Photo by Kelsey Knight

How long have you been giving wine tours in Mendoza?

I have been giving wine tours for more than 15 years. I started back before wine tourism was popular in Argentina. My background is in journalism, and people used to contact me through a wine magazine called Wine Republic looking to get into the wineries as nobody answered the phones. Suddenly I was driving people to wineries and thinking, “this is fun!” So, I started one of the first wine tour companies in Argentina. Now there are about 200.

How many wineries are in Mendoza?

There are at least 1,000 wineries in the Mendoza region. Nearly 300 now do visits but the reality is that maybe a core 30 wineries do great tours as they have that magic formula of excellent wines, charismatic guides and beautiful locations. Unfortunately, some of Argentina’s most famous wineries do terrible tours with stiff, robotic guides and, God forbid, corporate videos.

Which grape varieties are grown in Mendoza?

Everybody wants Malbec but the truth is Mendoza has a great variety of grapes including Bonarda, Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc. This is traditionally red wine country but better vineyard techniques mean Argentina is now producing nice crisp Sauvignon Blanc and Chardonnay. A big surprise is the white Torrontés, the only local fine wine that has aromas of Turkish Delight.

Are there classifications for Argentinian wine, similar to premier cru in parts of France?

No, there are very few DOC appellations and the region is better for it. One of the reasons French winemakers love making wine in Argentina is their hands are not tied and options are not restricted. New grapes are being planted all the time.

What are some things to keep in mind when tasting wine in Mendoza?

Keep in mind the temperature of course and a neutral environment with no strong aromas such as perfumes. One winery here spent a fortune on leather furniture in their tasting room and had to get rid of it. Glasses are important and a decanter is essential for big wines. Make sure to have breakfast before a tour. On our tours, you can try on average 17 wines in one day, and here, they are very generous with their pours.

What foods are traditionally served with Argentinian wines?

Beef and Malbec are a lucky combination, which is just as well as Argentines love both.  Empanadas are always good as is the excellent goat cheese that is locally produced in Mendoza. There are more goats in Mendoza than people! Here you can get Malbec-flavored ice cream, and the local chardonnay goes well with sweet jam desserts, hazelnuts and almonds – all local products.

What is something about wine tours in Mendoza that might surprise visitors?

All the better wineries have strict security. There is a guard at the gate, and if your name is not on his clipboard, you cannot get in. You have to book ahead. Here there is no cellar door where you just roll up and put your belly to the bar. You have to plan.

What is the best time of year to visit Mendoza?

November is one of the best times to visit Mendoza. The Andes are covered in snow and the vineyards are bursting into green.

Which wine tour in Mendoza would you recommend to first-time visitors?

Lujan de Cuyo is a great tour. It has everything: beautiful old romantic wineries, modern state-of-the-art establishments and beautiful mountain views. The best thing you can do in Mendoza is a multi-course lunch with wine pairings in a winery. The wine is great but the food is creative and extravagant.

Do you have a favorite Argentinian wine?

My favorite local wines are Carinae Syrah, Monteviejo Petite Fleur and Atamisque Chardonnay.

Thank you, Charlie!

Trout & Wine Tours
Phone: (+ 54 ) 261 4255613
Email: ask@troutandwine.com

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Ariane from Eat Mexico

How long have you been giving food tours in Mexico City?

I have been giving food tours since July 2017. Previously, I studied culinary arts and then received a diploma in tourism. When I started leading food tours, I discovered my passion for sharing Mexican culture and food.

What are a few must-try dishes unique to Mexico City? And, can you describe them?

Al pastor tacos. The origin of this dish can be traced back to around the 1930’s, when Lebanese immigrants brought to Mexico the use of the vertical grill. In other countries it is used for shawarma, doneraky, gyros, etc. This cooking technique was adapted to the Mexican pallet and the ingredients available. It consists of thin slices of grilled marinated pork, served in a small corn tortilla with salsa, pineapple, onion and cilantro. The best meat in tacos is crispy, but still juicy. It’s most common to have al pastor tacos for dinner or as late night food. Every taquería (places that serve tacos) has its own recipe for salsas and the meat marinade.

