UJ #3 - Peru: A luxury destination
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Laurent<br />
Carrasset<br />
Exclusive interview with the Regional<br />
Director of Orient - Express<br />
<strong>Peru</strong>:<br />
A Luxury<br />
Destination<br />
Amazon - Pacific<br />
The richest region<br />
of South America.
CRAFTING MAGNIFICENT<br />
EXPERIENCES IN PERU<br />
ONE GUEST AT A TIME<br />
"Morro El Encanto" (Enchanted
Rock), in the Amazon - Pacific region, has been a source of local legends since ancient times<br />
limatours.com.pe<br />
ujtravelmagazine.com<br />
/limatoursperu
INDEX<br />
14 /<br />
Amazon – Pacific:<br />
The richest region in South America. It’s up to you to<br />
decide: Caral – Cordillera Blanca / Moche Route /<br />
Chachapoyas / Pacific Ocean Beaches / The Amazon River.<br />
34 / “THE FINDINGS OF THE MUMMIES<br />
HAVE NO PRECEDENTS”<br />
Adriana von Hagen, <strong>Peru</strong>vian journalist,<br />
researcher, and writer.<br />
50 / “THERE´S PLENTY OF ROOM FOR LUXURY TOURISM GROWTH”<br />
Laurent Carrasset, Orient-Express Rigional Director.<br />
54 / I AM PERU:<br />
Everything you need to know about<br />
alpacas and vicuñas.<br />
Managing Director: Eduardo Pedraza / Design Director: Diego del Río / Publishing Director: Rubén Barcelli<br />
/ Lead Designer: Enrique Gallo / Design: Genaro Calderón / Text: Ana Cecilia Deustua, Fiorella Palmieri,<br />
José Arturo Rodríguez / Photo Editor: Eduardo Amat y León / Photography: Lima Tours - Comunica 2<br />
Archive / Content, Design, Pre-press, Printing: Grupo Editorial Comunica 2.<br />
4
Index<br />
56 /<br />
<strong>Peru</strong>:<br />
A Luxury Destination<br />
Accommodation, Cusine, Transportation, Shopping,<br />
High-end entertainment.<br />
76 / “PERUVIAN CUSINE IS NEITHER A BOOM NOR A<br />
TREND IT IS A SOLID MOVEMENT”<br />
Carme Ruscalleda, Spanish Chef.<br />
82 / THERMIC-POWERED AND ECOLOGICAL<br />
HOUSES IN WILLOQ<br />
Lima Tours Foundation helps a Cusquean community<br />
in a high Andean region in Perú.<br />
86 / EXPAT<br />
Petit Miribel, philanthropist and<br />
entrepreneur, Sol y Luna owner, located<br />
in the Sacred Valley in Cusco.<br />
6
editorial<br />
The best way to feel the Amazon: up close and personal.<br />
In this our third issue of ULTIMATE JOURNEYS, Travel in <strong>Peru</strong>, we are<br />
proposing the creation of a new <strong>destination</strong> brand:<br />
“AMAZON-PACIFIC”, the richest region in South America, both culturally and<br />
naturally, encompassing Northern <strong>Peru</strong>, Southern Ecuador and Colombia, and<br />
Eastern Brasil. A territory with 5,000 years of heritage and mega-diversity, like<br />
no other in the world, between the planet’s largest ocean and mightiest river.<br />
We know that to “put a new <strong>destination</strong> on the map” is not easy, but Lima<br />
Tours has accomplished tougher missions during our almost 60 years<br />
promoting travel to <strong>Peru</strong>. And in this particular case, the travel content and<br />
experience in the “AMAZON-PACIFIC” region is as enriching as any in the<br />
world, we just need to communicate/promote it better, and the sexy new<br />
brand name we propose should help.<br />
Enjoy reading the “AMAZON-PACIFIC” section and judge for yourself. If you<br />
become a believer, then we count on your support to tell the world about it.<br />
The last few years have seen a quantum leap in the standards of travel<br />
products and services in <strong>Peru</strong>. Today we are very competitive in the “high end”<br />
segment of the market. The section PERU, A LUXURY DESTINATION,<br />
highlights the best of the best throughout the country, and features an<br />
exclusive interview with Laurent Carrasset, Orient-Express Regional Director<br />
in <strong>Peru</strong> and leader of the “<strong>luxury</strong> movement” in our <strong>destination</strong>.<br />
Happy reading and discovering!<br />
Your Friends at Lima Tours<br />
PS: as you may have noticed this issue is only in English. From now on,<br />
ULTIMATE JOURNEYS will publish two editions in different languages,<br />
English and Spanish, the bilingual edition is no more. An editorial improvement<br />
to better serve our readers.<br />
8
NEWS<br />
Inkaterra<br />
Hotel receives<br />
environmental award<br />
While in Torino, Italy, Inkaterra<br />
Group president, Jose Koechlin,<br />
received the Relais & Châteaux<br />
2013 Environment Trophy,<br />
honoring the group’s efforts<br />
in sustainable tourism and<br />
conservation in areas where<br />
their hotels are located. Relais &<br />
Châteaux is an NGO with 518<br />
hotels and restaurants throughout<br />
the world that stand out due<br />
to their unique characteristics<br />
and their commitment to the<br />
preservation of the earth’s<br />
ecosystem.<br />
Lima Hilton Miraflores has<br />
officially open its doors<br />
A modern eleven-story building with wide open spaces for<br />
social life and refined finishes which transport us into the city´s<br />
colonial times, are all qualities of the brand new Lima Hilton<br />
Miraflores venue, the first flagship hotel of the famous chain<br />
which has arrived to the capital of Perú.<br />
Localed in the exclusive district of Miraflores, this establishment,<br />
addressed to mainly corporate travelers, has 207 rooms which<br />
provide the guests of a luxurious, yet warm environment. This<br />
five stars hotel offers among its facilities, wide conference<br />
rooms, swimming pools, gourmet restaurants ( Local and<br />
American gastronomy fusion), and personalized servise.<br />
With an investment of 70 million US$, the opening of the<br />
Hilton is an indicative of the hotel growth in Lima, which seeks<br />
to consolidate as a business <strong>destination</strong> in the region.<br />
10
News<br />
A JW Marriott hotel<br />
was inaugurated<br />
in Cusco<br />
After a long restoration process, this<br />
North American chain inaugurated<br />
its new hotel in the city of Cusco<br />
this past November. The JW Marriott<br />
Cusco boasts oxygenated rooms, a<br />
300 square-meter spa, a heated<br />
pool, both a wood and a steam sauna<br />
and a jacuzzi. Despite it’s projection<br />
of over 50% occupancy, this <strong>luxury</strong><br />
hotel will have more competition in<br />
the coming years; predictions suggest<br />
that there will be an estimated<br />
250 million dollar surge in hotel<br />
investments in Cusco by 2016.<br />
Mistura by numbers<br />
Lima’s 2012 Mistura Gastronomic Fair, celebrated last September, has been<br />
deemed a total success. Located in Campo de Marte, the 11-day festival<br />
summoned more than 500,000 visitors many of whom enjoyed the chancho<br />
al palo (spit roasted pork), carapulcra (pork and potato stew), the anticuchos<br />
(beef-heart skewers), and cebiches, among other delights. According to<br />
Mistura’s Manager of Operations, Pedro Cordova, Mistura 2012 saw a 45%<br />
increase in consumption compared to 2011. Which were the most popular<br />
dishes? First place went to Makaton’s chancho al palo with a total of 31,628<br />
servings sold. Second place also went to the well-liked chancho al palo,<br />
however, this time it was Carlos Ramirez’s version – selling 29,815 servings. And<br />
in third place came Ramadita Warmy with her combination of chancho al palo<br />
with carapulcra, selling 22,301 servings.<br />
2013: the year of quinoa<br />
This year has been declared the ‘international year<br />
of quinoa’ (IYQ), recognizing the Andean towns<br />
that have maintained and protected this cereal as a<br />
food product for both generations past, and those<br />
to come. The IYQ was proposed by the Bolivian<br />
government and supported by Argentina, Azerbaijan,<br />
Ecuador, Georgia, Honduras, Nicaragua, Paraguay,<br />
<strong>Peru</strong> and Uruguay, along with the FAO, and approved<br />
by the United Nations Assembly in December 2011.<br />
With the current resurgence of <strong>Peru</strong>vian gastronomy<br />
– thanks primarily to fusion cuisine – quinoa is gaining<br />
more supporters each day.<br />
11
TIPS<br />
Ernest Hemingway’s coastline<br />
Cabo blanco, the refuge of the jet-set in the 50´s.<br />
The beaches of <strong>Peru</strong>’s north coast have been visited by an array<br />
of 20th Century icons such as writer Ernest Hemingway, and<br />
legendary actors Marilyn Monroe, John Wayne, James Stewart<br />
and Cantinflas – among others. In the 1950’s Cabo Blanco –<br />
located in the Talara province – saw many jetsetters who spent<br />
their days fishing and relaxing on luxurious yachts. In 1956,<br />
Hemingway arrived with a group of people and stayed in the<br />
Fishing Hotel of Cabo Blanco for 34 days. His days there began<br />
with a 6am fishing trip, and ended with a glass of whisky in the<br />
evenings. The Nobel Prize-winning author arrived in search of<br />
a location in which to film the adaptation of his novel, The Old<br />
Man and the Sea.<br />
Meserizing sunset in the spa that enchanted Hemingway.<br />
Tip: You too can visit Cabo Blanco – located at kilometer<br />
1137 of the North Panamerican Highway.<br />
To arrive by car from Lima, one drives 14 hours north until<br />
reaching El Alto, a town located seven kilometers away<br />
from the bay. Arriving by airplane from Lima, on the other<br />
hand, takes a mere one-and-a-half hours. Cabo Blanco<br />
is an ideal area for sport fishing since both cold and warm<br />
water species co-exist there. Surfing is another popular local<br />
sport, as Cabo Blanco has waves that attract surfers all<br />
year ‘round. Hotel Inkaterra is planning to open their newest<br />
lodging there in 2013. A luxurious refuge for eco-lovers, the<br />
hotel will offer amenities for those interested in fishing.<br />
Cusco: An ideal <strong>destination</strong> for mystical and spiritual travel<br />
Travel inside the “Center of the World”.<br />
This magical city whose name in Quechua means “bellybutton of<br />
the world”, was the heart of the most important civilization of South<br />
America, the Incan Empire. Cusco’s magnificent stone structures<br />
showcase the culture’s focus on harmony with nature, sun and earth<br />
worship and the indigenous rituals – like coca-leaf Reading and<br />
shaman-led ayahuasca ceremonies – that made and continue to<br />
make this city dynamic and attractive. According to esoteric beliefs,<br />
since the beginning of the 20th Century, the magnetic center of<br />
the world has been slowly shifting from the Himalayan Mountains<br />
of Tibet, to the Machu Picchu area. This might explain the why the<br />
whole world’s eyes seemingly are on Cusco these days, and why it<br />
recently was recognized as one of the seven wonders of the world.<br />
Tip: The Unno Spa – the biggest and most complete wellness<br />
center in <strong>Peru</strong> - is located in the Sacred Valley within the Aranwa<br />
Sacred Valley Hotel & Wellness. It is a magical place infused with<br />
traditional Incan spirituality. The spa offers hyperbaric chambers,<br />
hydrotherapy pools, a Vichy shower and both meditation<br />
and oxygenation chambers in its 2,500sq m area. The health<br />
sanctuary provides alternative and traditional medicinal therapies<br />
that utilize native plants like coca, muña, camu camu ,<br />
aguaymanto, corn, and quinoa – the sacred foods of the Incas.<br />
Aranwa is a very special place where one can come to find<br />
physical and spiritual balance.<br />
12
Tips<br />
Beaches in the North of <strong>Peru</strong> offer year ‘round summer<br />
Paradises in the edge of the Pacific.<br />
Due to their approximation to the equator and the warm El<br />
Niño current, Tumbes and the north of Piura enjoy eternal<br />
summers and boast some of the most beautiful beaches in<br />
the country. North of Piura one can find some magnificent,<br />
warm-water beaches – a testament to the climatic and<br />
geographic diversity <strong>Peru</strong> has to offer.<br />
Tip: No place better to enjoy the warm waters and sunny skies<br />
than Máncora, a beach paradise north of Piura made famous<br />
by its optimal weather. Its excellent waves, lively nightclubs,<br />
delicious restaurants and funky shops make Máncora the<br />
preferred northern <strong>destination</strong> for surfers and young tourists<br />
alike. If in search of a less-transited <strong>destination</strong>, try Vichayito<br />
(Piura), Punta Sal or Zorritos (Tumbes) – all of which are located<br />
just miles away from Máncora. The whole region offers quality<br />
gastronomical options, with fresh cebiches, prawns, black clams<br />
and other seafood-based dishes often on the menu.<br />
The mesmerazing seaview which accompanies cyclists.<br />
The <strong>Peru</strong>vian ocean is one of the<br />
most bio-diverse in the world<br />
Flora and fauna in all its splendor.<br />
The wealth of marine biodiversity found in the <strong>Peru</strong>vian ocean can be<br />
attributed to the presence of the two ocean currents that run through<br />
it – the warm El Nino and the cold Humboldt Current. The cold Humboldt<br />
Current – extending from Piura to Tacna – supports the existence of<br />
numerous species from sea lions, to penguins, anchovies, and huge colonies<br />
of seabirds, among many others. Going north from Piura to Tumbes, the El<br />
Niño current brings with it prawns, clams, crabs, and delicious tunas.<br />
Humpback whale watching is one of the main attractions of the <strong>Peru</strong>vian<br />
coastline.<br />
Tip: One of the most impressive spectacles the northern <strong>Peru</strong>vian ocean has to offer is Humpback Whale watching. These amazing creatures<br />
make their migratory journeys between the months of August and October, swimming past a number of Piura beaches including Máncora,<br />
Vichayito, Cabo Blanco and Punta Sal. The varying temperatures of the <strong>Peru</strong>vian ocean make this an ideal environment for the Antarctic<br />
whales to reproduce and raise their young in. Various tour operators offer whale-watching boat trips during which spectators have the chance<br />
to see these creatures swim, dive, and play with their young.<br />
13
14
15
sección Caral - Cordillera Blanca<br />
Caral<br />
Cordillera Blanca<br />
From the shores of the Pacific Ocean to the highest peaks of the Cordillera Blanca mountain range, <strong>Peru</strong>’s northern<br />
Coast-to-Highlands Route (Costa-Sierra) offers a variety of places to visit and activities to partake in, from<br />
archeology to mysticism, extreme sports, naturalist and adventure tourism.<br />
16
Caral - Cordillera Blanca<br />
City of Caral.<br />
Chavin nail head.<br />
The monolitic Lanzon Stela at Chavin.<br />
CULTURAl-HISTORIC<br />
Caral, on <strong>Peru</strong>’s northern coast, is the<br />
capital of the oldest civilization in the<br />
Americas – a complex, pre-Incan society,<br />
which at its height had almost 30 large<br />
settlements. Its intriguing past makes<br />
the Sacred City of Caral an obligatory<br />
starting point from which to begin your<br />
tour. Situated in the Supe Valley (province<br />
of Barranca, 200 kilometers north of<br />
Lima) this citadel was declared a UNESCO<br />
World Heritage site in 2009 due to its<br />
architectural complexity – including plazas,<br />
atriums and pyramid-like structures – and<br />
its urban area. Continuing north from Caral<br />
about three kilometers, one arrives at the<br />
Paramonga Fortress. Originally Chimú,<br />
this 30-meter high pyramidal structure<br />
is made up of four adobe platforms that<br />
hold various rooms and hallways. After<br />
taking in the views, the journey continues<br />
towards the northeast into the heart of<br />
the Andes Mountains. Chavín de Huántar,<br />
located in the Huari province at 3.180<br />
meters above sea level, was the religious<br />
and mythical heart of the Chavín culture<br />
and today is considered the culture’s<br />
maximum architectural expression. This<br />
theocratic, pre-Incan society excelled<br />
in their astronomic, time and weatherrelated<br />
knowledge, as well as their highly<br />
developed economic infrastructure that<br />
revolved around agriculture, cattle and<br />
fishing. Above all, the Chavín were masters<br />
in artistic pursuits such as sculpture,<br />
ceramics, architecture and working with<br />
precious metals. The Chavín de Huantar<br />
site – originally a religious center – is<br />
a testament to the Chavin people’s<br />
exquisite architectural mastery, combining<br />
temples, terraces, aqueducts, galleries<br />
and underground walkways. Specialists<br />
have likened the historical importance of<br />
We are refering to<br />
a pre-Incan<br />
theocratic society,<br />
which members<br />
excelled in their<br />
astronomical<br />
knowledge<br />
this site to that of Machu Picchu. Within<br />
the ruins, one can find some impressive<br />
vestiges like the lanzón monolítico – a<br />
sculpture that stands five meters high and<br />
whose anthropomorphic and zoomorphic<br />
depictions represent the god Huiracohca,<br />
as well as cabezas clavas, long, lithic<br />
structures that evoke the Jaguar God.<br />
Luxurious and mystical<br />
Fifteen minutes from the sacred citadel of Caral stands the Empedrada Fundo, Hotel &<br />
Spa. Open since last June, this hotel is designed for the high-end traveler. This elegant<br />
and sophisticated 22-room property, located in a beautiful country setting, offers all<br />
the amenities of a five-star hotel including a bar and lounge and a business center.<br />
Bicycle or horseback rides, walks through the valley, picnics and both intermediate and<br />
advanced hikes also are available.<br />
17
Caral - Cordillera Blanca<br />
NATURE<br />
Apart from the array of adventure tourism options, the Cordillera<br />
Blanca is also a promised land for nature-based tourism. The<br />
Huascarán National Park – which spans the entire mountain<br />
range – was declared a sanctuary in 1975 in order to preserve<br />
its immense ecological wealth. The National Park houses the<br />
Huascarán glacier, which at 6.788 meters above sea level, is<br />
the highest peak in all of <strong>Peru</strong>, as well as 296 lagoons. It has<br />
seven distinct ecological areas, each of which is laced with<br />
microclimates. The Park is home to 779 identified species, 304<br />
genus and 104 families of Andean flora - among them, the Puya<br />
Raimondi and the Queñal tree. The reserve also is a habitat for<br />
endangered fauna like <strong>Peru</strong>vian Mountain Cats, Spectacled Bear,<br />
Vicuña, North-Andean Deer, Andean Condor and the Torrent Duck.<br />
The 112 different bird species that have been recorded in the area<br />
make it an ideal place for bird watching.<br />
Something similar happens in<br />
the Huayhuash mountain range,<br />
made up of around twenty peaks<br />
which are located along its 30<br />
kilometers.<br />
18
Caral<br />
Module 1<br />
ADVENTURE<br />
There is no better <strong>destination</strong> for<br />
adventure-lovers than Huaraz, the capital<br />
of Áncash. This city is ideally located:<br />
Smack-dab in the middle of the Callejón de<br />
Huaylas valley, the heart of the Cordillera<br />
Blanca mountain range. Surrounded by<br />
glaciers, turquoise lagoons and gorgeous<br />
mountains, Huaraz is a perfect setting<br />
for adventure-sports like ice and rock<br />
climbing, mountaineering, mountain biking,<br />
paragliding and white-water rafting. Thus<br />
it should come as no surprise that Huaraz<br />
also is the location of annual international<br />
mountaineering festivals. Huaraz also is the<br />
departure point for one to multi-day hikes<br />
into the surrounding forests and mountain<br />
ranges. Remember: While there are<br />
plenty of hikes for both experienced and<br />
inexperienced hikers, it is essential to travel<br />
with an experienced, local guide.<br />
Further south, the more isolated<br />
Huayhuash Mountain Range also offers<br />
a wide range of mountain activities.<br />
Accessing this <strong>destination</strong> requires<br />
some effort. The complete trek around<br />
Huayhuash traverse 180-kilometer through<br />
terrains that reach 5000 meters above sea<br />
level. Thus, the influx of tourists is low.<br />
Nonetheless, Huayhuash is considered one<br />
of the most beautiful mountain ranges in<br />
Its a favorable<br />
scenario for the<br />
practicing of<br />
sports such as, ice<br />
and rock climbing,<br />
mountain climbing,<br />
mountain-bike riding,<br />
skiing, downhill,<br />
paragliding and<br />
white-water rafting.<br />
the world and is a <strong>destination</strong> that is well<br />
worth the effort.<br />
The entrance to the Huayhuash Reserve<br />
begins in the small city of Chiquián, four<br />
hours east of Huaraz, known as “The<br />
Portal to the Mountains.” From here, one<br />
continues down a path only transitable by<br />
a 4x4 vehicle, until reaching the town of<br />
Llamac, departure point for a spectacular,<br />
multi-day hike through the mountains,<br />
passing below glaciers and around various<br />
lagoons. The best time of the year for this<br />
hike is between May and September.<br />
Timetable<br />
Day 1<br />
LIMA-HUARAZ<br />
- CARAL: This civilization gave rise to the oldest<br />
urban complex in the Americas and – upon<br />
