While our time in Lima was enjoyable, there was no doubt in anyone’s mind that the highlight and main purpose of the trip was to tick Machu Picchu off our bucket list.
We took a short domestic flight to the historic Andean city of Cusco, the gateway to Machu Picchu:
Our first site in the city:
We had a 5-course dinner at MAP Café where we tried guinea pig, the local delicacy:
The diverse and creative menu did not really suit our tastebuds but the execution and ambiance was good.
I missed a whole day of sightseeing as I didn’t sleep well on our first night and spend the second day recovering in the hotel.
The highlight in Cusco and best meal of the entire trip was during an Andean cuisine cooking class with chef Pio Vasquez.
Chef Pio operates a restaurant in Urubamba called El Huacatay.
He has a bubbly personality and is obviously passionate about what he does.
Chef Pio’s dishes were easily the best meal we had in our weeklong sojourn in Peru:
First Class from Borneo 
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