Courtesy of Eat Mexico

Suadero tacos. This is made with beef (a cut close to brisket, but not as tender) that is slowly cooked in a mix of water, oil, lard and salt. On the same cooking surface, there is also longaniza (a type of pork sausage) and tripa (small intestine). Customers can ask for just one type of meat in their taco or a mix of the available meats. This is an example of our philosophy of not wasting any food and cooking every edible part of the animal. These tacos are eaten in a small corn tortilla with salsa, onion, cilantro and lime juice. They are common for lunch and dinner.

Quesadillas. This is another must-try item, which consists of a large hand-made corn tortilla with different fillings. In Mexico City, quesadillas may or may not have cheese, unlike the rest of the country where all quesadillas have cheese. Some of the fillings include chicken, beef and other vegetarian (or even vegan) options, such as mushrooms, potato, quelites (different varieties of edible leafs), huitlacoche (corn mushroom) and squash blossom. This can be a snack between meals, breakfast or lunch. Quesadillas can be found all over the country, but depending on the region they will have little variations.

San Juan Market – Courtesy of Eat Mexico

How does the food scene in Mexico City compare to other parts of Mexico?

In Mexico City, there is a huge variety of influences, both national and international, compared to other parts of Mexico where the focus is more on regional food. That is why, as a big cosmopolitan city, we can find many different cuisines, such as Chinese, Indian, Italian, French, Japanese and Spanish, among many others.

From the 1930’s to the 1970’s, Mexico City received a lot of people from other parts of the country due to migration for better opportunities in the capital. Still now, it is a common phenomenon, but not as important as in the past. Thanks to that, we can find samples of regional dishes from different parts of the country in Mexico City. Puebla, Yucatán, Sonora and Oaxaca are among the most well-represented states that influence Mexico City’s restaurants and street stands. Still, every single state has something unique and worth tasting.

Do you have any tips for travelers looking for the best street food stands in Mexico City? 

Always follow your instinct and your sense of smell. If you are walking around and suddenly there is a delicious smell that catches your attention, you might want to investigate more about that particular food stand. Take time to observe the stand. If it has customers, that is a good sign. Normally in each stand there is a person in charge of handling the money who never touches the food. If there is only one vendor, that person will use a glove or a plastic bag to handle cash. This is a very common practice, but still, it is a good idea to make sure they do it like that. Finally, take a look at the its surroundings to see that the sidewalk and the street stand are clean, and you are good to order.

And, do you have any tips for ordering?

Ordering might be a little tricky if you don’t speak Spanish, since you might not know exactly what is being sold, and most street food stands don’t have written menus. Locals just know what to order and have a sense of how much food costs. Take a look at what others are eating, and if you see something appealing, just order “lo mismo, por favor” that is “the same thing, please.” Go easy on the salsa. Even if you like spicy food, start with adding just a few drops of salsa, and then decide if you want more. Always bring cash, street vendors do not take credit cards.

Photo by Daniel Lerman

Do you have any Mezcal tasting tips for novices?

First of all, don’t do shots! The alcohol content in mezcal can range from 45% to 55%, and it can go even higher. The traditional way of drinking it is called besos, or kisses, when you sip it and take time to enjoy it. Mezcal and tequila are spirits made from agave, a type of succulent plant. Unlike tequila, mezcal productions tend to be artisanal and are spread among nine different states in Mexico, which offers a great variety depending on the producer, the type of agave and the land where it is produced. That’s why it is so much fun trying different types of mezcal and paying attention to the different aromas and sensations they offer.

In our tour called Narvarte At Night: Tacos, Chelas & Mezcal, we feature a private mezcal tasting with a chef at his own restaurant. Participants are led through a tasting, including four different varieties of mezcal, paired with savory snacks and a dessert. The chef that leads the tasting has been in touch with producers and distributors for more than ten years. This is a very friendly and relaxed approach to mezcal for everyone interested in the topic.

Courtesy of Eat Mexico

What might surprise visitors most about the food culture in Mexico City?

Edible insects is a practice that comes from pre-hispanic times and is still common nowadays. The most popular are chapulines, or grasshoppers, which have an umami flavor enhanced by adding salt, lime juice and sometimes chili or garlic. They are crunchy and can be eaten as a snack or added to other preparations like guacamole, quesadillas or rice. The best part is that they are a sustainable and delicious source of protein.

Chapulines at San Juan Market – Courtesy of Eat Mexico

Another thing that might surprise visitors is the amount of fresh seafood available in Mexico City. The closest beach is about three or four hours away by car. However, there is a very good delivery system that brings fresh seafood every day from the Pacific and Atlantic coasts, which allows excellent quality and price. It can be found in restaurants and street food stands.

