• Happy Days Travel
  • Mark Wade
Okt 2024 – Mei 2025

South American Adventure

This epic eight-month overlanding trip through South America has been a long time in the planning! We will be visiting Colombia, Ecuador, Bolivia, Chile, Peru, Argentina, Uruguay, Paraguay, and Brazil. Exciting times! 😊 Baca lagi
  • Driving on towards Cusco

    30 November 2024, Peru ⋅ ☁️ 8 °C

    We didn’t have the best night, but I'm sure we slept better than those who stayed on the truck.  We were woken at 5am by people chatting outside, so we got up.  They all said we'd made the right decision!  They said that trying to sleep on the truck, sitting up, surrounded by 20 other people, was pretty grim!

    My cook group was on breakfast duty this morning.  We did French toast, as well as the usual fruit, cereal, etc.  It seemed to go down well.

    We were all ready early, but Nikki and Ritchie seemed reluctant to leave.  We finally got back on the road at 7.30am.

    We drove through lush valleys with rivers surging through them before we began to climb into the mountains once more.

    At about 10.30am, we got stuck at some roadworks.  Ritchie said that they had been ongoing for months and that we should expect a delay of several hours before they let us through!  Luckily, we were stopped just next to a garage with toilets!  In the event, they opened the road at 1pm, so just a two and a half hour wait!
    Baca lagi

  • Stunning scenery and making camp

    30 November 2024, Peru ⋅ ☁️ 15 °C

    Unbelievably, at 2.15pm, still 190km from Cusco, we stopped for lunch!  Half of us had had something to eat while we were stuck for all that time.  The other half took Nikki up on her offer to go to one of the restaurants back down the road.  She told them to split up, so that they wouldn’t have to wait too long for their food, and to be back on the truck by 3pm.  Instead, 10 of them went to the same restaurant!  They said that groups of locals were served ahead of them.  Some of them cancelled their orders completely, and some got takeaways.  We set off again at 3.35pm!  I had visions of a repeat of yesterday!

    We climbed into the mountains again.  The scenery was stunning!  Soon, we were at 4000 metres again and still climbing!  At one point, we were above the clouds!

    At 4.30pm, Ritchie pulled over.  There was a possible bush camp site.  He felt it was a bit too early to stop, but he asked our opinion.  The group voted to stop!  We were at altitude, and it would be a cold night, but at least we could pitch our tents in daylight and have dinner at a reasonable time.  What's more, the views were incredible!  

    Ritchie didn't want us to be to conspicuous (in a gigantic yellow truck!), so he said we would just put the kettle on and make a hot drink until the light started to fade and the road quietened down.  As we waited, the clouds parted, and snow-capped peaks appeared. This is why we overland!! 😀
    Baca lagi

  • Cook group dinner

    30 November 2024, Peru ⋅ ☁️ 8 °C

    It was my cook group preparing dinner tonight.  There wasn’t much to do as we were having the cottage pies I made the other day.  We got them in the oven and then Chris and I set about preparing the veg while Derk and Lena put their tents up.  I cobbled together some gravy from ingredients in the store cupboard and made a chilli and garlic infusion in olive oil to go with the veg.  Everything else was ready, but the pies weren't browning.  Ritchie wanted to give them longer, but everyone was cold, tired, and hungry, so we served them.

    I wasn’t happy with the cottage pie.  It was watery and didn’t have much flavour.  The vegetarian version, though, worked out very well.  Despite my misgivings, everyone was very complimentary and said it was the best meal of the trip so far!

    We all turned it in straight after dinner.
    Baca lagi

  • Breaking camp and heading to Cusco

    1 Disember 2024, Peru ⋅ ☁️ 14 °C

    We were up at 5am after a very cold and wet night!  It rained all night which didn’t make for a very pleasant trip to the toilet at 2am!  Mark was on breakfast duty, so I packed up our sleeping bags and mats.  My blood sugar was really low and, by the time I emerged from the tent that, combined with the altitude and the cold, made me very wobbly, breathless, and tearful!  Not a great start to the day!  Everyone was very kind.  After a coffee and a banana, I felt much better!

    We were all packed up and on the road by 6.30am.  Everyone was looking forward to getting to Cusco and, hopefully, getting a hot shower and some clean clothes!

