Latin America

LATIN AMERICA

Artisanal markets, mighty waterfalls, and curious penguin colonies

Peruvian culinary journey

Combine the rich tastes of Peruvian cuisine with the monumental ruins of the Inca Empire. Visit local markets, learn traditional cooking techniques, dine at world-class restaurants and, of course, visit the ancient Inca citadel, Machu Picchu.

HIGHLIGHTS ● Hike the final leg of the Inca Trail, before taking a private tour of Machu Picchu. ● Discover the Sacred Valley’s villages and markets. ● Explore the former Inca capital of Cuzco. ● Dine at award-winning restaurants such as Central in Lima. ● Try an earth-cooked Pachamanca feast – heated using hot underground stones. ● Explore the salt pans of Maras.

TRIP DESIGNED FOR This trip was designed for Jeff and David, who engage with the local culinary scene when they travel. They chose Peru as their next trip to enjoy its local flavors and award-winning restaurants.

SPECIALIST TIPS 1 Lima’s top-rated restaurants book out six months in advance – plan ahead! 2 Fresh fish is best – try ceviche at lunch to ensure it is straight from the sea. 3 While in the Sacred Valley, ask about making lunch reservations at Mil, Virgilio Martinez’s newest culinary endeavor.

S TA R T I N G P R I C E $3,450 per person, includes all accommodations, excursions, and transfers.

Machu Picchu and the Sacred Valley

2 NIGHTS Lima

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Fly into the city of Lima. Enjoy the Peruvian capital’s historic sites or its acclaimed culinary scene on a private food tour.

4 NIGHTS Cuzco

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Explore Andean culture in Cuzco, the former capital of the Inca Empire. Indulge in a feast for the senses at the San Pedro market. Visit nearby ruins to marvel at the imposing architectural achievements of the Incas. Learn traditional recipes and techniques as part of a culinary class.

1 NIGHT Sacred Valley

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Descend into the Sacred Valley, which was once the spiritual and commercial heart of the Inca Empire. Participate in a typical Pachamanca lunch. Visit the salt pans of Maras and the agricultural terraces of Moray. Choose to bike, hike, or raft your way through the valley.

1 NIGHT Machu Picchu

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Board a train to the town of Aguas Calientes, the final stop before Machu Picchu. Hike the KM104, the

Ceviches in Lima

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last leg of the Inca Trail. Take a privately guided tour of the sprawling Inca citadel. Hike above the ruins to Huayna Picchu or Machu Picchu Mountain for a new perspective.

WHERE TO STAY

El Albergue, Sacred Valley Located in the Sacred Valley, El Albergue is nestled alongside the Urubamba River. Guests can enjoy farm-to-table dining at the hotel’s restaurant.

El Mercado, Cuzco Near Cuzco’s main square, the El Mercado is proud of its heritage as part of the city’s old farmers’ market.

EXPLORE FURTHER Take the Andean Explorer train across the high Altiplano to Lake Titicaca.

Ají de gallina – spicy creamed chicken

A Peruvian woman works on salt pans, Maras, the Sacred Valley

T H E A U D L E Y DIFFERENCE 1. Last year we sent 11 specialists out to Peru to taste the cuisine and try over 460 meals at the newest restaurants. 2. Like what you tried? Our guides can help you source local spices to bring home.

Lomo saltado: a traditional Peruvian dish of beef and potatoes

Peru culinary guide: what to eat and where to eat it

Peru runs on street food; it’s cheap, fresh, and best eaten on the go, preferably with pepper sauce dribbling down your hands. At lunchtime, a tantalizing waft of sizzling meat and spiced onions dances on the breeze; whether you’re in Lima or Lambayeque, you know you’re in for a treat.

Anticuchos

For a classic Peruvian bite, I recommend anticuchos: skewers of seasoned, seared and sauced beef steak or cow’s heart. The dish has risen from humble market stalls to high-end restaurants in recent years, but it’s still best enjoyed on the street. Other must-trys include butifarra (a ham sandwich stuffed with avocado and onions), and Cuzco’s beloved choclo con queso (corn on the cob with local cheese). I love to eat it at the colorful San Pedro market, washed down with a guava smoothie for just 1 dollar. The stalls are loaded with fruit from all over the country, including the Amazon.

For dessert, mazamorra morada is always a treat. It’s a chilled pudding made from purple corn.

D I D YO U K N OW ? Peru is the birthplace of the potato. About 10,000 years ago, the plants were domesticated in southern Peru, and today almost 4,000 different varieties are grown in the region.

The raw facts about ceviche

Ceviche

Ceviche is a true delicacy in Peru and when it’s done well, it’s outstanding. It’s actually a surprisingly simple dish, just chopped raw fish cured in lemon or lime juice then mixed with chili, spices, onions, and cilantro. You know it’s a good ceviche if you see people drinking the ‘tigre de leche’ – the broth of the dish.

In Lima, my favorite place for it is Chez Wong in the neighborhood of Santa Catalina. Chef Javier Wong is a ceviche god, and was a good friend of Anthony Bourdain. The fish is fresh every day, and each dish is made to order.

In Cuzco, Barrio Ceviche, located on the Plaza de Armas, is also incredible. It favors freshwater fish, and offers a combination of the classic preparation with more modern flavors. Typically Peruvians only eat ceviche for lunch.

Four must-try dishes

Cuy, the famous guinea pig dish, can look daunting when it’s barbecued whole (also known as ‘asado-style’), but it’s incredibly tasty. In higher-end restaurants you will find it cooked off the bone. Try the ‘cuy tacos’ at the Lima restaurant Astrid y Gastón. (astridygaston.com)

Papa a la huancaina is a Lima staple that has made its way around Peru. The huancaina sauce is made with cheese, chili pepper, milk, garlic, and onion, and it’s served over yellow potatoes. Even though it originated in Lima, the dish gets its name from the highlands city of Huancayo.

Papa a la huancaina

Lomo saltado is a classic workers’ dish: cheap, filling, and loaded with calories. It is basically beef stir-fry with chili, vegetables, soy sauce, and French fries, usually served with rice. It is a great example of Peruvian-Asian fusion cuisine, and will fuel you up for an afternoon of exploring.

Ají de gallina, a chicken stew, is real Peruvian comfort food. The shredded meat is slow-cooked in a spicy sauce. The dish can be traced all the way back to 1789, during the French Revolution, when chefs from France made their way to Peru.

LIMA’S TOP TABLES

Peru’s vibrant capital is home to many outstanding fine-dining restaurants – so which to book?

Maido ... With Japanese chef Mitsuharu Tsumura at its helm, Maido’s menu focuses on delicacies such as sushi and donburi. Standout dishes include rockfish sashimi, spicy sudado fish stew, and sweet potato cheesecake. (maido.pe)

or Central? Chef Virgilio Martinez is a legend in Peru, and Central is his flagship restaurant. Dishes are themed around the country’s ecosystems – from ‘jungle plains’ (spiced plantain with Amazonian honey) to ‘high altitude farmlands’ (grilled duck with mashua, a root vegetable grown in the Andes), every plate is a work of art. (centralrestaurante.com.pe)

How to make the perfect Pisco sour A variant on the classic whiskey sour, this sweet-yet-sour cocktail is Peru’s national drink

2 oz Pisco (Peruvian brandy) 1 oz fresh lime juice ½ oz sugar syrup 1 egg white

1. Mix the ingredients in a cocktail shaker, and add ice to fill 2. Shake vigorously, or blitz with a blender 3. Strain the liquid into a tumbler, along with some of the foam topping, and serve immediately

3 O F T H E B E S T C O C K TA I L B A R S 1 For rooftop views: Limbus Resto Bar, Cuzco (limbusrestobar.com)

2For a five-star setting: Country Club Hotel, Lima (countryclublimahotel.com)

3For a lively night out: República del Pisco, Cuzco (rdpcusco.pe)

Luxury Brazil

From the mighty Iguaçu Falls and the vast Pantanal wetlands to the beaches of vibrant Rio de Janeiro, we’ve covered the highlights of Brazil and then some.

