Congratulations Graduating Class of Wakatinku Village

Over a year ago we started working with Wakatinku village and always focused on helping their school and schoolchildren. We have installed computers and internet in the school and sponsored a teacher to make sure their English and math education continued – and it has been such a pleasure to watch these kids grow and learn during this time. We feel honored to have been a small part of it.

When the Director of the school explained to us that this would be the first graduating class ever from the school, we knew we needed to do something a little extra special for them. We invited the 17 graduating students, their families and some teachers – 52 people all together, to enjoy our 2D/1N Sacred Valley and Machu Picchu tour.

It was their first time visiting Machu Picchu and it was so clear that they were in love with the citadel as soon as they entered. We of course all learn about our history growing up in the small villages outside of Cusco, but seeing our history alive is truly special!
This is how we spent the 2 days:

Nov 7th: Pick up was at 6.00 am from their village. We travelled the 4 hours back to Cusco to visit one of the most important ruins, Sacsayhuaman. Amazing Alpaca Tour Guides, Amoroso, Herlin, and Franzs explained everything to them, in their native language Quechua. After spending quite a bit of time there, we continued on to Pisaq Inka site. Everyone enjoyed a lovely picnic lunch in Urubamba and afterward we headed to our final stop, Ollantaytambo. Dinner was after the tour and then the 9PM train to Aguas Calientes for the night.

Throughout the day, many of the students approached Raul Ccolque, owner of Alpaca Expeditions, about how much they appreciated this opportunity. These kids never imagined getting to these places and it is a moment we will never forget.

Nov 8th : Early breakfast at the same restaurant where all our past clients have had lunch and dinner: El Tupana Wasi. At 7 am we boarded 2 buses for the 25 minute ride up to Machu Picchu. Words cannot describe the faces of the 52 villagers seeing Machu Picchu for the first time. What is amazing is that a lot of the families are our porters – and even though they have done the trek 100s of times, they have never had the chance to actually go inside – until now. It reminded us of how important these social projects are and renewed our dedication to keeping them up and expanding them.

We separated into three groups, with our guides continuing their presentation and took countless photos. It made everyone involved so proud to be Cusqueñan and the descendants of the amazing Inka civilization. For three hours we walked around and explained more of our history, exploring The Temple of the Sun, the Quarry, the Intiwatana (Sun Dial).

After the tour they had some time to explore on their own, take their own pictures (perhaps some selfies!) and they promised each other they would come back one day.

Once we were back in Aguas Calientes, lunch was ready for them. Everyone did a little shopping and exploring in Aguas Calientes before their evening train back to Ollantaytambo and 5 hour drive back home.

This story might seem repetitive of the previous trip to Machu Picchu last February when we took our porters and their families to Machu Picchu, but it is amazing (and a bit sad) how hard it is for our own people to visit this amazing Wonder of the World. We will never stop taking these trips. It is a shame how expensive it is for people to get to and get in Machu Picchu. We love sharing our ruins with our friends from other countries, but it is not right for these private companies who own services like the trains to charge so much to Peruvians which make it prohibitive for our people to visit. It is important for all Peruvians to be able to witness first hand our history. We hope to help make that happen.

First Aid Training for ALL Alpaca Expeditions Guides

By Lisa McClendon Sims

The Inka Trail is closed for maintenance during the month of February which gives our busy guides the opportunity to do some additional training and community service projects.

In addition to Culinary Classes for our chefs and a Beautification Project on the Huchuy Qosqo Trail this month, our guides all met in our Cusco office for two days this week for additional training. This included continuing education classes of First Aid, High Altitude Illness Training and Injury Prevention and Treatment courses.

If you have trekked with Alpaca Expeditions, you know that our guides are not only great organizers and motivators, very knowledgeable and entertaining but also very competent at handling just about any situation that can be thrown at them while guiding our trekkers safely through our magnificent Andes Mountains.

Still, on rare occasions something unexpected happens and we want to be 100% certain that our guides are prepared to handle surprise situations. We work in conjunction with O2 Clinics who help us with our annual training. Basic First Aid and CPR Training are obviously valuable as well as training in other health issues that can affect people in the high mountainous regions of the Andes.

It is also very important that our guides understand the basic physics of high altitude and the effects it can have on people who have not acclimatized well to our higher altitudes.  They are trained in how to recognize the symptoms of High Altitude Illness and what to do to help the body with recovery and acclimatization. They carry with them and are trained in how to use a Pulse Oximeter which monitors oxygen saturation and heart rate and also how to administer oxygen if necessary, which they also carry.

