A pilgrim in Peru: Part Five, going to Racchi, Tipon, Pikillacta, and off the tourist trail

After croissants and café con leche in the elegant restaurant of Inkaterrra La Casona, looking onto the hotel-home’s green and graceful interior courtyard, I met Manuel in the sitting room. He had been infectiously smiling and enthusiastic every day, but today there was a special gleam in his eye. “Hola, Don! Que tal? Today we have a very wonderful journey planned: We are moving even further into the past, into the pre-Inca world. You will see places not many tourists see.”

We drove east from Cusco toward Lake Titicaca, and for me, this already induced the frisson of exploring virgin territory. Even though the road was a well-paved thoroughfare that clearly carried thousands of travelers, most tourists confine their Sacred Valley explorations to the region between Pisac and Ollantaytambo. Driving toward Lake Titicaca, we were moving beyond Pisac and away from the tourist trail.

Our destination was Racchi, about 70 miles southeast of Cusco. John drove us through more spectacular scenery: the blue-gray Vilcanota River ribboning through yellow-green grasslands patchworked with deep green crops, all framed by snowcapped mountains; mud-brick, terra cotta-roofed houses dotted the landscape and little boys in woven caps shooshed bushel-burdened donkeys along the side of the road.
Racchi itself was a revelation. This expansive 20-acre site includes the remains of agricultural terraces, storehouses, walls, baths, a jailhouse, a lake, and the impressive centerpiece, the Temple of Wiracocha, the Inca’s great creator-god. The temple is represented by nine towering rectangular columns, each more than 20 feet high and four feet wide. Built of polished stone on the bottom and mud brick atop the stone, the columns have a distinct earthen color and a shape unlike any other Inca monuments. These attributes imbued the place with a feeling of singular age and significance, and as I walked around the stark ruins, I felt immersed in their desolation and purity, as if I were stepping further and further into the ancient heart of Peru.



That feeling continued at the two other ruins we visited that day. Tipon was a vast grass-and-water complex of broad green terraces and burbling canals and aqueducts. Like Moray, Manuel said, this site – irrigated by water brought from a distant spring by an ingenious network of canals — had been used as an experimental laboratory for the cultivation of different crops. It may also have been, Manuel added, a place to worship the water gods. Wiracocha, water gods. I was beginning to get a sense that the Incas had been surrounded by sanctity – in the fields they worked, the water they drank, the sun that warmed them, the mountains they moved through.

We wandered alone through the terraced past and I had the impression that I was walking over a time-bridge, to a place rocky and green and smelling of fresh mountain water. Then a family appeared in rough woven clothes; they were calling and laughing to each other, the children hopping merrily on the ancient walls. A mirage?

Manuel whistled and said in a gentle voice that they should respect the walls and not play on them. The patriarch, splendid in a gray and green poncho, nodded gravely and they moved on.

Our journey climaxed at Pikillacta, a site built by the Wari empire, an advanced civilization that had been the dominant power in the central and northern highlands of Peru from about 500 to 1000 AD. Along with the contemporaneous and equally powerful Tiwanaku tribe, Manuel said, the Wari laid the cultural foundations for the Inca empire.

These ruins were the rawest yet and very much a work in progress. “Maybe only 5 percent of this site has been cleared and cleaned,” Manuel said; “there is still so much to discover. But this is good,” he continued, nodding at a distant knot of workers with a small smile. “I have been coming here for 16 years and this is the first time I’ve seen government workers here. More archaeologists are becoming interested not just in the Incas but in other cultures that lived here too. And more foreign universities and countries are helping with the excavations; this is what we need, and this will lead to our own government getting involved as well.”

Evidence of the excavations was everywhere. Near the entrance to the site a sign read, “Zona de Trabajo. Prohibido el Ingreso.” We could see workers with towels covering their heads and necks digging on a distant hill, and nearer, modern archaeological tools scattered in the shade of a wall, wood scaffolding bordering a paved pathway, and wooden props that had been set to keep a long, intricately pieced rock wall upright.

In one hut-like chamber we could clearly see the remains of an elegant rock floor and ragged swatches of white plaster on what had once been a gypsum-covered adobe wall. Suddenly I felt a sliver of what Hiram Bingham must have felt when he stumbled on Machu Picchu, and I could begin to understand what drives explorers and archaeologists to hack and stumble through swamp and jungle, to sift and sluice under a relentless sun – this sense of connection with a distant culture. I had no idea what feet had slipped across that white rock floor, what hands had brushed that age-worn wall, what joys and tears, despairs and dreams had taken seed and blossomed here. But still I felt a mortal, human, bond – that rock and clay called to me, pulled at something deep within. Part of me wanted to stay and sit under that thatch; part of me sits there still.