discovering that it was 5,000 years old –<br />
re-defined the history of early settlements<br />
on the continent. This finding makes early<br />
civilizations in places like China, Egypt, India<br />
and Mesopotamia seem contemporary in<br />
comparison.<br />
- HUARAZ: At 3052 meters above sea level,<br />
Huaraz is the main city in the Callejón de<br />
Huaylas, and is surrounded by the Cordillera<br />
Blanca mountain range, which provides the<br />
highest peaks in <strong>Peru</strong>. This city is the place<br />
from which to commence some of the most<br />
exciting journeys <strong>Peru</strong> has to offer.<br />
Day 2<br />
- LAGO QUEROCOCHA (3980 meters above sea<br />
level) and the queñuales (Polylepis trees)<br />
- CHAVÍN DE HUÁNTAR: Located at 3177<br />
meters above sea level, this site was once the<br />
capital of the Chavín culture (1200 – 200<br />
BC). It is one of the oldest civilizations on the<br />
continent and recognized as a UNESCO World<br />
Heritage Site.<br />
Day 3<br />
- YUNGAY: This city was almost entirely buried<br />
by a landslide when a chunk of the Huascaran<br />
glacier broke off after a powerful earthquake<br />
in 1970.<br />
- PARQUE NACIONAL HUASCARÁN: Declared<br />
a Biosphere Reserve by UNESCO. From here,<br />
one can appreciate the Huascaran Glacier – the<br />
highest mountain in <strong>Peru</strong> (6768 meters above<br />
sea level) – and see the turquoise waters of<br />
the Llanganuco lagoon (3850 meters above<br />
sea level) created by the melting waters of the<br />
glacier itself.<br />
Day 4<br />
- HUARAZ-LIMA<br />
For more information: inbound@limatours.com.pe or contact your market specialist
sección
sección
Moche Route<br />
Moche<br />
Route<br />
Experience the more than 2000 years of Moche history, traditions and<br />
art that span the La Libertad and Lambayeque Departments of <strong>Peru</strong>;<br />
lands of golden monarchs, pyramids and extensive forests. The culture’s<br />
remarkable archeological and cultural legacies come alive in this travel<br />
route through the Moche past.<br />
22
Moche Route<br />
CULTURAl-HISTORIC<br />
This tour focuses on four, major archeological<br />
sites. The first, the Huaca del Sol and Huaca<br />
de la Luna, are both part of a structural<br />
complex situated five kilometers south of<br />
Trujillo, the capital city of La Libertad. The<br />
Huaca del Sol is an adobe structure about 43<br />
meters high, which archeologists believe was<br />
used for administrative purposes. The huaca<br />
has a stepped pyramid structure and includes<br />
five large terraces, the largest of which is 80<br />
meters long. The Huaca de la Luna lies roughly<br />
500 meters from its counterpart. It also is a<br />
huge, adobe structure, but is characterized by<br />
superimposed temples, added to the huaca<br />
at different times, suggesting that it was a<br />
ceremonial center that underwent constant<br />
renovations. Its superior platform houses a<br />
series of rooms decorated with depictions of<br />
human figures. On both the north facade and<br />
the walls of the ceremonial plaza, there are<br />
large murals and friezes painted in white, black,<br />
red, blue and mustard.<br />
Chan-Chan is the next stopping point of the<br />
tour. Located northeast of Trujillo en route<br />
to Huanchaco Beach, this adobe citadel was<br />
declared a World Heritage Site by UNESCO<br />
in 1986, and is made-up of nine precincts,<br />
or small walled cities. The complex was once<br />
the capital of the Chimú civilization and<br />
covers an area of approximately 20 square<br />
kilometers, making it the largest adobe city<br />
in the world.<br />
The circuit continues on to the El Brujo<br />
Archeological Complex, 60km north of<br />
Trujillo in the Chicama Valley. This site is<br />
composed of three main huacas: Prieta, Cao<br />
and Cortada. The most important is the Cao<br />
Huaca, where the burial site of an ancient<br />
Moche ruler called the Dama de Cao, was<br />
discovered. The site and its artifacts can be<br />
seen in the Cao Site Museum. Archeologists<br />
working on the site compare the influence<br />
and importance of this young leaders to<br />
that of another Moche ruler known today as<br />
the Señor de Sipán, whose impressive tomb<br />
and artifacts can be visited in Lambayeque,<br />
the last stop of the journey. Then the<br />
Museum of the Royal Tombs of Sipán,<br />
where the burial site and lavish treasures<br />
of the Señor de Sipán are displayed, is ten<br />
minutes from Chiclayo.<br />
Los Horcones de Túcume<br />
This hotel is the rallying point for visiting the 26 pyramids surrounding the Purgatorio<br />
hill. Los Horcones de Túcume, in Lambayeque, is a rural lodge that was built inspired by<br />
local architecture and where guests can experience country life with delicious barbecues,<br />
horseback riding and warm nights. Their rooms are complemented with terraces made of<br />
mud and carob tree, giving the place an ancestral ambience.<br />
23
Moche Route<br />
GASTRONOMY<br />
The culinary traditions of La Libertad and<br />
Lambayeque are some of the most varied in <strong>Peru</strong>.<br />
Transferred almost directly from ocean to table,<br />
the fresh seafood at the heart of this cuisine is<br />
one of its defining characteristics, with dishes<br />
that range from the more traditional grouper or<br />
black-clam cebiches, to tasty sudados (stewed<br />
fish with yucca, aji and tomatoes), or the filling<br />
majarisco (mashed green plantains with shellfish<br />
sauce). Meats, tubers, vegetables and a variety of<br />
spices also are part of the local menu, resulting in<br />
a complete, generous and flavorful gastronomic<br />
experience. Favorite non-fish dishes from the La<br />
Libertad region are cabrito con frejoles (stewed<br />
lamb in fermented corn liquor, served with canary<br />
beans), shambar (soup made with wheat, meat,<br />
assorted beans, and green onions), pepián de pava<br />
(turkey stew with rice, corn and aji), sopa teóloga<br />
(turkey and/or chicken soup with moistened<br />
bread, potato, milk and cheese), cecina con yucca<br />
(dry, salted beef or pork cooked with yucca),<br />
ajiaco de cuy (a guinea pig, potato, cheese and aji<br />
stew) and frejoles a la trujillana (black beans with<br />
sesame seed and chili pepper). Where cocktails<br />
are concerned, the large production of sugar cane<br />
in the region yields fine high quality, aged cane<br />
liquor – better known as rum.<br />
The gastronomic festival continues in<br />
Lambayeque, where the best-known, local dish is<br />
seco de cabrito (stew made of tender, baby goat<br />
meat marinated in chicha de jora and served with<br />
beans), followed by arroz con pato a la chiclayana<br />
(duck cooked in black beer with cilantro). Other<br />
local specialities include tortilla de raya (egg tortilla<br />
made with dehydrated stingray meat), chinguirito<br />
(cebiche made with dried fish), espesado (a thick<br />
stew made with corn, meat, yucca, pumpkin<br />
and cilantro) and conejo asado (roasted rabbit),<br />
to name a few. For dessert, try the popular King<br />
Kong, a layered cookie spread with caramel-like<br />
manjarblanco. almost as large as the famous<br />
Hollywood gorilla it is named for.<br />
DINING WITH AN OCEAN VIEW<br />
Famous for its fish and seafood<br />
dishes, Big Ben is a classic, upscale<br />
restaurant located on Huanchaco<br />
Beach. This restaurant’s success<br />
comes from the variety of succulent<br />
seafood dishes it serves, like<br />
cangrejos huanchaqueros reventados<br />
(its Huanchaco-style crab) and the<br />
filete de ojo de uva a la plancha<br />
(sea bass filet on the grill). It is<br />
its dedication to innovation that<br />
led Big Ben to occupy the second<br />
place slot of the 2012 Summum<br />
Guide award for Best Restaurant in<br />
Trujillo. The restaurant also offers a<br />
variety of cocktails and wines that<br />
allow for perfect pairings. Big Ben<br />
is the kind of place where lunches<br />
– accompanied by a spectacular<br />
view of the ocean speckled with<br />
traditional caballitos de totora (reed<br />
fishing boats) – become magical,<br />
unforgettable moments. Big Ben<br />
is located on Avenida Larco 1182,<br />
Urbanización El Boquerón.<br />
DINING MADE A FIESTA<br />
Enjoy the best of the northern gastronomy at Fiesta Chiclayo Gourmet Restaurant. A local<br />
favorite since it opened 29 years ago, Fiesta is a culinary reference point for the region. Here,<br />
eating a cabrito con tacu tacu (stewed lamb with refried rice and beans) or some yuccas rellenas<br />
de lomo fino (yuccas stuffed with beef loin) is a religious experience thanks to the array of<br />
sensations each dish releases. Fiesta is the pioneer of gourmet restaurants in Lambayeque and<br />
its generous menu, which offers more than 80 dishes per day, creates new flavors by combining<br />
rescued traditional Moche recipes with the adventurous ingenuity of chef Héctor Solís. With its<br />
excellent service and large, elegant rooms, Fiesta takes its dining experience to the next level.<br />
Visit Fiesta at Avenida Salaverry 1820.<br />
24
Timetable<br />
Day 1<br />
Caral<br />
Module 2<br />
NATURE<br />
While foreign tourists traditionally think of<br />
the north as <strong>Peru</strong>’s sun, sand and archeology<br />
vacation, the region also offers a variety of<br />
nature- based activities. The Private Chaparrí<br />
Conservation Area, located in the Chongoyape<br />
district, 75 km from the city of Chiclayo, is an<br />
indisputable example of a coastal ecological<br />
paradise. This reserve spans over 34,000<br />
hectares, and houses over 250 animal species<br />
such as the Guanaco llama, Pava Aliblanca<br />
turkey and the Spectacled Bear; birds including<br />
the Andean Condor, reptiles, amphibians and<br />
fish. Both the Pava Aliblanca and the Spectacled<br />
Bear are in danger of extinction. As far as flora<br />
and vegetation are concerned, Carob and<br />
Hualtaco and Sapote trees, Cactus and Overos<br />
abound. Lambayeque’s Ferreñafe province<br />
also is home to the Bosque de Pómac Historic<br />
Sanctuary, an area in which dry-forest flora<br />
and fauna species are protected, and where 36<br />
pyramids from the Sicán culture are located.<br />
This sanctuary is an ecologically unique forest<br />
in which coastal-desert vegetation species like<br />
Carob, Guarango and Zapote trees, as well as<br />
Vichayo bushes can be found. It is also the<br />
natural habitat of certain fauna like anteaters,<br />
squirrels, iguanas, foxes, ferrets, snakes and<br />
varieties of birds. It is precisely the range of wild<br />
animal species that make this area ideal for<br />
nature-tourism activities, such as bird watching.<br />
CITY TOUR TR<strong>UJ</strong>ILLO<br />
- HUACAS DEL SOL Y DE LA LUNA: These<br />
archeological complexes, which include two<br />
large truncated pyramids, were inhabited by the<br />
Moche in the years 100 and 900 AC. The walls<br />
of these temples are covered with depictions of<br />
the various anthropomorphic deities this culture<br />
worshiped, among them Aiapaec – the most<br />
ferocious and feared of all.<br />
- CHAN-CHAN, Chan-Chan – which means “Sun-<br />
Sun” – was once the administrative and social<br />
center of the Chimú culture. It is not only the<br />
largest mud-made city in the world, but it was<br />
also the most populated area of the north-coast<br />
from 600-700 AC.<br />
- HUANCHACO: A classic northern beach<br />
previously inhabited by the Mochica, who<br />
developed reed fishing vessels called caballitos<br />
de totora that continue to be used today,<br />
keeping this millenary tradition alive.<br />
Day 2<br />
- DAMA DE CAO: This site proves to be one of the<br />
most important political and religious centers<br />
from the time of the Moche culture, between<br />
the years 100 and 750 A.C. Their impressive<br />
artistic capabilities are displayed in the raised<br />
murals that adorn the walls of the pyramids, as<br />
well as the burial site of the Señora de Cao – a<br />
25 year-old dignitary with tattoos of spiders and<br />
snakes covering her skin.<br />
- LUNCH AT FIESTA, Perú Gourmet<br />
- VISIT TO TÚCUME: Spanning over 200 hectares,<br />
this complex houses 26 large pyramids among<br />
plazas, large walls, patios and canal systems. It<br />
suggests a well thought out city development<br />
plan and a complex social structure.<br />
- HORCONES OVERNIGHT: Just steps away from<br />
the 26 pyramids that surround the magical El<br />
Purgatorio hillside.<br />
Day 3<br />
- SIPÁN MUSEUM, Where all the findings from<br />
the Señor de Sipán royal tombs excavation site<br />
are researched, restored and kept.<br />
- LIMA<br />
For more information: inbound@limatours.com.pe or contact your market specialist
sección
sección
Chachapoyas Kingdom<br />
Chachapoyas<br />
Considered the gateway to the northeastern high jungle, Chachapoyas boasts natural reserves,<br />
lagoons, waterfalls, archeological sites and impressive landscapes.<br />
28
Chachapoyas Kingdom<br />
CULTURAl-HISTORIC<br />
The next leg of the journey leads to Chachapoyas, en route to<br />
Kuélap – the famous archeological site. Considered by some to<br />
have been a military fortress and by others, an administrative and<br />
cultural center used by members of the Kuélap civilization, Kuélap is<br />
located at 3,000 meters above sea level in the high-jungle, 35km<br />
south of the city in the Luya province. It houses 505 multi-leveled<br />
structures in its interior. Considered one of the major archeological<br />
sites in <strong>Peru</strong> and on an equal par with Machu Picchu, Kuélap has<br />
enormous historic, cultural and architectural significance, covering<br />
an area three times larger than Egypt’s Great Pyramid. From its<br />
20-meter-high walls, to its walled alleyways, Kuélap is a mysterious<br />
and wondrous archeological treasure. West of the fortress one can<br />
find the Gran Vilaya archeological complex. In these six hectares of<br />
land, there are roughly 5,000 circular and rectangular, limestone<br />
structures. Take Note: Among the urban centers that make up Gran<br />
Vilaya, La Escalera is a pre-Incan path that connects the town<br />
of Belén to Pirquilla – an archeological zone that is part of the<br />
historical site, though it is camouflaged and somewhat overgrown<br />
by vegetation.<br />
For those who have the time and physical stamina, a hike to the<br />
Lagoon of the Condors is a spectacular end to the trip despite the<br />
extremely difficult access. Remember: Local guides, horses and<br />
porters must be contracted for this 3 to 5 day excursion. Apart<br />
from observing the archeological remains in the area, which are<br />
located on a cliff-side, one can also enjoy the isolated, unspoiled<br />
wilderness. The six mausoleums onsite act a testament to the<br />
importance of the funerary rituals practiced by the Chachapoya<br />
people. Whether or not you visit the ruins themselves, you can<br />
still get an excellent sense of the experience at the Leymebamba<br />
Museum in Leymebama. About 200 mummies and objects found<br />
around the Lagoon are on display, making this very professional<br />
museum definitely worth a visit.<br />
29
Chachapoyas Kingdom<br />
ADVENTURE<br />
Visitors to Kuelap should be ready for a lot<br />
of walking. A newly installed, paved walkway<br />
leads from the parking lot to the ruins in<br />
about 20 minutes. Rest stops en route allow<br />
a minute to catch one’s breath and enjoy the<br />
dramatic scenery. Once at the site, though,<br />
the spectacular views and almost intact<br />
archeological remains are memorable.<br />
The region also counts with two, resourcerich<br />
lagoons: Pomacochas and El Porvenir.<br />
The former, located in the Bongará Province,<br />
spans an area of three kilometers and is<br />
about 100m deep. It is located two hours<br />
from Bagua going down the Marginal de la<br />
Selva highway, and lends itself to activities<br />
like swimming, fishing and boating. The latter<br />
is situated in Bagua, covers an area of 1.5km,<br />
and is ideal for the same kinds of activities.<br />
The Alto Mayo Valley is a great place to enjoy<br />
hikes along the lush, tropical hillsides, and<br />
one must not miss the impressive Paccha and<br />
Gera Waterfalls.<br />
Another sublime spectacle is the one<br />
that the birds in the Abra Patricia Private<br />
Conservation Area put on for their guests.<br />
Experts agree that this is one of the best<br />
places in the country for bird watching.<br />
Tanagers, partridges, long-tailed sylphs,<br />
In the Altomayo<br />
Valley it is<br />
possible to go for<br />
walks along the<br />
breathtaking hills,<br />
which are covered in<br />
tropical greenery,<br />
a must-do is the<br />
spectacle given by<br />
the Paccha and Del<br />
Gera waterfalls.<br />
hummingbirds, owls and quetzals are only<br />
some of the many species that inhabit this<br />
area. There are also tour options like the socalled<br />
Coffee Route and Orquid Route. Both<br />
begin in Moyobamba, capital of the San<br />
Martin department. In Tarapoto one can visit<br />
the Laguna Azul and spend the day engaging<br />
in an array of water sports. The Lagoon is<br />
located in the El Sauce district, 16km from<br />
the Huallaga River. The Laguna Venecia,<br />
fours kilometers from Tarapoto, is surrounded<br />
by palms and has a developed touristic<br />
infrastructure that includes a dirt bike circuit.<br />
Other typical Amazonian activities include<br />
jungle hikes, nighttime canoe trips, visits to<br />
artisanal centers, sport fishing, Pink-Dolphin<br />
spotting, rappelling down waterfalls and visits<br />
to various different native communities.<br />
GASTRONOMY<br />
Chachapoyas is not only known for its<br />
pre-Incan buildings, lagoons, dances<br />
and festivities, traditional Chachapoyas<br />
gastronomy also stands out and many<br />
tourists who visit the region end up returning<br />
to their homes packed with typical local<br />
products like chetino or molinopampa<br />
cheese, breads, mote, chochoca and green<br />
beans. Despite the fact that Chachapoyas<br />
cuisine is not that well known, nor that<br />
sophisticated, local dishes such as purtumote<br />
saltado (boiled beans and corn), juane<br />
(chicken and rice mixed together and<br />
wrapped in a banana leaf), tamal (mashed<br />
corn filled with either meat or cheese,<br />
wrapped in banana leaves), as well as<br />
the local cheeses and breads are fresh<br />
and delicious. Soups and locros (squash<br />
stews with potatoes and cheese) are an<br />
excellent option. Other typical dishes are<br />
arrolada meat (boiled beef loin stuffed<br />
with onions, ground beef, olives and boiled<br />
eggs) chipasmute (stewed beans and sweet<br />
corn), guinea pig with potatoes, yucca<br />
juane (mashed yucca and chicken wrapped<br />
in banana leaves), and stuffed plantains.<br />
There is also a variety of typical liquors from<br />
the region, which include guarapo (maize<br />
beer), chuchuhuasi (an herbal liquor made<br />
from chuchuhuasi leaves), pur-pur (made<br />
from cordial, fruit and seeds), and mora<br />
(blackberry) liquor.<br />
30
Caral<br />
Module 3<br />
NATURE<br />
Timetable<br />
Day 1<br />
Called the ceja de selva (eyebrow of the<br />
jungle) in Spanish, this area is known for<br />
its beautiful mountains, clear waters and<br />
verdant valleys. The Gocta Waterfall is one<br />
of the most spectacular nature-tourism sites<br />
in the Amazon region. At 771-meters high,<br />
the falls has gained worldwide recognition<br />
and thus is a very popular tourist stop. The<br />
Lagoon of Condors, mentioned above, also<br />
is on the list not because of its mausoleums,<br />
but rather because of its greenish-blue<br />
waters and the spectacular views the valleys<br />
and mountains that surround it. This area also<br />
is home to The Orchid Paradise, an outdoor<br />
orchid museum located in the Bongará<br />
province which houses over 2,500 varieties<br />
of orchids. Additionally, there is the Chigliga<br />
Waterfall, located in the Shipasbamba-<br />
Bongará zone. This waterfall is actually<br />
made up of seven separate falls that come<br />
together to make a 75-foot expanse. A<br />
huge diversity of flora and fauna live here<br />
including the gallito de las rocas (Cock of the<br />
Rock), el colibrí cola de spatula (Spatula-<br />
Tailed Hummingbird) and el oso de anteojos<br />
(Spectacled Bear).<br />
Marvellous Spatuletail Hummingbird<br />
There is also the<br />
orchid paradise,<br />
where there are<br />
more than 2500<br />
varieties of this<br />
flower.<br />
The Bagua Province also has a lot to offer.<br />
Travelers who enjoy camping can visit the<br />
Numparket and Chinin waterfalls or the El<br />
Porvenir Lagoon. For the more adventurous<br />
tourist, there are the Cabiopitec and La Palma<br />
caves. The protected forests of the Alto Mayo<br />
valley, located in San Martin, also provide a<br />
natural paradise where one can find varieties<br />
of birds and animals like the Andean Bear and<br />
Andean Dwarf Deer, as well as a vast diversity<br />
of orchids and bromeliads. The beautiful<br />
Huaylla Belen valley has a remarkable<br />
