November 23, 2020
This Thanksgiving is likely to be one of the least traditional for many U.S. families. Instead of gathering in large groups for a traditional turkey…Read This Post
Machu Picchu is the top reason for why many people travel to Peru, and not just because it’s situated in the forest of the Andes mountains and been named both a UNESCO World Heritage Site and one of the new seven wonders of the world. (Although all of those are reasons enough to visit this stunning archaeological site). There’s a magical quality to this city that was excavated just over 100 years ago, and it easily makes for a day of adventure during a Peru culinary vacation.
Part of this magical quality comes from the unknown origins of the Incan city. Was it the last Incan city? Or was it a royal retreat? Or, a holy nunnery? Or was it built to honor a sacred landscape, which is sacred in part because of the Urubamba River? All of those theories have been posited over the years by archaeologists, and while some have been disproven, the exact origin still isn’t known.
Discover the mysterious beautify of Machu Picchu:
What is known is this: Machu Picchu is situated on a steep ridge and stone terraces that blend beautifully into the natural landscape. While getting to Machu Picchu may require a ride on Peru’s Vistadome train, it’s well worth the trip. Step into this sanctuary from one of the hiking trails, see llamas roaming around, admire the panoramic views, and your breath will be taken away.
During our Taste of Peru culinary vacation, you’ll experience a guided visit of these magical ruins and learn about how the Incans were able to build such an amazing city complete with stone buildings and watch towers. Following your visit to the ancient city, you’ll dine in the town of Aguas Calientes, which is named after its hot springs.
The culinary vacation also includes delving into the world of Peruvian cuisine (hint: it’s about a lot more than ceviche), accommodations in Lima and Cusco, and touring other magical sites, including the Sacred Valley of the Incans.
By Liz Hall
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