Also, Mexico City has fresh fruits and vegetables all year round, and markets offer a great variety and quality. Produce can be locally grown or bought from other parts of the country. Fresh fruit juices can be purchased on the street and is of high quality at a low price.

Courtesy of Eat Mexico

Have you noticed any recent food trends in Mexico City?

Traceability. This is especially the case for products like coffee, cacao and mezcal. Both consumers and vendors are interested in knowing more about the people and places involved in the production of food, which leads to appreciating the produce even more. The coffee scene is getting better and better thanks to the hard work of many people. When you come, take the time to enjoy a good cup of coffee and an enriching conversation with the baristas that prepared it.

Fair trade. Currently, there is an initiative that promotes farmers who are dedicated to the production of corn, which is the cornerstone of Mexican gastronomy. Also, farmer markets are getting more popular, so people can buy directly from the producers. Although efforts are being made, there is still a very long way to go for the farmers to earn a fair pay for their hard work.

In addition to the food, what do you enjoy most about living in Mexico?

I enjoy the good sense of humor and creativity that Mexicans have. In general, people are easy going. It doesn’t matter if there is good or bad news, we will take it with humor in order to accept it. Also, people tend to have a big heart and sense of community to help others and share what they have when it’s needed.

Thank you, Ariane!

About Eat Mexico
Eat Mexico shares the flavors that fuel millions of locals daily. A combination of food, history and culture, their tours take you off the tourist strip to show you Mexico City’s and Puebla’s most delicious food finds. Explore neighborhood street stands, markets and more with their local, bilingual guides. Eat Mexico has been women-owned and women-led since its founding in 2010. Today, they still have the same goal they always did: to celebrate Mexican cooking and Mexican culinary history, and to shine a light on the cooks who prepare it.
Website: https://eatmexico.com/
Email: hola@eatmexico.com
Phone: +52 155 35042135

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What are the best markets in Bogota?

Bogotá has around 19 marketplaces. Of them, there are five that are very famous, and it is recommended to visit at least one of them. They include Paloquemao, Perseverancia, 7 de Agosto, La Concordia and 12 de Octubre. In the historic center of the city, called La Candelaria, there are very good restaurants with traditional food. It is precisely there where we start one of our best-selling tours. And, there are three neighborhoods in Bogotá, La Zona G, La Macarena and Quinta Camacho/Chapinero, where there is an emphasis on haute cuisine gastronomy created by some of the best chefs in the city.

How long have you been giving food tours in Colombia?

La Mesa Food Tours started in 2014, so we have been giving tours for nearly 7 years.

What are some of your favorite Colombian dishes?

I love seafood, so Caribbean food would have to be my favorite. I really enjoy ceviche (marinated raw fish or seafood), coconut rice and cazuela de mariscos (seafood stew). I also love our fruit. We have a wide variety of fruits, including incredible exotic fruits, such as guanabana and lulo. Fruit juices are the most common beverage in Colombian homes and restaurants. When I lived abroad, I think I missed Colombian fruit the most.

Courtesy of La Mesa Food Tours

What are a few Colombian dishes that every visitor should try?

That is a difficult question. It depends on the region you are visiting, since the gastronomy differs by region: the Andean zone, the eastern plains, the Pacific or Caribbean coast. For example, if you are in Bogotá, you must try ajiaco (chicken soup with three types of potatoes). If you are in Medellín, you must try bandeja paisa, a dish with a generous amount and variety of food, including red beans cooked with pork, white rice, carne molida (ground meat), chicharron (fried pork belly), fried egg, sweet plantain, chorizo, arepa (made with ground maize dough), hogao sauce, morcilla (blood sausage) and avocado. I would also recommend a cup of Colombian coffee and a good arepa – no matter what city you are in.

Bandeja Paisa. Photo by Kelsey Hansen

Arepa. Courtesy of La Mesa Food Tours

Ajiaco. Courtesy of La Mesa Food Tours

What might surprise travelers about Colombian cuisine?

We are a privileged country with an abundance of ingredients. We produce such a wide variety of fruits that our beverage options seem endless. To top it off, our culinary heritage can be traced back at least 500 years. Three continents, and their flavors, are known to combine here: America, Europe and Africa. Our cuisine is an incredible mix!

