Day 1: Arrive to Peru & Fly to Cusco

Machu Picchu may seem like a far away, unreachable destination, but on the contrary, it’s very accessible. Even if you don’t have much time, you can easily organize your trip and check it off your travel list for 2012 in just a weekend! International flights arrive in the airport in Lima, the hectic and vibrant capital of Peru. From there, you can catch a connecting flight to Cusco. The flight is only a little over 1 hour to reach the magnificent former capital of the Inca Empire where you can spend the night and relax.

Day 2: Visit Cusco

In Cusco, you’ll revel in the myriad luxury hotels, delicious restaurants, and most of all, the impressive architecture. From the grandiose Cathedral and tall, resplendent church of La Compania de Jesus on the main square, to the marvelous Inca stonework of the Korikancha temple and 12 Stone Wall, Cusco is one of the highlights of any Peru vacation. It is best to spend at least one day in Cusco to get acclimatized to the altitude and visit its many wonders before you start on your Machu Picchu travel adventure.

Day 3: Machu Picchu & Overnight in the Sacred Valley

Rise early and catch the train to Machu Picchu for one of the most unforgettable travel experiences of your life! You can take the train around 5 a.m. in Cusco and reach Aguas Calientes, the town at the foot of Machu Picchu, in about 4.5 hours. From here, Machu Picchu is only a quick 20-minute bus ride away. The train and bus ride themselves make for an incredible journey through the beautiful highlands of Peru.

You’ll arrive in the morning at the ruins and have the entire day to explore the site. If you wish to learn more about the history of this majestic fortress and its former inhabitants, it’s best to hire a guide who will provide you with all details and insights you can ask for because there are no informational signs on display among the ruins. Tours generally last around 2 hours, leaving you time afterwards to explore the ruins on your own. Don’t forget to hike up to the Sun Gate, the highest point of the archeological site, for the most beautiful views of Machu Picchu and the surrounding Andean range.

Once you’ve had your fill of the ruins, just hop on a bus down to Aguas Calientes and catch a train back. For a full Machu Picchu holiday experience, stop in Ollantaytambo and spend the night in the Sacred Valley of the Incas, once the mighty empire’s agricultural breadbasket. You can also visit the impressive Inca fortress that still sits in this small village and relax in the beautiful Andean countryside before returning to Cusco.

Day 4: Return to Cusco & Fly to Lima

In the morning, you can take the train to Cusco and fly back to Lima to catch you flight back home. If you have some time to spare, make sure to hop into town and take a look at Lima’s modern Miraflores district for some shopping, or the historic district to admire the colonial architecture. International flights often depart at night so you may even have time to try some of the delicious restaurants in town. We recommend Astrid y Gaston for a full Peruvian gastronomic experience, or the restaurant at the Huaca Pucllana ruins.

Read more about how to get to Machu Picchu or contact one of our travel advisors to start planning your trip today!

There are several ways to travel from Puno and the magnificent Lake Titicaca region to the ancient city of Cusco, former seat of the glorious Inca Empire. Although not the shortest or cheapest travel option, the train is without a doubt the most wonderful.

PeruRail, the local train company, operates the only trains between these two major Peru travel destinations. The 10-hour ride through the majestic Andean range and spectacular green landscape that characterize Peru is truly a once-in-a-lifetime experience.

The journey started early in the morning so we were required to be at the station at 7:30 a.m. From there we boarded the most beautiful train I had ever seen, called the Andean Explorer. The renovated wagons were formerly part of the world-famous Orient Express train company and they still retain their classic, elegant charm with wooden interiors, dim lights, and cozy chairs. We were seated by a welcoming staff, and as the train departed for its long journey, we were offered a hot beverage and breakfast treat to start the day.

10 hours may seem like a long time but they were gone in the blink of an eye. We were kept entertained during the entire trip from Puno to Cusco, first with a colorful traditional music show in the bar wagon. Most of the passengers, and me alike, were eager to admire the stunning landscape through the observation car, with its large windows and opened back. The train travels at a leisurely pace which allowed us to admire the scenery. I felt like I was being transported back to the 19^th century in the heart of the American Midwest during the Gold Rush.

Around noon, we were asked to seat again and enjoyed a delicious several course gastronomic meal. From starters to dessert, all dishes were absolutely fantastic, freshly prepared and inspired by traditional Peruvian cuisine. After a quick nap and time gazing in awe through the windows, the bar opened and we learned how to make the notorious national drink of Peru, the Pisco sour.

