Emergency
Horse:
during our entire trek in Huaráz, the Auzangate Trek and
the first part of Salcantay we have
An emergency horse per each 10 pax to assure a quick evacuation
in case of emergency or exhaust ness is provided. If the horse is
not on duty there is the possibility to use is for optional horse
riding.
2. LODGING
Camp:
All
the camps used were carefully selected with regard to ecological
and practical aspects. The camps
are all in a relaxing and safe location. Usually they are closed
to lakes or lagoons. A part from that the camps count with an easy
accessibility.
Hotel
(optional):
at the end of the Inca Trail to have the possibility to pay an extra
charge to stay in one of the
hotels instead of staying in the last camp. You can choose between
the unique located Sanctuary Lodge and the exotic Machu Picchu Pueblo
Hotel.
The Sanctuary Lodge is the only hotel situated above at the ruins
of Machu Picchu. It forms part of the exquisite chain of Orient
Express Hotels. Some of the rooms have a great view to the archaeological
site. This hotel gives preference to clients staying at Hotel Monasterio
Cusco.
The Machu Picchu Pueblo Hotel is definitely the best hotel of Aguas
Calientes. It lies in the heart of a huge tropical garden and has
a swimming pool. The hotel offers an excellent service and has various
facilities such as a bar, souvenir shop and a chimney. The hotel
offers optional tours to admire the great variety of birds and orchids
at the grounds.
This hotel is also the place for the last camp during our Inca Trail.
Therefore participants have the possibilities to use the full range
of facilities at the hotel, such as hot showers and the swimming
pool.
Grand
Hotel Huayhuash:
situated in Chiquian. This hotel is the best option in town and
has various facilities. Such as cable TV and bathroom with 24h hot
water. The hotel is very charming atmosphere.
Ex-Hotel
de Turisita:
located in the village of Churin known for its hot springs. This
hotel is the best option in town. The hotel is basic, but very clean.
It has private bathrooms with 24h hot water. We stay one night in
Churin in order to split the long return to Lima.
Ñustañoc:
situated in Chilca. We use this hotel as an option for our clients
that want to spend one night there in order to start the Inca Trail
directly from the hotel.
3.
FOOD
All our food is selected on a well-balanced nutritional basis. The
meals are prepared by qualified personal applying very high standards
of hygiene.
Meals
in Cusco:
During all our treks in that region (except the economic Inca Trail)
we serve five meals per
day. This includes breakfast at the camp, snack and lunch en route
and teatime as well as a complete dinner at the camps.
In the course of the Economic Inca Trail we serve three meals per
day including breakfast at the camp, lunch en route and a complete
dinner in the camp.
Meals
in Huaráz:
All trek programmes in the Huaráz Area four meals are served
per day including breakfast
at the camp, box lunch during the day, tea time as well as a complete
dinner at the campsite.
4.
MENUS
During
all our programmes we offer a very varied menu. If advised in advance
we can also offer a special vegetarian menu. The meals included
are specified in the description of each programme.
In
detail, we offer the following menus.
Breakfast: The breakfast
for all treks in the Cusco area is: bread, toast, cracker, butter,
jam, cheese, milk, tea, coffee, hot chocolate, omelette, ham and
eggs and Quaker.
The breakfast for trek in the Huaráz area is: bread, toast,
cracker, butter, jam, cheese, milk, tea, coffee, hot chocolate,
omelette, ham and eggs and granola.
Snack:
fruits, sweets and juice.
Box
Lunch:
sandwiches, fruits, sweets, biscuits and juice.
Lunch:
salad, cold meal and tea.
Tea
Time:
like breakfast, but without omelette, ham and eggs and quaker/granola
a.) Lunch & Dinner (Cusco):
This
menu is part of all programmes in the Cusco area and can be applied
due to the length of the trek chosen.
Day
01
Lunch: Papa a la Huancaina
(potato slides with Huancaina sauce)
Dinner: Sopa de pollo
(Chicken Soup)
Arroz a la jardinera con pollo (rice with vegetables and chicken)
Day
02
Lunch:
Rocoto relleno con carne (hot pepper stuffed with a meat mince –cheese
mix)
Dinner: Sopa de trigo
(wheat soup)
Lomo Saltado (chopped steak with onion-tomato sauce)
Day
03
Lunch: Macarrón
(macaroni pasta)
Dinner: Crema de Molaya
(local molaya soup)
Saltado de Olluco con charqui (chopped ollocu with dried, salted
meat)
Day
04
Lunch: Papa rellena
(potato stuffed with meat and vegetables)
Dinner: Sopa de quinua
(quinua soup)
Tallarín Alfredo con salsa blanca (spaghetti a la Alfredo
with sauce)
Day
05
Lunch: Salpicón
de pollo con ensalada (salad with marinated chicken slides)
Dinner: Dieta de pollo
(chicken soup)
Estofado de pollo (chicken stew)
Day 06
Lunch: Ocopa a al
Arequipeña (boiled eggs with olive-cheese-milk sauce)
Dinner: Sopa de verdura
(vegetable soup)
Tallarines a la jardinera (pasta with vegetable sauce)
Day
07
Lunch: Escabeche de
pollo con arroz (chicken slides with onion, hot pepper and rice)
Dinner: Sopa de trigo
(wheat soup)
Lomo Saltado (chopped steak with onion-tomato sauce)
b.)
