An Evening Rooftop Class: Lomo Saltado and a Chilcano

An evening class, on a rooftop, for four people at most, which makes it a different proposition from the daytime versions.

Lomo saltado is the dish, and it is the right one to learn. Beef, onion, tomato and chips, thrown in a wok over a fire that has to be far hotter than a home hob usually gets, and it is the clearest single example of what Chinese cooking did to Peruvian food. Getting the heat right is the entire lesson.

Papa a la huancaina comes with it: boiled potato under a sauce of yellow chilli, cheese and crackers, which is the sort of thing that sounds improbable until you have it.

Two cocktails, not one. The pisco sour, and the chilcano, which is pisco with ginger ale and lime, drinks better on a warm evening and is almost never taught.

Two and a half hours, starting at six.

Four people at most, in English or Spanish, with the two-course meal, the two cocktails, bottled water, the recipes and a certificate. Extra drinks are not included.