We then spent the afternoon on studying various bird and orchid species that are native to the area.

We are now ready to start the 2015 Season! So come and enjoy the majesty and beauty of our Inka Trail and Alternative Treks in and around the Sacred Valley of the Inkas in Peru and know that you are in good hands with Alpaca Expeditions.

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Machu Picchu is a HOT SPOT in 2013

2013 was a historic year for Machu Picchu, bringing the largest amount of visitors so far.  Nearly 1.2 million people explored the ancient Inca citadel and 2014 has already proved to try to surpass those numbers..

The record-breaking figure of 1,177,308 visitors is contained in the annual totals published by the Ministry of Foreign Commerce and Tourism (MINCETUR).

Built in the 15th century by the 9th Sapa Inca Pachacutec, Machu Picchu is considered by most who come to Peru a must see experience. Most travelers plan a trip to Machu Picchu without realizing the other treasures of Cusco, the Sacred Valley and Peru as a whole.  We plan on  continuing to showcase our country and all the beauty to all visitors making Peru the destination and not only our world wonder.

And Peruvian authorities are helping with that mission, working on developing Peru’s other amazing ancient archaeological sites to help take some of the pressure off Machu Picchu.

Come and visit Peru – it will be a vacation that you will never forget!  Especially when you see it with this guy!

Time To Celebrate

Every year, on the first day of February where the whole team is back from trekking and touring, Alpaca has a party to say THANK YOU.  We know that we have the best team in the Andes and we start with them, thank you to all of the GREEN MACHINE for working endlessly to make sure that every traveler had an amazing journey.  Thank you to all our CHEFS who somehow create magic on the mountain and create culinary masterpieces for everyone to enjoy.  And thank you to our GUIDES for being the incredible leaders they are – making sure that every member of our team has what they need, does a proper job, all while teaching, guiding and of course entertaining our new friends visiting Peru for the first time.

And thank you to our office staff, including our amazing leader RAUL CCOLQUE, for making sure all emails are responded to immediately, all questions are answered completely and all bookings are made flawlessly.  And for winning the Alpaca Cup in our Futbol Tourney.  🙂

The Entire Green Machine Team

That leads us to how we celebrate.  We begin with a tourney, office v. guides v. chefs v. porters.

Champions: Office staff (oddly missing Bonnie and Susan)

It went down to the Cooks v. the Office and of course my boys were victorious.  We may not be as fit from not trekking every day, but we still have some moves.

After the trophy was given, and each member of the team was named and celebrated, we started our party where we enjoyed some chicken, cervezas and of course, many laughs.

  

But of course, none of this would be possible and none of us would be doing this without you, the traveler.  To all of you who have traveled with Alpaca – THANK YOU.  Thank you so much for all of your feedback as we are still learning how to be the best in the business.  Thank you for cheering us on and for so many of you writing about your experiences with us on TripAdvisor, Lonely Planet, blogs, everywhere.  So many of you recommended us to others.  All of this is so amazing and we appreciate it more than words can explain.

And THANK YOU to all our new travelers.  We think that 2014 is going to be our best year and we are so excited to meet you all and show you Peru.  We can’t wait to teach and laugh with you and will go out of our way to make this your best vacation ever.

This is OUR HOME.  But YOUR ADVENTURE. 

We respect that and will make sure it is everything you have dreamed of.

Thank you Alpaca Team and thank you Alpaca Traveler.

 

 

 

10 Foods to Try While in Peru

This is a great article from National Georgraphic.

In recent years, Peru’s eclectic cuisine has earned acknowledgement as one of the world’s finest. But while quinoa and pisco sour cocktails have migrated to become favorites around the world, the best Peruvian specialties are still found in their home country. Here are ten to try en route to Machu Picchu.

Cuy

There’s no way to sugarcoat it. This staple meat raised in many households of the Andes goes by a different name in the United States: guinea pig. (One indication of how important the dish is to the rural Peruvian diet: In a cathedral in Cusco hangs a replica of Da Vinci’s Last Supper, in which Christ and the 12 disciples are seated around a platter of cuy.) The meat, which is quite bony, is usually baked or barbecued on a spit and served whole—often with the head on. It has a pleasant, gamy taste like that of rabbit or wild fowl.

