Colca Canyon

Cañón del Colca

One of the world's deepest canyons, twice as deep as the Grand Canyon, offering stunning trekking routes and opportunities to see Andean condors soaring overhead. The dramatic landscape and indigenous terraced agriculture create an unforgettable experience.

Things to do

• Condor Viewing at Cruz del Condor — Watch Andean condors glide through the canyon at dawn from this famous viewpoint where the birds ride thermal currents just above eye level.
• Colca Trek — Hike the renowned multi-day trek through the canyon floor, passing through indigenous villages and alongside the Colca River with views of 2,000-meter cliff walls.
• Oasis at Sangalle — Trek down to this hidden oasis village at the canyon floor featuring palm trees, natural pools, and a peaceful settlement untouched by roads.
• Hot Springs at Chivay — Soak in the natural thermal pools of La Calera hot springs near the town of Chivay, surrounded by Andean peaks and traditionally used by locals.
• Terraced Agriculture Tour — Visit the Pre-Incan and Incan terraced fields that still line the canyon walls, maintained by local Collagua and Cabana communities using centuries-old techniques.
• Puno to Arequipa Scenic Drive — Drive the dramatic route through the canyon connecting these two cities, with stops at viewpoints and indigenous villages along the way.
• Maca Village Visit — Explore this traditional Collagua village perched above the canyon, known for its colonial church and indigenous residents who maintain ancestral weaving practices.

Food to try

• Rocoto Relleno — Large red peppers stuffed with spiced ground meat, hard-boiled eggs, and olives, then baked with cheese—a signature Arequipa dish available throughout the Colca region.
• Chupe de Camarones — A creamy soup made with river shrimp from the Colca River, potatoes, corn, and spices, representing the canyon's local freshwater resources.
• Alpaca Steak — Grilled meat from locally herded alpacas, tender and lean, served in restaurants in Chivay and villages as a staple protein of the highlands.
• Quinoa Soup — A traditional soup made from quinoa grown on terraced fields in the canyon, often prepared with local vegetables and herbs by indigenous families.
• Llama Charqui — Dried and salted strips of llama meat, a traditional Andean preservation method still prepared and eaten by locals throughout the canyon region.
• Chicha de Jora — A fermented corn beverage traditionally brewed by indigenous communities and offered to visitors as a cultural welcome in Colca villages.

Local customs & good to know

• Respect Sacred Mountain Apus — The local Collagua and Cabana peoples view the canyon peaks and mountains as spiritual beings (Apus), so speak respectfully about the landscape and avoid disrespecting natural features.
• Learn Basic Quechua Greetings — Many canyon residents speak Quechua as their primary language; learning 'Napaykullayki' (thank you) and 'Sulpayki' (goodbye) shows respect and enhances interactions with indigenous guides and villagers.
• Request Permission for Photography — Always ask indigenous people, especially women in traditional dress selling crafts, before photographing them, as some believe photos can capture spiritual essence.
• Participate in Community Reciprocity — The Andean practice of 'ayni' (mutual exchange) means visitors are welcomed into communities with the expectation of fair trade and respectful engagement rather than exploitation.