Make this the summer you take, or plan, that
bucket-list trip through the Sacred Valley of the Inca to the ancient
city of Machu Picchu. Get inspired closer to home at two Washington,
D.C., events: the Peru-focused Smithsonian Folklife Festival (June 24-28 and July 1-5) and the National Museum of the American Indian
exhibition "The Great Inka Road: Engineering an Empire" (June 26, 2015,
through June 1, 2018). Then, book a group tour such as National
Geographic Expeditions' Peru: Land of the Inca, or a classic, four-day hiking trek to Machu Picchu via the Inca Trail.
To
help protect the integrity of the legendary route, only 500
government-issued Inca Trail permits are available per day. But limited
access shouldn't dissuade people from making the trip, says Alistair
Butchers of G Adventures,
which leads a variety of Sacred Valley tours. "It's important for
travelers to visit … and do so in a sustainable manner, so they can
become ambassadors and help spread the word about the importance of
sustainable tourism," he says. "Through awareness and education we can
help preserve iconic destinations such as the Inca Trail and Machu
Picchu."
How to Get Around: If
permits are sold out during your travel dates—or you'd rather not make
the four-day, 27-mile Inca Trail trek—there are several alternate routes through the Sacred Valley to Machu Picchu. G Adventures' itineraries
include a variety of Machu Picchu options ranging from easy day tours
from Cusco (via train and bus), to multiday hiking trips along the
less-traveled Lares, Salkantay, and Choquequirao routes.
Where to Stay:
Peru's first ecological community-owned and managed campsite opened in
February 2015 in the remote Andean village of Cuncani. Located on the
Lares route, the project was developed by G Adventures' nonprofit Planeterra Foundation
to help promote sustainable tourism in the Lares Valley. Any tour
company can use the site, which includes eco-friendly amenities such
as composting toilets and solar showers.
What to Eat: In the Andean region, guinea pig, or cuy (pronounced "kwee"), is a common specialty of the house. At small cuyerías (traditional cuy restaurants) in the Cusco region, order the crispy cuy al palo
(guinea pig barbecued whole on a spit with the head, ears, and teeth
intact). Or, fill up on the locally grown side dishes such as potatoes
and corn on the cob.
What to Buy: Visit the
Planeterra-supported Women's Weaving Co-op in the indigenous
Ccaccaccollo community. Here you can learn about traditional Andean
weaving and watch the artists hand-spin alpaca fiber into yarn. Over 40
local women belong to the cooperative and sell their intricately woven
textiles (including brightly colored blankets, ponchos, and hats) to
Sacred Valley travelers.
What to Read Before You Go: Turn Right at Machu Picchu: Rediscovering the Lost City One Step at a Time
chronicles travel writer Mark Adams's steps and often hilarious
missteps along the original expedition route to Machu Picchu. While
thoroughly entertaining, the book also serves as a quick primer on Inca
history and Peruvian customs.
Practical Tip: Cusco,
gateway city to Machu Picchu, sits at more than 11,000 feet above sea
level. To avoid altitude sickness, drink lots of water and, if possible,
relax (and let your body adjust) for a day or two in town before making
a trek to Machu Picchu.
Helpful Links: Peru Tourism
Fun Fact: The Inca Trail leading to Machu Picchu is part of the World Heritage site of Qhapaq Ñan, or
the Andean Road System. Covering about 18,600 miles from modern-day
Colombia in the north to Argentina and Chile in the south, the
engineering marvel once linked the Inca capital, Cusco, to the farthest
reaches of the empire.Staff Tip: Don't leave for Machu Picchu without visiting Cusco's Mercado Central de San Pedro. The open-air market shows off the country's incredible biodiversity with a wild assortment of tropical fruits, vegetables, and meats. It's very impressive, and the chicken soup at the lunch counter helped cure my altitude sickness almost overnight. —Kevin Kunitake, assistant to editor in chief, National Geographic Traveler