Sacred Valley

Valle Sagrado

A lush valley between Cusco and Machu Picchu dotted with Incan ruins, traditional villages, and agricultural terraces. It offers stunning landscapes, authentic culture, and archaeological sites less crowded than Machu Picchu itself.

Things to do

• Explore Ollantaytambo Fortress — Climb the impressive Incan stone terraces and temples overlooking the Urubamba River to understand military architecture and enjoy panoramic valley views.
• Visit Pisac Archaeological Site — Wander through tiered agricultural terraces, temples, and tombs perched on a mountain ridge above the colonial town of Pisac.
• Tour Maras Salt Ponds — See hundreds of evaporating salt pools cascading down a mountainside where locals have harvested salt using pre-Incan techniques for centuries.
• Hike the Inca Trail to Machu Picchu — Trek four days through cloud forest and mountain passes from the Sacred Valley to reach the iconic citadel.
• Shop at Pisac Market — Browse alpaca textiles, handicrafts, and fresh produce at the lively Sunday market in the town plaza with both tourist and local vendors.
• Visit Chinchero Archaeological Site and Market — Explore Incan walls and colonial architecture in a mountain village, then shop for weavings and traditional crafts at the daily market.
• Trek to Moray Circular Terraces — Hike to mysterious concentric agricultural rings carved into the earth, theorized to be an Incan agricultural laboratory.

Food to try

• Ceviche — Fresh fish or seafood marinated in lime juice with onions, cilantro, and chili peppers, reflecting Peru's coastal influence even in the highlands.
• Cuy al Horno — Roasted guinea pig seasoned with cumin and served with potatoes and corn, a traditional Andean delicacy and regional specialty.
• Papa a la Huancaína — Boiled potatoes covered in a creamy yellow sauce made from ají amarillo peppers and served with eggs and olives, a classic Peruvian dish.
• Quinoa Soup — A hearty local soup made with quinoa, potatoes, vegetables, and sometimes meat, celebrating the region's ancient grain heritage.
• Choclo with Queso Fresco — Large-kernel corn boiled and topped with fresh local cheese, a simple but iconic snack sold at markets throughout the valley.
• Alpaca Anticuchos — Grilled alpaca meat skewers marinated in spices and served with potatoes, showcasing the region's livestock in traditional street food form.

Local customs & good to know

• Respect Sacred Mountain Sites — Many peaks and archaeological areas are considered spiritually important; ask permission before entering, remove hats, and avoid loud behavior.
• Learn Basic Quechua Phrases — Speaking even simple Quechua words like 'Napaykullayki' (thank you) deeply respects the indigenous communities who speak it as their first language.
• Participate in Local Markets Respectfully — Always ask permission before photographing vendors or their goods, and buy directly from artisans when possible to support families rather than middlemen.
• Embrace Slow Travel and Altitude — Spend at least 2–3 days acclimatizing in the valley before hiking; the region sits at 9,000–11,000 feet, and rushing causes altitude sickness.