Machu Picchu ✓

November 16, 2014

I never realized how lovely red roses, handmade tablecloths, and leather menus laced with alpaca wool were on a train until I had them on the Inca Rail. I’ve taken my fair share of public transportation, but trout from the Sacred Valley coated in crispy quinoa, free flowing Tacama Gran Tinto from southern Peru, and Pisco sours served by people in burgundy tuxedos on my train ride to Machu Picchu made me fear I’ll never want to go back. When I boarded the Inca Rail, I felt like I’d crossed platform nine and three quarters. An Andean pan flute played over the speakers, snow-cap mountains towered in the distance, and the serpentine river rushed over the rocks below me. I knew I was headed somewhere magical…Machu Picchu.


It was a bumpy ride to Aquas Calientes…


But that didn’t matter. It was an adventure! When I arrived, I checked into Sumaq Machu Picchu hotel, a beautiful property overlooking the Vilcanota River with authentic Peruvian cuisine and a mystic connection with local traditions. 


Next stop: Machu Picchu, where I took a selfie with a llama.



And another llama..



And a baby sheep…




I also admired this hairless dog in a sweater.