Head north out of Arequipa in the shadow of Misti Volcano to Pampas Cañahuas National Reserve for wild vicunas with views of the Vizcachani, Callalli, Sibayo and Tuti villages and rock formations. Then, up to Patahuasi at 4,910 m to a viewpoint of Colca Canyon and then descend to Chivay in Colca Valley. After checking-in to the hotel, you can grab lunch in the village and have the rest of the day to walk, swim in the local hot springs, have a massage at a spa, go horseback riding, browse the local market for crafts, or just relax and take it all in at the hotel.
High altitude awareness: Go BIG recommends taking things slowly as your body acclimates to the high altitude – drink water and coca tea (known for its restorative properties), keep your exertion level low and eat lightly. See Tour FAQ.
Traditional Peruvian foods: Ceviche – a seafood dish of meat cooked by citrus juices (see Day 3); Papas a la Huancaína – yellow potatoes covered in queso fresco, aji chili, garlic, evaporated milk, lime juice, and served with saltine crackers; Cuy (guinea pig) – often stuffed with herbs and roasted, and often with an aji dipping sauce served fried or braised; Lomo saltado – stir fried soy-marinated beef or alpaca with onions, tomatoes, aji chilies and spices; Rocoto Relleno – baked red aji peppers stuffed with braised ground beef, olives, garlic, onions, raisins, herbs and spices, and topped with queso fresco and an egg and milk sauce; Anticuchos de Corazón – grilled skewers of beef or alpaca heart that has been marinated in vinegar, garlic, cumin and aji; Ají de Gallina – creamy hen or chicken breast with ground walnuts, cheese and aji chili.