Causa

A visitor to any market in Peru is certain to find two things—hundreds of varieties of potatoes, which may have originated here (Peru’s longtime rival Chile also claims tuber originality), and piles of avocados large enough to toboggan down. A traditional causa layers these two ingredients into a sort of casserole, which is sliced and served cold. Other layers might contain tuna, meat, or hard-boiled egg.

Lomo Saltado

A hundred years before anyone had heard of Asian fusion cuisine, boatloads of Chinese immigrants arrived in Peru looking for work. The ingredients and techniques they added to Peru’s food vocabulary are probably best exemplified by this hearty hybrid stir-fry, in which beef, tomatoes, peppers, and onions are blended in a pan with soy sauce and fried potatoes. Not a dish for the carb-phobic; it’s usually served over white rice.

Aji de Gallina

The yellow aji pepper lends its color—a hue similar to Tweety Bird’s—as well as its mild kick to several Peruvian dishes. Among them is this rich, velvety stew made with chicken and condensed milk and thickened with de-crusted white bread. A vegetarian alternative with a similar flavor is the ubiquitous papa a la huancaina, boiled potato with creamy yellow sauce.

Anticuchos

These skewers of grilled, marinated meat (much like shish kebabs) are served everywhere in Peru. High-end restaurants offer them as entradas, or appetizers. Street-cart vendors sell them slathered in a garlicky sauce. While almost any meat can be prepared this way, the most traditional—and best—anticuchos are made with beef heart, a practice believed to trace back to the days when Peru’s Spanish conquerors would consume a cow’s choicest cuts and leave the organs for their slaves.

Ceviche

The icy Humboldt Current that flows through the Pacific Ocean just off Peru’s coast supports one of the world’s most bountiful sources of seafood. If Peru had an official national dish, it would probably be this preparation of raw fish marinated in citrus juice. The acid in the fruit “cooks” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and aji pepper, and served (typically at lunch) with sweet potato or choclo, a white Andean corn with dime-size kernels. Bold gastronomes can drink the leftover citrus marinade, which is known as leche de tigre, tiger’s milk.

Rocoto Relleno

This dish is typically associated with Arequipa, Peru’s second largest city, but it is served everywhere. What appears to be a plain-old red bell pepper is actually a fiery Capsicum pubescens (at least ten times as hot as a jalapeño when raw, but boiled to reduce its thermonuclear properties), stuffed with spiced, sautéed ground beef and hard-boiled egg. This is topped with melted white cheese, baked, and served whole.

Alpaca

In the Northern Hemisphere, the name alpaca refers to expensive wool used to make sweaters and socks. In the Andean highlands, this camelid (a smaller cousin of the llama) has also been a source of meat for centuries. The taste is similar to buffalo or other grass-fed meats: somewhat gamier than beef and very lean. Alpaca’s lack of greasiness makes for excellent jerky, which coincidentally is another ancient Peruvian culinary innovation. (The name comes from the Quechua word charqui, meaning “to burn.”)

Lucuma

While Peru’s cuisine is most famous for its spicy and savory dishes, Peruvians adore sweets, too—as evidenced by the popularity of Inca Kola, a teeth-melting bubblegum-flavored soda. Lucuma is a tree fruit that looks like a mango, but it has a custardy taste akin to maple syrup. It’s usually used as a flavoring in desserts, and is justifiably popular as a variety of ice cream.

Pollo a la Brasa

This Peruvian-style roast chicken is so delicious—and popular—that it’s now available in cities around the globe. The secret is marinating the bird in soy sauce flavored with red peppers, garlic, and cumin, which gives the meat and skin a smoky, salty taste. Outside Peru it’s typically paired with French fries, but the more traditional accompaniment is fried yuca, a waxy tuber that has a pleasant chewiness and holds its own against the spicy dipping sauces with which pollo a la brasa is typically served.

To read the article as published by National Geographic, click here.

Peru’s Top 5 Attractions

Sorry I haven’t updated the Alpaca blog in a while.  I saw this article today in STUFF magaizine and thought it was a great start for people who were just beginning their planning of their trip to Peru.  This list is originally from the newest Lonely Planet Peru book and I think its pretty accurate:

Peru startles with its variety – parched coastal desert, jagged Andean peaks, lush Amazon rainforest. Its rich culture runs the gamut from sophisticated Lima to traditional weaving villages and mist-shrouded ancient ruins.

