We visited Cusco and Machu Picchu in December 2025. 2 days in Cusco, 4 day Inca trail to Machu Picchu, and 2 days again in Cusco.

2 day acclimatization is very much required in Cusco going from zero to 11,000 feet altitude. Everyone was miserable on day 1 and raring to go by end of day 2.

The surprising part was the culinary scene in Cusco, the old capital of the Inca Empire and now a tourist spot. Every restaurant whether owned by a world famous chef, a busy tourist spot in the city square, or a lonely local family establishment hidden in a corner, takes every single order and every single dish very seriously. Everything is made fresh after the order is placed and great amount of effort is spent on presentation. Service is impeccable everywhere.

The food is potatoes, quinoa, Cusco corn (each grain is the size of grapes), beef, alpaca beef (flavor profile is in the middle of beef and lamb), chicken, and trout. Many many local herbs with unique flavors. These translate into dishes such as Ceviche (fish with real flavor), Lomo Saltado (steak with real flavor), Aji de Galina (chicken with real flavor), and Anticucho (kebabs with real flavor) along with Pisco Sour (fresh limes and not too sweet - just perfect). The local and fresh foods with real flavor include passion fruit, mango, avacado, granadilla, cactus tuna, pineapple, papaya, naranjilla, and local honey with a very unique flavor, etc.

Cafes are everywhere, the coffee is at the same level as Europe, and the milk in coffee also has real flavor.

The 4 day Inca trail to Machu Picchu is a lesson in humility. 26 miles of very steep and slippery stone steps from 9000 to 14000 to 12000 to 13000 to 8000 feet of altitude. The impossible is made achievable only by becoming one with the mountains, the clouds, and the ethereal ancient forest. By absorbing the sun and the rain. One breath and one step at a time. With gratitude to Pachamama, the guides, the chefs, and the porters.