Peru – Day 3 – Oct. 18th
This morning I flew from Lima to Cusco – from sea level to 11,300 feet. The approach into Cusco was spectacular. At times we were flying between two mountain ranges – truly cool!
On taxi ride to the hotel, I saw a vendor walking among the cars in the traffic selling soft drinks, bottled water and rolls of toilet paper. I saw this practice in Lima as well. Evidently, as a cultural practice in some countries, it is common for public toilet facilities to provide only a toilet, and for people to bring their own paper or purchase some from a nearby vendor for a small fee. For example, in some parts of China, some public toilets use a pay-per-use system, where users must scan a QR code, watch an ad, or pay a small fee to receive a limited amount of toilet paper from a dispenser. Some of the things we take for granted back home!
Because we will be hiking and cycling between 10,000 and 13,000 feet while in the Andes Mountains, it is important to acclimate to avoid altitude sickness. I experienced a lot of altitude sickness while climbing Mt. K in 2017 and want to avoid it this time. Therefore, I have decided to arrive in Cusco two days early to acclimate.
At over 11,000 feet, I took it easy during my first day in Cuzco, The only thing I planned was a cooking class with my friend Pete. The cooking class was a blast. And get this – Pete and I were the only two in the class! In addition to making our own cerviche and Lomo Saltado, we learned more about the various potatoes, peppers, corn, and grains used in Peruvian cooking. And we got to taste nine exotic fruits and enjoyed guinea pig appetizer.
Often spelled Cusco, the city is in southeastern Peru, near the Sacred Valley of the Andes mountain range. With a population of half a million people, it is the capital of the Cusco Province. The site was the historic capital of the Inca Empire from the 13th century until the 16th-century when the Spanish arrived. In 1983 Cusco was declared a World Heritage Site by UNESCO.
For the next two nights, I will be in Cusco staying at The Casa Cartagena Boutique Hotel & Spa.
A note on a few drinks. Peruvians love their Pisco, Inca Kola and their coffee.
Pisco, which is similar to a brandy, could be Peru’s national drink. Introduced by the Spaniards, it is made from fermented grapes. After the distillation process, it is aged for three months and ready to serve. Pisco Sours are very popular.
The most popular soft drink is Inca Kola. I had some yesterday with my beef hearts. It tastes like classic bubble gum. It’s ok.
Peruvian Coffee shines and delights. The coffee here is so much better than back home. As the #3 producer of coffee in South America, the Peruvians like their coffee with less bitterness and more flavor. I am a fan. And have become a fan of flat white, which was created in Australia. I know we have that in the USA, but flat white here is far, far superior. And so much better than a latte, which has too much milk. According to my food guide, Peruvians are so particular about their coffee, that they refused to drink Starbucks coffee. The beans were too bitter. So, Peru is one of the few countries in which Starbucks sources the beans from the host country.