Additionally, we are a country that is geographically privileged. Colombia has part of the Amazon and Andes mountain range (Cordillera), as well as access to two oceans (Pacific and Atlantic). This range gives us a number of altitudes and ecosystems suitable for producing exotic foods that are not usually found in other countries.

Do you have any food-related travel tips?

The travel advice that I always give to my friends is to visit food markets wherever they go. Market places let you understand more about the local culture, and since food is a social act, it lets us better read the idiosyncrasies of a place. I am a foodie, so I always research local dishes and the best-ranked restaurants, not just the prettiest or most luxurious, but the ones with outstanding cuisine.

Courtesy of La Mesa Food Tours

Courtesy of La Mesa Food Tours

Do you have any tips for finding a good coffee shop in Bogota?

Bogotá has a strong coffee scene. One tip I can give is to avoid Starbucks. There are many nice and cozy places that have good Colombian coffee in all areas. Another tip is take our Coffee Crawl, a tour designed for coffee lovers. We visit three of the best coffee shops in the city, and you can learn a lot about Colombian coffee culture.

Courtesy of La Mesa Food Tours

Have you noticed any recent food trends?

There has been a trend for having a more health-conscious diet and a higher appreciation for our farmers. Organic food and vegetarian options have taken the gastronomic scene by force. Another trend is highlighting local ingredients. In the past, we gave more value to international cuisine, like Mexican and Peruvian food. Now, I think Latin America Colombian cuisine is more highlighted, and it resonates more both nationally and internationally.

In addition to food, what do you enjoy most about living in Colombia?

Colombia is an incredibly beautiful country. It is one of the most biodiverse countries on the planet. Unfortunately, years of violence has left us in a bad way internationally, but we have a culturally very rich country. I love the Colombian landscape. And I love being in a cold place, driving just three hours through the mountains and being in a town with a warm climate. It is a country without seasons, so you can be cold when you want, and you can go to the beach with hot weather when you want. We have mountains, deserts, both oceans, the Amazon rainforest. We are the country with the most species of birds in the world. There really is a lot to see here.

Bogotá. Photo by Bergslay

Cartagena. Photo by Ricardo Gomez Angel

Thank you, Lina!

About La Mesa Food Tours
La Mesa Food Tours offer gastronomy-inspired adventures that explore culture, history and cuisine in Colombia. Local food experts act as culinary guides for finding authentic flavors and hidden food gems, while uncovering the unique character and incredible sights of Bogotá, Cartagena and Medellín.
Email: Tours@delamesa.com
Website: https://www.delamesa.com/

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South Plaza Island, Galapagos
© Kimber Wukitsch / Galapagos Conservancy

When is the best time to see giant tortoises in Galapagos?

Galapagos is a year-round destination with comparatively mild weather patterns and very few migratory species. The best time to visit will depend on if you hope to see specific animals, breeding seasons, preferred weather and conditions for activities, such as snorkeling, hiking and diving. The best time to see Giant Tortoises is in the later half of the year after June as the Giant Tortoises are more active trying to find a mate and laying their eggs.

What makes the Galapagos Islands worth visiting?

The Galapagos Islands are an excursion-oriented destination with well-regulated tourism focused on making sure visitors get an authentic and comprehensive sense of place, as well as a very personal experience. The Galapagos National Park Directorate and the Ecuadorian Ministry of Tourism require that tour providers strive to make their businesses as environmentally friendly as possible. The Islands are governed by a Special Law that supports conservation and the preservation of its unique environment, which guides careful management to ensure a balance between the populated areas and protected areas.

A Blue-footed Booby in Galapagos
© Lori Ulrich / Galapagos Conservancy

How do the Galapagos Islands protect their environment?

The Galapagos Islands are one of the most well-protected ecosystems in the world. The islands and the surrounding waters form a national park and marine reserve with strong measures in place to control the impact of human activities on the unique wildlife. In 1979, the Galapagos Islands became the world’s first UNESCO-designated World Heritage Site — an honor bestowed upon our planet’s most magnificent places.

What animal species live on the Galapagos Islands?

Well-known species found only on the Galapagos Islands include the iconic giant tortoises, marine and land iguanas, flightless cormorants, lava lizards, Darwin’s finches, mockingbirds, penguins, sea lions, fur seals and waved albatross, among others.

