Peru’s food reputation isn’t accidental — Lima’s Central and Maido are at the top of the global list for a reason — and even the Machu Picchu day gives you a chance to run a mini food tour alongside the archaeology, with Peruways’ guides.
The drinks list is a starting point. Chicha morada — purple-corn infusion with pineapple, cinnamon, and clove — is nonalcoholic, served everywhere, and genuinely good. Mate de coca is still the standard altitude remedy, chewed or steeped, in Cusco and up at the Aguas Calientes train station. Pisco Sour is dinner.
Peruways’ guides can route a day around the food too — a lúcuma ice cream in Cusco, trucha from the Urubamba in Ollantaytambo, cuy at Pacha Papa if the group is up for it, Andean superfood breakfasts at Muña in Aguas Calientes. Quinoa, maca, kiwicha, the lot.
Add a food-oriented day to a Machu Picchu trip with Peruways. The archaeology stays archaeology, but the dinners get much more interesting.
