Real Food Adventure - Peru
Peruvian food and topography go hand in hand. Using what pachamama (mother earth) gave them, the Peruvians have developed a cuisine that combines local and international flavours. And undoubtedly it is the geography of Peru that makes its culinary culture so distinct. With the coast providing an abundance of fresh seafood, the Andean highland supplying a variety of potatoes and the Amazon rainforest delivering delicious seasonal fruits, it's unsurprising that Peru is one of the world's emerging foodie hotspots.
- It's delicious, diverse and hands-on. Youâll learn the secrets of ceviche, make your own pisco sour, take a cooking class in a treehouse lodge and eat empanadas straight from the wood-fired âhornoâ
- In the last decade, Peru has undergone a culinary renaissance, so this is one of our hottest food destinations
- Discover the breadth of Peruvian cuisine in all its rich and colourful history, from the rustic âpachamancaâ tradition to Limaâs world-class urban street food scene
- No trip to Peru is complete without seeing Machu Picchu, so youâll spend a day exploring this magical metropolis of the Incas
- Tuck into a traditional pachamanca feast
|Physical||Cultural||Max Group Size||12||Duration||9 days|
|Category||Silver||The classic small group tour, with some included activities and staying at reasonably priced accommodation.|
Day 1 - Lima
Day 2 - Lima
Notes: Remember to agree on a fare with the driver before starting any taxi journey, as taxis do not have meters. Miraflores to downtown costs around 15â20 soles.
Please note that the 04 September 2016 departure for this trip will take place during Mistura which is the largest food festival in Latin America. This departure we will include entrance to the Festival as well as two tastings of traditional foods (including ceviche). There are also chef demonstrations and other activities at the Festival which your leader will be able to help you enjoy.
This activity will replace the Chorrillos Market visit and ceviche brunch.
Day 3 - Cuzco
Day 4 - Cuzco
Day 5 - Sacred Valley
Call in on the Chichubamba community, in Urubamba, and learn about the lifestyle of the people who live here. See the fruit and vegetables they grow, be shown methods for extracting honey and learn about corn beer preparation on a ChicherÃa visit before sitting down to a traditional lunch in a local home.
Arrive in Ollantaytambo, a stunning archeological site and the starting point of the classic Inca Trail trek. The town itself has been built over an ancient Inca city, which is a beautiful example of Inca urban planning. Take a guided tour of these Incan ruins etched into the cliffsides. Highlights include the Temple of the Sun (composed of enormous carved blocks, stone water fountains, Incan stairs and terraces, all surrounded by the misty mountains).
Day 6 - Aguas Calientes
Next, travel by train through the winding Urubamba Valley to Aguas Calientes (approximately 90 minutes). Sitting at the base of Machu Picchu in a picturesque valley, this quaint town takes its name from the numerous hot springs in the area. Visit the local market to collect ingredients, then learn to cook a range of regional dishes during a late-afternoon cooking class at Rupa Wasi Tree House, one of the most innovative restaurants in Aguas Calientes. The views from the restaurant are fantastic.
Day 7 - Machu Picchu
Notes: Due to internal safety policy, Intrepid leaders are specifically prohibited from recommending or assisting with booking any tours of Wayna Picchu.
Day 8 - Sacred Valley â Cuzco
Drive on to Corao and take part in an ancient cooking ritual known as 'pachamanca'. This cooking method, which dates back to the time of the Inca empire, marinates meats in spices then places them in a huatia (earth oven), often with a selection of root vegetables, and cooks them slowly with hot stones
Your adventure comes to an end back in Cuzco, where you can share one last pisco sour overlooking the Plaza de Armas. There's an optional farewell dinner this evening.