diversity of ecosystems and has thus become<br />
a must for those eco-fans who are headed to<br />
the Gran Vilaya.<br />
- CHICLAYO: Transfer to the Gocta Lodge, from<br />
where you can appreciate one of the highest<br />
waterfalls in the world: the Gocta Waterfall.<br />
Day 2<br />
- KUÉLAP: An important <strong>Peru</strong>vian archeological site<br />
constructed by the Chachapoya culture, Kuélap<br />
is located on a mountain-top and built behind<br />
protective stone walls over 20 meters high.<br />
- LEYMEBAMBA<br />
Day 3<br />
- MUSEO LEYMEBAMBA: Inaugurated in June of<br />
2000, it houses more than 200 mummies and<br />
funerary offerings from the Chachapoya culture.<br />
- KARAJÍA: A grouping of sarcophagi or coffins<br />
that follow the funerary traditions of the<br />
Chachapoyas. Over 2.5 meters tall and given<br />
human forms, these relics were found on the<br />
edge of a calcareous rock, facing Karajia abyss.<br />
- GOCTA LODGE<br />
Day 4<br />
- TRANSFER FROM GOCTA TO SAUCE LAGOON IN<br />
TARAPOTO.<br />
During the journey, one has the chance to see:<br />
• Laguna de Pomacocha (The Lagoon of the<br />
Pumas)<br />
• Abra Patricia (Patricia Pass): Home to the<br />
marvelous Spatula-tailed hummingbird<br />
• Tarapoto: One of the main tourist hubs and<br />
commercial cities of the <strong>Peru</strong>vian Amazon.<br />
• Laguna Sauce<br />
Day 5<br />
- FULL DAY AT SAUCE LAGOON with the following<br />
optional activities:<br />
Boating, ATV riding, Mountain Biking, Water<br />
Sports, Spas<br />
Day 6<br />
- AHUASHIYACU WATERFALL<br />
- TARAPOTO<br />
- LIMA<br />
For more information: inbound@limatours.com.pe or contact your market specialist
Chachapoyas Kingdom<br />
Secrets of the Utcubamba Valley<br />
The Chachapoyas Culture, which flourished between 1,100A.C. and 1,350 A.C., has been recently re-discovered<br />
by the world and continues to dazzle with its complex cities, its mysterious religion and its veneration of the<br />
dead. Set along the Utcubamba River, the mysteries and history of this pre-Incan culture unfold within each<br />
archeological site.<br />
A CHICLAYO<br />
1 KARAJIA<br />
The sarcophagi of Karajia are<br />
elaborate mud sculptures<br />
approximately two meters tall. The<br />
heads of the sculptures are decorated<br />
with a ‘trophy’ cranium, the faces are<br />
flat and wide and the rest of the<br />
structure’s body is covered in<br />
geometric designs. These<br />
‘purunmachos’, as called by the local<br />
peoples, rest on the edge of a rocky,<br />
lime-stone cliff – looking out into the<br />
abyss – as if they were left there to<br />
watch over the development of life<br />
below, from the very summit of<br />
death.<br />
1<br />
2 VILLAGE OF THE DEAD<br />
Located in an area that is considered<br />
virtually inaccessible, these ruins<br />
bring together both round and<br />
square funerary sarcophagi that<br />
spread over an area of<br />
approximately one hectare. This<br />
mud cemetery housed the bodies of<br />
the highest rulers of the<br />
Chachapoyas culture.<br />
BAGUA GRANDE<br />
KARAJÍA<br />
Valle<br />
Belén<br />
BAGUA<br />
2 PUEBLO DE<br />
LOS MUERTOS<br />
LAMUD<br />
Cruzpata<br />
Cohecha<br />
SHOLON<br />
Colcamar<br />
Luya<br />
Pedro Ruíz<br />
8<br />
N<br />
Catarata<br />
de Gocta<br />
La Pitaya<br />
11<br />
YALAPE<br />
Pomacochas 3<br />
A TARAPOTO<br />
Huancas<br />
CHACHAPOYAS<br />
Levanto<br />
9 MACRO<br />
3 POMACOCHAS<br />
Pomacochas, a beautiful, 12<br />
square kilometer lagoon is located<br />
at 2,150 meters above sea level,<br />
in a town by the same name. Its<br />
navigable waters ripple in vivid<br />
tones of greens and blues, and a<br />
variety of plants grow on its<br />
shores including reeds and vines.<br />
4 OLAN<br />
This housing complex is divided into three areas: North, south, and central. The north zone<br />
has circular platforms and decorated houses with balconies and different types of trim. The<br />
south area contains at least three towers – the tallest of which is roughly five meters high.<br />
In the central area, one finds a construction that has been conserved in a perfect state and<br />
exhibits fine stonemasonry.<br />
Unpaved road<br />
Provincial capital<br />
12<br />
GRAN VILAYA<br />
KUELAP<br />
Choctámal<br />
Longuita<br />
María<br />
7<br />
REVASH<br />
10<br />
5<br />
LA CONGONA<br />
Trekking 2 horas<br />
Tingo<br />
Santo Tomás<br />
Río Uctubamba<br />
Magdalena<br />
EL CHILLO<br />
OLLAPE<br />
La Jalca<br />
Ubilón<br />
Yerbabuena<br />
4<br />
OLÁN<br />
San Pedro<br />
Montevideo<br />
6 Leymebamba<br />
Museo<br />
Trekking trail<br />
Paved road<br />
Archaeological Sites<br />
Capital district<br />
Other towns<br />
Río Marañón<br />
Balsas<br />
LA PETACA<br />
DIABLO HUASI<br />
LAGUNA DE<br />
LOS CÓNDORES<br />
13
Chachapoyas Kingdom<br />
5 KUÉLAP<br />
6 LEYMEBAMBA<br />
This giant, carved-stone city was constructed on the top of a mountain<br />
during the 12th Century A.C. The site, surrounded by high walls, is<br />
believed to have been a food production administrative center. Kuélap’s<br />
interior houses 400 rooms (some of which have friezes on the walls),<br />
This museum displays a variety of remains from the Chachapoyas<br />
culture, as well as other, smaller cultures that inhabited the Utcubamba<br />
Valley. Among the pre-Incan relics there are funerary bundles that<br />
include weavings, ceramics, wooden objects and quipus.<br />
defensive towers, and a castle located on the highest terrace, which<br />
might have functioned as a dwelling for those in charge of the area.<br />
7 REVASH<br />
8 GOCTA WATERFALL<br />
This funerary center is made up<br />
of various chullpas (tombs) one,<br />
two or three stories high. The<br />
mausoleums, which have<br />
double-pitched roofs, sit upon<br />
balconies outside of caves, which<br />
dot the side of the mountain<br />
where the site is located. Inside<br />
the caves are ochre-colored,<br />
Measuring 540 meters high,<br />
this waterfall is the fifth<br />
highest in the world. This<br />
torrent – made up of two falls<br />
– was unknown to the world<br />
until 2005, when German<br />
explorer Stefan Ziemendorff<br />
discovered it during an<br />
expedition.<br />
primitive cave-drawings that<br />
depict animals and people.<br />
9 MACRO<br />
10 LA CONGONA<br />
This pre-Incan housing complex – located 50 meters from the banks of<br />
the Utcubamba River – is made up of five platforms that hold both huts<br />
and towers, constructed in stone and mud. Archeologists have also<br />
uncovered various platforms and foundations of houses decorated with<br />
friezes that depict rhomboids, as well as with niches in the walls. These<br />
In its north zone, this archeological site has 30 circular constructions<br />
with friezes of stylized waves. These rooms, however, are partially<br />
covered by dense vegetation. The south sector houses 34, less decorated<br />
structures, as well as a long rectangular structure (16 meters long x six<br />
meters wide) with six trapezoidal-shaped doors.<br />
constructions are thought to have housed more than 100 people during<br />
the early development of the Chachapoyas culture.<br />
11 YALAPE<br />
Having been strategically built on the summit of the<br />
Puma Urko Mountain, these archeological ruins are<br />
made up of 250 circular constructions, all of which<br />
are decorated with high-relief friezes. This urban<br />
center was built out of mud and stone by the<br />
Chachapoyas people.<br />
12 GRAN VILAYA<br />
This archeological complex is made up of roughly<br />
5,000 buildings, spread over six hectares. The<br />
structures are both circular and rectangular, made of<br />
limestone, and decorated with friezes depicting<br />
humans and animals representing the serpent, the<br />
puma, and the condor.<br />
13 LAGOON OF THE CONDORS<br />
Over 200 funerary bundles – all displaying<br />
diverse gold and craft offerings – were found<br />
at this Lagoon located 2,600 meters above<br />
sea level. These mummies belonged to the<br />
Chachapoyas culture and are currently on<br />
display at the Leymebamaba Museum.
34<br />
Adriana von Hagen
Adriana von Hagen<br />
Adriana von Hagen<br />
“The Discovery<br />
of the mummies<br />
at the Laguna de<br />
los Condores is<br />
unprecedented”<br />
<strong>Peru</strong>vian journalist,<br />
researcher, and writer<br />
In <strong>Peru</strong>’s northeast region – located between the mountains and the jungle – lies the<br />
department of Amazonas, an extensive territory once dominated by the Chachapoyas.<br />
This pre-Incan culture has for centuries been given a secondary role in <strong>Peru</strong>vian history.<br />
However, this ancient society has gained much more attention and admiration lately,<br />
with the recent rescue and revaluation of some of the most stunning Chachapoya<br />
architectural complexes, like the fortress of Kuélap – a stone structure dating back<br />
to the year 1000. Among the most surprising Chachapoya finds, are the tombs of<br />
Leymebamba – around the Lagoon of Condores – where hundreds of mummies were<br />
buried in six chullpas (stone funerary towers). These centuries-old chullpas were hidden<br />
by thick vegetation until being discovered by grave robbers and eventually rescued by<br />
the authorities. The <strong>Peru</strong>vian journalist, researcher and writer Adriana Von Hagen is one<br />
of the main developers of the Leymebamba Museum, where these archeological finds<br />
are currently housed and exhibited.<br />
35
Adriana von Hagen<br />
T<br />
ell us, how did you arrive<br />
at Leymebamba, in the<br />
Chachapoyas province?<br />
I’ve been living between Lima<br />
and Chachapoyas for the last<br />
15 years, and I also constantly travel to<br />
other places. I settled there while working<br />
on the investigations after the mummies<br />
were found and I participated in the creation<br />
of the museum, across from which I built<br />
a house. The people who would come visit<br />
always needed somewhere to stay, and thus<br />
the Kentitambo hotel was born, with its<br />
two rooms available for small groups. It was<br />
conceived with the help of Lima architects<br />
as an extension to my house. Some day<br />
we’ll expand. The KentiCafé is open and<br />
currently functions as the museum’s café.<br />
How has the experience of working in<br />
Leymebamba been for you?<br />
It’s been an incredible experience. I work with<br />
local people, many of whom had never seen<br />
bathrooms with hot water before they began<br />
working here. They are trained to work in<br />
houses, and the hotel is virtually an extension<br />
of a house. It has not been difficult to train<br />
them. The food that we offer is all made with<br />
local ingredients and most of it is harvested<br />
from our very own vegetable garden. The<br />
fieldwork and archeological investigations<br />
have been difficult. We had to move in and<br />
out on mules. When I arrived, there was only<br />
one phone and very limited Internet access.<br />
I was the only person using the internet at<br />
the time (1997). The area has seen a lot of<br />
progress. We have more amenities, like taxis<br />
for example. We are much more connected.<br />
What has been the biggest challenge<br />
with the museum?<br />
The financing is expensive. Recently, the<br />
influx of tourists has dropped because the<br />
route from Cajamarca – the main access route<br />
to Leymebamba – is closed. Tourists usually<br />
visit Chachapoyas, the Gocta waterfalls and<br />
Kuélap, but if they only have a few days,<br />
they don’t end up making it to Leymebamba.<br />
Without access to Cajamarca we lose tourists<br />
who are enjoying the local circuit<br />
Why is the discovery of the tombs in the<br />
Lagoon of Condors important in terms of<br />
better understanding the Chachapoyas<br />
culture?<br />
In cultural terms, the discovery of the<br />
mummies has no precedent. The organic<br />
“Mummies are fascinating for turists”, Adriana claims.<br />
matter has been amazingly preserved.<br />
Before the discovery – partly because of the<br />
difficult access to the area – it was thought<br />
that the Chachapoyas were a smaller,<br />
isolated culture. What we know now is that<br />
they played an important role within the<br />
Incan empire. They were the trade suppliers<br />
of the resources found in the lower-jungle<br />
areas, like feathers, honey and vegetablebased<br />
dyes. Evidence of their contact with<br />
other cultures prior to the Incan period has<br />
also been found.<br />
How were the mummies found?<br />
In the 1990’s, grave robbers and cattle<br />
farmers saw the chullpa on the other side of<br />
the Condor Lagoon, and on their free days,<br />
they would loot it. But, because it’s such a<br />
small town, soon-there-after the police found<br />
out and confiscated the material. Based on<br />
what was confiscated, we began the rescue<br />
project and inaugurated the museum.<br />
In what ways has the museum positively<br />
impacted Leymebamba - its neighboring<br />
town?<br />
The arrival of tourists who come to visit the<br />
museum has allowed for the town to grow<br />
both in infrastructure and importance. There<br />
are new businesses, restaurants and hotels. In<br />
that way, it’s put Leymebamba on the map.<br />
The Amazonas department has some<br />
beautiful land in the Utcubamba Valley.<br />
Do you think that that area has the<br />
same potential for tourism development<br />
as Cusco’s Sacred Valley?<br />
It might be similar to what the Sacred Valley<br />
was like 50 years ago – much before the<br />
invasion of tourism that we see today. The<br />
good thing about the Utcubamba Valley<br />
is that few people visit it, thus there’s still<br />
the potential of setting up a sustainable<br />
travel project. The correct word to describe<br />
it would be ‘unspoiled.’ Wherever one<br />
visits, it’s always nicer when that place isn’t<br />
invaded by tourists. In Chachapoyas, the<br />
only operating hotel chain that has decided<br />
to take the risk is Casa Andina.<br />
As a cultural researcher, what is the<br />
importance of the Kuélap Fortress? Do<br />
you thinks it’s valid to sell this site as the<br />
Machu Picchu of the <strong>Peru</strong>vian jungle?<br />
Although there is no doubt that this is an<br />
important and impressive site, we are still<br />
waiting on the results of the work executed<br />
by archeologists over the last 20 years<br />
in order to determine the magnitude of<br />
Kuélap for the Chachapoyas culture. It is<br />
one of the few archeological sites in the<br />
area that has been extensively excavated<br />
and restored, and that also offers areas<br />
open to the public. Unfortunately, Kuélap<br />
is often compared to Machu Picchu even<br />
though the two sites are very different. One<br />
has to consider that the Incan architecture<br />
and their style of working the land was<br />
36
Adriana von Hagen<br />
The Kentitambo Hotel.<br />
The hummingbird, is one of the species of birds<br />
which birdwatchers admire.<br />
much more intricate, and that both places<br />
were built at different moments in time.<br />
They should not be compared. In terms of<br />
infrastructure, Kuélap needs to be operated<br />
as a tourist site, complete with bathrooms<br />
and other key services.<br />
What other tourist attractions can be<br />
found around Kuélap?<br />
Apart from visiting the Chachapoyas<br />
archeological sites, Leymebamba is an ideal<br />
area for bird watching and nature lovers. For<br />
example, one can find a variety of orchid<br />
species. There are also adventure tourism<br />
options. There are two-week horse-riding<br />
trips offered to explore Leymebamba’s<br />
neighboring towns, with camping along the<br />
way and visits to different lagoons, etc.<br />
You suggested that Leymebamba is an<br />
emerging town. What do you think is<br />
needed to better the services offered to<br />
tourists?<br />
In order to better the visits, the local guides<br />
need to be better informed and more of<br />
the research about Chachapoyas should be<br />
published. There is also a lack of quality<br />
lodgings. These don’t have to be luxurious,<br />
just clean, comfortable, and inviting. The<br />
deforestation in the area should also be<br />
ceased immediately. One of the things<br />
we’ve focused on in Kentitambo is planting<br />
trees. The area where the hotel is located<br />
used to be just bare hillside with rocks.<br />
“The good thing<br />
about the<br />
Utcubamba Valley<br />
is that not many<br />
people go there<br />
and we are still<br />
in time to lead<br />
a sustainable<br />
tourist project.”<br />
“Leymebamba is<br />
an ideal area<br />
for birdwatching<br />
and for those<br />
who want to see<br />
nature in all its<br />
splendour.”<br />
Another problem is access. There is an<br />
airport in Chachapoyas, but at the moment<br />
there are no operating flights, so we hope<br />
that begins to work soon. Although the<br />
roads are in better shape, it is still at least an<br />
eight-hour trip from any of the access cities.<br />
What is the biggest attraction of the<br />
museum for visitors?<br />
Tourists seem to find the mummies quite<br />
fascinating. They are located on a scaffold<br />
structure in a room with a large viewing<br />
window. It’s not a macabre but instead<br />
fascinating. The entrance fee is S/.15.<br />
Ideally the mummies would still be in their<br />
tombs around the lagoon, but unfortunately<br />
the grave robbers would loot them. The<br />
ancient ‘Chacha’ would usually go visit<br />
the dead there. They would change their<br />
wrappings and would take them food and<br />
drinks.<br />
Lastly, what would you tell those who<br />
are thinking about going to visit Kuélap,<br />
Leymebamba and the general Amazonas<br />
department?<br />
That they have the great opportunity of<br />
visiting a region that still maintains its<br />
original beauty and that hasn’t been altered<br />
by tourism. Its a place for those who<br />
wish to hike, explore and get to know the<br />
attractions that the <strong>Peru</strong>vian jungle has to<br />
offer, as well as the Chachapoya archeology<br />
– which is unique.<br />
37
Pacific Ocean Beaches<br />
The beaches<br />
of the North<br />
The <strong>Peru</strong>vian north enjoys and endless summer. But, its popularity comes not only from its breath-taking<br />
beaches, transparent waters and year 'round sunshine, but also from the innumerable nature-based activities<br />
and gastronomic delicacies it offers.<br />
38 38
Pacific Ocean Beaches<br />
NATURE<br />
It all begins in La Libertad, at the famous<br />
Huanchaco Beach, 13 km northeast of the<br />
city of Trujillo. This beach is popular with<br />
surf professionals and surf enthusiasts alike<br />
for its great waves and lively atmosphere.<br />
Huachaco is also renowned for its caballitos<br />
de totora, the traditional reed fishing boats<br />
that are still constructed and employed<br />
by the local population for both fishing<br />
and sport. What else can one visit? The<br />
dock, artisan center and the colonial Virgen<br />
del Perpetuo Socorro Church are all great<br />
options. Take detour off at the 613 km of<br />
the Panamericana Norte, which leads to<br />
Puerto Chicama - in the Paiján area. This<br />
port-town beach is considered a favorite spot<br />
by surfers, as it offers the longest left-wave<br />
in the world. Ninety kms north of Trujillo,<br />
one arrives at Pacasmayo, a beach and bay<br />
often frequented by fishermen that boasts<br />
a tranquil, shallow sea. One of this town's<br />
main attractions is its XIX century dock, from<br />
which tobacco used to be exported. The<br />
lovely lighthouse also is worth a visit, or take<br />
some time to brush up on your kite-surfing<br />
skills while here. When leaving Pacasmayo,<br />
Pimentel Beach, 20 minutes from Chiclayo,<br />
is the most famous and frequented of the<br />
beaches in the Lambayeque area due to its<br />
welcoming ocean, interesting architecture<br />
and undeniable charm. Playa Etén - referred<br />
to by locals as Dream Beach - is another<br />
good alternative if in search of a nice beach<br />
and calm waters. Farther north in Piura, the<br />
Continues in page 40.<br />
Vichayito Bungalows &<br />
Carpas by Aranwa<br />
This lodging service gives you the<br />
chance to enjoy a priviledged view of<br />
the sunset and succulent dishes made of<br />
seafood products brought from Mancora<br />
which is located just a few minutes from<br />
there. Aranwa Vichayito creates an exotic<br />
experience with its nine bungalows and<br />
twenty-six Bedouin tents which let<br />
you enjoy the beach in its natural state.<br />
However; the comforts of this exclusive<br />
chain of hotels are not left behind. You<br />
will come across a restaurant, a bar and<br />
a spa which will turn you trip into a<br />
relaxing time.<br />
Luxury on the beach<br />
Trujillo’s only boutique hotel can be found in the town of Chicama. About 45 minutes north of<br />
the Trujillo airport, the Chicama Surf Hotel & Spa, known for its style, offers its guests a relaxing<br />
experience in its fine, rustic ambiance. With both garden and ocean view rooms and personalized<br />
