I realised something on my Intrepid trip. I am most comfortable when I am uncomfortable. When I’m off balance. Unsure. When I’m vulnerable. Basically, when I’m traveling.
When I think of Peruvian cuisine, I think traditional. Juicy lomo saltado spiked with aji amarillo chillies. Tangy ceviche and a hit of chopped cilantro. But sushi? Not so much.
Whether it’s a Mongolian Nana or a Peruvian Mama, homestay cooking, hospitality (and life wisdom) are simply the best.
I had decided to tackle the Inca Trail during one of those life reassessments that every human experiences in their mid-30s.
Here we are in a house that now feels like a home, preparing dinner like a family…
Farewell, comfort zone. It was nice knowing you.
Heard of the Quarry Trail? That’s cool – neither have the tourist crowds.
So what is a Pisco Sour? And why do people get so obsessed with it? And where the hell do you drink it anyway? Here’s our foolproof guide.
May contain traces of Guinea Pig…
Grab your trekking shoes and trail mix, guys. The Inca Trail is open for 2016!