    Yet again, the scenery was incredible!  Yet again, we were up in the clouds!
    Baca lagi

  • Arriving in Cusco

    1 Disember 2024, Peru ⋅ ☁️ 19 °C

    Fortunately, we had no delays due to industrial unrest or anything else either!  We made very good time.  With only a couple of brief toilet stops, we reached Cusco by 11.30am much to everyone's surprise!

    We couldn’t take the truck into the historic centre of the city where our hostel was, so we had to park up on the outskirts and get taxis.  We had to take everything off the truck as it is going into a garage, and we won't have access to it until December 9th.  We caused quite a stir with all our bags piled up on the pavement!

    To be fair, Nikki and Ritchie organised taxis really quickly, and it wasn't long before we were all deposited at our hostel.  We were too early for our rooms to be ready, but we could check in and leave our bags in the luggage room. 

    Once we had done this, most of us were too tired to face the city, so we headed upstairs to the bar and had lunch.
    Baca lagi

  • An easy afternoon

    1 Disember 2024, Peru ⋅ ☁️ 20 °C

    We are staying in the Pariwana Hostel, thd same chain as we stayed in in Lima.  We have upgraded to a private room at an extra cost of $19 a night.  We felt it was well worth it.  We will have to check out on 4th when we go off on our Machu Picchu trip, and then check back in when we come back the following day.   We will be able to leave most of our luggage here while we are away.

    Our rooms were ready at 2pm, so we went to retrieve our bags and get organised.  The first thing to sort out was getting our tents dry.  We had put everything away wet this morning.  It was a sunny afternoon, so we put our tent and our sleeping bags out on the balcony outside our room.  Several others in our group did the same thing.  We were soon told this was not allowed!  However, we negotiated with the duty manager to be allowed to leave them there for one hour.  This proved to be enough time to get everything nice and dry!

    We spent the rest of the afternoon and evening doing admin, sorting laundry, arranging trips for the time we are in Cusco, getting clean, and catching up with posts.  An early night was in order as we were both completely knackered!
    Baca lagi

  • Exploring Cusco

    2 Disember 2024, Peru ⋅ ☁️ 13 °C

    We both had a decent night's sleep and felt a lot better this morning.  We were awake early and went for breakfast at 8am.  We sat with the few group members who were already there and chatted about what we were all going to be doing with our time in Cusco.  Some were raring to get going today.  Others (including us) were planning an easy first day, acclimatising to the altitude and doing things like laundry and shopping.

    We left the hostel by 9.  It was a nice morning, but rain was forecast later.  Our first stop was just across the road to drop off our laundry.  We then went in search of a camera shop we had found online.  Our big camera needed a thorough clean as every picture we have taken lately has had black spots all over it.  The guy in the shop was very helpful and cleaned it within an hour.  It cost us 250 soles (about £50), but it was worth it for decent photos!

    The next job was to sort out some cash as we were down to our last few soles, and then go and buy our boleto turistico, a ticket valid for 10 days that gives us entrance to all the city's main attractions.  I was also looking to buy a new smaller backpack and a lanyard for my phone.   I was successful with the first, but not the second.  We also needed to get some more mundane things like tissues and conditioner.  It's nice to be in one place for a while to get the chance to do all of these chores!
    Baca lagi

  • San Pedro Market

    2 Disember 2024, Peru ⋅ ☁️ 19 °C

    We then made our way to the San Pedro market.  Nikki told us that this is her favourite market in South America, and I can see why.  It is housed in an impressive building designed by Gustav Eiffel and is organised in clearly labelled aisles according to what is sold there.  There is even a 'papas' aisle where all the stalls sell only potatoes!  After all, Peru is where they were first cultivated, and the country has approximately 3000 varieties!  We had a good look around, but we didn't buy anything.  This is where our cooking class starts tomorrow, so I'll wait and ask our chef lots of questions!

    From the market, we wandered back to the hostel, just beating the rain.  On the way, we saw our first Christmas parade!
    Baca lagi

  • Alpaca for lunch

    2 Disember 2024, Peru ⋅ ☁️ 19 °C

    Later, we ventured out again to have some lunch.  It was still raining, so we stayed local and went to Los Toldos Chicken, a restaurant Nikki had recommended.  Neither of us had chicken, though.  I had a pork chop, and Mark had alpaca skewers!  Both were cooked over a wood fire and were absolutely delicious.  The meat had been marinaded in chilli, garlic, and herb.  It was the first meal in South America that didn't need seasoning!