attention, the hotel also boasts a varied menu - which includes wines, cocktails and delicious<br />
food. There also is an assortment of activities for both children and adults such as surfing classes,<br />
visits to archeological sites and a first-class, on-site spa. All this guarantees to please even the<br />
most demanding guest.<br />
39
Pacific Ocean Beaches<br />
beachfront city of Máncora, made famous<br />
by its legendary waves, attracts surfers from<br />
around the world. The surf is at its best<br />
from November to January. Additionally,<br />
thanks to its proximity to the equator, the<br />
water all along the northern coast is warm<br />
with year 'round temperatures of 24-28<br />
degrees celsius. Between August and October<br />
visitors have a special treat as an estimated<br />
1000 Humpback Whales migrate to the<br />
warm waters of the <strong>Peru</strong>vian north coast to<br />
reproduce after a 7,000km journey from the<br />
Antarctic waters. Whale watching tours are<br />
available throughout the season.<br />
Tourists to the Máncora area who are looking<br />
for calmer waters can visit Las Pocitas, a<br />
small beach spotted with small natural pools<br />
where one can spend the day enjoying the<br />
sunshine. Two great hotel options in this<br />
area are the DCO Suites, Lounge & Spa, and<br />
the Vichayito Bungalows & Tents, both of<br />
which are located about 20-minutes from<br />
Máncora. Five minutes to the south of Las<br />
Pocitas is Los Órganos, an attractive, relaxing<br />
place, far from the noise and commotion of<br />
the highway. This beach offers three ideal<br />
places for surfing: Casablanca, El Codito<br />
and Organitos as they are called locally. If<br />
interested in following in the footsteps of<br />
celebrated author Ernest Hemingway, make<br />
your way over to Cabo Blanco, in the Talara<br />
province, and try your luck at Black Marlin<br />
fishing.<br />
It is impossible to go from Piura to Tumbes<br />
without stopping by the Cerros de Amotape<br />
National Park, which is shared by both<br />
departments. This park is the best-preserved<br />
dry, equatorial forest in the entire Pacific<br />
region and houses a huge variety of both<br />
flora and fauna. An ideal habitat for various<br />
orchid varieties, the area also is home<br />
to Carob, Hualtaco, Charán, Sapote and<br />
Hawthorn trees, and many animal species<br />
like Giant Sloths, Andean Condors, ocelots,<br />
Boa Constrictors and the endangered<br />
American Crocodile. Following your visit,<br />
make a stop in Zorritos - a white sandy<br />
beach with soft, constant waves. A short<br />
distance away, in the same Contralmirante<br />
Villar Province, is Punta Sal, thought to be<br />
one of the most seductive <strong>destination</strong>s on<br />
the north-<strong>Peru</strong>vian coast. Here, the sun and<br />
the calm atmosphere seem never to fade and<br />
the warm waters make it an ideal location<br />
for activities like sport fishing and snorkeling.<br />
The Hervideros Thermal Baths are also worth<br />
a visit as their iodine-filled mud is thought<br />
to have medicinal properties that benefit all<br />
who bathe in them.<br />
Four kilometers away from the city of Tumbes<br />
thrives Puerto Pizarro - a bustling porttown<br />
that serves as the departure point for<br />
boat trips through a region of mangroves,<br />
formed by marshes that become navigable<br />
channels when the tide comes in. From here,<br />
fishermen extract the infamous conchas<br />
negras (black clams), which are known for<br />
their aphrodisiac qualities. During the tour,<br />
visit the islands of Amor (love) and Hueso<br />
de Ballena (whale bone), which have some<br />
of the most popular beaches in the area.<br />
If feeling more adventurous, stop by the<br />
Criadero de Cocodrilo de Tumbes (Tumbes<br />
Crocodile Farm). Here, one can observe these<br />
reptiles at all stages of development.<br />
GASTRONOMY<br />
Seafood is the culinary star of this area of the<br />
country. Being steps away from the ocean,<br />
fish and seafood dishes - in a seemingly<br />
endless variety of presentations - dominate<br />
the menus of all the main restaurants,<br />
offering surprisingly sophisticated gastronomic<br />
options. In La Libertad, one can enjoy a<br />
delicious ajiaco de camarones (shrimp,<br />
potatoes, aji and onion stew) or a cebiche<br />
a la Trujillana (Trujillo style cebiche), made<br />
with cabaya (dried, salted fish), limejuice,<br />
and spicey ají limo. Piura’s culinary attributes<br />
- like its outstanding quality seafood - have<br />
led to its international recognition. The local<br />
limes and fresh grouper, for example, make<br />
the cebiche from Piura one of the most<br />
sought after in <strong>Peru</strong>. Máncora’s gastronomy<br />
also deserves special mention. Besides the<br />
exquisite seafood offerings, Máncora’s cuisine<br />
incorporates other exciting ingredients,<br />
creating dishes such as seco de chabelo (dried<br />
The attributes of<br />
the Piuran lime<br />
and the freshness<br />
of the grouper, for<br />
example, make the<br />
Piuran cebiche one<br />
of the most<br />
coveted.<br />
beef stew with sweetened bananas), guiso<br />
de cecina con platano amasado (dry, salted<br />
pork with mashed plantains) and cabrito tierno<br />
macerado en chicha de jora y vinagre (tender<br />
lamb stewed in fermented corn alcohol and<br />
vinegar). The cuisine in Tumbes also stands out<br />
due to the variety and quality of its fish and<br />
seafood-based dishes. One can enjoy both local<br />
and national dishes in this city, like the cebiche<br />
de conchas negras (black clam cebiche),<br />
majarisco (mashed green bananas with shellfish<br />
sauce), sudado de conchas negras (black clams<br />
stewed with onions, tomato, aji, and other<br />
ingredients), and the unforgettable leche de<br />
pantera (Panther’s milk - the juice from the<br />
ceviche de conchas negras).<br />
40
Caral<br />
Module 4<br />
ADVENTURE<br />
Timetable<br />
The <strong>Peru</strong>vian north is so versatile that<br />
it lends itself to virtually all activities.<br />
Hikes and horseback rides through the<br />
beautiful scenery and under the warm<br />
sun are some of the more popular<br />
activities in the area as are a wide<br />
variety of water sports practiced in the<br />
many charming beaches. The Manglares<br />
National Sanctuary in Tumbes lends<br />
itself to boating trips. Tourists can also<br />
enjoy mountain biking through the<br />
impressive Tumbes Reserve or Batán<br />
Grande, and hikes through the Pómac<br />
Forest or the Cerros de Amotape<br />
National Park. Mountain climbing lovers<br />
can get their fix in the Huancabamba<br />
and Morropón (Piura) mountainsides.<br />
As for sandboarding, the Sechura and<br />
Virú deserts are the perfect places<br />
to glide through the sand. Lastly, for<br />
those who enjoy being airborne, areas<br />
such as Nueva Esperanza (Tumbes),<br />
Huancabamba and Ayabaca are the<br />
perfect spots from which to engage<br />
in thrilling hang gliding or paragliding<br />
adventures.<br />
DCO Suites, Lounge & Spa<br />
This exclusive hotel was built under the<br />
premise that the ocean would be the<br />
center of attention of this idyllic beach.<br />
Therefore; all of its areas face the ocean.<br />
Its decoration is chic yet soothing, DCO<br />
is an oasis of tranquillity and privacy for<br />
the guests. Has six suites and a master<br />
suite equipped with terraces for an<br />
excellent sunbathe. Apart from the DCO<br />
Gourmet restaurant and the lounge with<br />
a privileged sunset view, and the spa,<br />
the hotel also offers marine excursions<br />
for whale watching, and tours to get to<br />
know the nature of the beach.<br />
Day 1<br />
- LIMA - PIURA:<br />
• Piura - DCO Suites: A boutique hotel with<br />
a view of the Pacific Ocean, located south of<br />
the heavenly Máncora beach – northern <strong>Peru</strong>’s<br />
surfing mecca. This area has become a place<br />
for relaxation, sun, beach, sea and good food.<br />
Day 2<br />
- HUMPBACK WHALE WATCHING: These<br />
cetaceans migrate from the cold waters of<br />
Antarctica to the north-coast of <strong>Peru</strong> where<br />
they reproduce and raise their young. During<br />
this tour, it is possible to witness these<br />
magnificent creatures jumping, swimming<br />
and diving. One might also be so lucky as to<br />
spot the young whales enjoying their first<br />
days of play, whilst being carefully observed<br />
by their enormous mothers. (Whale-watching<br />
season: August to October)<br />
Day 3<br />
- ENJOY A RELAXING DAY<br />
• The following activities are optional.<br />
• Zip-lining<br />
• Surfing classes<br />
Day 4<br />
- DCO Suites - Tumbes.<br />
- TUMBES-LIMA.<br />
For more information: inbound@limatours.com.pe or contact your market specialist
42<br />
Pacific Ocean Beaches
Pacific Ocean Beaches<br />
Whale<br />
watching<br />
A breathtaking spectacle in the warm waters of Piura. Between the months of August<br />
and October, more than a thousand humpback whales travel from Antartica to the<br />
coastline of <strong>Peru</strong> to reproduce; this is a must-do, you will get to see them play, jump,<br />
and make pirouettes. You wil be able to enjoy them more during the morning, but the<br />
boats (which are provided by a private company or by the hotel) are available<br />
throughout the day. After this period of time these cetaceans head back to the cold<br />
waters of the south until the next year.<br />
43
Amazon River<br />
Amazon river<br />
The green blanket of the <strong>Peru</strong>vian Amazon is the perfect place to reunite with nature and its infinite flora and<br />
fauna. There, in the most oxygen-rich area on earth, begins the Amazon River, the largest river in the world and<br />
one of the 10 Wonders of the Natural World.<br />
44
Amazon River<br />
NATURALEZA<br />
The specialists´<br />
projections point out<br />
that eco-tourism will<br />
grow between 15<br />
to 20 percent in the<br />
upcoming three<br />
years.<br />
The high temperatures in the Amazon region<br />
nurtures the lush vegetation, keeping it<br />
green all year 'round. This makes it one of<br />
the most biologically varied areas on the<br />
planet, with numerous species of flora and<br />
fauna found only in this region, and many<br />
more plants and animals that have yet to<br />
be discovered. Inspired by this diversity, the<br />
<strong>Peru</strong>vian government, through SERNANP,<br />
the Servicio Nacional de Áreas Naturales<br />
Protegidas por el Estado: (National Service<br />
of State Protected Areas), has named certain<br />
areas of the Amazon protected zones<br />
because of their geographic characteristics<br />
and/or the assortment of flora and fauna<br />
that they host. The most important<br />
protected zones are the Rio Abiseo National<br />
Park (Juanjui, San Martin) and the Matsés,<br />
Pacaya Samiria and Allpahuayo Mishana<br />
Reserves, all of which are located in Loreto.<br />
These ecosystems house such animals as<br />
the lizard, jaguar, wild boar, tapir, capybara,<br />
Boa Constrictor, anaconda, deer, monkey,<br />
sloth, turtle and parrot , among others.<br />
Endangered species include the <strong>Peru</strong>vian<br />
Jaguar, Black Lizard, Amazon Manatee,<br />
different types of river turtles, the River<br />
Otter, Red Macaw, Pink dolphin and Paiche<br />
(a large, river fish). Estimates suggest that<br />
the percentage of ecology- based tourism<br />
in this region will grow a 15% to 20%<br />
in the next three years thanks to the fact<br />
that the Amazon River and rainforest were<br />
named Wonders of the Natural World in<br />
2011. What few people know, however,<br />
is that the Amazon River is actually born<br />
from a melting glacier in Arequipa called<br />
Mismi, more than 5,600 meters above sea<br />
level, and that it has over 100 tributaries.<br />
Throughout its extensive journey through<br />
<strong>Peru</strong>, this river changes names, and is<br />
called the Apurímac, Ene, Tambo, Ucayali<br />
and Marañón. Once it arrives in Brazil, it<br />
becomes the Solimões River until it merges<br />
with the Negro and Manaos Rivers, after<br />
which it goes back to its original name, The<br />
Amazon. The Amazon River flows out into<br />
the south-Atlantic ocean. It is interesting<br />
to note, that, according to famous<br />
oceanographer Jacques-Yves Cousteau,<br />
"there are more species of fish in the<br />
Amazon than in the Atlantic ocean.”<br />
LUXURY ON THE RIVER<br />
The most original, lavish and enjoyable way to ease into the <strong>Peru</strong>vian Amazon and<br />
become familiar with all it has to offer is by taking a luxurious Delfín Amazon Cruise.<br />
The six -year-old company operates in the Pacaya Samiria Reserve on its two boats,<br />
The Delfín I and the Delfín II. The degree of quality, comfort, cuisine and experience is<br />
spectacular on both the Delfin I and II. The Delfín I offers two suites and four double<br />
rooms, all with fine wooden finishes and outstanding quality linens. The Delfín II, on the<br />
other hand, has 14 large, comfortable suites, allowing larger groups the chance to enjoy<br />
this <strong>destination</strong> in a degree of extravagance that few have the privilege to experience.<br />
Both vessels have ample terraces from which one can enjoy the views.<br />
45
Amazon River<br />
GASTRONOMY<br />
Diverse, exotic and original: Those are<br />
words that define the cuisine of this region<br />
of <strong>Peru</strong>, which offers a combinations of<br />
local meat like the wild boar and huangana,<br />
and Amazon fish such as paiche (considered<br />
the second biggest fresh-water fish in the<br />
world), gamitana, dorado (mahi-mahi)<br />
and bagre (catfish), with a wide variety of<br />
unique fruits and vegetables. One typical<br />
Amazon dish is motelo, or turtle meat,<br />
which is used to prepare sarapatera soup<br />
which is cooked in the turtle shell on the<br />
grill. Core jungle ingredients also include<br />
a wide variety of ajies (chili peppers)<br />
including charapita, ayuyo, pucuna and pipi<br />
de mono; different aromatic herbs, and<br />
the bijao (banana) and pijuayo (peachpalm)<br />
plants. One of <strong>Peru</strong>’s best-known<br />
advocates of jungle food products is chef<br />
Pedro Miguel Schiaffino, whose restaurants<br />
incorporate these exotic ingredients and<br />
have set a trend for other restaurants in the<br />
country to follow. Popular jungle dishes are<br />
juanes (rice, chicken pieces, egg, olives - all<br />
Among the<br />
traditional<br />
ingredients we can<br />
find the Amazonian<br />
chillies, such as<br />
the charapita, the<br />
ayuyo, the pucuna,<br />
and the pipí de mono;<br />
aromatic herbs, and<br />
plants like the bijao<br />
and the pijuayo.<br />
wrapped in banana leaves and cooked on<br />
a skewer), tacacho con cecina (mashed<br />
plantain balls with dry, salted pork jerky),<br />
inchicapi (soup with chicken, peanuts,<br />
yucca, and cilantro), timbuche (fresh fish,<br />
cilantro, and whipped-egg soup), and<br />
chonta (heart of palm) salad.<br />
These dishes are common in all the areas<br />
of the jungle, including the high-jungle in<br />
which meat from mountain animals is a<br />
regular ingredient, however, the preparations<br />
vary from region to region. For example, in<br />
San Martin locals serve avispajuane, which<br />
has the same characteristics as the regular<br />
juane, but it is made without egg and with<br />
ground pork. Other zones have developed<br />
particularly popular dishes, demanded by<br />
locals and tourists alike. In Pucallpa - the<br />
capital of Ucayali, for example, many<br />
people enjoy patarashca (fish wrapped in<br />
banana leaves, char-grilled). In terms of<br />
fruits, those more representative of the<br />
jungle include aguaje, sauco (elderberry),<br />
maracuya (passion fruit) and camu camu.<br />
Banana is often used in these areas to<br />
create el chapo - a typical drink given to<br />
young children due to its high nutritional<br />
value. And of course, there are the<br />
aphrodisiacs: beverages typically made with<br />
rinds, fruits and other local ingredients,<br />
macerated in distilled cane liquor, and<br />
given names like quita calzón (underwear<br />
remover), salta para atras (jump back), siete<br />
raices (seven roots), huitochado, uvachado<br />
and chuchuhuasi (these last three named<br />
after particular ingredients they contain).<br />
46 46
Caral<br />
Module 5<br />
ADVENTURE<br />
In the <strong>Peru</strong>vian Amazon adventures lie<br />
around every corner. Hot all year ‘round<br />
with temperatures ranging between 32 and<br />
40 degree celcius, a visit to this dense,<br />
tropical forest is considered by many to<br />
be an essential tourist experience, not<br />
necessarily because there are archeological<br />
sights to be seen, but rather because the<br />
expansive natural beauty of the area never<br />
ceases to amaze. Bird watching tends to<br />
be one of the most satisfying activities in<br />
the region. There are roughly 806 different<br />
species that inhabit the <strong>Peru</strong>vian Amazon,<br />
making this area a dream <strong>destination</strong> for<br />
American and European bird enthusiasts.<br />
The simple act of hearing the sounds of the<br />
jungle tends to have mesmerizing effect.<br />
Listening to the songs of the birds mixed<br />
with the sounds of the vegetation rustling<br />
in the wind and the calls of innumerable<br />
Going into the<br />
tropical forest<br />
is an experience<br />
considered to<br />
be mandatory<br />
due to its nature<br />
that won´t stop<br />
suprising us.<br />
animals is an experience totally unique<br />
to this region. Incredibly, the Amazon<br />
is one of the areas with the most<br />
biodiversity on the planet and there still<br />
is so much more to discover.<br />
El Delfín Timetable<br />
El Delfín is a <strong>luxury</strong> cruise that sails the<br />
Amazon River. It has two vessels that offer<br />
comfort and adventure.<br />
Day 1<br />
- IQUITOS<br />
• Transfer to Nauta, from where you embark on<br />
the boat and begin the navigation down the<br />
length of the two largest tributaries of the<br />
Amazon River – the Ucayali and the Marañón –<br />
as well as the Amazon River itself.<br />
Day 2<br />
- Voyage down the majestic Ucayali River, the<br />
longest tributary of the Amazon River.<br />
- Magdalena Village: A small community composed<br />
of only 10 families. After meeting the town’s<br />
inhabitants – which include many playful and<br />
enchanting children – your guides will take you<br />
through the jungle to a spectacular lagoon from<br />
which you can appreciate the famous victoria regia.<br />
Day 3<br />
- Hike through the jungle surrounding the<br />
Hatum Posa village, where you can observe its<br />
inhabitants as they go about their daily tasks,<br />
and learn about how they came to cultivate<br />
plants and trees in order to generate income.<br />
- At the end of the day, we will board the boats<br />
and navigate down the Pacaya River – from #1<br />
Forest Ranger Station to the Yanayacu Lagoon –<br />
where you’ll be able to appreciate the abundant<br />
wildlife that hides in depths of the jungle.<br />
Day 4<br />
- Navigation down-river on the Ucayali.<br />
- Visit the Puinahua town, where we will take a<br />
short, educational walk through the riverside<br />
community. Your guide will show you how these<br />
fishing and agricultural communities live.<br />
Day 5<br />
- IQUITOS<br />
• Weather and time permitting, we will have one<br />
last chance to witness the lifestyle of another<br />
Amazonian town, the river-community Belén,<br />
from the comfort of the boats.<br />
- LIMA<br />
For more information: inbound@limatours.com.pe or contact your market specialist
Fresh Water<br />
Dolphin<br />
T<br />
his peculiar-colored aquatic mammal inhabits the Amazon<br />
waters surrounded by a halo of magic, mystery and lore. As<br />
legend goes, the pink dolphin was originally a young,<br />
indigenous warrior whose beauty and strength sparked the jealous fury<br />
of the gods. Thus, he was transformed into a dolphin and condemned to<br />
live in the rivers of the jungle. The cetacean is said, however, to recover<br />
his human form at nights and wander the riverbanks, enchanting the<br />
women he comes across. Dressed all in white, with a hat covering the<br />
breathing hole on his head, he flirts and enamors without scruples. It is<br />
thought that no woman is capable of escaping his charm. After a<br />
passion-fueled night, he disappears back into the river, leaving behind his<br />
impregnated lovers.<br />
In its animal form, the Pink Dolphin measures up to three meters and<br />
weighs roughly 125 kilograms, making it is the largest freshwater<br />
dolphin. Aside from its curious pink color, this dolphin also has a<br />
particularly small dorsal fin, differentiating it from other dolphin species.<br />
These extremely playful creatures can be found in the Amazonian river<br />
basins and streams. However, one must always be aware as one never<br />
knows when these beautiful beasts might transform into dangerously<br />
tempting lovers.
