Our food on the trail was excellent by all accounts. These chefs are truly amazing at what they can prepare with the tools and constraints given. The three highlights include a breakfast with chicken rolled in a thin egg wrap, cake dessert with jello topping, and a stir fry lunch served inside a banana leaf (for disposal we tossed it into the river)
We had a lunch on Taquile Island that was fresh and delicious. It was also the first time we tried the local "salsa" made with loads of onions, lime juice and hot peppers. The trout was fantastic, fresh and filling.