilar or Chef Jose Aguilar

The class is led by Chef Hector Aguilar or Chef Jose Aguilar. The information describes them as heads at Maido, with Hector also identified as the restaurant’s creative chef. Their work gives the class a useful link to one of Lima’s most respected dining rooms.

That matters because advanced cooking skills are one of the stated aims of the session. You can expect more than a simple recipe handout. The setting is described as laidback, so the teaching should feel approachable even if the techniques are more ambitious than what you normally attempt at home.

You should also note that the chef is not guaranteed by name. If meeting Hector is your main reason for booking, ask for confirmation before you pay. The class may be taught by Hector Aguilar or Jose Aguilar, both connected with Maido.

The personal contact is a major part of the value. A participant praised Chef Hector’s friendly manner, practical cooking tips, recipes, and willingness to explain the foods of Peru. That is the kind of exchange that can make a short class memorable. You leave with context and ideas, not just a full stomach.

The class begins with Peruvian food culture

The experience is described as a culinary and cultural introduction to Peru, not merely a cooking lesson. That distinction is important. Ingredients are easier to appreciate when you learn how they fit into daily life and local food traditions.

The activity is based in Miraflores at Ca. Gral. Borgoño 712. The central meeting point keeps the class simple to reach, and the location is near public transportation. The class begins and ends at this same address, so you do not need to plan a second pickup point after dinner.

A market visit may be part of the experience. One detailed account praised visiting the market before preparing food, which suggests the outing can begin with a look at ingredients before you handle them in the kitchen. Since the exact route and market stop are not formally described in the schedule, treat this as a likely feature rather than a guaranteed sequence for every departure.

That market element is valuable because it gives names and faces to foods you may have already seen on menus. It also helps you understand why Peruvian cuisine feels so varied. You are not just memorizing a recipe. You are getting a short lesson in how local ingredients move from market stall to home or restaurant table.

Hands-on cooking in a relaxed setting

The central stop is the Peruvian cooking class. The description promises advanced cooking skills in a laidback environment, with interactive preparation rather than a lecture. That should suit you if you want to work with the food yourself and ask questions as you go.

The exact menu is not provided, so I would not book this expecting one specific dish. The recipes of the day are included, giving you something practical to take home and recreate. You can also ask about the planned menu when booking, especially if you have strong food preferences or dietary limits.

A maximum of 15 people keeps the group from becoming unwieldy. That is not the same as a private lesson, but it is small enough to make questions possible. The value of a small class depends on how the group fills out. A full group may feel busier, while a smaller departure could allow more direct time with the chef.

The class is also suitable for different schedules. You can choose a morning or afternoon departure, then finish with lunch or dinner. A morning session may fit well before an afternoon visit around Lima, while an afternoon class can become your evening plan. The two-hour length leaves room for other sightseeing, though you should allow extra time around the scheduled start and finish.

The pisco sour lesson adds a Lima classic

The pisco sour class is a useful bonus, not a throwaway detail. Peru’s national cocktail is part of the country’s food identity, and learning to prepare it gives the experience a clear connection to local dining culture.

Because the drink lesson is included with the cooking class, the session covers both food and beverage. That makes the activity feel more complete than a cooking class focused only on chopping and serving. It also gives you a simple skill to repeat at home after your trip.

The supplied details do not specify the pisco sour recipe, alcohol alternatives, or whether children participate in the drink preparation. Children must be accompanied by an adult, so families should check the details before booking. If you do not drink alcohol, ask the provider what alternatives are available.

Sitting down for the meal you helped prepare

The class ends with lunch or dinner. This is one of the strongest features because the meal is not separate from the lesson. You get to taste the finished preparation and understand how the different steps come together.

The shared table also changes the mood. One participant praised ending the session with conversation and a meal after spending time preparing the food. Box music was also mentioned as part of the atmosphere, adding a cultural touch to the final gathering.

That social finish will appeal to anyone who enjoys meeting people through food. It may be less appealing if you prefer to cook quietly and leave immediately afterward. The experience is designed as a communal event, with conversation built into the meal.

