We never did have a chance to try the guinea pig in Peru, but we did sample plenty of pisco, and we’ve been drinking it ever since.
Certain things stay with you long after you go. You might forget the name of this hotel or that restaurant, or what mile marker it was where you started your trek surrounded by locals just waiting to hop the train… but the flavors and the feelings, and most of all the people, stick around.
When I think of Peru, my mind wanders to a tent above the clouds; a hotel pool in Urumbaba; sweet, delicious meals and finally, always, the porters who guided us, cooked for us, and carried more than their fair share of weight for far less than their fair share of pay.
Though the Inca Trail isn’t treacherous, it is a difficult climb and a beautiful thriving environment that Peru’s government would – rightly – not like to see ruined. So in order to make the trip, each visitor must hire a guide, and a guide comes with porters.
Going into the experience, we thought nothing of it. We’re used to carrying our own bags and have trekked for days at a time with 30-40 lbs on our backs on many occasions. Heck we have a trip planned for the first weekend in May. That said, the idea of ditching our bags, sitting back, eating real food and enjoying the hike seemed like the perfect honeymoon trip. We could still get in our adventure, but in an ever slightly more luxurious way.