
We had a surprisingly peaceful and enjoyable border crossing, in stark contrast to the hectic way we had entered the country from Ecuador. We took several local minibuses around Lake Titicaca and a mototaxi to reach the border village. The minibuses are small Japanese affairs and they never say no to any potential passenger, managing to wedge over 20 people into the small space on most journeys.
Our final minibus had 6 live sheep loaded onto the roof alongside our rucksacks, a bike and several huge sacks of produce.
Chucking the sheep off the roof when we arrivedFor the final stretch on the Peruvian side we accepted the offer of a taxi man to take us and our bags to the border for a £1. He showed us to his vehicle which turned out to be a push bike with two seats at the front. After being crammed in the minibuses it was great to have some fresh air and we didn't mind at all that other people occasionally whizzed past in faster options.
As the border loomed into view it occurred to us that it was at the top of a sizeable hill and that our enthusiastic peddler may incur difficulties. He managed about 20 metres up the hill, gasping for breath, before we got out and enjoyed a pleasant stroll to the border.
The border
As the border loomed into view it occurred to us that it was at the top of a sizeable hill and that our enthusiastic peddler may incur difficulties. He managed about 20 metres up the hill, gasping for breath, before we got out and enjoyed a pleasant stroll to the border.
The borderOnce on the Bolivian side, we took a ten minute minibus (colectivo) to Copacabana, a small town on the shore of the lake.
Dishes of potatoes, illustrating a few of the shapes and colours grown. The potatoes at the top left are incredibly light due to them having been dried, this was traditionally a way of storing potatoes for years if need be. Simon had a nice dish made of dried potato in Cusco. The bowls on the right contain some kind of clay made by grinding the stone-like substance together with water. It is eaten as an accompaniament to the black potatoes and tasted surprisingly good (see below).
Curious but yummy
Simon's meal - 'a rather nice rack of lamb, fatty but full of flavour. Possibly my first lamb of South America.'
Tasty fried delights served at a sweet little kiosk on a track in the village of Chucuito. On the left is fried local cow's cheese and on the right is a whole trout from Lake Titicaca. Both are served on a bed of a variety of local whole potatoes, including a distinctly black type with an earthy flavour.
Picarron. We were all out of money at the marvellous open-air cafe on the island of Amantani on Lake Titicaca, but the kindly community proprieter let us try this local delicacy of fried batter served with honey. Very delicious.
Chairo - this was not so delicious although we got through it. It is a soup with a base of ground black potatoes. The one we ordered also had some kind of sliced intestine (or maybe stuffed windpipe) floating around in it.
An example of the revolting jelly-like substance (Rachel's words). Simon's are that 'it wasn't that revolting'. He ate it a substantial part of the floaty bits, I wedged them on the side of the soup plate and tried to ignore the pervasive flavour as I chomped through the vegetables and slurped it up to get some energy for our big walk.
This bush in the main square has been shaped to resemble a traditionally dressed local lady
The local off-licence






A little model of how the islands are made from layers of reeds
Enjoying a mate tea just before a glorious sunset
There were lots of children at the top of the mountain trying to sell us bracelets they had made. Eventually we gave in.
A magnificent setting for a football stadium but playing at 4000 metres would take some effort. 
We all had to dance round and round with our host families. Mum looked quite the part with the grandad from our house. We wondered if she might be tempted to stay.
Negotiating our way off the boat



Simon shimmeying into a funeral tower
Enthusiastic photography of alpacas
A 10 minutes old baby alpaca





This picture shows the winding route taken by the bus on the left and the incredible location of the ruins of Machu Picchu


Impressed by the walls. No mortar was used in Inca walls, instead all the blocks were chiselled to fit nicely together.

At the top of Wayna Picchu