The meal also helps you judge the class on practical grounds. If you are arranging a morning session, lunch is covered. If you choose the afternoon, dinner is covered. At $60, that combination of instruction, food, recipes, and a cocktail lesson is fair for Lima, particularly with chefs linked to Maido.

What the $60 price really includes

The fee is $60 per person. That is not the cheapest way to eat in Lima, where a simple meal can cost much less. But this is not priced as a basic meal. You are also paying for the chef-led instruction, hands-on preparation, recipes, the pisco sour class, and the cultural element.

I see the strongest value for people who would otherwise book both a meal and a separate food activity. Here, the cooking session becomes your lunch or dinner, so the price covers two parts of your day. The Maido connection adds interest for food-focused visitors who want a closer look at the work behind a famous restaurant.

The value is weaker if you only want a large meal or a long technical lesson. The class lasts about two hours, and the menu is not stated in advance. You should think of it as a compact food experience with an included meal rather than a bargain restaurant alternative.

Who will enjoy this experience most

This class is a good fit for several types of visitors:

• Food-focused visitors: You get a direct connection to Lima’s restaurant culture and Peruvian ingredients.
• Curious home cooks: The recipes and practical instruction give you something to use after the trip.
• First-time visitors to Lima: The class offers cultural context without requiring a full-day excursion.
• Couples and small groups: The shared meal and pisco sour lesson create an easy social activity.
• Families with older children: Children may attend with an adult, though you should confirm menu and drink arrangements.
• Maido fans: The chefs’ connection to the restaurant adds a special reason to book.

I would be more cautious if you need a guaranteed specific chef, a fixed menu, or a private class. The group can include up to 15 people, and either Hector Aguilar or Jose Aguilar may lead the session.

Practical points before booking in Miraflores

The meeting point is Ca. Gral. Borgoño 712, Miraflores 15074, Peru. The activity ends there, and the location is near public transportation. Check the address carefully before setting out, since the class does not include a separate return transfer.

Confirmation is sent within 48 hours of booking, subject to availability. The class averages 31 days booked in advance, so I would not leave it until the final day if meeting a Maido chef is important to you.

Last-minute bookings can be handled by phone or WhatsApp at +51 922 063 425. That is especially useful if you are already in Lima and the online calendar does not show a clear opening.

Food intolerances and allergies can be catered for. Tell the provider as early as possible, rather than waiting until you arrive. The class requires a minimum number of participants and good weather. If poor weather or low enrollment forces a cancellation, you can choose another date or receive a full refund.

The standard cancellation policy allows a full refund if you cancel at least 24 hours before the start time. Changes or cancellations made within 24 hours are not accepted for a refund.

The final verdict: book it if food is part of your Lima plan

I would book this class if you want a personal, social way to understand Peruvian cooking and you like the idea of learning from chefs connected with Maido. The combination of hands-on work, a market element, a pisco sour lesson, recipes, and a shared meal gives the two hours plenty of purpose.

The strongest reason to go is the human side. Chef Hector Aguilar’s friendly teaching style, the conversation over the finished meal, and the small-group format make this feel more personal than a standard cooking demonstration.

Skip it if you want a guaranteed chef, a detailed menu, or a long professional course. Otherwise, $60 is a reasonable price for a compact Lima food experience that feeds you once and may teach you how to bring a little Peru into your own kitchen.

FAQ

How long does the cooking class last?

The experience lasts approximately two hours.

Where does the class meet?

The meeting point is Ca. Gral. Borgoño 712, Miraflores 15074, Peru.

Where does the experience end?

The activity ends back at the meeting point.

Who teaches the cooking class?

The class is taught by Chef Hector Aguilar or Chef Jose Aguilar, both associated with Maido.

Is a pisco sour class included?

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

Is lunch or dinner included?

Yes. The price includes lunch or dinner, depending on whether you choose the morning or afternoon class.

Are recipes included?

Yes. You receive the recipes prepared during the class.

Can food allergies or intolerances be accommodated?

Yes. Food intolerances and allergies can be catered for. Inform the provider before the class.

How many people can join the class?

The experience has a maximum of 15 participants.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations made less than 24 hours in advance are not refunded.