Adult Tortoises on Wolf Volcano
© James Gibbs / Galapagos Conservancy

Marine Iguana and Lava Lizard © Stuart Hill

A Galapagos Penguin on Isabela Island
© Lori Ulrich / Galapagos Conservancy

What can visitors do to practice responsible tourism on the Galapagos Islands? 

Galapagos Conservancy encourages visitors to travel with accredited, licensed tour providers with a strong commitment to Galapagos conservation. Look for companies that have corporate philosophies or are members of organizations that ensure adherence to strict environmental standards and social responsibility in their operations. Some companies go beyond simply complying with regulations and are proactive in their efforts to preserve Galapagos by supporting community and conservation projects. Following a few simple rules is all it takes for you to experience the magnificence of the islands in a sustainable way. From following the park rules and respecting the wildlife to purchasing souvenirs wisely, your choices will make a difference.

Why is conserving the Galapagos Archipelago important to the Galapagos Conservancy?

Galapagos has been described as one of the most unique, scientifically important and biologically outstanding areas on earth. Charles Darwin’s observations on the wildlife and geology of these islands played a key role in the development of the theory of evolution by natural selection. This has made the islands a popular and breathtaking vacation destination.

However, as a result of centuries of ecological damage, human population increases and aggressive invasive species, many of the unique wildlife and plants – both on land and in the ocean – are threatened, and in some cases are critically endangered. For almost 40 years, Galapagos Conservancy has been committed to conserving the biodiversity of this extraordinary world treasure.

How many giant tortoises live on the Galapagos islands?

The population estimate for the 15 tortoise species is around 30,000 in total – identified across the archipelago. Some species have large healthy populations, others, such as the Espanola tortoise, have been rescued from the brink of extinction.

GTRI Director Wacho Tapia takes measurement of a tortoise on Wolf Volcano
© James Gibbs / Galapagos Conservancy

Can you describe the Giant Tortoise Restoration Initiative?

The Giant Tortoise Restoration Initiative is a collaborative effort led by Galapagos Conservancy and the Galapagos National Park Directorate. The long-term goal of the initiative is to restore tortoise populations impacted by human activity to their historical distribution and numbers across Galapagos, including on islands where tortoises went extinct. This monumental effort includes research and conservation on tortoises, vegetation and ecosystems on targeted islands, breeding and rearing tortoises of threatened species, repopulating islands where tortoises went extinct or their numbers have been significantly depleted as a result of human activity and research and management of modern-day tortoise-human interactions and conflicts. For more information, click here.

Galapagos National Park Rangers Marking an Eastern Santa Cruz Tortoise for Future Monitoring
© Galapagos Conservancy / GTRI

What might surprise travelers about the Galapagos Islands?

A few things might surprise travelers, especially the close up connection with the fearless land and marine animals – something that has to be experienced to be understood. Also, the striking ruggedness of the arid landscape despite being in a tropical region of the world. Many visitors are surprised to find that about 30,000 people currently live in the towns and villages on the four inhabited islands. Plus the important adjustment for visitors to abide by the regulations that guide tourism and human activities, such as having your aircraft fumigated, being asked to stay within marked trails and never touching the animals.

Santa Fe Island Landscape © Harrison Goldspiel / Galapagos Conservancy

Tortoises on Wolf Volcano
© James Gibbs, Galapagos Conservancy

What should you pack for the Galapagos Islands?

Be sure to pack hardy, comfortable clothing and footwear for the rough and varied terrain, protective sun gear for swimming and snorkeling and sunscreen and hat for protection against the equatorial sun.

About Galapagos Conservancy
Galapagos Conservancy focuses exclusively on helping to protect and restore the Galapagos Islands. Their role as facilitator and catalyst over almost four decades is in partnership with the key organizations that work in both conservation and in the development of a sustainable society. Galapagos Conservancy is able to target financial support in a timely way and provide technical backup where needed. By building partnerships and leveraging already existing capacities within Galapagos organizations, Galapagos Conservancy aims to enhance what already exists to achieve greater success.
Website: https://www.galapagos.org/

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Built in 2010, Tambo del Inka is a Marriott property that was brought to life by Peruvian architect Bernardo Fort-Brescia and his firm Arquitectonica. According to the hotel, from inception, the property has been a leader in sustainability and responsible luxury. Tambo del Inka was the first and only Peruvian hotel to receive the prestigious LEED certification in 2011. This internationally recognized, third-party certification speaks to the hotel’s design and its construction and operation as a high-performance green building. This designation highlights their commitment to areas of environmental impact with high marks for sustainable site development, water efficiency, energy savings, material use, indoor environmental quality and technological innovation. Tambo del Inka even has its own water treatment plant to filter water throughout the resort and grounds.