    Cusco feels like a really nice city.  We will definitely enjoy being here.

    Cusco is the undisputed archaeological capital of the Americas.  It is the continent's oldest continuously inhabited city and the gateway to Machu Picchu.  It is also my favourite city on this trip so far!

    Originally the bustling heart of the mighty Inca Empire, Cusco (or Qosqo in Quechua) was considered the navel of the world, a centre of power, culture, and worship.  The city reached its golden age in the 15th century under the reign of Pachacuti, the legendary emperor who reshaped the empire and gave Cusco its iconic stone streets and intricate temples.  Then came the Spanish in the 16th century, mixing colonial swagger with the city's indigenous roots.  You can still see Catholic churches perched atop old Inca walls (talk about a cultural mashup!).  Today, Cusco is a UNESCO World Heritage Site.  It is a vibrant melting pot of history, tradition, and the hum of modern life.

    Back at the hostel, Jesus, a representative of the company we have booked our Machu Picchu trip through, came to see us to give us our tickets and answer any questions we had.  It all seems very well organised.  We're excited for the day after tomorrow!

    This evening, those doing the four and two day Inca Trail hikes met with their guides to get all the information they need for their epic trips!
    Baca lagi

  • Wandering the cobbled streets of Cusco

    3 Disember 2024, Peru ⋅ ☁️ 17 °C

    We had a leisurely breakfast with some members of the group and then spent the morning at the hostel scheduling posts and editing photos.  It's almost a full-time job to keep up with it!

    Later, we went out to explore Cusco a bit more.  I don't think we've ever been anywhere (even Morocco!) where there is so much stuff to buy!  There are colourful stalls everywhere full of locally crafted blankets, ponchos, bags, purses, scarves, and so much more.  Very little of it appears to be imported.  I resisted the temptation to buy anything - even fabric from the scores of fabric shops near the market!

    We stopped for a bite of lunch - a cheese and ham croissant for Mark and a mushroom empanada for me, followed by a tasty caramelised apple pie to share.
    Baca lagi

  • Meeting Alvero and market shopping

    3 Disember 2024, Peru ⋅ ☁️ 16 °C

    At 3.30pm, we made our way back to the market to meet up with Alvero, an ex-cruise ship chef turned cookery teacher, our guide and tutor for the Peruvian cookery class and market tour we had booked.  There were seven of us in the class including another couple from England, a couple from Washington DC, and a single traveller from the States who had just finished a chocolate workshop with lunch and was full before we started!

    Our first stop in the market was at a fruit stall where we tried three different types of passion fruit, none of which bear any resemblance to the ones we get in the UK.  We had tried the Grenadillo and the large yellow mollar before on this trip, but the tumbo, a yellow banana-shaped variety, was new to us.  The latter had a sweet and sour taste.  It is said to aid digestion, and the juice is often used as an aperitif before a large meal.  Many Peruvian babies are weaned on it, too!  You just swallow the flesh and seeds.  Chewing the seeds can cause stomach irritation.  Tumbo is very high in vitamin C.  One fruit contains the same amount as six large oranges!  It is thought to have been used in the first Peruvian ceviche recipes.

    We also tried lucuma.  Again, we had already tried it on our foodie tour in Lima.  There, I didn't particularly enjoy the taste or the texture.  Today, the fruit we tried was riper with an interesting maple flavour.  I could see how it could be used in ice creams and other desserts.

    Our next stop was to try chuta, a sweet sharing bread made only in Orapesa, a village about 15 kilometres from Cusco.  These large, flattish breads are more like cakes and are stuffed with manjar (dulce de leche), jam, or chocolate spread, and decorated with ornate designs.  The basic recipe is always the same - flour, salt, sugar, yeast, shortening, eggs, anise, cinnamon, vanilla, and the key ingredient, glacial water from the nearby sacred Andean peak (apu), Pachatusan.  I vowed to come back before we return to the truck to buy some for us all to share.

    We then went to a stall selling chulpi, roasted corn kernels served as a snack with drinks, and also used as a crunchy topping on ceviche.  We saw many of the 55 varieties of corn grown in Peru, including some with enormous kernels used in fish and chicken soups.  At the same stall, Alvero explained to us about the testosterone and oestrogen-producing properties of maca.  Eating maca every day can help to lower blood pressure, reduce and fight the symptoms of menopause, increase and improve fertility in both men and women, and fight osteoporosis in women.  You just have to make sure you take the correct type - black for men only, red for women, and yellow for everyone.

    Next on the list to try was cheese.  There were some very attractive fresh cheeses made with unpasteurised milk and stamped with the name of the farm that produced them.  We tried an orange-coloured Cheddar-like cheese, which we bought to use in a dish later, and a hard cheese flavoured with pepper.  I was drawn to a smoked cheese, which we will have to come back to buy another day.
    Baca lagi

  • Finishing the shopping

    3 Disember 2024, Peru ⋅ ☁️ 16 °C

    We tried a couple of different varieties of locally made 70% cocoa solids chocolate.  The one flavoured with lucuma was very good, but our favourite was one that had salty, sweet, and chilli notes.  Something else to buy for the truck!

    Our last stop in the market was to buy vegetables.  Alvero showed us some of the 3000 varieties of Peruvian potatoes and also got those who were brave enough (including Mark!) to try tiny, extremely hot, round chillies.  He told us how to remove the heat from chillies but retain the flavour by boiling them first.  It was all fascinating.  I need to do a lot more research and experimenting!

    From the market, we walked a few blocks to Alvero's very well-equipped and impressive cooking studio, passing Mark's Barber Shop on the way!  Once there, we met Alvero's two kitchen assistants, were given aprons, washed our hands, and made ourselves comfortable at the workstation.
    Baca lagi

  • Let the cooking begin

    3 Disember 2024, Peru ⋅ ☁️ 14 °C

    We began by extracting the juice from the mollar passion fruit and used it to make a pisco sour.  It was the first cocktail I've had in years and it was absolutely delicious!  We moved on to preparing our quinoa tamales.  We made a paste with cooked white quinoa, finely diced red onions, crushed garlic, and yellow chilli paste, and used it to line some softened corn husks.  We added a layer of grated cheese and then another layer of the paste.  We wrapped these into tight parcels to be baked in the oven.

    The next job was to make causa limena, a tasty Peruvian starter made with a layer of shredded chicken in mayonnaise sandwiched between layers of yellow mashed potato flavoured with golden aji sauce.  We made these in specially designed moulds and decorated them with fanned avocado, a wedge of hard-boiled egg, a purple corn juice tuile, crunchy black quinoa, some micro herbs, and an edible flower.  We garnished the plates with circles of spicy mayonnaise and black olive mayonnaise.  Alvero is the son of an artist.  Plating is his favourite thing.  He encouraged us to take special care over how our dishes looked.  They did look good, but I won't be using tweezers to plate our dinners at home!  They tasted delicious, though!

    We ate our causa limena accompanied by our second cocktail of the evening.  This one was a chicha punch made with chicha morada juice and pisco.  It was just as good as the first one!
    Baca lagi

  • The class continues

    3 Disember 2024, Peru ⋅ ☁️ 13 °C

    Next, we made cebiche nikkei, a Peruvian / Japanese fusion dish. We used tilapia and flavoured it with lime juice, chilli, garlic, ginger, sea salt, sesame oil, oyster sauce, and soy sauce. We served it on Chinese soup spoons and garnished it with finely sliced crispy wonton pastry and chulpi - amazing!!

    By the time we had enjoyed the cebiche, the tamales were ready. We garnished them with micro herbs and served them with a simple tomato, onion, and carrot salad dressed simply with red wine vinegar. It tasted fabulous, but it was so filling!

    To finish the evening, we were served picarones - light, sweet fritters made from a dough made with lucuma flesh, flour, yeast, cinnamon, and cloves, and drizzled with a syrup made from chancaca (solidified molasses). We played no part in the cooking of these - the ladies in the kitchen made them for us.

    The class wrapped up at about 8.30pm. Before we left, we bought one of the school's denim and suede aprons - it will be great for barbecues when we are on the road in Bertha! We then walked back to the hostel. We were so full we could barely move! It had been a fantastic afternoon and evening!

    Back at the hostel, I chatted to a couple of people and shared photos of what we had cooked and eaten to the WhatsApp group.
    Baca lagi

  • Driving through Sacred Valley to Pisac

    4 Disember 2024, Peru ⋅ ☁️ 11 °C

    Our transport was picking us up at 7.30am, so we ordered a packed breakfast as we were too early for the restaurant service. It consisted of a piece of bruised fruit, a carton of peach juice, and a cereal bar that was full of sugar. We didn't eat any of it.

    Our minibus arrived and took us to the other side of town, where we transferred to a larger bus for our trip through the Sacred Valley. We had two guides on the bus - one for the English speakers and one for the Spanish speakers. Our guide was very good and explained all about the Sacred Valley before we got to our first stop - Pisac.

    The Sacred Valley of the Incas, or the Urubamba Valley, is a major tourist destination. In 2019, 1.6 million people, mostly non-Peruvians, visited Machu Picchu, its most famous archaeological site. Stretching from Pisac to Ollantaytambo, this fertile valley is irrigated by the Urubamba River. The Chanapata civilisation first settled in this area in around 800 BCE because of its rich soil. They were succeeded by the Qotacalla civilization, who lived in the Sacred Valley from 500 to 900 CE. The Killke civilization flourished from 900 until it was absorbed into the Incan Empire in 1420. Despite its fame, the Incan Empire ruled this area for only a little more than 100 years until the arrival of the Spanish.
    Baca lagi

  • Visiting Pisac

    4 Disember 2024, Peru ⋅ ☁️ 15 °C

    Pisac is most known for its Incan ruins and large market.  Our first stop of the day was at the ruins.

    When the Inca Empire conquered the Sacred Valley, they constructed a large complex on a mountain ridge overlooking the site of the current town.  The consensus is that it was constructed by the Inca emperor Pachacuti no earlier than 1440.  Most scholars agree that he built it as a multi-purpose residence, citadel, observatory, and religious site to support his family and descendants, provide a secluded royal retreat located well away from Cusco where he and the nobility could relax between military campaigns, undertake ritual and religious ceremonies, serve as a refuge in times of danger, and commemorate his victories over the Cuyos.  Despite its size and proximity to Cusco, the Inca complex is not mentioned by any of the Spanish chroniclers.

    Francisco Pizarro and the Spanish conquerors destroyed Pisac in the early 1530s.

    We had a fascinating 90-minute guided walk around the complex.  

    The most striking feature of the Pisac ruins are the terraces used for growing crops.  They are over 1000 years old.  The Incas didn’t cut into the mountains because they are made of rock.  Instead, they built the terraces on top of the mountain using rocks found locally.  The walls are 4 metres high, and the terraces formed are up to 8 metres across.  They filled them with pebbles, small rocks, and sand from the river bed and topped them with rich alluvial soil.  This meant that, when it rained, the surplus water drained through the sand and fed back into the river.  The terraces never got waterlogged or flooded.  It was the perfect irrigation system. 

    The Incas understood cultivation.  They grew corn on the lower terraces, quinoa on the mid terraces, and potatoes on the high terraces because they had worked out that this would give them optimum yields and the best quality crops.  They introduced crop rotation, leaving terraces fallow in alternate years to allow the soil to rejuvenate.  In these years, they allowed their llamas and alpacas onto these terraces to fertilise them.  They could block off and open the ends of each terrace as needed according to where they wanted the animals to roam.  Humans could go from one terrace to another via a series of floating staircases, but animals couldn’t navigate these.

    The Incas were so clever when it came to cultivation methods!  The terraces they created still exist today in original condition.  The Peruvian government doesn't allow these terraces within the archaeological parks to be used now, but the same methods of construction are still used elsewhere today.

    When it comes to how the Incas lived at Pisac, 40 to 60 families would live in one village.  They lived very simply, one family per room.  The heat from the cooking would heat the home.  They kept their animals inside with them.  In each village, there was a communal work and storage area.

    For drinking water, the Incas built channels to direct spring water from the higher levels to the lower levels.  They then installed pipes to get the water to the villages. 

    When a couple married, they were given between one and three terraces (up to 6000 square metres) to farm themselves.  For every child a couple had, they were given another 3000 square metres of land, so more children meant more wealth. 

