Travel south to Ica, a desert region known for its viticulture and production of Peru’s national spirit—pisco. Your visit to a traditional distillery offers insight into the fermentation and distillation process, from grape selection to bottling. You’ll learn about the different types of pisco (pure, acholado, mosto verde) and how each is used in cocktails and cooking.

Ica’s climate and soil conditions make it ideal for wine production. You’ll tour local vineyards, many of which use centuries-old techniques inherited from Spanish settlers. Tastings include dry reds, sweet whites, and fortified wines, often paired with local cheeses and olives. The experience is both technical and sensory, offering a deeper understanding of Peru’s lesser-known wine culture.

Between tastings, you’ll have time to explore the surrounding desert landscape, including the Huacachina oasis and sand dunes, which contrast sharply with the region’s agricultural output.

Accommodation: Hotel – 2 nights in a boutique property near the vineyards and distilleries.

Return to Lima and board a domestic flight to Cusco, the former capital of the Inca Empire. Upon arrival, a slow-paced orientation tour helps you adjust to the altitude while introducing key landmarks like Plaza de Armas, Qoricancha, and San Blas.

A visit to San Pedro Market offers a hands-on look at Andean produce. You’ll see over 3,000 varieties of potatoes, native grains like quinoa and kiwicha, and exotic fruits such as lucuma and chirimoya. Vendors often share preparation tips and cultural anecdotes, making this more than just a shopping experience.

Optional visit to the Chocolate Museum includes a workshop on cacao fermentation, roasting, and grinding. You’ll trace the history of chocolate from pre-Columbian times to modern artisanal production. If interested, you can also join a pisco tasting session at a local bar, comparing regional varieties and learning about pairing techniques.

Accommodation: Hotel – 2 nights in a restored colonial building with altitude support amenities.

Travel to the Sacred Valley, a fertile region between Cusco and Machu Picchu. Your first stop is Pisac market, known for its textiles, ceramics, and silverwork. While browsing, you’ll sample empanadas baked in a traditional horno—clay ovens that retain heat and impart a smoky flavor.

Lunch takes place in Chichubamba, a small farming community. You’ll dine with a local family, experiencing home-cooked dishes like cuy (roasted guinea pig), quinoa soup, and maize-based desserts. This interaction offers insight into rural food customs and agricultural practices.

In the evening, you’ll participate in the preparation of pachamanca—a cooking method that involves burying meats and vegetables with hot stones. The process reflects Andean cosmology and communal values. Once cooked, the meal is shared in a group setting, reinforcing the social aspect of Peruvian cuisine.

Accommodation: Hotel – 1 night in a rustic lodge with views of the valley.

Travel by train to Aguas Calientes, the gateway to Machu Picchu. Your day begins with a visit to the local market to select ingredients for a cooking class at Rupa Wasi Tree House. The class focuses on regional dishes using seasonal produce, such as trout, native herbs, and tubers.

You’ll learn knife techniques, seasoning methods, and plating styles typical of highland cuisine. The setting—surrounded by cloud forest—adds a unique sensory layer to the experience. The class ends with a shared meal and discussion about culinary sustainability in remote regions.

Accommodation: Hotel – 1 night in an eco-friendly lodge near the train station.

Early morning visit to Machu Picchu, one of the most studied archaeological sites in South America. Your guide will explain the layout, construction techniques, and historical significance of the citadel. While not a culinary site, Machu Picchu’s agricultural terraces and water systems reflect Inca ingenuity in food production.

After the visit, travel to Ollantaytambo, a living Inca town with preserved architecture and active farming. You’ll have time to explore the local market and try snacks like choclo con queso (corn with cheese) or tamales wrapped in banana leaves.

Accommodation: Hotel – 1 night in a heritage property near the train station.

Return to Cusco by road, stopping at Maras salt mines and Moray ruins. Maras features thousands of salt evaporation ponds used since pre-Inca times. The salt harvested here is mineral-rich and used in gourmet cooking across Peru.

Moray’s concentric terraces were likely used for agricultural experimentation. The site demonstrates how microclimates were used to test crop viability, a practice still relevant in modern Peruvian farming.

Your final evening includes a group dinner featuring regional dishes like ají de gallina, rocoto relleno, and causa limeña. This closing meal is a chance to reflect on the culinary techniques, ingredients, and cultural exchanges experienced throughout the trip.

Accommodation: Hotel – 1 night in Cusco with late check-out options available.