Monthly Archives: March 2018

Our Peru

Semana Santa at Inkaterra

Here in Peru we are in the midst of one of the biggest events of the year: it’s the return of Semana Santa.

Commencing on Sunday 25th March with Domingo de Ramos and concluding on 1st April 2018 with the Resurrection of Christ, Semana Santa is considered a period of recollection, commemorating the life, passion and death of Jesus. Visitors from all corners of the globe come together to join the festivities and to celebrate the cultures and traditions passed down the generations.
Those attending Peru’s religious celebrations can choose to stay in one of Inkaterra’s luxury offerings, peppered across the country, from the mists of the Andean Cloud Forest at Inkaterra Machu Picchu Pueblo Hotel, to relaxing at Inkaterra Hacienda Urubamba, nestled in the heart of the Sacred Valley of the Incas.

In Cusco, the religious festival begins on Palm Sunday (25th March) where crowds gather to attend Mass at the Cathedral on the Main Square.
The next day, Holy Monday, is one of the most significant days during the week: it involves the famous procession of El Señor de los Temblores (The Lord of Earthquakes). This saint brings great importance to the city of Cusco: in 1650, its figure was brought out from the Cathedral to successfully terminate a powerful earthquake which was destroying the city, thus saving the lives of many. As a result, Cusco celebrates this saint on the Monday of Holy Week by adorning the figure with red ñucchu flowers and parading him so that all can catch a glimpse of their local hero.

Another large part of the celebrations during Semana Santa are the culinary offerings. Visitors will experience the 12 traditional dishes of the Cusco region, prepared on Easter Friday, in commemoration of the 12 disciples for the Last Supper. Dishes traditionally feature a range of Andean plants, vegetables grown in the area, and varying types of fish. The pièce de résistance, however, is the dessert: ranging from arroz con leche and mazamorra to empanadas de Semana Santa, visitors will not be bored nor go hungry.

A stay at Inkaterra La Casona will further enrich guests’ knowledge on local history: the building is a 16th Century colonial manor, located on a cobbled street in the centre of Cusco. Staying true to its heritage, the luxury property beholds colonial furniture within the traditional stone walls which are hundreds of years old, so that guests can get an authentic experience of old-Peru and all of its rich history and culture.

For more information on Inkaterra, please click here.

Food and Drink

A Guest Blog: Exploring Peruvian Cuisine

Authentic Peruvian cuisine is at the heart of each Inkaterra property, from the earth to table concept at Inkaterra Hacienda Urubamba, which sees fresh seasonal ingredients harvested from the on-site eco farm, served up in creative interpretations of Peruvian classics, to the bio-orchard in the heart of the Amazon rainforest. In fact, traditional Peruvian cuisine is at the heart of a guest’s experience, cultivating local and organic produce to prepare hearty, high-quality dishes that can be enjoyed by travellers of any culture.

But, what influences Peruvian cuisine? Typical Peruvian dishes are a fusion of cooking styles from a range of cultures, with gastronomical influencers from Africa, Asia, Europe and of course from Peru itself. Techniques inspired by these cultures are combined with a rich history of cooking methods, dating back to Incan times. We caught up with travel writer Ella, who documents her exploration at Trekbible, to find out more about the origins of Peruvian cuisine.

Hi Ella! So, you’ve experienced authentic Peruvian cuisine firsthand. What makes it stand out?

The incredible use of spices! The king of Peruvian spices is the Aji pepper. The most commonly used variants are the Aji Panca (red pepper) or Aji Amarilla (yellow pepper). However, there are more than 300 verions of Peruvian peppers. Ajis are usually mixed in to a guiso, or stew, to give meat and vegetables a little spice. Other types of aji include Aji Mirasol which can be used in a variety of applications. Another aji, the Rocoto, is Peru’s version of a hot sauce and is available in nearly every restaurant, store or home.

What makes Peruvian cuisine so fresh?

As you may well know, Peru is a rich in vegetation, and the cuisine is proof. Over 3,000 types of potatoes grow on Peruvian soil. These include staple items such as the papa amarilla, alluco,  camote and more. Another commonly used root vegetable is the yucca. Dishes such as Papa a La Huancaina, Carapulcra and Causa use potatoes as the main ingredient. In fact, it’s common to have a few slices of potato or yucca on almost every Peruvian dish.

