For more than 30 years, Inkaterra Reserva Amazonica has served as the innovator and remained the only true luxury rainforest lodge in the Peruvian Amazon. Bringing a thrilling new experience to guests, Inkaterra has constructed a Canopy Tree House perched 90 feet above the rainforest floor which provides a new sky-high perspective to the 29,000-acre private reserve it currently protects.

Meant to complement a stay in one of Inkaterra Reserva Amazonica’s existing 35 cabañas, the Canopy Tree House is outfitted with two single beds, wash basin, limited electricity and a portable toilet. Its walls are created out of wood and removable mesh screens to provide natural light and 360-degree vistas of the surrounding flora and fauna. During the day, orchids, hummingbirds, toucans, monkeys and other wildlife are a mere arm’s length away; while at dusk, nocturnal species come to life and provide for exciting evening excursions and stargazing along Inkaterra’s hanging 1,130-foot-long Canopy Walkway.

Guests staying in the Canopy Tree house can rely on a dedicated Canopy Butler to arrange and oversee all excursions and special requests. The butler is at-hand on a nearby tower and is reachable by walkie-talkie.

A stay in the Canopy Tree House includes lodge transfers; sundowners with chilled sparkling wine or Pisco Sours; a Canopy Bar stocked with water, soft drinks and beer; light dinner and breakfast; a private bilingual interpreter/guide; and binoculars and flashlights for excursions along the Canopy Walkway and the recently added Anaconda Walk. If sleeping in the middle of the nocturnal action becomes too much to handle, guests can descend to pre-arranged ground-level accommodations. Rates start at US$300 per person per night (double occupancy), and are applied as a supplement to the regular program rates.

For more information, visit www.inkaterra.com

This week’s recipe is from Argentina.  Chimichurri is a sauce that is used over steaks and also used as a dipping sauce.  Enjoy!

1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.

Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

Cabas is an incredibly talented musician from Colombia, and this has to be one of the catchiest songs ever….enjoy!

Follow this link to add it to your music library:

La Ley is an awesome spanish rock band from Chile. This song, “Mas Alla” is from their most recent album “Libertad”….check them out…..

Juanes is one of the greatest rock musicians to come out of Columbia. “A Dios le Pido,” is from his 2002 album “Un Dia Normal.” This song topped the singles charts of twelve countries and spent 47 consecutive weeks on the Billboard Hot Latin Tracks.

To purchase this song or the album click here: