After a full day of touring Cusco, Sacsayhuaman, and the Urubamba sacred valley we settled into fantastic accommodations at Sol y Luna. Not fully understanding the itinerary ahead of time we were delighted to participate in a cooking demonstration given by the restaurant’s Executive Chef. We learned how to make Pisco Sour (Peruvian white grape brandy with simple sugar, lime juice, bitters, egg white), Peruvian Ceviche, Quinoa soup, a hot and cold sauce with potato, Alpaca beef stir fry, tacu – tacu, and an assortment of juices. Our cottage was very comfortable and the grounds were fantastic. The place had a spa, exercise room, yoga area – wish we had more days here!
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