We love potatoes! Which are your favourite Peruvian dishes?

There are two dishes in particular that are frequently associated with Peru, and that stand out to me as favourites. These are Lomo Saltado and Ceviche. Lomo Saltado is a stir-fry style dish that contains beef, onions and tomato served over white rice. It’s truly an Asian-inspired dish that even incorporates soy sauce for flavouring. Lomo Saltado is well loved by Inkaterra guests, especially those at Inkaterra Machu Picchu Pueblo Hotel – the hearty combination is the ideal choice after a day of trekking!

However, some might argue that the true national dish is ceviche. This dish consists of small pieces of raw fish soaked in lime juice. Once the fish is fully cooked (via the acidity of the lime juice) it is mixed with aji, onions, cilantro and tomatoes. The result is a spicy fish serving that is accompanied by yucca and Peruvian corn. Other popular meals include Pollo a la Brasa, Arroz Con Pollo, Jalea and many more.

Can those who don’t live, or visit Peru, enjoy Peruvian cuisine?

Yes! Peruvian restaurants have rocketed the destination to the forefront of the international culinary scene. Several high profile travel magazines and culinary associations have ranked this Andean nation as the top eating destination, and there are plenty of Peruvian-inspired restaurants popping up across the globe. The reason behind all the fanfare is clear; the cuisine is tasty, diverse and unique. Peruvian cuisine has something to offer to everyone.
To find out more about food at Inkaterra, please click here.

Hotels, Our Peru

Inkaterra: Guests' Perspectives

The Sacred Valley of the Incas is characterised by its incomparable mountain vistas, picturesque villages showcasing traditional markets and a wealth of empirical history of the Incas. Inkaterra Hacienda Urubamba is the perfect base for exploration of this beautiful corner of Peru. From the property’s Earth to Table concept that encourages guests to harvest their own sustainably sourced crops to learning about the importance of astrology in the Andes on the Twilight Mountain excursion, everyone on site is enveloped in the rich and diverse culture that is characteristic of the region. Your experience is part of our own at Inkaterra and we are delighted to have received so many lovely comments already this year. Here are a selection from Inkaterra Hacienda Urubamba.

I live in Hawaii – a Paradise on mother earth. I have visited Peru, yet another Paradise on our mother earth. All of the staff are exceptional in their demeanor and attention, thank you all for a trip of a lifetime.
– Joseph A. Groto

Increíble experiencia!! Servicio e instalaciones perfectas. Super lugar para descansar y disfrutar de la naturaleza!! Gracias por todo.
– Anonymous

What a beautiful piece of Paradise in Peru. Thank you!
– Becky Satch Krautz

Wonderful place and outstanding service! We enjoyed the place and the excursions.
– Sarah and Steve Taylor

A gorgeous and relaxing place. The service excellent and the staff very attentive. Thank you so much!
– The Petersons

Conservation and Sustainability

Inkaterra’s Bio-Orchard: Top Plants

Deep in the heart of the Amazon rainforest of Southern Peru – where trees tower, vines tangle and insects thrive – plants have long been cultivated for their medicinal qualities. Now, at Inkaterra Guides Field Station, our Bio-Orchard is used to research a range of plants known for their medicinal qualities, keeping alive ancestral knowledge and educating the next generation of eco-conscious travellers. From vegetables to aromatic herbs and tropical fruits, here are four of our favourites:

Jergon Sacha

The Jergon Sacha (Dracontium loretense) is a herbaceous plant that can grow up to two metres tall, and has multipartite leaves. The plant produces a vibrant fruit, usually orange and yellow in colour. The corms – or bulbo tubers – are an underground stem which, when cooked and eaten, has been known to have medicinal properties. The plant has been used to treat ailments such as heart palpitations, snake bites, tumours and skin worms. Drinking boiled corm water has also been known to boost the immune system.

Caña Caña Verde

Looking rather like giant cane, the Caña Caña Verde (Costus sp.) can grow up to 1.5 meters tall, and sports hairless, spiral-shaped leaves. Whilst the tender steams can be chewed to provide a food source, the juice of the crushed steams is used medicinally, treating liver problems, conjunctivitis and flu.