50<br />
Laurent Carrasset
Laurent Carrasset<br />
Miraflores Park Hotel room, located in Lima.<br />
“There is still room<br />
to grow in the <strong>luxury</strong><br />
travel market”<br />
LAURENT CARRASSET regional director of Orient-Express.<br />
Imagine a hike through the Inca Trail accompanied by a<br />
masseuse, with stays in lodgings equipped with hot showers,<br />
gourmet food, and high-quality wines; or perhaps an<br />
exquisite picnic on the Moray Inca terraces; or a trip down<br />
the Amazon river in a cruiseship with all the most luxurious<br />
comforts. These – as well as many other alternatives – are<br />
some of the tours now available in various regions of <strong>Peru</strong>,<br />
which currently offer an excellent and varried choice of<br />
<strong>destination</strong>s to satisfy even the most demanding visitors.<br />
Laurent Carrasset, the leader of the British collection of<br />
hotels and trains in our country, recounts the level that <strong>Peru</strong><br />
has reached in this sector in the last few years.<br />
51
Laurent Carrasset<br />
¿<br />
How would you define <strong>luxury</strong><br />
tourism?<br />
The <strong>luxury</strong> tourist is one who<br />
determines their travel <strong>destination</strong>s<br />
based on the commodities they seek: first<br />
class lodgings, top quality restaurants,<br />
and excellent modes of access. When a<br />
<strong>destination</strong> is able to offer all of those things,<br />
it becomes an option for the <strong>luxury</strong> traveller,<br />
who – once there - will go in search of new<br />
and unforgettable experiences. To be qualified<br />
in this category requires a huge commitment<br />
on behalf of the company, as they must<br />
constantly be anticipating all the details that<br />
these demanding travellers might take note<br />
of. The working personnel must to be willing<br />
to meet the high service standards that come<br />
with being a <strong>luxury</strong> hotel. And to be at this<br />
caliber, there have to be certain certifications,<br />
like the Leading Quality Assurance (LQA) – a<br />
company that specializes in auditing and<br />
inspecting the service and the standards of the<br />
<strong>luxury</strong> hotel industry; and the Safety Quality<br />
Food (SQF) – which certifies the quality of the<br />
food, beverages, and hygiene.<br />
What is the profile of a tourist who<br />
chooses high-level tours?<br />
A 50% of the time, the high-level Orient<br />
Express tourist in <strong>Peru</strong> comes from the<br />
Unites States and will generally stay for<br />
seven days, during which they visit two cities.<br />
However, we also receive many tourists from<br />
Great Britain, Australia, Brazil, and Japan.<br />
European tourists generally stay between 10<br />
and 14 days, and visit more than two cities,<br />
due to their different vacation calendar and<br />
the lengthy travel distance. The average age<br />
of these tourists is usually between 50 and<br />
60 years old, with an average expenditure of<br />
US$5,000 or more per trip.<br />
What does a traveller expect when they<br />
choose to stay in a five-star hotel?<br />
An excellent service, in which the staff<br />
is cordial and attentive to their needs.<br />
The hotel rooms and amenities must be<br />
impeccable – in optimal condition, and very<br />
“Very exclusive and<br />
breathtaking tours<br />
are offered to the<br />
most demanding<br />
tourist in <strong>Peru</strong>.”<br />
well equipped. Another important factor<br />
is the food: the restaurant should offer<br />
gourmet dining, and a varied list of fine<br />
wines and liquors.<br />
What are the main attractions that our<br />
country offers to a tourist who looks for<br />
exclusivity and comfort in their travels?<br />
One of the options that the <strong>luxury</strong> traveller<br />
enjoys the most is Orient Express’ Hiram<br />
Bingham train, it being an extraordinary and<br />
exclusive way to travel to Machu Picchu.<br />
The Hiram Bingham train is decorated in<br />
52<br />
Exquisite brunch served on board of the Hiram Bingham train on its way to Machu Picchu.
The Monasterio Hotel has luxurious spaces decorated with paintings from the Cusquean School of Arts.<br />
the same fashion as the Pullman trains of<br />
the 1920’s - with bronze detailing, an open<br />
bar, and an observation coach where one can<br />
enjoy the ride in the open air. It also serves a<br />
gourmet brunch and dinner for the passengers.<br />
Another enjoyable experience for travellers<br />
is the opportunity to visit and dine in an old<br />
colonial house – like, for example, the Hacienda<br />
Huayoccari in Cusco, which offers a spectacular<br />
view of the Sacred Valley. Or the Casa Aliaga<br />
– located in Lima’s colonial center – which has<br />
been preserved in excellent condition. The<br />
Casa Garcia – in Miraflores – offers guests the<br />
chance to meet decedents of the family who<br />
still inhabit the beautiful mansion and are<br />
happy to share tales of the family’s history.<br />
How do you judge <strong>Peru</strong>’s current<br />
attempts to attract these types of<br />
tourists? Is the government helping to<br />
promote <strong>luxury</strong> in <strong>Peru</strong>?<br />
In 1999, when Orient-Express entered<br />
into the <strong>Peru</strong>vian arena, a <strong>luxury</strong> niche was<br />
created in the travel industry, which has<br />
considerably expanded throughout the last<br />
decade. This is something I am very happy<br />
about. Nonetheless, there is still room for<br />
growth in this market in terms of service<br />
and infrastructure development. Prom<strong>Peru</strong><br />
has been executing some great work in this<br />
market segment, participating in <strong>luxury</strong> fairs<br />
like the ILTM, Virtuoso, and Travel Week,<br />
among others. They have also been putting<br />
together tourism showcases in different<br />
cities, solely directed at the <strong>luxury</strong> market,<br />
which are backed by Prom<strong>Peru</strong>’s press<br />
department, attracting much international<br />
media specialized in <strong>luxury</strong>.<br />
What <strong>Peru</strong>vian <strong>destination</strong>s offer<br />
experiences of similar quality standards?<br />
Apart from Machu Picchu, Cusco, and Lima,<br />
<strong>Peru</strong> has three other <strong>destination</strong>s for the<br />
<strong>luxury</strong> traveller: Lake Titicaca – a mystical<br />
attraction that offers lodging in the Titilaka<br />
hotel; Paracas – which offers a variety of<br />
activities and opportunities to explore the<br />
bay and surrounding sand-dunes from the<br />
Libertador Luxury Collection Hotel; and lastly,<br />
the jungle – an adventure <strong>destination</strong> which<br />
can be comfortably approached from a<br />
<strong>luxury</strong> cruise trip down the Amazon river.<br />
Are the exclusive tours and <strong>destination</strong>s<br />
offered in <strong>Peru</strong> of the same caliber as<br />
those in other parts of the world?<br />
Yes. <strong>Peru</strong> offers various exclusive tours that<br />
amaze even the highest-level tourist. It<br />
is important to create unforgettable travel<br />
moments, like – for example – a gourmet,<br />
out-door picnic lunch with comfortable seats<br />
and tables amongst the corn crops of Moray,<br />
where we even set up a portable bathroom<br />
for the passengers comfort.<br />
In comparison to other countries, does<br />
<strong>Peru</strong> offer affordable prices for a highlevel<br />
tourist?<br />
The prices in <strong>Peru</strong> are very affordable<br />
when compared to those abroad. Here, for<br />
example, one can dine at the finest gourmet<br />
restaurants and drink imported wines for very<br />
comfortable prices.<br />
What kind of unimaginable exclusive<br />
services can one find in <strong>Peru</strong>?<br />
Hiking in the Andes proves to be a very<br />
popular activity amongst travellers, but many<br />
people are surprised to learn that we offer<br />
<strong>luxury</strong> hiking for the convenience of our more<br />
demanding travellers. For those who fall into<br />
this category, we suggest that they partake<br />
in the <strong>luxury</strong> Inca Trail hike, for example, in<br />
which we offer masseuse services, gourmet<br />
food and wines, and the rest-stops are fully<br />
equipped with hot showers.<br />
53
54
entrevista<br />
55
A Luxury Destination<br />
PERu:<br />
A LUXURY<br />
DESTINATION<br />
Accommodation, Cusine, Transportation, High-end<br />
entertainment, and Shopping: five areas, which<br />
have been separated in sections, which define the<br />
new <strong>luxury</strong> tourism offer in the land of the Inkas.<br />
<strong>Peru</strong> is a country where not only the traveler will<br />
be amazed by its imposing past and legendary<br />
landscapes, but it is also capable of satisfying<br />
high-end travelers.<br />
56
A Luxury Destination<br />
57
Luxury Hotels<br />
PALACIO Nazarenas<br />
Facilities<br />
55<br />
Services<br />
Specialized services:<br />
- Concierge<br />
- Swimming pool<br />
* Radiant floor heating<br />
system<br />
After an extensive four-year remodeling,<br />
this restored XVI century convent has<br />
re-opened its doors as one of the most<br />
exclusive hotels in the world. Located<br />
in Plaza Nazarenas, Cusco, this Orient<br />
Express gem provides guests with a<br />
relaxed, luxurious atmosphere from which<br />
to enjoy their experiences as they discover<br />
ancient <strong>Peru</strong>. The 55-suite boutique hotel<br />
belongs to the Z Collection: <strong>luxury</strong> suites,<br />
each of which are defined by a unique<br />
characteristic. An arch from colonial times,<br />
an Inca stone wall, and friezes from the<br />
Spanish viceroyalty art period are just<br />
some of the eye-catching treasures that<br />
can be found within each suite.<br />
The hotel’s restaurant, Senzo, is run by<br />
<strong>Peru</strong>’s young star chef Virgilio Martinez.<br />
Presenting traditional regional dishes in<br />
innovative ways, Martinez has designed a<br />
menu fit to please even the most refined<br />
palates.<br />
All the relics found during the excavation<br />
of the hotel are currently on display in<br />
the hotel’s library. This space provides the<br />
perfect atmosphere in which to sit and<br />
converse about Cusco’s history, art and<br />
culture, with the local shaman, sommelier,<br />
and historian who are on staff and ready<br />
to address any and all curiosities.<br />
Facilities and Services<br />
SUITES<br />
RESTAURANT<br />
BAR<br />
HANDICAP<br />
ACCESS<br />
CABLE TV<br />
SATELLITE TV<br />
INTERNATIONAL<br />
DIRECT DIALNG<br />
INTERNET<br />
AND WI-FI<br />
IPAD<br />
HEATING<br />
AND AIR<br />
CONDITIONING<br />
MEDICAL SERVICES<br />
OXYGEN<br />
OXYGEN-ENRICHED<br />
AIR CONDITIONING<br />
ROOM<br />
SERVICE<br />
SPA<br />
SAUNA<br />
CHAUFFEUR<br />
PARKING LOT<br />
CONFERENCE<br />
ROOM<br />
BUSINESS<br />
CENTER<br />
READING<br />
ROOM<br />
SOUND<br />
SYSTEM<br />
CONCIERGE<br />
LAUNDRY<br />
SERVICE<br />
SWIMMING<br />
POOL<br />
TERRACE<br />
HAIRDRESSING<br />
BOUTIQUE<br />
MONEY<br />
EXCHANGE<br />
SAFE BOX<br />
EXCURSIONS<br />
CHILDREN’S<br />
ACTIVITIES<br />
EXTREME<br />
SPORT<br />
GYM<br />
THEATRE<br />
ART<br />
GALLERY<br />
58
Hotels<br />
LA CASONA INKATERRA<br />
Facilities<br />
11<br />
Services<br />
Specialized<br />
- Inkaterra Shop<br />
- Waiting Room<br />
Specialized<br />
- Thermal floors<br />
- Baby Sitter<br />
Over 500 years of history come together in<br />
this Inkaterra boutique hotel, located in Plaza<br />
Nazarenas. This mansion was the first Spanish<br />
construction in Cusco in the XVI century and<br />
thanks to a careful renovation, it still boasts<br />
some of its original majestic qualities in its<br />
colors, murals, and traditional stonework. Its<br />
main design elements are adobe, plaster, glazed<br />
ceramic tiles, fire and water.<br />
The Casona Inkaterra is the first Relais &<br />
Chateaux hotel in <strong>Peru</strong>. It offers its clients 11<br />
elegant suites equipped with stone fireplaces,<br />
heated floors and giant bathtubs. In addition,<br />
the extravagant hotel includes a living room<br />
area, a dining room, a massage and therapy<br />
room, and a Reading room, among other<br />
luxuries. As if that weren’t enough, the<br />
concierge service offers a number of exciting<br />
city excursions and activity options for those<br />
interested.<br />
SOL & LUNA LODGE SPA<br />
The Sol & Luna Lodge Spa is an oasis of <strong>luxury</strong> and comfort in the<br />
midst of Urubamba’s Sacred Valley. The hotel stands out with its unique<br />
details, like artist Patrick Manning’s colorful stained-glass windows in the<br />
Yacu Wasi Spa, clay murals painted by Federico Bauer, and candelabras<br />
designed by Jamie Liebana. The Premium and Deluxe suites count with<br />
chimneys in both the bedrooms and living rooms, heated floors, private<br />
gardens, terraces, LCD TVs with satellite cable, Wi-Fi Internet, and a<br />
bathroom with a tub and a Spanish style shower.<br />
The exquisite experience this boutique hotel offers extends to its<br />
restaurant Killa Wasi, in which the talent and creativity of chefs Nacho<br />
Selis and Pedro Miguel Schiaffino culminate in an explosion of tastes,<br />
smells, and colors, using the freshest regional products. The hotel also<br />
includes Rancho Wayra, a space that provides the perfect setting for<br />
traditional rituals, like the delicious pachamanca (the cooking of meats<br />
and vegetables in an earthen oven with the aid of hot stones), and the<br />
folkloric shows that delight children and adults alike.<br />
Facilities<br />
48<br />
Services<br />
Specialized<br />
- Themal floors<br />
- Yoga and Taichi lessons, Cooking lessons,<br />
Pottery lessons, Horse-back riding<br />
* Mountain-bike riding, Tandem flight,<br />
Lagoon Kayak, All-terrain vehicles<br />
59
Hotels<br />
ARANWA CUSCO BOUTIQUE<br />
Originally established by the dean of Cusco’s cathedral<br />
and the writer Clorinda Matto de Turner, this XVI century<br />
mansion has now been converted into the exquisite<br />
Hotel Aranwa Cusco Boutique. Mixing the mansion’s<br />
traditional aesthetic with modern technology, the hotel<br />
offers romantic details like its stone entranceway, with<br />
contemporary commodities like oxygenated rooms,<br />
Wi-Fi, and heated floors. Its 43 rooms are decorated<br />
in a ‘colonial chic’ style, with antique furniture, crystal<br />
chandeliers, alpaca rugs, and down comforters.<br />
Facilities<br />
43<br />
Services<br />
Specialized<br />
- Themal floors<br />
TAMBO DEL INKA A LUXURY<br />
COLLECTION RESORT & SPA<br />
One can begin their journey to Machu Picchu from the very<br />
door of the Tambo del Inka Luxury Collection Resort & Spa,<br />
as it is the only hotel that has its own, private train station.<br />
Designed by the renowned Miami-based architecture studio,<br />
Arquitectonica, the hotel boasts high ceilings, stonewalls, and<br />
beautiful red and fuchsia weavings. Part of the Libertador<br />
hotel chain, the hotel counts with 128, elegantly decorated<br />
rooms, which offer 400-thread count sheets, LCD TVs, and<br />
amazing views of the surrounding nature.<br />
Tambo del Inka’s restaurant, Hawa (‘sky’ in Quechua),<br />
pays tribute to the traditional foods of the region, bringing<br />
together the best of the new-Andean cuisine with<br />
international classics, using local vegetables and fruits.<br />
Facilities<br />
Specialized<br />
Specialized<br />
128<br />
Services<br />
- T´ikariy Office<br />
- Separate shower<br />
and bathroom<br />
60
Other Luxury Hotels<br />
Cusco<br />
• Hotel Libertador Palacio del Inca Cusco<br />
• J.W. Marriott<br />
• Hotel Monasterio<br />
• La Lune One Suite Hotel<br />
• Casa Cartagena Boutique Hotel & Spa Luxury Properties<br />
Machu Picchu<br />
• Inkaterra Machu Picchu Pueblo Hotel<br />
• Sumaq Machu Picchu Hotel<br />
• Machu Picchu Sanctuary Lodge<br />
Sacred Valley<br />
• Hotel Río Sagrado Resort & Spa<br />
• Aranwa Valle Sagrado<br />
lima<br />
• Country Club Lima Hotel<br />
• JW Marriott Lima Hotel<br />
• Hilton Lima<br />
• Miraflores Park Hotel<br />
• Westin Lima Hotel &<br />
Convention Center<br />
• Swissôtel Lima<br />
Caral<br />
• Empedrada Fundo Hotel & Spa<br />
Colca - AREQUIPA<br />
• Las Casitas del Colca<br />
Paracas<br />
• Hotel Paracas Libertador, a Luxury Collection Resort<br />
Puno<br />
• Titilaka Lodge<br />
• Isla Suasi Luxury Hotel Casa Andina Private Collection<br />
Túcume - LAMBAYEQUE<br />
• Los Horcones de Túcume
Gastronomy<br />
Summum Awards 2012<br />
<strong>Peru</strong>vian<br />
Gastronomy’s<br />
Gala Event<br />
<strong>Peru</strong>’s Academy Awards of local cuisine. By way of surveys, guests, frequent<br />
diners, experts, and gourmands are able to rank the best restaurants in Lima,<br />
as well as other regions like Cusco, Arequipa, Chiclayo, and Trujillo. When it<br />
comes to food, <strong>Peru</strong>vians know their stuff.<br />
This year, creativity and product knowledge<br />
were recognized at the Summum Awards<br />
2012, held in July at one of Barranco’s<br />
most beautiful old mansions. The prizes<br />
for Lima’s top three restaurants were<br />
awarded to young chef Virgilio Martínez<br />
and his restaurant Central in first place,<br />
the sophisticated Rafael Osterling and<br />
his restaurant Rafael in second, and the<br />
dedicated Gastón Acurio and his restaurant<br />
Astrid & Gastón in third.<br />
María Rosa Arrarte, the president of the<br />
Lima Tours Board of Directors, is the advisor<br />
of these awards. For the last five years,<br />
her company - Ideas & Más Ideas – has<br />
not only organized the events surrounding<br />
the awards, but also the publication of<br />
the guides in which the results are printed.<br />
Meanwhile, Ipsos Apoyo – the number<br />
one national pollster – has been executing<br />
the online surveys, sending them out to<br />
over 6,000 people, including gourmets,<br />
gourmands and restaurateurs. Lima Tours<br />
has been a constant and important sponsor<br />
of these awards, as has VISA.<br />
The awards are given out during an exciting<br />
‘gastro-party’ that brings together all the<br />
top chefs and restaurateurs of the country.<br />
This year, the event was Andes-themed<br />
and products from different cities in the<br />
country’s interior and southern regions were<br />
given the spotlight.<br />
One of the most coveted prizes is for “Best<br />
New Restaurant.” This year’s winner was<br />
Maras by chef Rafael Piqueras, located in<br />
the Westin Lima Hotel.<br />
The Summum Awards are not limited to<br />
restaurants in Lima. Over time they have<br />
also grown to include other <strong>Peru</strong>vian<br />
regions recognized for their tasty cuisine,<br />
like Cusco, Arequipa, Chiclayo and Trujillo.<br />
Gastón Acurio’s Chicha Restaurant has been<br />
voted Summum’s Best Restaurant in both<br />
Arequipa and Cusco, while the restaurant<br />
Fiesta remains number one in both Chiclayo<br />
and Trujillo.<br />
62
Gastronomy<br />
Restaurants with a view<br />
Cala<br />
An ample space with a sea-front view that<br />
combines a restaurant, bar, and lounge, Cala offers<br />
its diners an experience unique to Lima. Its dishes<br />
vary from the more traditional <strong>Peru</strong>vian recipes,<br />
to Mediterranean, to fresh seafood using local<br />
ingredients. Started by Alfredo Aramburú, it is now<br />
his son - José Alfredo Aramburú - who takes charge<br />
in the kitchen. Located off of La Costa Verde on<br />
the Barranquito beach, Cala provides the perfect<br />
balcony to watch the sea and the swimmers,<br />
fishermen, and surfers who frequent it by day – and<br />
then enjoy the sunset at the end of the afternoon.<br />