After some more music and even a glamorous fashion show, the train made a quick halt in a local handicrafts market in the middle on the countryside, surrounded by mountain and green fields. The market itself is a bit touristy, right on the train tracks, but it’s also the sole means of survival for the local population so everyone made a point to buy a little something. They had beautifully woven textiles, hats, and alpaca sweaters, as well as hand-made jewelry and other handicrafts.

After hopping back on the train, we tranquilly continued our journey toward Cusco, enjoying tea time and a small snack around 4 p.m. We made it to Cusco around 6 p.m., right in time to enjoy a relaxing evening in the city. This Peru vacation experience was one of the most unforgettable, and definitely worth the splurge!

The train travels every Monday, Wednesday, Friday, and Saturday from April to October; and every Monday, Wednesday, and Saturday from November to March. Travelers can depart either from Cusco or Puno.

I recently had the chance to visit the Peruvian highlands for the first time, and the experience was richer than I ever imagined. After a breathtaking 12-hour train ride from Lima to Huancayo, the cultural and geographical heart of Peru more than 10,730 feet above sea level, my friends and I took a few days to explore the Andean countryside and enjoy its rural charms.

The Andean highlands of Peru provide some of the most stunning views and authentic cultural experiences in the country.

Beyond the incredibly friendly people and spectacular green and golden landscape of the Mantaro Valley, we also got to indulge in the most iconic Peruvian foods, directly from the origins of their source. As well, learning about the Andean handicrafts gave a fascinating insight into the old traditions that have been passed on generation upon generation. So whether you find yourself in the Andes in the northern city of Chachapoyas, Huancayo in the center, or Cusco in the south on your way to an Inca Trail hike or Machu Picchu holiday, be sure to experience some of these outstanding cuisines and arts.

Food

Noodle and grain-based soups, both vegetarian and meat options, are extremely popular starters throughout Peru.

Hot soups – In many areas, clean and fresh water is difficult to come by and the days and nights can get seriously chilly depending on the season. Therefore, the locals really enjoy hot soups as part of their meals because the water must first be boiled, and they make for warm, cozy dishes. Whether you are coming in from a tiring day of trekking in the mountains or exploring the streets on a Cusco tour, a bowl of hot soup is sure to relax your entire being, not to mention a delicious starter with which to whet your appetite.

Papas a la huancaina – Peru is known for its literally thousands of varieties of potato types. Of the many potato dishes, one of the most popular in the country is papas a la huancaina which originated from the cold Andean regions. Potatoes are first boiled, then either served whole or in slices depending on their size. The defining characteristic is the savory, mild, bright yellow cheese sauce that is poured over them. The taste of the first bite took me back a bit, but soon I devoured the entire appetizer plate and wished for more!

Fresh river trout is an indulgence many love to enjoy away from the coast.

Trout – Although the Peruvian coast is known for its diverse seafood dishes, the internal highlands have varieties to call their own as well. The crisp mountain rivers provide fresh fish for the local populations. A particularly popular  dish is trout, which should not be missed on any  trip to Peru and the Andes. We didn’t get to stop by the famous trout farm in Ingenio just outside of the town of Concepción, but the trout ceviche (raw seafood “cooked” by being marinated in lime juice and spices, largely considered the national dish of Peru) I had from a street vendor in the Cochas Chico village was definitely tasty.

Cuy – One of the most unique foods to be tried on a Peru vacation and particularly the Sierra is cuy, which means guinea pig. The little creatures sell for about $10 per plate—a bit more than a typical meal otherwise, but the taste is worth trying at least once. It really does remind of chicken, but with more tiny bones. A cuy body filet is prepared grilled and usually accompanied by white rice and/or a side salad.

Handicrafts

The artisanal work that comes out of central Peru is some of the most skillful to be found.

Gourds – The village of Cochas Chico just a short 15 minutes outside of Huancayo is known for its skilled gourd carving arts. Many of the gourds are grown and dried in the nearby area, but others are imported from other areas of Peru, each with their own distinctive shapes and sizes. It was amazing to watch elderly artisans (including a man of 70 years!) flawlessly sketch on the dry mate burliados, and with such incredible detail! Scenes are usually of the pastoral and agricultural lifestyle and includes celestial motifs, farm animals, and land workers.

Silver – San Jeronimo is a tiny village, but its vibrant silver works speak for themselves. From delicate jewelries to decorative knick knacks, the crafts definitely tempted my wallet. If you first need some time to think about your purchase, you can also later buy at the artisanal markets back in in Huancayo.

