Pisco Sour and ceviche have played such an important role in Peru’s culinary history that both the cocktail and raw fish dish have national holidays dedicated to them. There are variations to each depending on what area of the country you visit, but one thing is for certain, no visit to Peru is complete without sampling these flagship delicacies.

The five-star Sumaq Machu Picchu Hotel, located at the base of the famed archaeological Inca site, offers classes to teach guests how to make its signature Pisco Sours and ceviche. During a 40-minute cooking demonstration, the hotel’s resident chef will walk you through the steps to prepare a traditional Pisco Sour and trout ceviche, which of course you get to dine on during the class.