Address: Circuito Vial Costa Verde, Espigón B2, Playa<br />
Barranquito<br />
Tlfs. 252-9187 / 99 824*7326<br />
La Rosa Náutica<br />
Inaugurated in 1983, this emblematic<br />
restaurant has defined quality gastronomy since<br />
it’s beginning, while constantly innovating its<br />
menu and staying relevant to times as they<br />
change. Built over the ocean and serenaded<br />
by the constant rolling of the waves, this<br />
restaurant’s menu is structured around the<br />
wealth of seafood found in the local waters,<br />
and complimented by traditional <strong>Peru</strong>vian meat<br />
and poultry dishes. Classical and elegant, La<br />
Rosa Náutica also offers its guests a selection<br />
of showcase jewelry and crafts.<br />
Address: Espigón Nº 4, Circuito de Playas, Miraflores<br />
Tlf. 445-0149<br />
Huaca Pucllana<br />
Bearing the same name as the pre-Columbian<br />
ruins it is located infront of, The Huaca Pucllana<br />
Restaurant offers tours to those diners who wish<br />
to learn about the mysteries surrounding this<br />
architectural monument. The food served at the<br />
Huaca Pucllana is a reinterpretation of typical<br />
<strong>Peru</strong>vian creole cuisine as developed by the chef<br />
Marilú Madueño, combining local flavors and<br />
ingredients with modern culinary techniques.<br />
The ruins aren't the only doorway to the past,<br />
however, as the restaurant itself is located within<br />
a colonial house, bringing together three periods<br />
in one space.<br />
Address: General Borgoño Cdra. 8 s/n, Miraflores<br />
Tlf. 445-4042<br />
Hotel restaurants<br />
Connected to the city<br />
Perroquet<br />
Within the elegant and emblematic Country<br />
Club Lima Hotel lies the Perroquet - a<br />
restaurant that holds both its food and<br />
decor to the same caliber of sophistication.<br />
The menu has been put together by the<br />
experienced Jacinto Sánchez, who combines<br />
innovation with tradition in each dish on the<br />
menu, as well as in the <strong>Peru</strong>vian creole and<br />
international buffets offered on Sundays.<br />
Lomo saltado (<strong>Peru</strong>vian beef and pepper<br />
stir-fry), seco de cabrito (stewed lamb), beef<br />
tournedo, ceviche, artichoke ravioli…there’ s<br />
something for everyone.<br />
Address: Los Eucaliptos 590, San Isidro<br />
Tlfs. 611-9000 / 611-9007<br />
Maras<br />
This restaurant, located in the Westin Lima<br />
Hotel, got its name from the prestigious<br />
salt-flats found in the Urubamba valley,<br />
recognized for the distinctive flavored<br />
salt harvested there. Maras has gained its<br />
reputation as a result of its modern take<br />
on the typical flavors of <strong>Peru</strong>vian cuisine,<br />
offering new experiences for the palate.<br />
Chef Rafael Piqueras plays with sophisticated<br />
culinary techniques as a way to intensify the<br />
flavors of each dish, making every bite a<br />
whole experience.<br />
Address: Las Begonias y Amador Merino Reyna,<br />
San Isidro<br />
Tlfs. 201-5000 / 201-5023<br />
Mesa 18 by Toshiro<br />
Located within the Miraflores Park Hotel<br />
– Mesa 18 completely changed upon the<br />
arrival of chef Toshiro Konishi. The subtlety<br />
and elegance of Konishi's Japanese cuisine<br />
has given this establishment an entirely new<br />
personality, bringing it up amongst the top<br />
restaurants in Lima. Surrounded by a beautiful<br />
garden, one has the opportunity to enjoy<br />
<strong>Peru</strong>vian dishes - like lomo saltado (beef stirfry)<br />
and arroz con mariscos (rice with shellfish)<br />
- alongside traditional Japanese delights like<br />
tempura and sashimi. Experience a fusion of<br />
flavors expertly executed by Toshiro.<br />
Address: Av. Malecón de la Reserva 1035, Miraflores<br />
Tlf. 610-4000, anexo 224<br />
63
Gastronomy<br />
Regional Restaurants<br />
Fine dining across the country<br />
The best of Lima<br />
AREQUIPA<br />
Chicha by Gastón Acurio<br />
Bringing together traditional flavors and<br />
local ingredients, such as fresh water shrimp,<br />
this restaurant aims to renovate the typical<br />
Arequipeñan cuisine. The classic rocoto relleno<br />
(stuffed hot pepper) opens the way for other,<br />
more innovative dishes – like the delicious<br />
swordfish in nikkei broth with oyster sauce and<br />
crunchy mung beans, served with seafood fried<br />
rice. As for desert, the queso helado (sweet<br />
cheese ice-cream) competes with the purple<br />
corn crème brulée. The restaurant itself casts<br />
a modern light on the typical architecture of<br />
the region – its large spaces and stone patio<br />
complimented by the minimalist décor.<br />
Address: Santa Catalina 210, Cercado, Arequipa<br />
Tlf. 054-287360<br />
CUSCO<br />
Cicciolina<br />
Located within a colonial house, Cicciolina<br />
brings together a quality winery, lively bar<br />
and elegant restaurant all in one beautiful<br />
space. The exquisite menu crafted by chef Luis<br />
Alberto Sacilotto offers Spanish, French and<br />
<strong>Peru</strong>vian-inspired tapas, as well as a variety of<br />
innovative dishes. Diners are welcomed at any<br />
time of day by a wonderfully friendly staff.<br />
Address: Triunfo 393, Cusco<br />
Tlf. 084-239510<br />
CHICLAYO<br />
Fiesta Chiclayo Gourmet<br />
One of the first of its kind, Fiesta is a pioneer<br />
in terms of regional-gourmet restaurants.<br />
Lamb with tacu-tacu (refried rice and beans),<br />
grilled cebiche, causa chiclayana (potato and<br />
aji mash stuffed with prawns) are some of<br />
the many dishes created by Alberto Solís.<br />
With his perserverence and talent, this chef<br />
has proven that the cuisine of the north coast<br />
can also merit the fine-dining title. Fiesta is<br />
currently run by Alberto’s son Héctor Solís,<br />
who has maintained its reputation as one of<br />
the best restaurants in the country.<br />
Address: Av. Salaverry 1820, Chiclayo<br />
Tlf. 074-201970<br />
TR<strong>UJ</strong>ILLO<br />
Fiesta Chiclayo Gourmet<br />
When they realized that one restaurant<br />
would just not suffice, the Solís family saw<br />
no other option but to open a second space<br />
in the City of Eternal Spring. This particular<br />
restaurant combines the best from <strong>Peru</strong>vian<br />
and Chiclayana recipes with the most select<br />
ingredients from Trujillo, thus, the exquisite<br />
grouper cebiche and inventive corn cookies.<br />
Chef Héctor Solís has managed to give this<br />
particular establishment its own personality,<br />
distinguishing it from the other Fiesta locals.<br />
Address: Av. Larco 954, Vista Alegre, Trujillo<br />
Tlf. 044-421572<br />
Central<br />
With perseverance and creativity, chef<br />
Virgilio Martínez’s first restaurant has<br />
become one of the best in the city.<br />
Whether from the sea, the earth or their<br />
own herb and veggie garden, Central<br />
uses products of supreme quality –<br />
complimenting them further with the<br />
variety of exotic spices brought by the<br />
chef from far-off lands. Martínez’s<br />
ability to create dishes that take one’s<br />
breath away can be attributed to the<br />
innovative flavors and perfected culinary<br />
techniques that bring out the qualities<br />
of each ingredient used in this an<br />
avant-garde menu.<br />
Address: Santa Isabel 376, Miraflores<br />
Tlfs. 242-8515 / 242-8575<br />
Rafael<br />
Both elegant and cool at the same time,<br />
Rafael Osterling’s food has gained its<br />
reputation based on the reflection of his<br />
particular style in each of his gastronomic<br />
creations. With the aesthetic sensibility of<br />
a true artist, every dish Rafael prepares<br />
qualifies as a masterpiece. A detailobsessed<br />
perfectionist, he has developed<br />
a culinary technique that demonstrates<br />
his knowledge about each ingredient<br />
while simultaneously taking the diner on<br />
a tour through the best of what <strong>Peru</strong> has<br />
to offer.<br />
Address: San Martín 300, Miraflores<br />
Tlf. 242-4149<br />
Astrid & Gastón<br />
This year, Gastón Acurio’s restaurant was<br />
ranked <strong>#3</strong>5 on the San Pellegrino list of<br />
Best Restaurants in the World. With his<br />
vast knowledge of the ingredients and<br />
cuisine of each <strong>Peru</strong>vian region, Gastón<br />
has put together a symphonious menu<br />
– harmonizing the flavors, textures and<br />
aromas of each dish. The restaurants<br />
current chefs – Diego Muñoz and Emilio<br />
Macías – adapt the menu to each<br />
season in order to continuously satisfy<br />
and entertain even the most demanding<br />
palates.<br />
Address: Cantuarias 178, Miraflores<br />
Tlf. 242-5387<br />
64
Gastronomía<br />
Gastronomy<br />
Virgilio Martínez<br />
“We cook<br />
from the<br />
land”<br />
The top <strong>Peru</strong>vian chef of the hour.<br />
<strong>Peru</strong>’s hot, young chef. He won the prestigious Summum 2012 award for Best Restaurant. Through his restaurant<br />
Central, located in the Miraflores district of Lima, he has demonstrated that with the appropriate talent and a lot of<br />
dedication one can go far. Now, with a new restaurant in London and another in Cusco, Virgilio confesses that the<br />
secret to his delicious food can be found in the local products he uses.<br />
What kind of responsibility are you feeling now after<br />
having won the 2012 Summum award?<br />
It’s a big responsibility because Summum reflects the<br />
votes of the Lima population, and we – as a restaurant<br />
in Lima – are trying to transmit a gastronomic<br />
experience in which the whole of our country comes<br />
together: The Amazon, the Andean world, our sea.<br />
While foreigners have already demonstrated approval<br />
of our cuisine, I love that Lima locals are appreciating<br />
what we are doing because it means that we have<br />
managed to successfully communicate our concepts.<br />
We would like to maintain that dialogue, so the task is<br />
a great one.<br />
What differences have there been between this year<br />
and past years in terms of reaching that goal?<br />
Maturity – I’ve learned a lot. I am more connected to<br />
what is happening in the world of gastronomy, both<br />
locally and globally. We have had much more contact<br />
with those producing the ingredients we use. Now,<br />
we’re going out to the farms; our dishes make more<br />
sense. If you compare Central as it stands this year,<br />
with the Central that existed three years ago, there’s a<br />
tremendous difference in the cuisine, the organization,<br />
the service, the wine cellar.<br />
How important are the products to you?<br />
Oftentimes when a restaurant is successful, people<br />
attribute much of it to the chef – to his hand and<br />
technique – but it’s not only that. If you have a quality<br />
product, that’s it. You need to go beyond seasoning,<br />
personality, and hard knowledge, and have the actual<br />
sensibility to do what that particular product calls for.<br />
If we have a vegetable garden here, it’s because we<br />
want to begin to understand and cultivate our own<br />
products. We cook from the land. We don’t want to<br />
just receive the slaughtered animal, we want to feed<br />
it. We don’t want to receive ready ingredients, we<br />
want to cultivate and harvest them. Our goal this year<br />
is to get to know each product from the ground-up.<br />
That is the role of the chef: To have someone from our<br />
team feed and nourish the lamb that we then serve.<br />
How does one’s know-how of culinary techniques<br />
add to a particular product?<br />
Culinary techniques add a series of notes to a product<br />
making it more attractive; they fill it with excitement,<br />
and, through these techniques, stories are told. For us<br />
technique is about fun and familiarization.<br />
How does the concept of seasonal ingredients<br />
influence your food?<br />
It is of huge importance. We can’t have a particular<br />
product on the menu the whole year ‘round knowing<br />
that at points, it won’t be at its best. To work with<br />
the seasons means working with the freshest available<br />
ingredients, and freshness brings better flavor. We work<br />
in harmony with the land, and it’s the land that tells<br />
us what to use.<br />
What are your expectations with Senzo, your new<br />
restaurant in Cusco?<br />
I have very good expectations – it being the only place<br />
in which we are in direct contact with the producers of<br />
our ingredients. We don’t have suppliers. Additionally,<br />
we are applying the same kind of harvesting that was<br />
practiced in ancient times. If we are going to offer an<br />
herbal infusion with flowers, then we are going to go<br />
out to the farms and collect those flowers.<br />
LONDON CALLING<br />
Why did you decide to open your new restaurant,<br />
Lima, in London?<br />
Managing a restaurant is very hard work. Central is<br />
my restaurant, and I am never going to leave it. I<br />
don’t consider myself a restaurateur, and I do not<br />
think I will be opening lots of restaurants around the<br />
world, despite the fact that I’ve been approached by<br />
businessmen who propose that I open restaurants in<br />
Brazil, Tokyo, Russia; but I’m fine here. On the other<br />
hand, in London, I have various chef friends who<br />
suggested I do it. I told them that I would not commit<br />
to working there – I would, however, teach them<br />
and create a gastronomic experience and restaurant<br />
concept. So I decided to take an entirely different<br />
gastronomic experience to London, one that is not<br />
based around traditional or creole-influenced <strong>Peru</strong>vian<br />
food. We named it Lima, and we offer the same things<br />
that we currently offer in Lima, showcasing the mix<br />
of cultural influences and opening-up a gastronomic<br />
dialogue. This is the concept I created and what I<br />
taught the chefs – that way the restaurant doesn’t<br />
depend on me. But every so often I go to London and<br />
stay a week in order to cook for all the people who are<br />
waiting for me to cook for them: Important people,<br />
food critics, etc.<br />
What is the concept behind the restaurant Lima?<br />
It’s a globalized vision of Lima, the way an outsider<br />
might see it. I have had to base a lot of my menu<br />
on both traditions and the thorough exploration of<br />
<strong>Peru</strong>vian products, combining these things to create<br />
my personal take on what is currently occurring in our<br />
capital city. We do the same in London that we do<br />
in Central despite the former’s more relaxed, casual<br />
setting; by using the highest quality products we<br />
attempt to transmit to the diners what is currently<br />
happening in <strong>Peru</strong>. I don’t make (classical <strong>Peru</strong>vian<br />
dishes such as) lomo saltado (beef and hot pepper<br />
stir-fry), I don’t make papa rellena (stuffed potato);<br />
but I do serve tiradito or cebiche – dishes that have<br />
already become global. And when we decide to get<br />
creative, we’ll make leche de tigre (“tiger’s milk” or<br />
cebiche marinade) to perfume artichokes.<br />
65
Gastronomy<br />
Tasting Menu<br />
Taste, taste and taste<br />
This new haute cuisine trend, found in the top restaurants in the world, has now made its way to Lima. Derived from the French term degustation, these<br />
tasting menus offer a selection of small dishes served in succession - a great way for a chef to display his signature style and prized recipes.<br />
Tasting menu experiences can take hours, as they generally offer from eight to 30 individual dishes. Throughout the course of the meal, the diner is given<br />
the opportunity to experience the food with all his or her senses, enjoying both the ingredients and the culinary techniques used by the chef. An eightcourse<br />
tasting menu generally includes two fish dishes, one red-meat dish, a vegetarian dish, and dessert. These types of food experiences also explore<br />
different textures, as well as aesthetically stimulating presentations. Also, to fully appreciate a tasting menu, wine pairing is essential. An manifestation of<br />
the art of cooking at its fullest!<br />
Here are some of the best tasting-menu options in Lima:<br />
Ache<br />
Hajime Kasugna – chef of this trendy, new<br />
restaurant – offers a 10-step tasting menu<br />
aptly named Omakase ("I'll leave it to you" in<br />
Japanese). Offering delights such as seafood<br />
dumplings, maguro tacos, eel with apple slices,<br />
sashimi with fish roe, among other things, the<br />
meal is not defined by a sequence of dishes,<br />
rather, the itamae designs his creations based<br />
on the freshest ingredients the day has to offer.<br />
Price: S/. 200<br />
Astrid & Gastón<br />
This restaurant offers a 21-dish tasting menu<br />
that takes its diners’ taste buds on a threehour<br />
gourmet tour through the country's coast,<br />
jungle, and mountains. After the success of their<br />
‘Autumns of <strong>Peru</strong>’ menu, chefs Diego Muñoz<br />
and Emilio Macías are about to introduce their<br />
new, spring-inspired tasting menu.<br />
Price: S/. 320<br />
Central<br />
Chefs Virgilio Martínez and Pía León showcase<br />
their purple charcoal octopus, crunchy sea bass,<br />
and lamb cannelloni, among other dishes, in<br />
their 9-step tasting menu, placing a focus on the<br />
marriage of flavor and texture in each dish.<br />
Price: US$ 87<br />
66
Gastronomy<br />
Hervé<br />
French chef Hervé Galidie's made-to-order<br />
tasting menu is inspired by the freshest available<br />
ingredients of the day.<br />
The price varies according to dishes served.<br />
Lima 27<br />
In his eight-course tasting menu, Chef Carlos<br />
Tesino offers a combination of interesting dishes<br />
from his menu, carefully harmonizing their<br />
textures, flavors, and aromas.<br />
The price varies according to dishes served<br />
Maido<br />
Not satisfied with creating just one tasting menu,<br />
chef Mitsuharu Tsumura has taken the liberty of<br />
design two: One Japanese and the other Nikkei.<br />
In either eight or 12 steps, the diner has the<br />
opportunity to enjoy a variety of diverse fish, like<br />
<strong>Peru</strong>vian rock sea bass, silversides, frogfish, and<br />
scorpion fishes, among others.<br />
Twelve dish menu: S/. 190<br />
Eight dish menu: S/. 169<br />
Malabar<br />
A true enthusiast of all the hidden treasures that<br />
<strong>Peru</strong> has to offer, chef Pedro Miguel Schiaffino<br />
showcases some of the country’s lesser-known<br />
ingredients in innovative and creative combinations<br />
throughout his 12-step tasting menu.<br />
Price: S/. 290<br />
The dish tasting menus have become very<br />
popular among the top restaurants in the<br />
city of Lima. Going from eight up to thirty<br />
dishes; it is a great opportunity to get to<br />
know the chef´s seasoning<br />
Manifiesto<br />
In chef Giacomo Bocchio’s nine-course<br />
tasting menu, tiny servings of all the dishes his<br />
restaurant offers are presented. They include an<br />
amuse bouche, savory dishes, palette cleansers,<br />
dessert and petit fours. The menu changes<br />
according to the season.<br />
Price: S/. 155<br />
Maras<br />
Rafael Piqueras has designed a menu that<br />
demonstrates his command of both ingredients<br />
and culinary techniques, as well as his talent as a<br />
chef. This eight-course menu begins with a shot<br />
of fish topped with ceviche foam, a mini-causa<br />
with wasabi-infused scallops, and a piece of<br />
micuit tuna sprinkled with crystalized olive oil and<br />
pink salt from Maras.<br />
Price: S/. 200<br />
Mayta<br />
Mayta's eight-course tasting menu takes the diner<br />
through a variety of dishes, including ceviche, trout,<br />
shrimp, and guinea pig. Chef Jaime Pesaque's<br />
menu is constantly evolving in accordance with the<br />
best ingredients each season has to offer.<br />
Price: S/. 165<br />
Toshiro’s<br />
