I had a profitable time in Cusco and enjoyed the high caliber of the instruction. Erik has a way of engaging his students such that we put out a little more effort than we otherwise might . (I still have the lacerations and internal bleeding to prove it. I’m not sure if he got me with his horns or his pitchfork.) I will return there shortly for more of the same, Good Lord willin’ and the creek don’t rise. If you go to Cusco, by all means, without fail, no excuses, and under pain of death, you simply must make the Machu Picchu run. Ecela will set you up with Julia, a great person to book the trip through. Also, don’t forego the Cuy, but ask around first to make sure you have it in a good restaurant. Location , location, location. I think the place I had it was named Restuarante Don Tomás, but I’m not putting any money on my memory. And for sure go to Ygor’s favorite restaurant, The Inka…Fé and order the Chuleta de Cerdo en Salso de Maracuya. (Dead pig smothered in huckleberry sauce. If you’re a vegetarian, just eat the Salso de Maracuya.) Speaking of favorites, it won’t take any arm twisting to talk Erik into transporting the class from its proper location to a bodega named Riccirrichi (or some damn thing that has something to do with Early Morning, and which I thought must be the Cusquiño equivalent of Cocka-Doodle-Do, but ain’t) for a sip of what Erik claims is “the best coffee in Cusco, and possibly in all of Peru.” Denny (age unknown, but older than you.)