Wool weavings – Small and tranquil little Chupaca has a weekly Saturday market that brings plenty of colorful characters and handiwork crafts from around the area. I managed to snag a good deal on a white woven cap and 3 pairs of thick, handmade wool socks for incredibly low prices. They should keep me sufficiently warm on the rest of my Peru travels!

Gourmet food magazines around the world are featuring glossy spreads of Peru’s innovative fusion cuisine and a growing number of travelers are discovering what Peru’s local restaurants and markets have to offer. From world-class seafood to mouth-watering pisco sours and award winning chefs, Peru is becoming a premier food destination.

Visitors to Peru are often put off by the mysterious Spanish words they find on menus and consequently stick to staples like potatoes, rice, and beans. But it would be a crime to end your Peru vacation without trying a few of the nation’s finest delicacies. You can taste test at the capital’s most famous eateries on a Lima Culinary Tour, or use our free Peru Travel Guides to find the best restaurants. Wherever you travel in Peru, your path is destined to lead to gastronomic bliss.

While you shouldn’t drink the tap water in Peru, you certainly shouldn’t avoid the cuisine. Here are a few Peruvian must-try delicacies that often frighten the unacquainted traveler, but please the bellies of the brave.

Cuy

“How would you like your guinea pig,” is not a question you’re likely to hear in a restaurant anytime soon, unless you’re in Peru. Served baked, fried, or barbecued, guinea pig, called cuy in Spanish, is scrumptious in all forms.

While many travelers find it difficult to accept that people eat what is considered a pet in their hometown, cuy has been eaten in the Andes for centuries. Originally consumed only by nobility, it can now be found in many Peruvian restaurants. Commonly served with the head, feet, and teeth all still attached, the taste is comparable to chicken or rabbit.

Ceviche

One of South America’s best-kept secrets for centuries, ceviche is gaining popularity around the world. Made of raw seafood marinated in citrus juice and delectable seasoning, it is best enjoyed on Peru’s Pacific coast. Celebrity chef and owner of several upscale restaurants around the world, Gastón Acurio aims to make ceviche as popular as sushi.  If Japan can get westerners to embrace sushi, Peru can surely do the same with their take on raw fish.

Acurio is convinced that once people get to know ceviche and other Peruvian dishes, their taste buds will find a lifelong love. While his long list of restaurants continually grows, you can try Acurio’s ceviche recipe in San Francisco, New York City, Panama City, Mexico City, Santiago, Madrid, Quito, Bogota, Caracas, Barcelona, and of course all across Peru. The country is rooting Acurio on, hoping he will eliminate qualms of the uncooked dish and other Peruvian delicacies.

Anticuchos

If you saw grilled cow heart written on a menu, you would most likely picture biting into a bloody mass and say no thank you! However, anticuchos (grilled cow hearts) have a similar taste and texture to other tender cuts of beef. Found both in restaurants and at sidewalk grills, they are a popular Peruvian food. If you didn’t know better you might think anticuchos were a typical kebab. Forget your reservations, try anticuchos and you may be pleasantly surprised to find it’s become your new favorite cut of meat.

To try these adventurous dishes and more, contact one of our expert travel advisors to plan your next Peru travel adventure.

The UNESCO World Heritage Site - Machu Picchu

In preparation for the centennial, the Peruvian government and other officials are planning a number of celebratory events in Cusco and Lima, popular destinations for a Peru vacation. While the exact details remain a mystery, there are rumors of international superstars performing a concert in the ruins, and speculation that Nobel Prize winner Mario Vargas Llosa and the grandchildren of Hiram Bingham will attend the events. Whatever takes place, it is sure to be a grand occasion.

One of the most anticipated aspects of the centennial is the arrival and display of thousands of artifacts that have been in Yale University’s possession since Bingham excavated them from Machu Picchu in 1912. After years of battling with Yale, Peru will finally see the return of the artifacts which include ceramics and bones from both humans and animals. Once the ancient artifacts arrive, they will be displayed for approximately one week in the government palace in Lima before traveling to Cusco where they will displayed at Casa Concha.

Inca Vase

The Universidad Nacional de San Antonio Abad del Cusco also plans to open a research center for Yale and Peruvian researchers to continue to study the artifacts; it will be called the Yale International Center for the Study of Machu Picchu and Inca Culture (UNSAAC).

Also released for the centennial of Machu Picchu, is a new luxury service from Inca Rail, one of the train companies that carries travelers to Aguas Calientes, the town at the base of Machu Picchu. Named the Inca Princess, this new eight person train car will feature privacy, elegance, and comfort.