The 12 steps of this restaurant’s omakase menu<br />
are determined by the freshness of the fish and<br />
seafood. When in the hands of chef Toshiro<br />
Konishi, it’s a guaranteed win.<br />
Price: S/. 300<br />
Prices are referential<br />
67
Transportation<br />
HIRAM BINGHAM<br />
The trip from Cusco to Machu Picchu should be done in<br />
style and <strong>luxury</strong> – on a train worthy of royalty. Decorated<br />
in bright gold and deep blue, the Hiram Bingham train is<br />
the only one to fulfill such high demands. Orient Express’s<br />
luxurious train, which is operated by <strong>Peru</strong> Rail, can carry up<br />
to 84 passengers in its four coaches, and also counts with<br />
two dinner cars and a bar car with an observation deck.<br />
The open-air observation deck offers breathtaking views of<br />
green mountains, snow-capped peaks, roaring rivers and<br />
beautiful flora.<br />
The train also provides its passengers with brunch and<br />
dinner. Once in Machu Picchu, the service provides<br />
a knowledgeable tour guide for every 14 passengers,<br />
entrance tickets to the ruins, exclusive transportation to<br />
and from the site, and a delightful afternoon teatime<br />
buffet in the Machu Picchu Sanctuary Lodge.<br />
ANDEAN EXPLORER<br />
INCA RAIL<br />
The Andean Explorer makes the trip from Cusco to Lake Titicaca into a<br />
true adventure, taking its passengers on a breathtaking journey between<br />
the sky and the mountains. During the ten-hour ride, passengers can<br />
appreciate the majestic scenery of the Andes with their snow-covered<br />
peaks, the green fields, and the sublime Lake Titicaca. The coaches are<br />
decorated in the style of the Pullman trains of the 1920’s, and include a<br />
dining car and a bar car with an open observation deck. All this and more<br />
put beauty and comfort in the foreground of this unique experience.<br />
Having been specially designed to satisfy the highest demands of<br />
passengers, this train merges privacy, comfort and hedonism, resulting<br />
in an unforgettable trip to Machu Picchu. The eight-person Inca<br />
Presidential coach has a veneered interior and boasts windows<br />
with panoramic views, as well as a bar that serves only the finest<br />
liquors. The train’s menu is put together and prepared by chefs from<br />
Le Cordon Bleu School of <strong>Peru</strong>, offering five delicate dishes and a<br />
meticulously chosen selection of wines.<br />
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Transportation<br />
PLANE AND BOAT IN PARACAS<br />
The four-hour trip down the Panamericana Sur highway is no longer<br />
the only way to arrive to Ica’s coast. Now, there are 50-minute<br />
private plane trips that can be chartered for a quick and convenient<br />
journey, departing from Jorge Chavez International Airport and<br />
arriving at the Hotel Paracas. Once there, the hotel offers day-trips to<br />
the Ballestas Islands on renovated boats, during which one can see<br />
porpoises, seals, sea lions and hundreds of bird species.<br />
TRANSFER IN LIMA<br />
Peugeot 508, Renault Fluence y Mercedes Benz, Van H1, Sprinter MB, Van MB are the cars that make up our exclusive fleet. With 16 years of<br />
experience and the highest quality standards, this company’s cars are all insured against accidents and any third party damage, making trips from<br />
the airport to hotels easy and peaceful.<br />
BUS O2<br />
Lima Tours’ innovative oxygenated bus service is aimed at making<br />
trips through the Andes as pleasant as can be. The bus is equipped<br />
with oxygen cylinders that release extra oxygen via valves located<br />
over every-other seat. The additional O2 brings the buses internal<br />
environment to an oxygen level equivalent to that of 1000 meters<br />
lower than the actual height. This increase alleviates symptoms<br />
associated with altitude sickness like, difficulty breathing, headaches,<br />
fatigue and nausea, making the journey significantly more comfortable.<br />
WINGS OVER <strong>Peru</strong><br />
ANDEAN HELICOPTERS<br />
This Lima Tours service invites passengers to get to know the most<br />
beautiful cities in <strong>Peru</strong> from the comfort of private planes. Nazca,<br />
Cusco, Trujillo, Chiclayo and Lima are only some of the cities viewed<br />
and visited during the eight-day tour. The planes are outfitted<br />
with all the regulation safety equipment, as well as a capable and<br />
friendly staff, and can seat from four to 50 people. Before takeoff,<br />
passengers are gifted objects that evoke the five senses: fragrances,<br />
spices, and musical instruments, among other things.<br />
This incomparable activity gives tourists a chance to admire the<br />
breathtaking <strong>Peru</strong>vian landscapes from the air. With seating for<br />
seven to eight passengers, the Andes Company offers aerial tours<br />
of Lima, Cusco and the Sacred Valley. Soar over these cities with<br />
a birds-eye view and discover never imagined details.<br />
For more information: inbound@limatours.com.pe or contact your market specialist<br />
69
SHOPPING<br />
JEWELRY<br />
Ilaria<br />
This <strong>Peru</strong>vian company’s jewelry is<br />
characterized by the use of natural<br />
elements like spondylus, Andean opal,<br />
mother-of-pearl, sodalite, <strong>Peru</strong>vian<br />
turquoise, quartz, and amethyst. Offering<br />
both sober and eccentric pieces, Ilaria<br />
manages to merge silver and stones in a<br />
harmonious and aesthetically pleasing way,<br />
making their jewelry popular in national<br />
and international markets.<br />
H. Stern<br />
One of the most prestigious<br />
names in jewelry has opened its<br />
doors in <strong>Peru</strong>. Using minerals,<br />
gems, and local inspiration,<br />
H. Stern creates beautiful and<br />
elegant jewelry, oftentimes<br />
referencing pre-Columbian art.<br />
Only iN LIMA...<br />
LUXURY ART<br />
Lucía de la Puente Gallery<br />
This cultural space shows works of both national and<br />
international artists, always staying abreast of the everexpanding<br />
artistic dialogue. Lucía de la Puente Gallery,<br />
located in Lima’s Barranco district, counts with 700 square<br />
meters of exhibition space, allowing for the appreciation of<br />
art in all its splendor.<br />
Vértice<br />
Founded in 2007, Vértice Gallery is dedicated to the<br />
exhibition and diffusion of both <strong>Peru</strong>vian and Latin-<br />
American contemporary art. Located in San Isidro, this<br />
vanguard space opens itself to new and innovative artistic<br />
concepts.<br />
CRAFTS<br />
Dédalo<br />
Dédalo offers a great variety of art and craft pieces,<br />
products of the talent and creativity of both <strong>Peru</strong>vians<br />
and foreigners alike. Located in Maria Elena Fernandez’s<br />
beautiful Barranco house, the gallery focuses on promoting<br />
inventive artisanal proposals.<br />
Las Pallas<br />
Endorsing national arts and crafts, Las Pallas brings together<br />
artisanal creations from the coast, Andes and jungles of <strong>Peru</strong>.<br />
Clients who visit this old Barranco house pay a fair price for these<br />
high-quality works and the opportunity to take a piece of <strong>Peru</strong><br />
away with them.<br />
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Shopping<br />
SPECIALTY PRODUCTS<br />
King kong San Roque<br />
Named after the infamous<br />
Hollywood gorilla, these giant,<br />
layered cookies have a history that<br />
dates back to the 1920’s when<br />
Victoria Mejía de García began<br />
preparing them on San Roque<br />
road in Lambayeque. These<br />
nationally recognized northern<br />
treats – which come layered with<br />
either pineapple, manjar blanco, or<br />
peanut filling – continue to draw<br />
costumers back time and again<br />
with their sweet, delectable taste.<br />
Maras Pink Salt<br />
This high-quality salt has been<br />
consumed for over 600 years,<br />
and was once mined by the Incas<br />
themselves. Extracted from the saltflats<br />
in the town of Maras, located<br />
4,000 meters above sea level in the<br />
<strong>Peru</strong>vian Andes, Maras Pink Salt is<br />
recognized by national chefs for its<br />
superior flavor. It also contains over<br />
32 minerals – including magnesium,<br />
iron, calcium and zinc – helping to<br />
ward off conditions like anemia and<br />
osteoporosis.<br />
Café Tunki<br />
Wake-up with the delicious<br />
aroma and taste of this<br />
prized coffee from the<br />
Sandia province of Puno.<br />
Awarded Best Specialty<br />
Coffee of the World by the<br />
Specialty Coffee Association<br />
of America (SCAA), this<br />
gourmet coffee has become<br />
the pride of the region it<br />
comes from, and is currently<br />
exported to the United States<br />
and the United Kingdom.<br />
Pisco Port n<br />
Pisco Portón is distilled in<br />
the Hacienda La Caravedo,<br />
in Ica, using both traditional<br />
methods and modern<br />
technology. Created by local<br />
pisco connoisseur Johnny<br />
Schuler, each bottle contains<br />
15lb (6.8kg) of grapes, and<br />
the pisco is left in wooden<br />
barrels for various months<br />
before bottling, in order to<br />
acquire a more complex and<br />
robust flavor.<br />
TEXTILES<br />
Kuna<br />
Kuna reinvents <strong>Peru</strong>’s age-old textile industry<br />
with imaginative, vanguard pieces, using a careful<br />
selection of camelid fibers and the best of modern<br />
technology. Promising only the highest quality<br />
items, the company raises its own alpacas on the<br />
high plateaus of Puno in order to guarantee the<br />
excellence of their products.<br />
Awanacancha<br />
The artisans involved with the Sumaqkay project<br />
spend as much time on the fields as they do in<br />
their workshops, in order to produce their artistic<br />
textiles. Focusing on the recovery and practice of<br />
ancestral traditions, the textile-making process<br />
attempts to re-enforce national identity and<br />
pride. Their products are inspired on the ancient<br />
cultures that inhabited the Paracas bay, where<br />
the store is currently located.<br />
The Textile and South American Camelid Exhibition Center, located in Cusco, showcases the beauty of<br />
vicuñas, alpacas and llamas, as well as their fiber derivatives as made with the use of traditional and<br />
modern technology. Awanacancha does not solely focus on the sale of high-quality textiles; it is also a<br />
place to learn about the animals involved in the production process.<br />
Sumaqkay<br />
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For more information: inbound@limatours.com.pe or contact your market specialist
Entertainment<br />
MALI<br />
Lima’s Art Museum takes its visitors on<br />
a tour of <strong>Peru</strong>vian history by means<br />
of paintings, sculptures, photography,<br />
textiles, silver crafts and drawings. The<br />
MALI collection brings together more<br />
than 12,000 pieces, including works of<br />
various accomplished local artists like<br />
Sérvulo Gutiérrez, Fernando de Szyszlo,<br />
Jorge Eduardo Eielson, Tilsa Tsuchiya,<br />
José Tola, and Víctor Humareda. From<br />
October 2012 to Febuary of 2013, the<br />
MALI will be exhibiting the work of artist<br />
and musician Martin Creed.<br />
MATE<br />
Housing portraits of breathtaking starlets like Kate Moss,<br />
Cindy Crawford, Nicole Kidman, Madonna, Reese<br />
Witherspoon, Jennifer Aniston, and Diana Princess of<br />
Wales, this gallery brings all the glitz and glamour of<br />
Vogue and Vanity Fair to the Barranco district of Lima.<br />
Set in a renovated mansion, the MATE Foundation and<br />
gallery were created by <strong>Peru</strong>vian fashion photographer<br />
Mario Testino. The renowned photographer inaugurated<br />
the space with his show ‘All or Nothing’: a compilation<br />
of 54 photographs, which have already been shown in<br />
Rome, Madrid, and Paris, among other European cities.<br />
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Entertainment<br />
CABALLOS DE PASO<br />
GALERiA LUCiA DE LA PUENTE<br />
Caballos de Paso (<strong>Peru</strong>vian Paso Horses) were introduced to<br />
<strong>Peru</strong> at the beginning of the colonial period and have since<br />
been declared part of the countries cultural heritage. Popular for<br />
their elegance and rhythmic trot, these animals can be admired<br />
in various locations across the country, including the Hacienda<br />
Mamacona – in Lima, and the Casa Wayra – in Urubamba’s<br />
Sacred Valley (Cusco). These noble creatures are unique among<br />
others of their kind, typically showcasing their grace in classic<br />
performances, which encompass many years of tradition.<br />
This space, established in 1995, gives room for both the rising<br />
talents within the newer art movements and those considered<br />
accomplished artists, to shine. Painting, sculpture, design,<br />
photography – everything has a place and a space in this<br />
gallery. Located in a mansion considered a historic monument<br />
in the Barranco district of Lima, this gallery’s three exhibition<br />
rooms have hosted shows by Joaquín Liébana, José Tola, Jorge<br />
Piqueras, Abel Bentín, and Billy Hare, among many other<br />
notable <strong>Peru</strong>vian artists.<br />
MAP CUSCO<br />
The Museum of Pre-Columbian Art (MAP) is the only<br />
museum that focuses its collection on highlighting the artistic<br />
qualities of individual works of the ancient <strong>Peru</strong>vian cultures,<br />
and through it, takes its guests on a journey through Nazca,<br />
Mochica, Chancay and Inca history. Within the remodeled<br />
Casa Cabrera, located in Plaza Nazarenas, there are rooms<br />
solely dedicated to wood works, bone and shell-made<br />
jewelry, gold, and silver. The architecture of the colonial house<br />
combined with the relics and other items on display, take<br />
visitors on a stimulating and beautiful trip through the past.<br />
ACHUMA CUSCO<br />
This spectacle – which goes by the name Achuma – combines<br />
theatre and circus, while telling the story of a shaman’s young<br />
apprentice. Set on a three-dimensional, 80 meter-high stage,<br />
the 45 minute show is performed by five artists who awe<br />
the audience with dances, acrobatics, balancing acts and<br />
juggling. The presentations are given Wednesdays to Saturdays<br />
at 6:30pm in the Wayra Restaurant, within the Casa Wayra<br />
(Sacred Valley, Cusco).<br />
For more information: inbound@limatours.com.pe or contact your market specialist<br />
73
Deluxe Programme<br />
Day 1<br />
Caral<br />
- LIMA<br />
• Breakfast at Casa Luna where Javier Luna Elías will<br />
show us his treasured <strong>Peru</strong>vian Nativity collection<br />
with over 2,ooo individual scenes, showcasing the<br />
ingenuity and talent of <strong>Peru</strong>vian artisans.<br />
• Basadre Market<br />
CITY TOUR<br />
• CASA ALIAGA: Built during the Spanish viceroyalty,<br />
this house was given to captain Jerónimo de Aliaga<br />
by Francisco Pizarro upon the founding of Lima in<br />
1535.<br />
• San Francisco Church<br />
• Lunch at La Rosa Náutica<br />
• Larco Museum<br />
• Dinner at Malabar<br />
• Hotel: Miraflores Park Hotel<br />
Day 2<br />
• Take a private plane from Lima to Paracas<br />
Optional: Fly over the Nazca Lines<br />
• Lunch at the Paracas Luxury Collection Hotel (for<br />
more information see hotels page)<br />
• Desert Adventure: An unforgettable trip through one<br />
of the world’s driest deserts in a 4x4 truck, with<br />
dinner served under the stars.<br />
• Hotel: Paracas Luxury Collection<br />
Day 3<br />
• Ballestas Isles: Observe an impressive array of fauna,<br />
which include guano birds, penguins, Inca tern, and<br />
boobies, as well as a large population of curious sea<br />
lions who approach and playfully splash around the<br />
boats.<br />
• Sumaqkay Workshop<br />
• Hotel: Paracas Luxury Collection<br />
Day 4<br />
• Return to Lima in the morning via an approximately four-hour<br />
trip up the Pacific coast.<br />
LIMA-CUSCO<br />
• Once in Cusco, take a helicopter flight over the city and to the<br />
Tambo del Inka Hotel in the Sacred Valley.<br />
• Lunch at restaurant Wayra<br />
Hotel: Tambo del Inka<br />
Day 5<br />
Tour through Sacred Valley<br />
• Maras and Moray<br />
• Lunch at Rio Sagrado<br />
• Ollantaytambo<br />
• Willoq: Where you’ll have the opportunity to become familiar<br />
with the local customs of the community from which the first<br />
Inca Trail Porters came.<br />
• Hotel: Tambo del Inka<br />
Day 6<br />
• Full day Machu Picchu<br />
• Lunch at Café Inkaterra<br />
• Return to Cusco, dinner at MAP Café<br />
• Hotel: Casona Inkaterra Hotel<br />
Day 7<br />
• South Valley<br />
Oropesa, Andahuaylillas, Tipón and Huaro<br />
• City Tour Cusco<br />
Koricancha, Cusco Cathedral, Sacsayhuamán<br />
• Lunch at Limo <strong>Peru</strong>vian Food & Pisco Bar<br />
• Dinner at Cicciolina Restaurant<br />
• Hotel: Casona Inkaterra Hotel<br />
Day 8<br />
CUSCO-LIMA<br />
• Lunch at the Country Club Lima Hotel<br />
• Visit to the Artisanal ‘Indian’ Market<br />
• Dinner and overnight stay at the Miraflores Park Hotel<br />
For more information: inbound@limatours.com.pe or contact your market specialist<br />
74
A JOURNEY<br />
LIKE NO OTHER<br />
Orient-Express is a collection of iconic hotels<br />
and sophisticated travel adventures.<br />
Set off on a journey around <strong>Peru</strong>’s greatest<br />
sights from Hotel Monasterio in Cuzco, just<br />
one of our exceptional <strong>destination</strong>s worldwide.<br />
DISCOVER PERU WITH ORIENT-EXPRESS<br />
Miraflores Park Hotel l Hotel Monasterio l Palacio Nazarenas l Machu Picchu Sanctuary Lodge l Hotel Rio Sagrado l Hiram Bingham<br />
Reservations:<br />
+51 (1) 610 8300<br />
perures.fits@orient-express.com<br />
orient-express.com
Carme Ruscalleda<br />
Spanish Chef Carme Ruscalleda<br />
“<strong>Peru</strong>’s<br />
gastronomic<br />
movement is<br />
more than just a<br />
‘boom’ or trend”<br />
Preferring to be called ‘Carme’, she’s thin, athletic, and<br />
looks at least ten years younger than she actually is.<br />
Perhaps its due to the anti-aging diet she created for<br />
herself. Her simple nature conceals the fact that she is<br />
one of the most important chefs in Spain – if not the<br />
world. Apart from having published several books, she<br />
is the most Michelin-star awarded female chef, honors<br />
which are distributed between her three restaurants<br />
located in Barcelona and Tokyo. Carme was invited to<br />
attend the latest Mistura International Gastronomy Fair<br />
held in Lima and <strong>UJ</strong> had the chance to chat with her<br />
during her first visit to <strong>Peru</strong>.<br />
76
The chef visited Lima after coming<br />
from Cusco. She was fascinated<br />
by Machu Picchu.<br />
77
Carme Ruscalleda<br />
Moments restauntant modern environment in Barcelona.<br />
¿<br />
What convinced you to<br />
accept the invitation<br />
to come to <strong>Peru</strong> and<br />
experience Mistura?<br />
I had been invited before, but I’m not<br />
the type to travel around and leave the<br />
business behind. The food we make<br />
has personality, and I like being there.<br />
On this particular occasion, however, I<br />
was urged by some of my colleagues<br />
who had been to Mistura in previous<br />
years. They insisted that I not miss out<br />
on <strong>Peru</strong>. When a fellow professional<br />
who’s equally as dedicated to their<br />
work tells you to “make some room in<br />
your life to go and visit this place,” it’s<br />
generally because it’s well worth it.<br />
Tell us about your experience at<br />
Mistura.<br />
The Mistura Organization has done<br />
a great job. To put together a<br />
gastronomic conference of that caliber<br />
and invite chefs and food-stars from<br />
all over the world is a great way to<br />
showcase what <strong>Peru</strong> has to offer.<br />
