Zona Arqueologica Moray

The Best Way to See Peru Is by Luxury Train — How to Plan Your Trip

"At Moray I saw sunken, circular terraces—an Incan archaeological site outside Cuzco—where visitors walked across the plateau and the concentric andenes suggested deliberate agricultural experimentation and climatic variation. The site’s engineered depressions provided a memorable contrast to the surrounding highland plains." - Monisha Rajesh Monisha Rajesh Monisha Rajesh is a London-based travel journalist and author whose work has appeared in publications like Time and Vanity Fair. She’s written three books, "Around India in 80 Trains," "Around the World in 80 Trains," and "Epic Train Journeys." Travel + Leisure Editorial Guidelines

"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."

How Gastón Acurio Transformed Peru Into a Culinary Destination

"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.'"