Things To Do
in Huaraz

Central indoor market overflowing with produce, tubers, cheeses, dried grains, and cooked stalls serving soups and local snacks — try caldo de gallina, roasted cuy during festival days, and fresh fruit juices.

Vendors selling empanadas, tamales, roasted corn and juices — convenient for quick, inexpensive bites.

A friendly handshake and a smile are common in town; greet shopkeepers when entering and exiting. Use formal address (Señor/Señora) with older people and in formal settings.

Quechua communities have strong customs—ask before photographing people, especially during rituals, and be respectful in markets and sacred sites.

It’s polite to accept offers of food or drink when visiting homes; wait to be invited to start eating and thank hosts verbally.

Take your rubbish with you from trails and avoid disturbing archaeological sites and sacred mountains—participants and guides commonly emphasize Leave No Trace practices.

Tipping is appreciated but not mandatory. For good restaurant service leave 5–10% if service charge isn’t included; tip guides and porters (per day) around $5–20 depending on service and difficulty of the trek; small tips for drivers and hotel staff are common.

Cash (Peruvian soles) is king—carry enough for markets, local transport and tiping. ATMs are available in Huaraz but can run out of cash; credit cards are accepted at mid-to-upscale hotels, restaurants and some shops but smaller vendors and markets are cash-only. Notify your bank before travel and carry smaller bills for easier transactions.

Best time for trekking and climbing — sunny days, crisp blue skies and stable weather with colder nights. Expect clear mountain views, but bring warm layers for freezing early mornings and nights.

Afternoons often bring showers and occasional storms; trails can be muddier and some high routes may have unstable conditions. Lower prices and fewer tourists during shoulder months, but allow flexible schedules for weather.

Transition periods offering a balance between clearer weather and fewer crowds; some high trails open earlier or later depending on snow melt.

Nights and early mornings can be well below freezing, with possible occasional snow at higher passes—pack sleeping layers and insulated clothing for treks.

Significant presence in the region; many rural families maintain traditional agriculture, textiles, festivals and languages—visible in markets and nearby villages.

Majority of Huaraz town residents with mixed indigenous and Spanish heritage engaged in commerce, tourism and services.

Seasonal influx of foreign climbers, trekkers and adventure travelers who support local guiding and hospitality industries.

A growing segment involved in tourism businesses, outdoor guiding, cafés and hostels—shaping a more cosmopolitan town atmosphere.

Vegetarian options are available but limited; request quinoa, vegetable soups, potato-based dishes and egg plates. Inform cooks that you don’t eat meat—markets and some cafés are flexible but always ask about broths made with meat stock.

Vegan choices are more limited. Focus on fresh fruits, barley, quinoa, potatoes and occasional bean dishes; bring snacks (nuts, bars) for treks and check ingredients in sauces or soups.

Many Andean staple foods (potatoes, corn, quinoa) are naturally gluten-free, but cross-contamination can occur in bakeries and shared kitchens—ask about flour in soups and fried items.

Drink bottled or boiled water; eat at busy, reputable stalls to reduce risk of stomach issues. Carry basic meds and rehydration salts when hiking.