    The Incas didn't have any formal religion as we understand it.  They worshipped the sun, the sea, the rivers, and the land.  They were very much part of the nature that was all around them.  That's what they revered.  They believed that the river that runs through the bottom of the Sacred Valley was part of the Milky Way.  They observed the Milky Way above the valley and the river below as a reflection of each other.

    When an individual died, they were interred in a tomb carved into the mountain.  They were buried with their most treasured possessions and bound with ropes into the foetal position so that they could ascend to the upper world and be reborn.

    If a person was bad or committed criminal behaviour in this world, they were not buried in the foetal position.  Their bodies were discarded, and it was believed that their spirit would disappear.
    Baca lagi

  • Visiting Pisac village and craft market

    4 Disember 2024, Peru ⋅ ☁️ 18 °C

    From the ruins, we drove down the mountain to visit the town of Pisac itself.

    The modern town of Písac was built in the valley below the ruins of the Inca complex by Viceroy Toledo during the 1570s.

    The first modern description of the Pisac occurred in the late 19th century when Ephraim George Squier (1821-1888), the US Commissioner to Peru visited Pisac and left a detailed description of the Inca ruins in his 1877 book Peru - Incidents of Travel and Exploration in the Land of the Incas.

    Today, Pisac is a thriving town that earns its income from tourism and agriculture.  It is a pretty town with a permanent craft market that spills over into the main square, the Plaza de Armas, every Sunday.  This square is beautifully decorated with centuries-old trees.  It has narrow cobbled streets leading off it in every direction.  In the middle of the square stands the colonial church of San Pedro Apóstol de Pisac.

    Many local ladies wear traditional dress.  Some of them sit in the streets, weaving beautiful bags, cushion covers, and other items.  I resisted the temptation to buy anything, but I could have spent an awful lot longer here just exploring the streets and alleyways.
    Baca lagi

  • Buffet lunch

    4 Disember 2024, Peru ⋅ ☁️ 20 °C

    From Pisac, we drove on through Sacred Valley before stopping at a restaurant for lunch.  It was buffet style and there was a huge choice of hot and cold dishes, both sweet and savoury.  Once again, we were surrounded by Christmas decorations and were reminded that the festive season is just around the corner.

    After lunch, we continued through stunning scenery until we reached Ollantaytambo.
    Baca lagi

  • Visiting Ollantaytambo ruins

    4 Disember 2024, Peru ⋅ ☁️ 19 °C

    Ollantaytambo is a town and an Inca archaeological site 45 miles northwest of Cusco.

    Around the mid-15th century, the Inca emperor Pachacuti conquered and razed Ollantaytambo. The town and the nearby region were incorporated into his estate. He rebuilt the town with sumptuous constructions and undertook extensive works of terracing and irrigation in the Urubamba Valley. The town provided lodging for the Inca nobility, while the terraces were farmed by the emperor's retainers. After Pachacuti's death, the estate came under the administration of his family clan.

    During the Spanish conquest of Peru, Ollantaytambo served as a temporary capital for Manco Inca, leader of the native resistance against the conquistadors. He fortified the town and its approaches in the direction of the former Inca capital of Cusco, which had fallen under Spanish domination. In 1536, on the plain of Mascabamba, near Ollantaytambo, Manco Inca defeated a Spanish expedition in what is known as the Battle of Ollantaytambo, blocking their advance from a set of high terraces and flooding the plain. Despite his victory, Manco Inca did not consider his position tenable, so the following year, he withdrew to the heavily forested site of Vilcabamba, where he established the Neo-Inca State.

    We didn't have long before catching our train to Aguas Calientes, but it was enough time to get an idea of the place. Mark was in quite a bit of pain by this stage of the day, so he stayed at ground level while I climbed the terraces to get a better view.

    The valleys of the Urubamba and Patakancha Rivers through Ollantaytambo are covered by an extensive set of agricultural terraces or 'andenes', which start at the bottom of the valleys and climb up the surrounding hills. The andenes permitted farming on otherwise unusable terrain. They also allowed the Incas to take advantage of the different ecological zones created by variations in altitude. The terraces at Ollantaytambo were built to a higher standard than common Inca agricultural terraces. They have higher walls made of cut stones instead of rough fieldstones.