The elite service will provide lucky passengers a finely decorated room with a private bar on board. Passengers will sip on cocktails and enjoy food from a spectacular buffet of both hot and cold dishes. Expected to begin operations in April, the service will join Inca Rail’s current travel offerings: The Executive Service and First Class Service. Perhaps Machu Picchu’s expected famous visitors will take the first ride to the stunning archeological wonder.

For more information about how to incorporate the centennial celebrations into your Machu Picchu vacation, please contact one of our expert Travel Advisors who can help you customize your Peru travel plans.

Farmers in Peru are currently in the process of sending 1,500 varieties of the vegetable to a “doomsday vault” in the Arctic Circle in order to safeguard the future of the potato. Samples will be stored inside a vault within a mountain, to protect the crop against natural and human disasters. In this way, Peruvians hope to guarantee the availability of potato diversity for future generations. The first stage of the three-year project involves training papa arariwas (conservation farmers) in pollination techniques to produce botanical potato seeds. These seeds will be dried, cleaned, and then packaged in foil packages to preserve them in long-term cold storage conditions.

An Andean farmer displaying a few varieties of potatoes

The seed samples being sent to the Svalbard Global Seed Vault will be provided by Parque de la Papa (Cusco Potato Park). This unique park in the beautiful Andean city near Machu Picchu covers more than 24,710 acres (10,000 hectares) and was organized by six indigenous communities to defend food security in the region. Featuring every imaginable shape, size, and color potatoes, the park protects a crucial part of the regional culture. Parque de la Papa has attracted plant breeders from all over the world, who come to Cusco searching for traits such as disease resistance, flavor, or nutritional properties for their own crops. However, in recent days, the park’s “potato guardians” collective has feared that climate change may harm the crops.

One of the varieties that will be stored in the Svalbard Global Seed Vault is known as the “bride’s potato.” Its unusual name dates back to Incan times, when a bride was expected to peel this potato to prove that she had the necessary skills to be a good wife. Other strands of potato have particular nutritional value, like the red moro boli, which is high in antioxidants, while potatoes, like the ttalaco, a long, banana-shaped tuber, can be distilled and turned into a potato alcohol.

On average, indigenous residents of the Cusco Potato Park consume 4.4 pounds of potatoes per day, or more than 1,600 pounds annual. Compare that to the average American, who eats a mere 131 pounds per year (yes, including French fries and potato chips). You can enjoy a few pounds at the eco-park’s all-organic restaurant, Papamanka, meaning potato pot, which is housed in a new building with a large open kitchen, wood stove, and wooden counter where purple, white, black, and yellow potatoes are on display in ceramic dishes. Run by a women’s association aiming to preserve traditions and recipes, the restaurant serves delicious dishes like cream of corn soup made with huancatay (a local herb sometimes called black mint), grilled alpaca meat, and potato pudding made from potatoes, milk, sugar, and mint. The women continue to demonstrate a deep respect for their crops. For example, cutting a potato without eating it is viewed as an insult to pachamama (Mother Earth) that will bring bad luck.

Purple Peruvian potatoes

The farming practices in Peru are intertwined with deep cultural rituals and traditions. Each potato, it seems, had its own special or ceremonial use during Incan times. There were specific potatoes to eat at baptisms, weddings, funerals, and other events. Potatoes are both a cultural and biological legacy. Some have compared sending the seeds to Svalbard with sending family members to distant place for safekeeping, in case it becomes necessary to be saved by them in the future. This sort of potato passion can be observed during the annual harvest in Aymara each year, which celebrates their prized crop with carnival floats, colorful costumes, traditional dance and music, and shouts of “la papa es Peruana,” meaning “the potato is Peruvian!”

To understand the zeal for Peru’s potatoes, taste one during a Peru vacation by contacting one our knowledgeable travel advisors.

Peruvian Hairless Dog

They are not completely hairless and may have short hair on the top of their head, feet, or tail tip. The Peruvian dog is elegant, slender, and quick. Their skin color is chocolate-brown, elephant grey, copper, or mottled, and they can range from 10 to 26 inches tall, and 9 to 55 lbs. One perk of the breed is being easy to clean with a sponge and also being less prone to fleas and other parasites. However, they are prone to sunburn and the genes that cause hairlessness in the breed also result in the dogs often having fewer teeth than other breeds, mostly lacking molars and premolars.

The Peruvian hairless has been man’s best friend since ancient times. The exact origin of this animal remains unclear, and people speculate it may have come from Africa or Asia, but what is known is that this is an ancient breed of dog, often known as Incan dogs because they were kept during the Inca Empire.

