We arrived to the Hotel Monasterio around 6pm; many in our group were tired and wanted to eat at the hotel. The restaurant was beautiful and had opera playing when we arrived.
The following morning we woke up early and explored our hotel and streets around the hotel before joining the group for a busy day. The hotel has the oldest oak tree in Cusco
We started the day exploring Korikancha/Church of Santo Domingo. Korikancha was the Inca Temple of the Sun. The Spanish built the Church of Santo Domingo on the foundation of the Incan site. After an earthquake, part of the original curved wall of Karikancha was revealed. There are large niches on the wall that align with the sunrise of the June solstice.
We then walked through the ruins of Saqsaywaman. The site is believed to be the remains of a larger fortress and is another example of the Incans’ engineering skills. The three-tiered walls are some of the largest blocks ever found (up to 200 tons) and were custom cut and placed together without mortar.
After a short drive, we wondered the rows fresh vegetables, fruits, cheeses, chocolates, nuts, meats, breads, food and souvenirs in the San Pedro Market.
Cusco is known for a big, round, and relatively flat loaf of bread made from local wheat. It has a hint of sweetness from sugar, richness from eggs, and seasoning from cinnamon and anise. It is a traditional gift when one travels from Cusco and Gilmar purchased one to bring back to Lima (and another to share with us). It was delicious.
We then toured the impressive Cathedral on the Plaza de Armas. Construction started in 1559 and took almost a century to complete. Iglasia de Jesús María on its left and Iglesia del Triunfo on its right. The artwork has many examples of works from the Escuela Cuzqueña and often combines 17th-centery European and Andean styles. For example, the painting of the Last Supper by Quechua artist Marcos Zapata has a roasted cuy (guinea pig) on the table. No photos allowed inside.
Lunch was on our own and we ate at Cicciolina because several folks had recommended the restaurant. After ordering tapas, we watched the chef make beet raviolis for another table and ordered some for us, too. They were amazing!
We rejoined the group for a glass of wine and presentation about Andean music by Gustavo León Flores in the chapel of the Palacio Nazarnas. The space and music more then made up for the uncomfortable pews.
Afterwards, we gathered for a farewell dinner at the MAP Café. The food was delicious and there was one final birthday dessert.