    There are storehouses or 'qullqas' on the hills surrounding the terraces. Their location at high altitudes, where more wind and lower temperatures occur, protected their contents against decay. To enhance this effect, the Ollantaytambo qullqas feature ventilation systems. They are thought to have been used to store the production of the agricultural terraces. Grain would be poured in the windows on the uphill side of each building, then emptied out through the downhill side window.
    Baca lagi

  • A quick walk in Ollantaytambo village

    4 Disember 2024, Peru ⋅ ☁️ 18 °C

    At just before 3, our guide led us back to the bus to collect our overnight bags and then took us to the tuk-tuk stand where we paid 4 soles (about 80p) for the short ride to the train station. On the way, we had the opportunity to take a few photos of Ollantaytambo village. Once again, I would have liked longer to look around!Baca lagi

  • Train to Aguas Calientes

    4 Disember 2024, Peru ⋅ ☁️ 18 °C

    We had to check in 30 minutes before our scheduled 3.43pm PeruRail departure to Aguas Calientes, also known as Machu Picchu Pueblo, the jumping-off point for all visits to the famous landmark. We were just in time!

    We were greeted on the platform by PeruRail staff in very smart uniforms. They checked our passports and tickets and directed us to the queue for our carriage. We had pre-assigned seats, so there was no rush to board. I took the time to video the engine moving from one end of the train to the other.

    Once on board, we were impressed with our carriage. The seats were very comfortable, and every table was covered with a colourful hand woven runner. We departed bang on time.

    Initially, I was a little disappointed because the windows weren't as big as I'd expected, and it was difficult to photograph or film the spectacular scenery because of the reflection from the sun. However, before long, everyone from our carriage was invited to visit the Vistadrome carriage for better views, a live band, a bar, and traditional dancing!

    The Vistadrome was good fun. We were able to stand in the open at the very back of the train to take photos and video. We then sat inside to listen to the music and watch the rather bizarre dancing by a couple of people in costumes and masks! Mark had a very expensive Cusquena Negra! I guess it's to be expected when they have such a captive audience!

    After an alloted period of time, we were asked to return to our proper seats so that the people in another carriage could experience the Vistadrome. There, we were served coffee and a snack box. This was included in the price of our train ticket and included a packet of quinoa crisps, some chocolate, a couple of coca candies, and a quinoa and chocolate energy bar.
    Baca lagi

  • Arriving in Aguas Calientes

    4 Disember 2024, Peru ⋅ ☁️ 18 °C

    Shortly before arriving in Aguas Calientes, we passed some Inca terraces just like the ones in Písac.  Our guide there had told us that there are loads of them (and other Inca buildings) all over this area, both excavated and still undiscovered.  The Peruvian government doesn't want any further archaeological digs because it doesn't want to dilute the tourist income it already gets from existing sites that are already open to the public.

    When we arrived in Aguas Calientes, we were met by a representative of the tour company we'd booked through who escorted us to our hotel a short walk away.  Once there, we checked in and were shown to our room, a very comfortable, spacious room with fabulous views of a raging river.

    It was already getting dark, and we weren’t hungry after our generous lunch and snack box, so we decided not to venture out for dinner.

    At 7pm, Hector, another representative from the tour company, came to see us to discuss arrangements for tomorrow.  So far, we are very impressed with the organisation of our tour!
    Baca lagi

  • Breakfast with a view

    5 Disember 2024, Peru ⋅ ☁️ 14 °C

    We were being picked up from our hotel at 6.40am, so we made sure we were up in good time to take advantage of the buffet breakfast being served in the rooftop restaurant.  The food was very good and we had great views of the river to the back and the station to the front.

    Our escort arrived on time to take us to the bus stop where we met our Machu Picchu guide, Julius.  We had a timed entry ticket to the ruins at 8am, so we had to catch one of the 7am fleet of buses to take us on the 25-minute journey to the entrance.  Entry to Machu Picchu is limited to 5000 visitors per day.  Organising such a number of people must be a logistical nightmare, but the authorities seem to be on top of it.

    It was raining as we waited to board a bus  but Julius was confident that it would stop and that the low cloud would lift by the time we reached Machu Picchu.
    Baca lagi