Argo Sacha

Growing in the Amazon Basin, the Argo Sasha (Hamelia axillaris) is a shrub-like plant found in lowland gardens and orchards. With thin stems and fine, slightly elliptic leaves, the shrub produces bell-shaped yellow flowers. By mixing the crushed leaves with lemon, Argo Sacha acts as an analgesic for the pharynx & pruritus (severe itching) whilst also being anti-inflammatory. Additionally, it helps repair wounds by extracting and crushing the seeds of the fruit, before mixing with lemon and forming into a paste.

Ayahuasca

Many who hear ‘Ayahuasca’ may think of the sacred brew that has been used ritually among indigenous groups in the Amazon for centuries. The brew, which is known for its powerful hallucinogenic properties, is made from the steam of the Ayahuasca vine (Banisteriopsis caapi), or in Quechua, ‘the vine of the ancestors’. However, the large climbing liana – which is characterised with fine grey or brown branches and simple leaves – produces a yellow flower and oblong fruit, is also used as a local anaesthetic. It is also believed to alleviate the symptoms of Parkinson’s Disease, through drinking the liquid from cooked stems and leaves.

Aiming to regenerate the use of sustainable agroforestry (such as drip irrigation for efficient water consumption), the Bio-Orchard educates on the sowing and harvesting of vegetables, aromatic herbs and tropical fruits; the use of organic fertilisers and natural pesticides; and the making of organic compost.
For further information on Inkaterra, please click here.

Hotels

Inkaterra Birds Workshop 2018

Here at Inkaterra we always have something to chirp about when it comes to birding. This year has been deemed the ‘Year of the Bird’ by associations including National Geographic and Audubon, who have come together to mark the 100th anniversary of the Migratory Bird Treaty Act. The act is the most important of its kind, and continues to protect birds to this day. At Inkaterra we are honoring the year too and you can find us sharing bird news and our ‘Bird of the Month’ on Twitter. On site we have many excursions and initiatives that also support our feathered friends and, most recently, we ran a bird watching workshop.

Led by trainer Fernando Ángulo our intrepid explorers began their five-day birding journey in the heart of the Amazon at the Eco-centre at Inkaterra Reserva Amazónica. Our properties Inkaterra Reserva Amazónica, Inkaterra Hacienda Concepción and Inkaterra Guides Field Station worked closely with Inkaterra Asociación to create a diverse and informative itinerary. After a debrief the adventurers were ready to head out into the rainforest, first following one of the birding trails of Inkaterra Reserva Amazónica. Later on the group undertook nocturnal bird watching, or ‘Owling’, where the Tawny-bellied Screech-Owl was spotted gliding through the Amazonian garden, an exciting start to the workshop.

The expedition continued the following day starting at the Port of Lake Sandoval and following the Tambopata path. The group were able to marvel at the breathtaking scenery whilst learning about the natural habitat of Peruvian birds. The walk continued to eco-luxury lodge Inkaterra Hacienda Concepción – our second property in the Amazon, which is also a revered bird-watching arena. 540 bird species have been recorded on site at the property that sits in front of the Madre de Dios river. Our workshop-attendees had the chance to birdwatch from the river travelling upstream and inspecting birds from the water.

Over the following days our explorers visited various bird-spotting locations. They gazed at the treetops whilst hiking from San Francisco to Lake Valencia, spying a total of 60 species of birds. Another favoured scene was Gamitana farm where the group had to take refuge from the rain. The time hiding from the weather in a cabin on site was spent wisely discussing the records of new bird species. Rolín Island, Puerto Maldonado and the Cachuela corridor, were also featured on the expedition. The group registered as many species as possible, even finding three species of ducks whilst walking down Triunfo Road. The White Faced Whistling-Duck, Black-Bellied Whistling-Duck and Brazilian Teal are extremely rare in the area so catching a glimpse was truly thrilling.

The group was fully immersed in the local habitats, making it a truly educational and insightful experience. Tales of the trip were discussed over a farewell dinner at Inkaterra Hacienda Concepción. To learn more about our activities and guest excursions have a look on our website.