Lunch & Dinner (Cusco) “Vegetarian Menu”
This
menu is part of all programmes in the Cusco area (if advised in
advance) and can be applied due to the length of the trek chosen.
Day
01
Lunch: Papa a la Huancaina
(potato slides with Huancaina sauce)
Dinner: Sopa de verduras
(vegetable soup)
Arroz a la jardinera con carne de soya (rice with vegetable and
soy meat)
Day
02
Lunch: Rocoto relleno
sin carne (hot pepper stuffed with cheese and olives)
Dinner: Sopa de trigo
(wheat soup)
Saltado vegetariano (chopped soy meat with onion-tomato sauce)
Day
03
Lunch: Macarrón
(macaroni pasta)
Dinner: Crema de molaya
(local molaya soup)
Saltado de Olluco (chopped olluco)
Day
04
Lunch: Papa rellena
con verduras (potato stuffed with vegetables)
Dinner: Sopa de quinua
(quinua soup)
Day
05
Lunch: Soufflé
de verdura (vegetable soufflé)
Dinner: Sopa de verdura
(vergetable soup)
Tallarines a la jardinera (pasta with vegetable sauce)
Day
06
Lunch: Ocopa a al
Arequipeña (boiled eggs with olive-cheese-milk sauce)
Dinner: Sopa de menestrón
(minestrone soup)
Guiso de verduras con arroz
Day
07
Lunch:Palta
a la reyna (avocado stuffed with vegetables)
Dinner: Sopa de trigo
(wheat soup)
Lomo Saltado (chopped steak with onion-tomato sauce)
Inca
Trail 5D / 4N “De Luxe”
The dinner of the 4th day and the breakfast of the 5th day are taken
in the Machu Picchu Pueblo Hotel.
c.)
Dinner (Huaráz)
This
menu is part of all Huaráz programmes and can be applied
due to the length of the trek chosen. It applies for the trek en
route. Meals before and after the trek that is included in the program
can be find in the description each program.
Day 01
Dinner: Crema de zapallo
(pumpkin cream)
Asado de carne con puré de papas (Meat with mashed potatoes)
Durazno partido en lata (peach slides)
Day
02
Dinner: Sopa de verduras
(vegetable soup)
Tallarines a la jardinera (pasta with vegetables)
Mazamorra de piña (pineapple desert)
Day
03
Dinner: Dieta de pollo
(chicken soup)
Estofado de pollo (chicken stew)
Pera partida (pear slides)
Day
04
Dinner: Sopa de menestrón
(minestrone soup)
Fetuchini en salsa blanca con champiñones (Pasta with sauce
and Mushrooms)
Cocktail de frutas (fruit cocktail)
Day
05
Dinner: Crema de habas (Lime bean cream)
Garbanzo con carne de soya (chickpea with soy meat)
Mazamorra de manzana (apple desert)
Day
06
Dinner: Sopa a la
criolla (criollean soup)
Spaghetti con salsa tuco y carne de soya (spaghetti with tomato
sauce and soy meat)
Arroz con leche, pasas y canela (milk rice with raisin and cinnamon)
Day
07
Dinner: Sopa de menestrón
y verdura (vegetable soup, minestrone style)
Saltado de vainitas (Meat with green beans)
Cocktail con Pisco (fruit cocktail with pisco)
Day
08
Dinner: Sopa de semola
(semolina soup)
Puré de papa con huevo frito (mashed potatoes with fried
egg)
Maizena de coco a la piurana (coco maizena)
Day
09
Dinner: Sopa de cazuela
(diet soup)
Pure de arverjita con guiso de carne (mashed peas with meat)
Cocktail de frutas (fruit cocktail)
Day
10
Dinner: Sopa a la
minuta (meat soup with noodles)
Guiso de verduras con arroz araba (vegetable stew with Arabian style
rice)
Arroz sambito (brown rice with milk, raisins and nuts)
Day 11
Dinner: Dieta de pollo
(chicken soup)
Tallarines rojos con pollo (red noodles with chicken)
Ensalada de fruit (fruit salad)
Day
12
Dinner: Pachamanca
(a special meal prepared in an improvised underground
oven, heated by rocks.)
Day
13
Dinner: Dieta de Pollo
(chicken soup)
Estofado de Pollo (chicken stew)
Flan
5.