HIGHLIGHTS ● Enjoy privileged access to Brazil’s Iguaçu Falls during the off-hours. ● Spy wildlife alongside expert conservationist guides at an exclusive Pantanal lodge. ● Dine at Michelin-starred restaurants in Rio. ● Enjoy personal service from the comfort of a chaise lounge on the beach in Trancoso.

S TA R T I N G P R I C E $7,780 per person, includes all accommodations, excursions, and transfers.

T H E A U D L E Y DIFFERENCE From planning and packing, to on the road assistance, our helps is always just a phone call away.

Rio de Janeiro

13 -DAY SAMPLE IT INERARY

The Iguaçu Falls

2 NIGHTS Iguaçu Falls

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Your first stop in Brazil is the Belmond Hotel Das Cataratas. The hotel’s position inside Iguaçu National Park allows for private off-hours access to the falls. Soar above the falls in a helicopter. Hike through the park or enjoy access to the walkways. Drink a caipirinha while lounging poolside.

4 NIGHTS Caiman Ecological Refuge

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Leave civilization behind

A colorful facade, Trancoso, Bahia

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as you venture into the isolated Pantanal wetlands. Patrol the reserve with the conservation team from the Onçafari Project. Go on a nighttime wildlife safari under the full bow of the Milky Way. Canoe through secluded waterways at sunset.

3 NIGHTS Rio de Janeiro

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Journey on to Rio de Janeiro, which boasts the largest inner-city rainforest, white-sand beaches, vibrant nightlife, and unrivaled hospitality. Sample tapas and craft cocktails on a nighttime tour of Rio’s bar culture. Go behind the scenes with a costume designer to learn about the city’s bacchanalian Carnival. Hop aboard an elegant ship and cruise Guanabara Bay. Decipher the city’s plentiful street art with the help of a local artist.

3 NIGHTS Trancoso

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Wind down from your trip in Trancoso, the uncontested birthplace of barefoot chic. Watch the moon rise over the sea just feet from your pousada. Dine on freshly caught and expertly prepared seafood. Explore the endless coastline and forest by horseback, from a kayak, or on foot.

EXPLORE FURTHER

Compare the flora and fauna of the Pantanal with a stay at an ecolodge in the Amazon rainforest.

Antarctica cruise

T he world’s final frontier offers mammoth icebergs, towering mountains, endless snowy plains, and a bountiful tapestry of wildlife including seals, whales, and penguins.

HIGHLIGHTS ● Sit among a penguin rookery and watch colony life unfold. ● Marvel at icebergs carved into fanciful shapes by the primal elements. ● Watch albatross circle your boat as you keep an eye out for whales. ● Kayak or trek through complete silence. ● Listen to lectures and stories from the expedition team at the end of each day.

See how many penguin species you can spot

12 -DAY SAMPLE IT INERARY

2 NIGHTS Buenos Aires

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Nearly every journey to Antarctica starts in Buenos Aires. Enjoy a classic city tour, tango shows, and culinary classes, or a visit to a nearby estancia.

1 NIGHT Ushuaia

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Before departing for Antarctica, spend one night in Ushuaia, the world’s southernmost city.

8 NIGHTS Antarctica

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Set sail on your Antarctic expedition cruise and head for the Drake Passage, which you’ll sail through for about 48 hours. Cruise alongside humpbacks and sea lions. Sail into the caldera of the volcanic Deception Island. Step into an explorer’s hut and see how these intrepid pioneers once lived.

Learn how the crew navigate icy waters

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Watch as traffic builds up

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on ‘penguin highways’. Spend a night in a sleeping bag on the ice itself.

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Chat with the crew on the bridge and learn how they navigate these waters.

EXPLORE FURTHER

SPECIALIST TIPS 1 Book early – you get more flexibility to find the vessel and itinerary that work for you, plus the rates are often better. 2 The best time to spot whales is February and March and the best way to see them is from a kayak.

S TA R T I N G P R I C E $11,590 per person, includes all accommodations, excursions, and transfers.

Go trekking through Los Glaciares National Park in Argentinean Patagonia.

T H E A U D L E Y DIFFERENCE I. We’ve been working in the polar regions for over a decade. 2. We only use ships with under 200 passengers to maximize your time on land hanging out with penguins.