Choquequirao Trek Meals
All food is prepared from fresh ingredients purchased in the Cusco local market and transported by the mules, then prepared by the chef. No canned or rehydrated food here! All fresh, healthy and delicious!
Special dietary needs? No problem! We cater to vegetarians, vegans and all food allergies.
How about water? We take water tap each group bring water filter and boil mostly for each meal. There is a lot of water provided during our food hot and cold, well if you looking to get water during the day trek you can buy along the route, kindly small shop with varieties of drinks and snack.
Coca tea is very helpful on the mountain mostly prevent altitude sickness as well is a stimulate for the hiking time and some infusion tea.
The food is one of the most important things on the trek, we bring balance and nutritive food along the trail, more than of our meals are buffet with a lot varieties of the local dishes to make special and unforgettable trips, who are the responsible on the food preparing are expert mountaineers cooks, some of our customers rates the meals provide on the mountain is much better meals of the traditionalist restaurants, the snacks for all our treks until the last dinner.
The food quality provided by Choquequirao Trek during the treks – are prepared by the Andean professionals chefs in a small tent on a small stove adapting to the area and trip conditions? Check out our reviews and you will see that our trekkers say it is excellent! The entire cook staffs are trained on the chef school as well by the travel agency to make tasted and delicious food, the best consistent breakfasts because are the base meal of the day to start a good journey on the day, lunches, dinners and snacks – all served with a smile! delicious buffet dinner that will undoubtedly exceed all your expectations.
Ceviche may be widely viewed as the national dish of Peru but there is another that perhaps best sums up the essence of local Andean traditions here, pachamanca. The name in the indigenous Quechua language means “earth pot” and that’s an accurate description of this delicacy that involves slow-cooking a variety of meats by wrapping them in leaves and then burying them for several hours in a hole in the ground with hot large stones taken from a camp fire.
For traditional Andean communities, pachamanca is not just a recipe but a rite, one that expresses their deep reverence for the natural habitat on which they depend. Yet even for visitors to Peru, pachamanca usually requires a little more commitment than most dishes.
It is cooked in large quantities, and because of the time it takes, most restaurants need to be notified in advance and have minimum numbers of diners, starting at around four but sometimes being as much as a dozen, before they are able to prepare the dish. Pachamanca is now eaten across Peru, including in some of Lima’s top restaurants, and sometimes prepared in pots rather than in the earth. But, the best time and place to enjoy this rich, comforting dish is on a brisk day in the Andes, after working up a real appetite.
The archaeological record shows similar early cooking techniques from around 7,500BC in San Pedro de Cajas, in Junín, in Peru’s central mountains. The Incas are also known to have used this method of preparing food in another recipe called huatia.
Typically, pachamanca involves a selection of beef, pork, lamb, chicken and guinea pig (although the latter is usually not served to tourists unless they specifically request it) all seasoned with a variety of Andean herbssuch as huacatay (known in English as “black mint”), and cumin, and local ajies, as chili peppers are known in Peru. Potatoes, green lima beans still in the pod, and sometimes sweet potatoes, corn or even cassava from the Amazon are also placed with the meat.