Avocado salad © Mekhala Roy

There was a vibrant yellow tablemat that caught my eye as I entered the green dining tent. Made of alpaca fiber, it had Inca designs woven into it in red, green, and blue, which were a perfect contrast against the green tablecloth. The dining table, gleaming with stainless steel crockery, was set for the group. Three couples in all — Ben & Alice, Brett & Mary-Ann, Sayan (my husband) & I — and our guide, Saul. Seven plastic stools were placed around the table for us to sit.

A big serving bowl cradled a variety of fruits, cut into bite-size pieces, slathered with a  condensed milk dressing. Slices of cake-like bread, known as pan chuta in Peru, scrambled eggs with cheese, pancakes with butter and jam for spread, and a delectable porridge made of quinoa and milk occupied most of the table.  A variety of…