We flew to Cusco next. Cusco is a much higher elevation than Lima (which is at sea level). It is about 11,000 ft. Everyone kept saying the change in elevation could be rough, so I expected to feel out of breath right off the plane. It was okay though.
On our way from the airport to our first stop, we had lunch at this amazing restaurant. From the road, it didn’t look like much, but when you went in – it had a really breathtaking view of the valley.
From there, we stopped at a beautiful market and walked around. I haven’t done a ton of souvenir shopping yet, but I wanted to buy something from each and every one of the sweet families and their children.
We had Pisco Sours before dinner, and the bar snacks were broad beans. It made me laugh because all the “foodie” people on blogs/Instagram love the Eat Enlightened broad beans. I’ve even posted about them. They are kind of hard to find at home.
Two very popular foods here are Alpaca and Guinea Pig. I haven’t tried them yet, but I probably will. Both animals I think of as pets, so I’m not super inclined to want to eat them. I don’t even love eating chicken and cow, and could probably go vegetarian pretty easily – so the Guinea Pig/Alpaca thing is a bit of a stretch. But – that is part of the culture here, and I want to experience all of it.
The next morning, we went to the ruins of Moray – which aren’t ruins at all. They are beautiful and amazingly well preserved. We met a gentleman who is an architect, and he mentioned how his colleagues have no idea how these people were so advanced.
The area around the ruins was very hilly, and we got to hike around. We saw a couple people who had gotten dizzy from hiking in the altitude. Maybe this will increase my red blood cell count and make me faster?! Haha!
We walked around the town of Yucay before dinner and watched the kids play futbol (American soccer). They are all so good from such a young age! That said, I don’t actually really watch soccer at home in the US, so I’m not much of a judge.
Preparation: Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters.