We clear customs around 7am after an early morning flight from Lima to Cusco. We are met at the airport by a REI representative and driven to the El Mercado hotel in the historic center of Cusco. We eat breakfast at the hotel, drop our dirty laundry at a nearby Lavanderia, and head off to explore the town around us. It is mostly tourist "stuff" with some nice alpaca shops and hiking equipment stores. David did find new laces for his hiking boots. At 1pm our REI guide, Miguel, and the rest of our group of 9 met for a tour of Cusco city. FYI, Cusco is at 11,021'. This part of the trip is all about altitude.
We have a young couple from LA, a woman from Portland, a couple from Australia, and a couple of long time friends who grew up together in Canada, one retired to Phoenix and the other lives in Toronto.
We visited the Convent de Santo Domingo del Cusco which houses the temple of the sun. Next came the Basilica Cathedral, resplendent with many alters covered with gold leaf or silver. The cathedral also houses many great paintings including the last supper with roast guinea pig on the table. The last site we visited was Saqsayhuaman, an archeological site. We were wowed by the size and precision of the Inca rock foundations. We learned about the Spainards capturing the Inca leader, Atahualpa in 1532. The Spainards destroyed many Inca religious/power sites and built over them using the Inca stone foundations. A powerful earthquake in 1950 led to the collapse of many Spanish colonial structures and revealed the Inca structures beneath.
Convent de Santo Domingo del Cusco courtyard.
Basilica Cathedral in Cusco
Saqsayhuaman, an archeological site - Joanne in front of the rock foundation.
David and Joanne with Cusco city in the background.
Friday, March 14th - the plan is to drive the van with some rest/sightseeing stops along the was and then hike the last ~5 miles on the Soraypampa trail to Salkantay Lodge.
Tarawash archeological site. J & D in the slots where they would put important mummies for ceremonies.
One of the many daisy flowers in the wall. How did they cut so precisely? How did they move these rocks into place?
Peruvian grandmother walking home with her shopping on her back.
We stopped for lunch in Mollepata (9,371') at the home of our 2nd guide Carla's parents. We didn't eat guinea pig, but we saw their "guinea pig kitchen" where the pigs were raised.
Our hike was 4.7 miles to an altitude of 12,690'. We were hiking on a road of sorts. There were 4 or 5 spots where there was water running across the road. The first water we were all careful to keep our boots dry. In the end we all had wet boots.
Kim getting a ride across the first water on the mule led by Stanislav. We called Stanislav and the mule 911. He carried extra water, medical supplies, and oxygen. I am at the lower right putting my boots on after wading through barefoot.
David in front of Salkantay Lodge. This is the first of 4 lodges built and run by Mountain Lodges of Peru. The lodge was wonderful. We enjoyed their outdoor jacuzzi. At night we were treated to hot water bottles in our bed. The lodge was opened in 2007. It is the first in a series of 4 mountain lodges all built within a year and a half and opened at the same time. The founders are a Peruvian and Austrian. All the employes are locals and they were all so nice!
Saturday, March 15th - today is our test hike up to Lake Humantay and back. We go up to 13845'. We all make it okay.
We awoke to find llamas grazing below our balcony. I loved this little baby talking with the leader of the herd.
The mountain was almost out of the clouds early that morning. We learned the clouds and rain can come and go, hence the need for layering and a backpack to carry jackets, etc.
Here are a couple horses and a mule at 13,400'. We were huffing and puffing going up, with frequent stops to take photos. I would hate to tell you how many photos of horses and cows I took.
Finally we arrive. We had a snack break at the lake before going back to the lodge for lunch. In the evening we had a Pisco sour lesson and celebrated Pete's birthday with chocolate cake for dessert.
Our bartender pouring the pisco sours made with passion fruit juice.
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