Empanadas From A 100 Year Old Oven

We learned how mud bricks are made, tried a traditional footplow, and explored the cultivation of hundreds of types of tubers in the Sacred Valley. We drove to Pisac to visit Incan ruins and its Sunday market, where we discovered a communal oven and bought delicious cheese-and-tomato empanadas. We then chose a comfortable lodge with a hot tub instead of hiking and camping in the cold rain on the way to Machu Picchu.