When a foreign chef arrives here and<br />
discovers the array of Andean products<br />
<strong>Peru</strong> has – the ajíes, the potatoes<br />
– and the different techniques, it’s<br />
fascinating. One falls in love with this<br />
country and its products. I arrived with<br />
great expectations, but I have to admit<br />
that they have been superseded. I<br />
have enjoyed this experience much<br />
more than I expected to.<br />
What has impressed you the most?<br />
I have never seen such long lines!<br />
I was astonished at the number of<br />
people who wanted to try the dishes<br />
being served at the Caja China stand.<br />
Its popularity inspired the rest of us to<br />
try the food and we were fascinated<br />
by it. I loved the traditional cuisine.<br />
And then there are these whole teams<br />
of chefs using their imaginations and<br />
their creativity, and experimenting<br />
with refined techniques. <strong>Peru</strong>vians<br />
have managed to master the nikkei<br />
cuisine and combine it very well with<br />
<strong>Peru</strong>vian food; this is something that<br />
we are interested in because we are<br />
currently working with Japan. I tried<br />
the Amazonian cuisine and found<br />
78
Carme Ruscalleda<br />
Carme made a butifarra and a sea turrada during her master lecture at Mistura.<br />
the way that you smoke food items very<br />
interesting. For us, it’s an technique used to<br />
perfume a vegetable or meat in order to give<br />
it personality; in <strong>Peru</strong> you use it to create the<br />
essence of the flavor.<br />
How important is gastronomy in terms<br />
of attracting tourism?<br />
When tour operators sell a <strong>destination</strong>, it<br />
isn’t just pleasant weather and archeological<br />
ruins they’re selling, its food too. Food – what<br />
we’ve eaten and experienced – is one of the<br />
first things we talk about upon arriving home<br />
from a trip. It’s great when a tour operator<br />
can offer various good cuisine options to<br />
travellers, and I think its fantastic when a<br />
tourist plans their trips around restaurants.<br />
<strong>Peru</strong> has various restaurants that merit a visit<br />
and they should be shared with the world.<br />
On top of that, you have these amazing<br />
archeological ruins. The history and the<br />
gastronomy go hand in hand. Everywhere<br />
we’ve been, people have been kind and<br />
“Once we go back to Spain we will<br />
be better due to this experience.<br />
Being in <strong>Peru</strong> has made us better.”<br />
very receptive to tourists. People tend to<br />
you and ask you if you need anything. That<br />
receptive quality, the eagerness to connect<br />
with tourists is a local quality that should be<br />
treasured and taken advantage of.<br />
Do you think that <strong>Peru</strong> is currently<br />
experiencing a gastronomic boom?<br />
I think that <strong>Peru</strong> is in the midst of showing<br />
the world what it has to offer. But I don’t<br />
think it has to do with a boom or a trend, I<br />
think its something much more solid than<br />
that. We are talking about some very old<br />
cooking traditions that have been influenced<br />
by various other cultures from around the<br />
world over time. <strong>Peru</strong> has a team of great<br />
gastronomic ambassadors. If these people<br />
find the appropriate way to share what they<br />
know and have, the information can circulate<br />
and continue to reach and entice consumers.<br />
<strong>Peru</strong> produces some really unique products.<br />
We were so envious to walk through the<br />
markets and see the varieties of potatoes<br />
that we never get in Spain! It is important for<br />
<strong>Peru</strong> to share its products with the world.<br />
Which <strong>Peru</strong>vian chefs did you meet<br />
during your stay?<br />
Well, the whole world knows Gastón<br />
Acurio. We were in Virgilio Martínez’s<br />
79
Carme Ruscalleda<br />
Interior of the Sant Pau , exclusive restaurant located in a town called Sant Pal del Mar in Barcelona.<br />
Central Restaurant and we loved it. His<br />
restaurant Lima, which he opened in London,<br />
is also doing well. But it was important for<br />
him to first demonstrate that he could pull<br />
it off it in his own country. I also met Marilú<br />
Madueño, who was our host in the Huaca<br />
Pucllana Restaurant. It was incredible to<br />
sit and eat facing the archeological ruins.<br />
Just decades ago, French cuisine ruled the<br />
gastronomic scene. Now all of a sudden, its<br />
got competition, which should inspire the<br />
French to continue to better their cuisine so<br />
as not to lose their throne. <strong>Peru</strong> has such<br />
inspiring traditions, products and chefs – what<br />
it needs now is support.<br />
Is there a dish or product that you are<br />
thinking of adding to your menu upon<br />
returning to Spain?<br />
In our restaurant Sant Pau, we change the<br />
appetizers each month, so we are thinking<br />
about taking inspiration from this experience<br />
and putting together a souvenir from <strong>Peru</strong>. It<br />
will include four or five tapas inspired by the<br />
Pigs feet with veggies at Moments Restaurant.<br />
When we arrived<br />
from a trip the first<br />
thing discussed<br />
It's about what<br />
we have eaten.<br />
techniques and products we’ve tried here.<br />
The only problem being that we’ve got a<br />
list of 20 things already! But we’ll definitely<br />
serve a cebiche, a leche de tigre, and<br />
something that’s prepared with spicy aji like<br />
a causa, which we found quite interesting.<br />
How do you manage to run your various<br />
restaurants located all over the world?<br />
I work with people who are very committed<br />
to our projects. For example, I wouldn’t<br />
be able to work with Jeróme Quilbeuf<br />
(head chef of Sant Pau who travelled with<br />
Carme to <strong>Peru</strong>) if he worked by a strict<br />
schedule. He is utterly professional and<br />
has accompanied me here with the idea<br />
of discovering, tasting and getting to know<br />
<strong>Peru</strong>vian cuisine. I have to work with people<br />
who are truly involved and dedicated to their<br />
work, people who go beyond a contract and<br />
merely clocking in a certain number of hours.<br />
I am convinced that this trip and experience<br />
will have made us better at what we do –<br />
being in <strong>Peru</strong> have made us better.<br />
80
Social Responsibility<br />
Ecologically built<br />
thermal houses in Willoq<br />
For many years, Lima Tours has been working with and supporting the Willoq community, located in the high-Andes of Cusco.<br />
One of the main issues the people of this community face is the intense cold that invades their homes on a regular basis.<br />
Thus, with the collaboration of the National Labor Fund and the SNV Dutch Assistance Agency, this Project has managed to<br />
implement special technology that serves to insulate these houses from the cold and reduce the in-house contamination.<br />
If you wish to be part of this initiative, please contact: patronato@limatours.com.pe<br />
What is this Project and<br />
what does it consist of?<br />
• This initiative aims to assist<br />
those with limited resources<br />
in the Willoq community,<br />
which is located 19 km from<br />
Ollantaytambo<br />
• Using economic, renewable<br />
and long-lasting technology,<br />
which also proves to be easy<br />
to install, we are able to<br />
increase the temperatures<br />
inside each house.<br />
Additionally, by providing the<br />
households with new stove<br />
structures, we hope to<br />
significantly reduce the toxins<br />
created by the current<br />
kitchen situations.<br />
How critical are the living<br />
situations of the<br />
populations in<br />
high-Andean areas?<br />
• Up to July of 2012 there have<br />
been 153 registered victims of<br />
pneumonia, and more than<br />
15,000 cases of respiratory<br />
infections due to the extreme<br />
cold in these regions.<br />
• In <strong>Peru</strong>, there are many families<br />
who have kitchens without<br />
chimneys in their houses. The<br />
smoke that is produced from<br />
these situations is so toxic that<br />
breathing it for one day is<br />
compared to having smoked 20<br />
cartons of cigarettes.<br />
Hot wall:<br />
Plastic and wood structure located<br />
in the exterior of the house which<br />
works with the energy of the sun<br />
to increase the temperature of the<br />
house up to 10 celsius in<br />
comparison to the exterior. It<br />
generates thermal comfort for the<br />
families, which leads to less<br />
respiratory diseases.<br />
Less cold<br />
Due to this technology, local<br />
people will use less blankets<br />
than before.<br />
BEFORE<br />
APPLIYING THIS<br />
TECHNOLOGY<br />
How are these houses transformed into a Casas Calientes<br />
y Limpias (clean, warm houses)?<br />
We implement sustainable technology like a “hot wall” and sealed roof,<br />
and install a proper stove. The latter helps to heat the house, while<br />
diminishing the amount of toxic fumes that are normally released into the<br />
space when utilizing the wood-burning stoves so often seen in the area.<br />
• Trombe wall<br />
- It is a agrofil and wood structure,<br />
which is placed on the outside of<br />
the house.<br />
- It is installed onto an adobe,<br />
stone and mud base, at a<br />
70-degree angle.<br />
- The wall is situated next to the<br />
wall that gets the most solar<br />
heat (north or northeast).<br />
- Its various orifices allow for the<br />
heat to pass through the wall<br />
during the day. Then at night,<br />
these orifices are sealed, and the<br />
heat is trapped inside the space.<br />
- The wall is re-plastered and<br />
subsequently painted black.<br />
• Sealed Roof:<br />
- A mesh screen is placed on<br />
the roof.<br />
- It is then covered with a layer of glue<br />
and plaster in order to seal in the heat.<br />
- The windows are doors are then sealed<br />
as well.<br />
• Improved kitchen:<br />
- It is an adobe and mud structure with<br />
a chimney and a metal hotplate<br />
- It uses less wood than the traditional<br />
kitchens in the area.<br />
- The chimney is 12cm in diameter and<br />
three meters high. It functions to expel<br />
the often-toxic fumes that are<br />
produced when cooking.<br />
- It reduces the in-house air pollution<br />
by 73%.<br />
- The metal hotplate has three burners<br />
that adjust to the sizes of the pots<br />
used. It prevents the smoke from<br />
filtering into the house and can boil five<br />
liters of water in 23 minutes.<br />
Specifications<br />
During the day,<br />
the air inside the<br />
structure, will<br />
heat and enter<br />
the house<br />
through the<br />
top holes.<br />
The cold air will<br />
be released<br />
through the<br />
bottom holes,<br />
will be heated<br />
and sent<br />
back into<br />
the house.<br />
Facing the sun<br />
Located where there is the<br />
highest solar radiation (to<br />
the north or north-east<br />
70º<br />
Plastic:<br />
Agrofil type.<br />
Foundation:<br />
Adobe, rocks,<br />
and mud.<br />
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Social Responsibility<br />
Sealed roof<br />
Sacking net type, covered with<br />
glue and gypsum layers that is<br />
placed over the roof in order to<br />
keep the heat that has been<br />
generated by the wall.<br />
TEMPERATURE<br />
INSIDE THE HOUSE<br />
IS INCREASED BY<br />
HEALTH IS<br />
IMPROVED IN A<br />
SMOKELESS<br />
HOME<br />
Improved<br />
kitchen<br />
Mud structure with a<br />
fireplace and a metalic<br />
board which saves<br />
firewood or manure.<br />
It expels the smoke<br />
that is produced when<br />
cooking.<br />
Specifications<br />
Fireplace<br />
Metalic. 12cm<br />
diameter and 3<br />
meters high.<br />
It expels the<br />
combustion fumes,<br />
reducing the<br />
pollution inside<br />
the house.<br />
Board Rectangular<br />
15mm cast iron with<br />
three burners.<br />
Every burner has rings<br />
that are adaptable<br />
to the pots.<br />
The combustion<br />
chamber has a<br />
20 x 20cm door<br />
Sealed.<br />
The doors and<br />
windows are sealed<br />
in order to keep<br />
the tempearture.<br />
Wall covered<br />
with gypsum<br />
and then<br />
painted black.<br />
Stone pebbles<br />
or river stones that<br />
are painted black.<br />
The diameter of<br />
the holes is<br />
similar to a 2<br />
liter bottle.<br />
Pots fit perfectly<br />
inside the holes of<br />
the kitchen<br />
Rings work<br />
as lids.<br />
Firewood or manure.<br />
The lids.<br />
The holes are kept<br />
opened during the day<br />
and closed during the<br />
night in order to keep<br />
the temperature<br />
The base is made<br />
of adobe and<br />
mud to level<br />
the floor up.<br />
Adobe and mud struture.<br />
83
CULTURAL<br />
AGENDA<br />
NIGHT IN WHITE / LIMA<br />
May 4<br />
his year the Night in White<br />
will move to the traditional<br />
T district of Barranco. Different<br />
artistic expression (like painting,<br />
dancing, performances, among others)<br />
will take place in the different corners<br />
of the district covering them with<br />
nostalgia all night long. In previous<br />
years this festival would always take<br />
place in Miraflores, where there were<br />
over half a million visitors. Don’t even<br />
think of stopping for a minute.<br />
QOYLLUR RIT'I / CUSCO<br />
From June 2 to June 6<br />
A<br />
n old religious party that<br />
is celebrated annually in<br />
the honor of the Lord of<br />
Qoyllur Rit'i, which means “ Lord<br />
of the Snow Star”, in the Valley of<br />
Sinakara in Cusco. A pilgrimage<br />
takes place towards the glaciers of<br />
the Colquepunku Hill, accompanied<br />
by groups of dancers and musicians.<br />
Once on the top, the ukukus ( a<br />
character that is half bear and half<br />
human) pick crosses and blocks of ice,<br />
that as it said, they might have healing<br />
powers and they bring these back to<br />
the valley.<br />
84
Agenda<br />
INTI RAYMI / CUSCO<br />
June 24 From June 28 to June 29<br />
A<br />
great cultural Inkan festivity in the honor of their god, the Sun in<br />
Cusco. There is a representation, in which thousands of people<br />
take part, it starts right in front of the Coricancha, where the Inka<br />
invokes the Sun, and then goes along with his cortege towards the terrace<br />
in Sacsayhuamán, where there is an audience waiting. When the cortege<br />
enters the fortress, an alpaca is sacrificed in the honor of the sun right in<br />
front of 40,000 local and foreign visitors.<br />
SELVAMONOS FESTIVAL / OXAPAMPA<br />
T<br />
his party of music and art will be celebrating its 5th edition in<br />
the Fundo Cemayu, in Oxapampa, bands like Onda Vaga from<br />
Argentina, along with other twelve national and international<br />
bands. Sponsored by the United Nations Educational, Scientific and<br />
Cultural Organization (UNESCO), this festival shows different cultural<br />
expression from the jungle and it is free. In previous years there have<br />
been around 15,000 people.<br />
PAUCARTAMBO FESTIVAL/ CUSCO<br />
From July 15 to July 17<br />
I<br />
t is also knows as the Festival of the Virgen<br />
del Carmen de Paucartambo, it is three hours<br />
away from Cusco, where there are sixteen<br />
typical dancing groups, they portray historical<br />
facts and legends through their dancing. This festivity<br />
starts when the comparsas enter into the church<br />
Capaq Qollaand Capaq Negro to greet the virgin. The<br />
dancers go around the city until they meet together<br />
again at midnight in order to give a serenade to this<br />
Catholic lady. The following day, the image of the<br />
virgin goes around the town, as for the comparsas<br />
say good bye to her through cheerful dances.<br />
85
An Ex-pat’s perspective<br />
Petit<br />
Miribel<br />
T<br />
he French entrepreneur arrived in <strong>Peru</strong> over 15 years ago with the intention of getting involved in community service projects<br />
– a goal that was ultimately realized upon founding the Sol & Luna Hotel, Restaurant and Association, along with the Wayra<br />
Cultural Center, all located in Cusco’s Sacred Valley. The businesses promote harmony with the environment and generate local<br />
employment opportunities, benefiting the surrounding communities. The Sol & Luna Association also sponsors a school, which currently<br />
has 97 students. In a place where the ancestral traditions of the Andes are stron. Petit has established her dream life together with her<br />
husband Franz and their two children.<br />
”The valley is a place with much wealth, with great potential ˝, says Petit.<br />
What moved you to relocate to Cusco<br />
and start your family here?<br />
My desire to share. I found the opportunity<br />
to create the business model I dreamt of as<br />
a way of growing with the community.<br />
What’s the Sacred Valley’s magic?<br />
Its people – especially the children who we<br />
support and who attend the Sol & Luna<br />
Association’s school. The Valley is a place<br />
with great wealth and potential. We have<br />
to give the children the opportunities that<br />
are lacking so they can learn and become<br />
capable.<br />
How would you describe your<br />
relationship with the people from the<br />
communities in the Sacred Valley?<br />
We have a relationship of mutual respect<br />
and learning that has allowed me to better<br />
understand the complex local culture. I<br />
have been able to share their needs and<br />
happiness while respecting our differences.<br />
Now that there is more interest in<br />
<strong>Peru</strong>’s regional cuisines and in using<br />
organic, eco-friendly products, what<br />
can you tell us about the gastronomy<br />
in Cusco and the Andes?<br />
There is an amazing variety of crops in the<br />
Andes, but very little is taken advantage<br />
of. For example, we live in the country<br />
that boasts thousands of potato varieties,<br />
but we only really use white and sweet<br />
potatoes. In the Sol & Luna Hotel, around<br />
90% of our products are local, and with<br />
the creativity of our chefs Pedro Miguel<br />
Schiaffino and Nacho Selis we have put<br />
together a versatile menu, recognized for<br />
its freshness, subtlety and originality.<br />
What kind of exclusive services can<br />
tourists find in the Sacred Valley?<br />
The Valley has an interesting assortment<br />
of <strong>luxury</strong> lodgings, restaurants and bars<br />
and out-door activities; what is missing,<br />
however, is a quality cultural option – but<br />
we’re taking care of that. Our restaurant,<br />
Wayra, offers novel cultural activities that<br />
enrich the soul and we would like for<br />
Urubamba to develop creative proposals.<br />
Do you think that the city of Cusco and<br />
the Sacred Valley are good alternatives<br />
for travellers who desire <strong>luxury</strong><br />
experiences?<br />
Definitely. Cusco is an important<br />
<strong>destination</strong> in terms of global tourism,<br />
and it can be approached in an exclusive<br />
and luxurious fashion. A significant part of<br />
the <strong>luxury</strong> tourism sector puts emphasis<br />
on the importance of partaking in ethical<br />
activities. In our case, the Sol & Luna<br />
presents a singular model that offers the<br />
<strong>luxury</strong> of a beautiful space combined with<br />
a genuine experience. We have developed<br />
a place in which <strong>Peru</strong> is represented in<br />
colors, arts and gastronomy. Additionally,<br />
our architecture reflects a harmony with<br />
our surroundings that showcases our<br />
respect for nature.<br />
86
CRAFTING MAGNIFICENT<br />
EXPERIENCES IN PERU<br />
ONE GUEST AT A TIME<br />
Kuelap, hidden Fortress of the Chachapoya People, a highlight of the Amazon - Pacific Region.<br />
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