But life must be lived in the present, and we moved from the 7th century ruins to a 21st century home-cum-restaurant specializing in cuy, or guinea pig. This local delicacy was baked in a backyard oven to a crisp and served with its little paws splayed, its snout snouting and sharp teeth gritting, accompanied by noodles, potatoes, and beer. Lots of beer. The World Cup semifinals were being played, with Uruguay upholding the honor of South America, and the restaurant owner genially agreed to accommodate his guests by hauling his prized set out of his living room and laboriously connecting it to an Incan trail-like network of wires and cables, so that we could enact another semi-religious rite while eating our cuy: watching futbol on a grainy TV.


After our guinea pig gourmandizing, we set off toward Cusco and my final afternoon in the Sacred Valley. On the way we passed a roadside roof tile-making facility we’d seen earlier in the day, and Manuel said something quickly to John, who smiled and made a swift U-turn. Suddenly we were veering off the paved road onto a dusty driveway. We bumped and bounced past a mud-brick home and a wary grandmother perched on a porch and rolled to a stop at the edge of the tile-maker’s lot.

Typical of the hospitality we had received throughout the trip, rather than being alarmed or perturbed by the site of a gringo and his guide striding across his work site, the tile-maker welcomed us with a broad smile. When Manuel explained that I had been admiring the roof tiles throughout the Sacred Valley and wanted to understand firsthand how they were made, he beckoned me over to his workplace. There, surrounded by a growing gaggle of kids, he proceeded to demonstrate how he mixed, dried, wet and then fashioned the mud that became the terra cotta tiles, and how he smoothed them into just the right shape, making sure there were no bubbles that could crack later, and then carefully placed the semi-rounded tile in the sun to dry. Soon he was draping an apron over my neck and inviting me to plunge my hands into the muddy mound; with his help and the giggling encouragements of the kids, I shaped and smoothed a tile, gingerly separated it from the mold and placed it in the line of tiles that would eventually end up crowning some happy family’s home.


There were more treasures and grace notes to come. The next morning’s itinerary called for “free time in Cusco” before my mid-day departure for Lima, but Manuel rearranged his schedule and conscripted his benevolent, beaming father, who had recently retired from a career as a tour driver, to take us on an impromptu excursion to some of the city’s grand cathedrals and museums, the astonishing stones of the temple-fortress of Saqsaywaman just outside the city, and a heartening wildlife sanctuary called the Santuario Animal de Ccochahuasi, whose passionate founder proudly showed us a magnificent condor that was being nursed back to health there.

But when I recall this pilgrimage, Manuel — himself one of the principal treasures of the trip — guides me back to that afternoon among the ruins and the roof tiles, when I felt a first sliver of the explorer’s heart-quickening connection, that shiver of spanning time in the touch of cool white stone and the brush of gypsum line, and when a family of roof tile-makers opened their heart and art to me for a timeless half hour of their lives.

On that afternoon, this pilgrim found his way. Roof tiles are made from clay and in many ancient cultures it is said that men are made from clay too. I believe this is so, for I know I left a piece of me in the Sacred Valley of Peru.

Previously:
A pilgrim in Peru: Part One, Arriving in Peru

A pilgrim in Peru: Part Two, visiting Moray, Pisaq and Ollantaytambo
A pilgrim in Peru: Part Three, arriving in Machu Picchu
A pilgrim in Peru: Part Four, visiting Machu Picchu at sunrise
Related: How to hike the Inca Trail

This trip was hosted by both LAN and Geographic Expeditions, but the opinions, joy, and amazement concerning the people and sunrise in Peru are purely my own. LAN Airlines recently celebrated the inauguration of its four-days-a-week nonstop service between San Francisco and Lima. LAN’s non-stop service to Lima with next morning connection to Cusco can help maximize your time in the Sacred Valley. Geographic Expeditions, a San Francisco-based adventure travel company offers overland tours, treks, walks, and expeditionary voyages around the world. GeoEx’s web site provides a wealth of information on its varied Peru tours.

Where I stayed:
In Urubamba: Sol & Luna
In Aguas Calientes: Inkaterra Machu Picchu Pueblo Hotel
In Cusco: Inkaterra La Casona

Peruvian adventure travel and agritourism on Lake Titicaca’s Isla Amantani

While I sat at the table with her young son, Ayun, I watched Imeliana Calcin stuff wood into the stove. Although she’d greeted me at the boat dock in a skirt and faded t-shirt, she’d changed as soon as we arrived at her family’s tiny adobe house. Now, clad in the intricately-embroidered white blouse and headscarf for which the women of Isla Amantani are famed, she was preparing sopa de quinoa for our lunch.

I was on the Peruvian side of Lake Titicaca, the
unfortunately-named, highest commercially navigable lake in the world. Amantani, like neighboring Isla Taquile, is a small, natural island (not to be confused with the famous, totora reed “Floating Islands” elsewhere on the lake) populated solely by subsistence farmers like the Calcin’s.