Peru’s Five Top Experiences

1. Machu Picchu
A fantastic Inca citadel lost to the world until its rediscovery in the early 20th century, Machu Picchu stands as a ruin among ruins. With its emerald terraces, backed by steep peaks and Andean ridges that echo on the horizon, the sight simply surpasses the imagination. Beautiful it is. This marvel of engineering has withstood six centuries of earthquakes, foreign invasion and howling weather. Discover it for yourself, wander through its stone temples, and scale the dizzying heights of Wayna Picchu.

2. Floating Reed Islands, Lake Titicaca
Less a lake than a highland ocean, the Titicaca area is home to fantastical sights, but none more so than the surreal floating islands crafted entirely of tightly woven totora reeds. Centuries ago, the Uros people constructed the Islas Uros in order to escape more aggressive mainland ethnicities, such as the Incas. The reeds require near-constant renovation and are also used to build thatched homes, elegant boats and even archways and children’s swing sets. See this wonder for yourself with a homestay visit that includes fishing and learning traditional customs.

3. Hiking in the Cordillera Blanca
The dramatic peaks of the Cordillera Blanca stand sentinel over Huaraz and the surrounding region like an outrageously imposing granite Republican Guard. The range is the highest outside of the Himalayas, and 16 of its ostentatious summits breech 6000m, making it the continent’s most challenging collection of summits-in-waiting. Glacial lakes, massive Puya raimondii plants and shards of sky-pointed rock all culminate in Parque Nacional Huascaran, where the Santa Cruz trek rewards the ambitious with a living museum of razor-sharp peaks.

4. Colonial Arequipa
Peru’s second-largest metropolis bridges the historical gap between the Inca glories of Cuzco and the clamorous modernity of Lima. Crowned by some dazzling baroque-mestizo architecture hewn out of the local white sillar rock, Arequipa is primarily a Spanish colonial city that hasn’t strayed far from its original conception. Its ethereal natural setting, amid snoozing volcanoes and the high pampa is complemented by a 400-year-old monastery, a huge cathedral and some interesting Peruvian fusion cuisine eloquently showcased in traditional picanterías (spicy restaurants). Ad Feedback

5. Parque Nacional Manu
Traverse three climatic zones from rearing Andean mountains to mist-swathed cloud forest on the lower slopes en route to the bowels of the jungle in Parque Nacional Manu, the Amazon’s best adventure. Manu has long been Peru’s best-protected wilderness, brimming with opportunities to see fabled jungle creatures such as the anaconda, tapir, thousands of feasting macaws festooning clay licks with their colours, and jaguar. In this deep forest, tribespeople live as they have for centuries, with barely any contact with the outside world. This is an edited extract from Lonely Planet Peru (8th Edition) by Carolyn McCarthy, et al. © Lonely Planet 2013. In stores now, rrp $36.99.

Katy Perry trekking to Machu Picchu

Katy Perry is planning a holiday to South America!

Katy Perry is reportedly taking a three-month holiday. The singer’s divorce from Russell Brand was recently finalised and after a whirlwind publicity tour for her concert movie Katy Perry: Part of Me, she feels ready to take some time out.

The star is said to be planning the trip of a lifetime. “Katy’s said she wants to jet off to a place where she’s never been. She’s planning a three-month vacation with her brother David and one of her best pals.  According to People magazine, she booked a trip to South America, starting in Peru and doing the Inca trail hike to Machu Picchu something Katy’s always wanted to do,” a source told Heat magazine.

Katy thinks the holiday will help her recharge and also get over the breakdown of her marriage. Although she is happy to be single, she is still coming to terms with life without Russell.

“Ever since Katy split from Russell, she’s been saying she wants to get away from everything and truly heal her heart,” the insider added.

 Maybe Katy will be the next Alpaca hiker – could be.

New Section of Inca Trail Discovered in Peru

 A section of the Peru’s Inca Trail was recently discovered in the Cusco region on the country’s southeast side after having been abandoned for about 500 years. Among the surprising amount of orchids and flora, the new section was discovered by Peruvian archaeologists and will reportedly be available to visit in two years, after a research project is conducted. The new section of the trail is about 1.7 meters (about 5’ 7”) wide, 4.3 kilometers (about 2.7 miles) in length, and was built using a retaining wall, rainwater drainage channels, and a paved platform. Archaeologists say about 70 percent of the trail is in very good condition with the rest having been damaged by vegetation and landslides. According to Andina, the new section connects the Chakiqocha part of the trail with the Qantupata archeological site.

