Moray

"Terraces of Moray Tours of the Sacred Valley, and the entire Cuzco area,often featureside trips through gorgeous landscapes like Moray, an archaeological site with remarkable concentric agricultural terraces. It’s believed the Incas used these terraces—on which temperatures vary 59 degrees Fahrenheit from the top tier to the bottom—as a way to acclimatize non-regional crops for highland cultivation. Even if you don’t find that fascinating, it’s hard not to appreciate the beauty of the spot, and given that this part of Peru is not so heavily visited, it’s a nice escape from the beaten path. The Boleto Turístico covers this admission."

"Terraces of Moray Tours of the Sacred Valley, and the entire Cuzco area,often featureside trips through gorgeous landscapes like Moray, an archaeological site with remarkable concentric agricultural terraces. It’s believed the Incas used these terraces—on which temperatures vary 59 degrees Fahrenheit from the top tier to the bottom—as a way to acclimatize non-regional crops for highland cultivation. Even if you don’t find that fascinating, it’s hard not to appreciate the beauty of the spot, and given that this part of Peru is not so heavily visited, it’s a nice escape from the beaten path. The Boleto Turístico covers this admission."

"Mil, the latest restaurant from Virgilio Martínez, sits 12,000 feet high in the Andes beside the Moray Incan ruins. The menu focuses on Peru’s vegetables, tubers, and grains, which, in a country home to more than 4,000 varieties of potatoes alone, is hardly limiting. 'Mil isn’t just a restaurant,' says Martínez. 'It’s a laboratory that looks at Peruvian culture, produce, and identity.'"