Peru's First Tented Camp Opens in Colca Canyon: A Unique Adventure Awaits

Puqio, the first tented camp in Peru, offers safari-style accommodations, farm-to-table dining, and exhilarating hikes in the stunning Peruvian mountains. Located in the heart of Colca Canyon, this new camp is an exciting destination for travelers seeking adventure and luxury in a unique setting.

Guide Freddy Huaracha passionately describes the Andean condor, the "messenger of the gods," as we embark on a two-mile hike from the village of Madrigal to the Chimpa Fortress ruins. Situated at 14,475 feet, this spot offers the best views in the Colca Valley to see these majestic birds. The Colca Canyon, one of the world's deepest gorges, is renowned for its breathtaking landscapes, carved by the slow-moving Colca River.

Puqio, which means 'spring' in Quechua, opened last year and features eight luxurious canvas tents overlooking the river. This camp provides a serene base for exploring the canyon and its surroundings.

The climb to Chimpa Fortress is challenging but rewarding. The trail, initially wide enough for a 4WD, narrows to a single track winding up the mountain. Below, a picturesque patchwork of quinoa, barley, and corn fields, interspersed with eucalyptus and pampas grass, unfolds. Freddy offers a prickly pear cactus fruit to boost energy as we ascend.

Reaching the summit, the fortress reveals the history of the Collaguas people, who used it to monitor water sources and fertile lands. The view from the top is spectacular, with the Colca Canyon plunging 13,120 feet below, revealing green sandstone ridges and the emerald Colca River. Freddy welcomes us to the "kingdom of the condor," and we soon spot a male Andean condor gliding majestically through the air.

Back at Puqio, the safari nostalgia is palpable. Under a full pink moon, I soak in a tin bath, surrounded by Incan constellations, alpaca-wool slippers, and Wordsworth poems. The camp’s no-menu restaurant serves dishes made from locally sourced ingredients. I savor peruanita potatoes baked in a pachamanca earth oven, a traditional Andean cooking method.

Freddy's passion for preserving local food traditions is evident. He offers independent cookery classes to save family recipes, including pesque de quinoa, a delicious quinoa and cheese porridge.

The next day, a horse ride through the hills above Yanque reveals more of the region’s beauty, from ancient Incan irrigation systems to grand terraced fields. The clear, bone-dry air enhances the view of the erupting Sabancaya volcano. As night falls, the landscape is bathed in a purple twilight, affirming that nature truly reigns supreme in this kingdom.