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The third day
is dedicated to the cultural and natural experience
of exploring the charms of Cuenca, with its
cobblestone streets and flowering plazas.
DAY 1
The adventure starts in Quito with a bus ride to the
neighboring Valley of Sangolquí, for a visit to its
interesting market with many stalls with bright colored
produce and interesting fruit. The specialty of this
market: whole roasted pigs, decorated with an apple on their
mouth and chili peppers coming out of their ears are a
must-see. Stop for a snack at a dairy hacienda with cows,
horses and llamas. Then the road advances up and down the
slopes of Cotopaxi volcano on to the fertile Valley of
Latacunga for a visit to a rose plantation and a taste of
the products of the land (potatoes and broccoli picked that
same morning). Continue by bus to Urbina and at the foot of
imposing Chimborazo volcano, to visit a Tagua nut workshop
and warm up with a canelazo by the fireplace. Arrive to
Riobamba for dinner and overnight.
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DAY 2
After an early breakfast, transfer to the
train station to board the "Chiva Express" a
colorful one coach train, like a bus on
tracks. A highlight of the trip is to 'ride
the roof' with a panoramic view of the
stunning Andean region of Ecuador. You will
leisurely enjoy the ever-changing scenery as
the "Chiva Express" advances along the
ancient tracks in an astonishing ride,
twisting and turning over the Andes, along
bridging ravines and river gorges. Stop at
Guamote, an Indian town, for a short visit
to an Educational Center for Adults’
Development and Sustainability. Continue
aboard the Chiva to Alausí, and prepare to
go down the Devil’s Nose switch backs, one
of the most impressive feats of rail
engineering in the world, and back to Alausí,
where a snack is served. Continue south
along the Andes by motorcar to Cuenca,
visiting the Inca Ruins of Ingapirca to
arrive at dusk, with a stop for lunch.
Accommodations and all meals at the hotel in
Cuenca |
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DAY 3
Today guests will enjoy a full day to discover, at a
leisurely pace, the beauty and charm for which Cuenca has
been recognized as a World Cultural Heritage Site. Its red
tiled roofs, cobblestone streets, flowery plazas and museums
make it very special. Lunch is served at a cozy
restaurant. Late afternoon transfer to the airport to take
the flight to Quito. Air ticket Cuenca/Quito is not
included.
NOTE: Accommodation in Cuenca at hotels
Oro Verde, Santa Lucía or Carvalho. Accommodations at Mansión
Alcázar have extra cost.
Dress in layers (T-shirt, blouse, sweater, coat) and rain
protection. Sun protection (SPF 40) even if the day is
cloudy. Hat or cap. Good walking shoes.
Altitude: 2,550 meters (7,750 feet) to 3,000 meters (10,000
feet)
Average Temperature: Day 10° to 25° C / 50° to 77° F. Night
6° to 10° C / 43° to 50° F.
Attractions:
DEVIL'S NOSE
In 1895, Eloy Alfaro, then President of Ecuador made
contact with the North American technicians Archer Harman
and Edward Morely, representatives of an American company
interested in the building of the "most difficult railway in
the world" as it was called at that time, "The Guayaquil &
Quito Railway Company" which would link the main port of
Ecuador, Guayaquil on the Pacific Coast to the capital city
of Quito, high up in the Andes. An agreement was reached,
and the construction started in 1899.
The tracks finally reached a huge obstacle -an almost
perpendicular wall of rock- called the "Devil's Nose". Many
lives were shed in the building of what until now is
considered a masterpiece of railway engineering: a zigzag
carved out of the rock, which allows the train, by advancing
and backing up, to reach the necessary height to the town of
Alausí. The train finally reached Alausí by September 1902
and Riobamba by July 1905.
CANELAZO
Time of Preparing: 30 minutes
Number of Portions: :6
Level of difficulty: Easy
Cathegory: Hot Drink
From: Ecuador
Ingredients:
1 cup of "aguardiente" - sugarcane liquour also known as
"fire water"
3 cups of water
½ cup sugar (preferably brown sugar)
6 cinnamon sticks
1 teaspoon lemon juice
Preparation:
Combine water, sugar and cinnamon sticks in a saucepan and
bring to a boil. Pour the aguardiente and maintain in the
fire but do not let it boil. Once it is very hot, remove
from fire and add the lemon juice. Serve very hot in short
thick glasses.
TAGUA NUT or "VEGETABLE IVORY"
Tagua is the nut of a palm
tree whose scientific name is phytephas accuatorialis, found
in the tropical rain forests of the coast and the Amazon
lowlands of Ecuador. The color and consistency of the tagua
is very similar to ivory.
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Before plastic and other synthetic materials came into the
world market, it was widely used for making buttons, chess
figures, handles for canes, etc. Then it was almost
forgotten until the eighties, when it came again into use
for hand made buttons, jewelry, toys and souvenirs. The
working of the Tagua nuts not only contributes to the
economy of the artisans but also to the preservation of this
native palm, part of the tropical rain forest that are
quickly disappearing. The main craft shops working on tagua
nuts are located in the city of Riobamba.
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