Since the mid-eighties, agritourism has helped provide income to the islanders. Visitors stay in modest guest rooms, or share a dwelling with families, joining meals and even helping with seasonal crop harvests, if they so desire. The islanders hold frequent dances to provide visitors a chance to interact with the communities, and learn more about Amantani’s culture.

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Otherwise, there’s no other real tourism infrastructure on Amantani-no restaurants, bars, or shops, although the locals sell their embroidery at the dock. The farmstays are arranged by tour operators in the lakeside city of Puno, or through adventure travel agencies such Northern California’s Bio Bio Expeditions, the company I booked with.

The residents of Amantani and Taquile speak Quechua, the language used by various cultural groups throughout South America. The islanders, however, are more closely related to the Aymara people of the Altiplano of the Central Andes. The approximately 800 residents eke out an existence by growing quinoa, trigo (emmer wheat), corn, potatoes, and oca (a type of sweet potato); and raising sheep, chickens, pigs, alpacas, and cuy (guinea pigs, a typical indigenous dish throughout Peru). They make a mild, salty queso fresco from the milk of their cows, and sun-dry part of their potato crop to make chũno, which can be reconstituted in soups and stews for sustenance throughout the harsh winter.
I first heard about the island the previous year, while running Chilean Patagonia’s wild Futaleufu River on a Bio Bio trip.

I was really impressed by Bio Bio’s genuine regard for preserving the ecological and cultural integrity of their host countries. After learning of my interest in agritourism, Peruvian guide Piero Vellutino told me about Amantani, and suggested I visit the following summer, during the dry season. Piero-whose family is famed for their whitewater expeditions and first ascents- is National Peruvian Kayaking Champion, and an all-around badass. He and his wife, Patty, are also the Peruvian base outfitter for Bio Bio. Their company, Terra Explorer Peru, is based in Cusco, and together, the companies offer customized cultural extension trips such as cooking classes and market tours, because, Piero explains, “that’s what makes places special and distinct from one another. Water is the same everywhere.”

I booked a trip with Bio Bio to run the Apurimac River and walk the Inca Trail, then added two days on Amantani-which has excellent sea kayaking, and plenty of walking trails. Due to time constraint, I was unable to sea kayak, and instead opted to focus on food. That’s how I ended up in Imeliana’s kitchen (which also happened to be her famiy’s dining and living room, as well as bedroom). Ayun and I snacked on choclo, boiled native corn harvested that morning by his father, Esmael. When he’s not tending to his crops, Esmael can be found down by the boat dock selling blended fruit juices from a collapsible table. Entrepreneurial spirit is a necessity to support his and Imeliana’s six children, but they were genuinely sweet, gracious hosts who made me feel a part of the family.

The Calcin’s live in Colquercachi community, the largest on the tiny island. Through sign language and rudimentary Spanish on both our parts, Imeliana taught me how to prepare the soup, and described typical meals- primarily some type of grain-based soup or stew, rice and boiled potatoes, and corn. When lunch was served-brothy soup augmented with greens, potato, carrot, and onion, accompanied by fried queso fresco, and sliced cucumbers and tomatoes- several of the children straggled in from school to pick up their lunch. Imeliana portioned their meals onto aluminum plates, wrapped them in cloth, tying the ends into a handle, and sent them on their way with a dazzling smile. The meal concluded with muňa tea, a mint-like herb prized for it’s medicinal properties.

After lunch, I hiked to Pachatata, the highest point on the desolate, nine-kilometer island. I passed women harvesting potatoes in brick-red dirt fields, and men carrying sheaves of trigo upon their shoulders. At the “summit,” there is a small temple used for private rituals and feast days. Spread out beneath me in all directions lay terraced farm plots, divided by low rock walls. Far across the lake, the snow-covered Bolivian Andes were visible. Amantani is wild, and lonely, and emblematic of a way of life that-for better or for worse- has changed little in thousands of years. It’s not a luxury holiday, but it’s a rich experience that helps preserve a globally vanishing way of life.

If you visit Amantani or Taquile, it is appropriate to bring a house gift such as fresh fruit, which is difficult to find on the island, or staples such as rice, sugar, or flour. Donated clothing for the island’s children is also appreciated.

LAN offers flights from Lima to Juliaca, which shares an airport with Puno (one hour by minibus). Alternatively, you can take a coach from Arequipa or Cuzco (five and six hours, respectively). If you’re traveling alone to Puno by bus, be sure to book a trip that gets in at a reasonable hour. I ended up arriving at 4am, and the Puno bus station (or any bus station, really) isn’t somewhere you want to be, alone, at that hour.