However, they were also kept as pets during pre-Inca cultures in the Peruvian coastal zone. Depictions of Peruvian hairless dogs appear as early as 750 A.D. on Moche ceramic vessels and continue in later ceramic traditions such as the Vicus, Nazca, Chancay, Sicán, and Chimú cultures. Sadly, the Spanish conquest of Peru nearly caused the extinction of the breed. Thankfully, some Peruvians in rural areas believed the dog held a mystical value which helped protect the dogs.

The National Institute of Culture in Peru issued a National Executive Resolution on January 4, 2000 which states “to provide for the conservation of a canine specimen of the Peruvian Dog breed in the Site Museums belonging to the National Systems of Museums and in those Archaeological Areas of the Peruvian Coast that have the necessary conditions allowing for their breeding and natural development.” Moving Peruvian Hairless Dogs into museums and archaeological sites was a smart move as it has helped preserve and increase the popularity of the Peruvian Hairless Dog. The directors of the site museums and archaeological areas assume responsibility for the care, nourishment, breeding, and development of the dog.

When America’s president was searching for a dog for his two daughters, Peru even offered one of its cute hairless puppies to Malia and Sasha Obama because the First Daughters have allergies. The director of the Friends of the Peruvian Hairless Dog Associate (FPHDA), Claudia Galvez, wrote a letter to the U.S. embassy in Lima offering a 4-month-old pedigree puppy named Ears. They once won the heart of Incan kings, but alas not the heart of the American president.

June 12^th is now the official day of the Peruvian Hairless Dog and many people and institutions are committed to the conversation of the only dog breed native to Peru. It is unclear how many of these dogs remain, but advocates are committed to reversing the thought that it is ugly or evil. During an archeological trip to ruins such as Pachacamac or Huaca Pucllana, don’t forget to admire the precious hairless dogs as well as the ancient ruins.

The beautiful Cerro Baul outside of Moquegua

Located in the driest part of Peru, merging with Chile’s Atacama Desert, the Moquegua region houses extensive mineral reserves, and is home to one of Peru’s largest copper mines, Cuajone. The nearby Rio Moquegua surprisingly delivers enough water for farming in the surrounding rural area, with vast productions and exports of olives, pisco, avocados and apricots.

With its narrow cobbled streets, attractive plaza, and adobe houses with roofs made of thatch and clay, the colonial city of Moquegua is a real pleasure to explore. There is not much to do but stroll down the streets and soak up the tranquil atmosphere of this quaint settlement.

Admire the picturesque Plaza de Armas, or main square, beautifully shaded by tall ficus trees, and adorned with a surprising metal fountain designed in 1877 by world famous architect Gustave Eiffel. Take a peek into the beautiful Catedral de Santo Domingo restored in 1868 after a devastating earthquake and featuring on one of its towers the first clock to arrive the village, from London, in 1798. Passing through the doorway of the church, you can enter the Museo Contisuyo, where the permanent exhibition of hundreds of artifacts lays out over 12,000 years of history in the region.

Previously isolated from the rest of Peru, Moquegua is now well connected with several bus companies serving the area. Buses from Lima (16/20 hours), Arequipa (4 hours), or Puno (8 hours) all come to this small yet lovely region, where travelers will get a sense of the true Peruvian life style. Just off of the Panamerican highway, Moquegua is easily accessible, yet far enough away to remain off the tourist radar, making for a unique trip experience.

Moquegua is also a fantastic departure point for amazing hikes in the region. Adventurous visitors take the 15 minute ride to Cerro Baul up the Tunilaca Valleyma. The climb up Cerro Baul is a bit strenuous, but the view from the top on a clear day is breathtaking and worth the effort. Cerro Baul is also covered by interesting Wari ruins. If you do not fear strenuous walks, the Mollesacha waterfall Catarata de Mollesacha and the gorges in reddish purple stone behind Cerro Los Angeles in the Torata valley are definitely worth a visit if you have a day to spare.

The delicious Cuy Chactado

Moquegua is known for cuy chactado, breaded guinea pig fried under a heavy flat rock, one of Peru’s most famous dishes. Don’t be put off by the Moquegua style cuy, which comes whole with claws and teeth, as you are likely to be surprised by its excellent taste, similar to chicken. There are several cuy restaurants in town which generally feature pleasant outdoor areas overlooking the green farmland. People from Moquegua insist that the finest pisco comes from Moquegua. Make sure to try another of Moquegua’s specialties, damascos, apricots marinated in pisco.

For more information about what to do in Moquegua and its surroundings and to learn about more Peru travel opportunities, contact one of our Peru travel advisors at Peru For Less.