We have not yet toured the area, so I don’t have a lot of pictures to post yet. These pictures were taken during our short walk this morning. More to come, so check back soon.

It was interesting to watch the removal of the dirt and grass, and see the cooked food emerge from the pit. Per Andean tradition, we were told that we must eat with our hands – no utensils, and no water. We drank a corn beer that was prepared 4 days earlier for this meal. A minty tea was prepared to complete the meal and ease digestion, we were told.

The food tasted great, and it was fun to experience this local tradition. Our hosts spoke Quechua, a language spoken throughout the Andes and the language of the Inca Empire. It was a wonderful way to cap our stay in the Urubamba Valley.

We spent most of our day in Cusco around the Plaza de Armas, a beautiful square in the city’s center. Cusco has a mix of architectures, ranging from original Inca walls to Spanish-influenced cathedrals. The cathedral Iglesia de la Compañía de Jesús began construction in 1576. Similar to old cities in Europe, street vendors wander to hawk their wares, most commonly cloth items made from alpaca wool and art work.

Just a block from the town square was Casa Concha Museum, which includes many items initially discovered by American explorer Hiram Bingham in 1911. The Inca mummies were quite interesting. The museum had hundreds of artifacts like cutting tools, weapons and pottery from the Inca civilization.

We had a great meal mid-day, and Deb actually tried the cuy (guinea pig). Our whole group gave it a try (except for me), and all agreed that it tasted like chicken, although there didn’t appear to be much meat.

The salt is extracted by evaporating salty water from an underground stream, which also includes many minerals that provide various unique flavors . The water flows into a series of tiny channels and into hundreds of ancient terraced ponds, where the sun and wind slowly evaporate the water, leaving the salt and minerals behind. The salt is collected from the ponds in layers, producing different grades of salt for various purposes.

From the Maras we traveled to nearby Chinchero, where descendants of the Inca still practice centuries-old methods of extracting wool from Alpacas and Lamas. The wool is sheared using a piece of glass, then washed using grated Yucca root as a shampoo. The wool is then dyed in vivid colors using natural dyes from various plants, minerals, and even insects. Girls are taught at age 7 to spin the wool by hand. The wool yarn is then woven into intricate clothing and items like table runners.

It was nice to see how centuries-old methods and traditions live on in the small Peruvian towns.

According to Wikipedia, archaeologists believe that Machu Picchu was constructed as an estate for the Inca emperor Pachacuti (1438–1472). Often referred to as the “Lost City of the Incas”, it is the most familiar icon of Inca civilization. The Incas built the estate around 1450 but abandoned it a century later, at the time of the Spanish conquest. According to the radiocarbon dating, it was occupied from 1420–1532.

After touring Machu Picchu, we hiked up Huayna Picchu, the mountain peak that rises across from Machu Picchu. The Incas built a trail up the side of the Huayna Picchu and built temples and terraces on its top. The peak of Huayna Picchu is 2,693 meters (8,835 ft) above sea level, or about 260 meters (850 ft) higher than Machu Picchu. The Inca trail up Huayna Picchu is sometimes terrifying to climb, but we took it a step at a time. Needless to say, the view from the peak was incredible.

On the train ride back to Urubamba, the train stopped briefly and children from the local village gathered and waved, begging for something to eat. Many on the train tossed packaged snacks and cookies out the window, which the children readily grabbed.

This day was both memorable and exhausting – certainly an experience of a lifetime.

Once we landed in Cusco, we had a 90 minute shuttle ride to our B&B in Urubamba. The Cusco street markets were interesting, and I couldn’t identify much of what was for sale. Dogs were everywhere, many of which were strays digging through garbage to survive.

In Urubamba, many people get around town with the aid of a Tuk Tuk, or auto rickshaw. These little vehicles can transport a few people quickly through crowded and narrow streets.

We didn’t sleep much the first night in Urubamba. Barking dogs kept us awake much of the time, and the roosters began crowing around 2:45 AM. Ear plugs will be on the shopping list today. I’m looking forward to exploring more of Urubamba today and getting some much-needed rest before we head to Machu Picchu tomorrow.

The excavation of this site is still underway and expected to take another 50 years at least. Our guide stated that prior to 1960, it was simply a large dirt hill and was even the site for motocross racing events until the ruins were discovered below the soil. Analysis shows that there are still many tombs below the walking paths that have not yet been uncovered.

The site was made with adobe bricks that were formed by hand. Each brick still shows ridges made from the fingers of the brick maker, with hand prints clearly visible on many bricks. The site took several hundred years to reach its maximum size.

Today we will be leaving Lima and flying to Cusco, where the 11,200 foot altitude will likely bring some altitude sickness for a day or two. From Cusco we’ll head to Machu Picchu next week.

Food and drinks have been great so far, and the people of Lima have been friendly. We’ve been using a hand cart to haul groceries from a store several blocks away as needed.

With Nicki’s flight from LA being cancelled and her group’s arrival delayed a day, Deb and I spent our first full day in Lima, Peru, walking around the Miraflores area.

We didn’t have a rental car, but that’s probably a good thing. Driving in Detroit or on I-696 does not prepare one for the very fast-pace of Lima’s traffic. Drivers here use their horns as a courtesy signal to others, so there’s a continual cacophony of short horn blasts.

Being Americans, we have to learn to live without a thermostat. There is no heat nor AC in the house, since temperatures range from mid 50s to mid 80s throughout the year. You simply dress appropriately, so we’re wearing jackets in the house, as the morning temps are in the low 60s.

Now that Nicki, Anthony and his mother Bari have arrived, we’ll be exploring the local area much more, and I’ll post updates more frequently.

This 1971 Shasta Stratoflyte camper must have been stored in a barn or similar shelter, since the exterior is in excellent condition. The interior is like a time machine back to the early 1970s, when avocado green was a dominant color for kitchen appliances. The cushions and cabinets are in immaculate condition.

Congratulations, Sherry and Ken, on your excellent find! Now get out and explore the world – and take some pictures to share!