Upon arrival, guests are welcomed into the lobby, or main hall, a space that feels like a modern Peruvian hunting lodge with an impressive stone fireplace that seems to anchor the expansive room to the earth. During check-in, guests are greeted warmly with coca tea, a local remedy for helping the body adjust to high altitudes – fitting given the roughly 3,000 metres between the floor and sea level.

Courtesy of Tambo del Inka

Tambo del Inka’s interior design is headed up by the Argentinian firm Caparra Entelman. Decorative accents in the lobby include quipus, vases, baskets and masks – all gigantic in size making the massive space feel even bigger. Works by local artisans are on display throughout the room, some even dating back to the Incas. Large wooden columns rise up from the floor to support the ceiling, which gives the subtle impression that trees are growing up through the building. The main hall’s furniture, fabrics and rugs mix rich red tones with soothing beige tones to reflect the natural landscape. It’s as if the resort opened its doors and let the Sacred Valley inside.

Past the lobby, there are 3 floors of accommodations including 128 rooms divided between eastern and western wings. The rooms offer contemporary amenities like marble bathrooms, high speed internet, soundproof windows and walk-in closets. The property has 12 suites that feature private balconies with outdoor seating areas.

Courtesy of Tambo del Inka

Tambo del Inka’s spa is an excellent place to unwind after a long day of traveling or sightseeing. The spa offers beautiful views of the river and surrounding mountains. The space is equipped with a sauna, steam bath and gym, as well as a heated swimming pool (half outside), a hydro therapy area and treatment rooms. Try one of the signature treatments like a coca leaf facial.

Courtesy of Tambo del Inka

After the spa, guests can enjoy a locally-sourced seasonal menu in the hotel’s main dining room, Hawa Restaurant. The food includes traditional Peruvian and Novo Andean dishes, such as lomo saltado, or stir fried tenderloin strips, and cuy laqueado, or glazed Guinea pig. According to the hotel, a nearby organic garden produces 90% of the vegetables used in the kitchen.

Food enthusiasts will want to reserve space for one of the resort’s special dining experiences, such as the farm to table outing where guests harvest, prepare and cook a healthy meal with the help of a chef. Guests can also opt to cook a meal using a traditional Andean oven, a regional method that goes back centuries.

Courtesy of Tambo del Inka

Tambo del Inka offers the perfect jumping off point for exploring historic sites and local culture. The hotel has its own train station for starting the epic journey to Machu Picchu. This privately owned station was built to accommodate a 1920s-style train, which includes a dining car and a panoramic observation bar car. It is strongly recommended to purchase tickets well in advance.

In addition to Machu Picchu, guests can easily plan day trips to other notable sites, including the Urubamba Market, Maras Salt Mines, Moray Archaeological Complex and Inkariy Museum. Tambo del Inka can arrange tours to places like the Sacsayhuamán ruins, Písac village and Ollantaytambo archaeological site. The hotel can also organize outdoor activities, such as mountain biking, rafting and lakeside picnics.

Machu Picchu, Courtesy of Tambo del Inka

Tambo del Inka is the ultimate bucket list resort and spa. Inspired by the land on which it sits, this property seamlessly incorporates Peru’s rich cultural heritage into every aspect of its operation. Tambo del Inka goes above and beyond the call of duty to offer its guests an authentic experience. From the organic garden to the train station and water treatment plant, it’s the extra achievements, joined with thoughtful amenities, comfortable rooms and professional staff, that make this resort and spa truly memorable. Tambo del Inka values luxury, personality and sustainability – a winning combination for the world traveler. Click here to make a reservation.

Where to Stay Near Machu Picchu

Hotel Information
Tambo del Inka, a Luxury Collection Resort & Spa – Valle Sagrado
Address: Avenida Ferrocarril S/N, Sacred Valley, Urubamba, 08661 Peru
Toll-Free Reservation Center: +015186500

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