Sopa de Quinoa
Quinoa has been cultivated in the Andes since approximately 3,000 BC. It has a mild, nutty flavor, and is a complete protein (meaning it has all the essential amino acids). Substitute it for couscous or rice in soups and salads, or as an accompaniment to meat or vegetarian dishes. This recipe is actually one I obtained from a dairy I visited in Ecuador; it differs from Imeliana’s in that it contains…dairy. But it’s so unbelievably delicious, especially when made with pasture-raised eggs, and good-quality milk, butter, and cheese, that I had to include it.

Recipe courtesy of chef Jose Maria Pumisacho, Hacienda Zuleta

Serves four

2 cups quinoa
6 cups water
1 tablespoon unsalted butter
2 scallions, white part only, sliced
1/3 cup heavy cream
½ cup of milk
yolks of two large eggs
½ cup of grated, semi-firm cheese that melts well, such as Gruyere
Salt and freshly ground pepper, to taste

Put water into a stockpot, and bring to a boil. Lower heat to a simmer, add quinoa, and cover the pot, stirring occasionally. Cook quinoa for approximately one- to one-and a half hours, or until the grains are soft.
While quinoa is cooking heat an eight-inch frying pan over medium heat, add butter, and when butter is melted, add onions and cook until transparent. When quinoa is ready, add onions and half of the milk to the quinoa and bring to a boil for five minutes, then reduce heat and let simmer.

While quinoa mixture is simmering, add egg yolks, the remaining milk, cream, and cheese in a blender, and process for one minute. Add this mixture to the soup right before serving, and stir it into the soup. Season to taste with salt and pepper, and serve immediately.

Gadlinks for Wednesday 11.18.09

We’re halfway through November. For those of you living in the northern hemisphere, if you haven’t felt winter yet, you will soon! Here in Hawaii, winter is rainier but the waves are bigger and better. I guess that goes for most parts of the world: the weather may stink, but there’s always a bright side. Here are some semi-bright travel reads for today’s installment of Gadlinks. Enjoy!

‘Til tomorrow, have a great evening!

More Gadlinks HERE.

World’s longest bike race gets underway on Sunday

As that little bike race in France comes to an end this weekend on the Champs Elysees, an ocean away, another one will begin, as the inaugural Vuelta Sudamericana gets underway from Rio de Janeiro, Brazil. The “expedition race”, as it is billed, is 134 days in length, making it the longest stage-race in the world.

The Vuelta is brought to us by the same deviously adventurous minds behind the Tour d’Afrique and the recently launched DreamTours, which lets you build your own cycling adventure. The organizers of the race have years of experience handling these types of events, and they allow the riders to focus on the journey while they take care of all the logistics.

While the race does run 134 days in length, only 110 of those are actual riding stages, with 23 rest days and 1 travel day built into the schedule as well. At the moment, 23 riders from all over the planet are set to embark on the ride, which begins on Sunday and will cover nearly 7500 miles, passing through Brazil, Argentina, Uruguay, Chile, Bolivia, and Peru before ending in Quito, Ecuador four months from now. Along the the route they’ll peddle through steamy jungles, across arid deserts, and over mountain passes, climbing as high as 13,780 feet in the Andes.

The riders won’t be at a loss for interesting scenery either. Along the course they’ll pass by Iguazu Falls, Aconcagua, the tallest mountain in South America, the Atacama Desert, the driest place on Earth, Lake Titicaca, the highest navigable body of water in the world, and the lost Inca city of Machu Picchu. All in all, a fairly great tour of the continent.

Of course, not all of us have four months to go cycling around South America, so the entire ride is also broken down into nine smaller sections allowing cyclists who can’t do the entire distance to join and leave at a variety of points along the way.

To learn more about the Vuelta Sudamericana, check out the official website, where you’ll find updates from the riders starting soon. There is also more info on the route, profiles of the riders, an F.A.Q. and a detailed look at the event. This seems like a great adventure for anyone who is into long distance cycling, and makes the Tour de France seem like a short ride in the countryside.

Bike blog: Two Portlanders cycle South America

Kelsey’s post about traveling through Portland got me thinking of all the great stuff that comes out of this west coast city. First of all it was just rated the greenest American city, and of course it has the infamous bookstore Powell’s. But even better, the city also manages to produce a lot of inspirational travelers.

One of Portland’s current traveling teams is Elicia Càrdenas and Andy McKerrow who are making their way by bike through South America. Starting in Northern Patagonia in early January and working their way down to Lake Titicaca in Bolivia, Elicia and Andy are taking part in another great adventure to add to the list of global cycling pursuits. Back in Portland they work for the Bicycle Transportation Alliance, so you know they are pretty cycle friendly.

You can follow their trip, with lots of pictures to spice up your gray winter days, on their blog sponsored by Wend Magazine.