A slower day in Cusco with Inca sites overshadowed by yesterday’s Machu Picchu magic, a long walk to the main square, and a memorable final dinner featuring Peru’s most infamous delicacy: guinea pig.
After yesterday’s long day, I was grateful for a lie‑in this morning. After breakfast, at around 08:30, I sat in the hotel lobby watching people come and go. One of Peru’s biggest football teams was staying in the same hotel, and I ended up chatting with a few of the players, a surreal but enjoyable start to the day.
Saqsaywaman & Tambomachay.
Around 10:00, most of the group boarded the coach for a tour of Cusco. It was a Bank Holiday in Peru, and we saw many families out enjoying themselves as we made our way to our first stop, Saqsaywaman. This Inca settlement is undeniably impressive, but after yesterday’s visit to Machu Picchu, it was hard not to feel a little underwhelmed.
A short drive took us to our next stop, Tambomachay. It may once have been an Inca spa, though its true purpose remains unknown. Once again, after the emotional high of Machu Picchu, it struggled to compete. We then visited an underground cave once used for mummification rituals, interesting, yet still overshadowed by yesterday’s memories.
A Walk Through Cusco.
Back in Cusco, we saw a religious procession at the Cathedral, with crowds following an idol of the saint being honoured. We were dropped off at the hotel, and I headed into town with another tour member for lunch. After walking for around four miles, we finally reached the main square, explored the surrounding buildings, and settled into a tapas restaurant for a generous selection of dishes and a beer. Only later did we realise the hotel was barely a mile away; our scenic detour had been entirely unnecessary.
Guinea Pig Dinner.
This evening, four of my travelling companions joined me for dinner at a small family‑run restaurant opposite the hotel. Three of us decided that, as it was our last night in Peru, we should fully embrace the local cuisine. That meant one thing: guinea pig.
It arrived whole on the plate, stretched out as if frozen mid‑sprint, front legs reaching forward, hind legs trailing behind, teeth protruding, and a tomato perched on its head like a crash helmet. It looked like something straight out of a Wallace and Gromit cartoon. The staff took photos for us before whisking it away to be chopped into four pieces. It returned shortly after, the head balanced on top, still grinning at us.
In Peru, guinea pigs are farmed for food, but there is very little meat on them. You’d need several to make a decent sandwich. All I could taste was the alfalfa they had been fed. I can now say I’ve eaten guinea pig, but I won’t be repeating the experience. It didn’t taste like chicken; it was simply foul.
After dinner, we returned to the hotel bar for a beer and to say our goodbyes to the tour group. Tomorrow, we all head in different directions, some to the Amazon, others back to England.
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