WATER SUPPLY
For
all our trekking programmes a sufficient supply with drinking water
is more than guaranteed. We use boiled water for all purposes such
as preparing tea, coffee, soups and every meal. Apart from that
we assure two litres drinking water per day and person. In addition,
we powder to mix the drinking water with energizer.
Each
morning we provide a bowl of hot water for washing the face and
brushing the teeth.
6. CAMPING GEAR
Tents:
we use in all our treks high-quality English twin tents; type “A”,
brand STIDGE. The tents are adequate for “Alta Montaña”
Dining
tent:
type “Military”, max. capacity is 16 people. The dining
tent has a special water tank with
disinfecting soap and paper towels for washing hands. For dinner
time one installs portable tables ( for 4 people) and portable benches.
To assure a high level of comfort he have table cloth, napkins,
candles and other accessories.
Kitchen
tent:
type “Military”. The kitchen fully equipped to guarantee
a very professional form of food preparation consiring all aspects
of hygiene. As well we provide special equipment to transport the
trash back to Cusco in order to protect the environment.
Bathroom
tent:
counts with a special water tank with disinfecting soap and paper
towels.
Gas lamp: for all
treks in Huaráz we take gas lamps to assure light during
the evening.
7. AUXILIARS
Medical kit: we take
with us a whole set of medication for all common upsets to assure
the health of our clients. Please make sure that you advise any
allergies/medical prescription to your tour escort before starting
the trek. The medical has the following content:
Bandages
2 x 2.5 cm
2 x 5 cm
2 x 7.5 cm
4 x crepe *
2 x triangular
1 box plasters *
1 x 6 cm roll adhesive tape * - for those allergic to elastoplasts
1 roll Zinc Oxide/micro pore tape *
Steristrips
1 roll cotton wool
1 bottle Dettol medium size
1 tube antiseptic cream
10 Melonin or equivalent * - for dressing wounds, cuts or grazes
1 Cicatrin - antibiotic powder for infected wounds
1 Oil of cloves - for toothache, rub into tooth or gum that is causing
problem with clean finger
1 Optrex eye drops - eye wash for irritation/redness of eyes
1 Soframycin - eye ointment for infected/discharging eyes. Apply
4 times daily until cleared then for another 2 days.
1 Acriflex - for burns
1 Sofradex - drops for ear infections. Apply 4 times daily until
cleared.
1 Benelyn/Actifed - cough suppressant/expectorant
100 Paracetamol - mild analgesic for headache and muscular aches,
joint pains etc.
2 tabs as necessary 6 horly.
50 Ibuprofen/Cuprofen - moderated analgesic for muscular and joint
pains
unhelped by paracetamol, or of a more chronic
nature.
Dose 200-400mg three times a day after
food.
50 Codeine phosphate - Moderate analgesic for headaches and more
sever
pain unhelped by paracetamol.
1 tab 4 times daily; may
cause constipation. Dry cough suppressant. Some
people may be allergic to codeine.
NOTE.
-
A side effect of many analgesics is to suppress respiration - care
should therefore be taken in the administration of analgesics at
altitude.
10
Temgesic - strong analgesic for severe pain. Dose 25/50mg
orally depending on the severity f pain. Do not
swallow or chew, place under tongue and allow to
dissolve. Patient must be watched closely, some
risk of hallucinations. May cause nausea.
30
Tiniba 500/Tinidazole (Fasign) - stomach upset
30 Ciprofloxacimn/Ciproxin - stomach upset
60 Erythromycin 250mg - General antibiotic. 1 tab 4 times daily
for 5 days.
Oxygen tank with mask:
in case a passenger has problems with the high altitude or for other
emergency
situations we provide an oxygen tank.
Tools:
to assure the complete function of the whole equipment we take tools
in case
reparations are necessary .
8. OUR STAFF
Expedition
leader:
our entire expedition leader is very well trained and experienced
professionals. He supervises all organizational and managerial aspects.
They are bilingual (Spanish and English). Upon request we offer
also tours in other languages with German and French the most common
ones.
Local
guide:
all local guides count with a wide knowledge about the regional
history, flora and
fauna. They are experts in the routes.
Guide
assistant:
for group larger than 10 people we provide a guide assistant in
addition the
expedition leader in the back of the group for control purposes.
Cook:
all our cooks are experienced expedition cooks and apply high standards
of
hygiene.
Muleteers:
we use one well-trained muleteers for not more than five donkeys
to assure the
good care of the load.
Head
Porter:
the responsible of the good performance of all expedition porters.
Porters:
in the Cusco area we use porters since donkeys, etc. are prohibited.
We provide two well-experienced porters per person (except in the
economic Inca Trail).
|
Private
Tour Bus: exclusively for our private departure
and/or group of ten and more to provide more comfortless and a “door
to door” service. All buses are well selected and have facilities
like air-condition.