CNN Article: Pilgrimage to Machu Picchu: Six tips

By Richard Bangs, Special to CNN

 

 STORY HIGHLIGHTS

• Going directly to Machu Picchu may help alleviate altitude sickness
• Hold onto your entrance ticket so you can exit to use facilities and re-enter
• You can go by foot or train; be sure to book early

(CNN) — Machu Picchu. It’s on most everybody’s bucket list, and for good reasons. It is one of the most transcendentally beautiful spots on earth. But how do you get to the Peruvian Andes, and what do you do to make the trip easy, comfortable and meaningful?

It’s not the attitude, but the altitude

Cuzco, the gateway to Machu Picchu, is more than 11,000 feet above sea level, a height that can cause altitude sickness, especially for travelers coming from low elevations. Machu Picchu is at 7,874 feet, so the best plan to mitigate altitude sickness is to arrive at Cuzco in the morning (the first flight from Lima departs at 6 a.m.) and then immediately grab the first train down to Machu Picchu. Enjoy Cuzco on the back end after acclimatization.

How do you get there?

Several airlines have direct service from U.S. gateways to Lima, and from there it is an hour flight to Cuzco, the ancient Inca capital. LAN Airlines has the most direct routing as it serves several major U.S. cities, including Los Angeles, New York, San Francisco and Miami, with a seamless link to Cuzco.

Once in Cuzco the choices are generally foot or train down to Machu Picchu. The Inca Trail is a five-day trek over some high passes. It is a spectacular way to enter the citadel of Machu Picchu, but it requires a measure of fitness. It is easy to take several types of trains the 70 miles from Cuzco to Aguas Calientes, the town at the base of the Lost City. The most deluxe train experience is the one-car Incan Princess.

Once at Aguas Calientes it is a bus ride up a steep, severe chevron of a road to the Sacred City of the Inca. The government now limits the number of visitors to 5,000 a day, so it’s best to get your ticket in advance, as some folks have been turned away at the entrance gate after making the long trip. You can make your own arrangements or book through a number of veteran outfitters such as Mountain Travel Sobek. They will arrange all tickets, transfers, transport, accommodations and guides.

When is the best time to see Machu Picchu?

Machu Picchu is open year-round, but October to April is the rainy season, and therefore it has the fewest visitors. The inconvenience of rain is offset by the lack to tourists, and it is worth considering. Avoid holidays if you can, as Machu Picchu and everything surrounding it is packed. Once at Aguas Calientes (hotel tip: check in at The Inkaterra), to avoid the crowds and witness one of the most spectacular sunrises in the world, take the first bus from Aguas Calientes, which leaves at 5:30 a.m. It’s worth it.

Hints for inside the citadel

There are no bathrooms, restaurants or drinking water once you enter the site, but there are facilities just before the entrance. So hold onto your entrance ticket so you can exit and re-enter. Pack sunscreen, a sun hat and water. Weather in the Andes can also change in an instant, so you should also pack a rain jacket. Sturdy shoes are a must. If you are in reasonable shape, sign up to climb Huayna Picchu, the famous peak within the ruins that appears in most photos. They only allow 400 a day to climb, so sign up the day before and go early for best views.

What else can you do in the area?

If you have time, sign up for the day raft trip on the Urubamba through the Sacred Valley of the Incas — one of the most spectacular float trips in the world. And, of course, plan on spending at least two days in Cuzco, a unique blend of European and Inca sensibilities with superb restaurants, hotels and accessible ruins.

And try to make a stop at the nearby Pisac market, one of the most colorful bazaars in the world. Most people visit Pisac on Sunday, the main market day, but there are smaller markets on Tuesday and Thursday.

Finally, consider extending your trip to other wonders of South America, including the Galapagos, Easter Island and Iguazu, all of which are served by LAN Airlines, with Lima as the hub.

What makes Machu Picchu so special?

There is a harmony of elements here, the man-made and the natural. It is a stunning integration of architecture, setting, function, space and form. The Inca knew something we seek: When order combines with complexity, when elegance appears effortless and when there is a coherent but unspoken relationship among the parts, then there is enduring beauty.

Richard Bangs is the producer for the upcoming public television special, “South America: Quest for Wonder.”