Day 2 Morning at the Campsite
The second day of our five-day hiking Salkantay to Machu Picchu began early at the campsite. Our dining and kitchen areas were combined into one tent, separated by a tarp. This tent also doubled as the sleeping area for our chef and porters at night.
At 6:00 AM, we were gently woken with a cup of hot tea brought to our tent. Although warm water and towels were provided for freshening up, we opted for cold water to wash up ourselves. Surprisingly, the campsite had flush toilets, though, like many in Cusco, they lacked toilet seats.
Breakfast started at 6:30 AM and featured delicious local flavors. We enjoyed fried eggs and mashed potatoes or taro wrapped in dough, along with plantains – a cooking banana with less sugar and more starch.
At 7:00 AM, we set off with our duffel bags packed with essentials like sleeping bags and spare clothes. Snacks, including cookies and fruit (passion fruit resembling large loquats), were distributed for the hike.
Before leaving, our guide gathered everyone for introductions and a group photo. We learned that the youngest porter in our group was just 18 years old.
Highlights of Hiking Salkantay Day 2
Descending into the Cloud Forest
By 7:40 AM, we passed Wayramachay (3853 m), the first campsite marked on the map. Leaving the snowy peaks behind, we entered the lush cloud forest. The trail took us through scenic Inca sites (marked by trapezoidal symbols) and small farms.
Passing by a few farmhouses, Tom fed the cookies to some dogs, which quickly attracted chickens and ducks eager to join in.
Farewell to the Horsemen
We passed by a small village and noticed a hotel on the opposite side of the river valley. This is the first hotel we saw on our hiking on Salkantay Trek. At that moment, two local young men were crossing the valley in a cable car, heading to the hotel.
Lunch and Afternoon Adventures
At Colpapampa (2770 m), we met the horseman team one last time. This marked the end of the road for the horse porters, as vehicles would take over transporting our gear. A brief ceremony allowed us to say goodbye and tip the horsemen (50 Soles each).
In the photo, you can see a row of washbasins lined up neatly—these were prepared for another group of nine hikers on the same hiking Salkantay schedule. They left an hour earlier each day, but we managed to overtake them both days. Often, their chef would have meals ready and wait for them to arrive, while we reached our destination first, waiting for our own chef to serve the food—quite amusing!
The people in green uniforms are our porters (Alpaca Expeditions uses bright green as their uniform color), who also helped with meal preparations. It’s likely that the farmhouses nearby were rented by the company for this purpose.
Lunch featured Peruvian specialties such as:
- Aji sauce with chicken or potatoes, garnished with boiled eggs and olives.
- Quinoa, a staple of the Andes.
- Cucumber and tomato salad sprinkled with cheese cubes.
- Peruvian stir-fried beef with peppers and fried potatoes, reminiscent of Chinese flavors.
From this point on, the stunning Urubamba River seemed to follow us all the way to Machu Picchu. Known as the Sacred River, it winds through the famous Sacred Valley, where you’ll find incredible Inca ruins like fortresses, temples, and granaries perched high in the mountains. Down in the valleys, small Inca villages are scattered along the riverbanks. Eventually, this beautiful river flows into South America’s mighty Amazon.
A Detour for Safety
Instead of following the original trail along the mountainside, our guide chose a safer detour along the river road to avoid potential landslides. This change made our hiking Salkantay Trek longer, adding 7-8 km and increasing the total distance to 25-29 km instead of the planned 18 km.
Our guide explained that during the rainy season, landslides had caused fatal accidents. While the extra distance and road conditions were tiring, we appreciated the safety precaution.
Arriving at La Playa
By evening, we reached the village of La Playa, a bustling spot with small stores selling cold beer and Inka Cola. The campsite was set up in a two-story building’s courtyard.
After freshening up with cold showers, we enjoyed a unique experience of sleeping in tents pitched on the second floor.
Evening Highlights
Happy Hour and Dinner
Happy Hour included crispy fried dough, followed by a special surprise: a Mother’s Day cake baked by our chef, Julio, in this remote village—a heartwarming touch.
Dinner was served under dim lights on the second floor, with headlamps providing additional illumination. Every dish was flavorful, reflecting the influence of early Chinese immigrants in Peru. One dish resembled lasagna, and dessert featured steamed fruits infused with alcohol.
Plans for Day 3 Hiking Salkantay
After a fulfilling meal, we discussed the plan for Day 3, agreeing on splitting into two groups to tackle different parts of the trail.
