Peru travel FAQ: 25 common questions answered

Peru is one of the easier countries in South America to enter as a tourist. Most English-speaking passports — US, UK, Canada, Australia, New Zealand and Ireland — plus most EU passports enter visa-free for up to 183 days. The Andean Community (Bolivia, Colombia, Ecuador) and Mercosur nationals have their own arrangements. Rules and permitted stay are set at the border and can change, so check your own nationality against the official migration site before you book.

Peru uses the sol (PEN, S/), roughly S/ 3.4–3.7 per US dollar in 2026. ATMs in Lima, Cusco, Arequipa and other cities dispense soles; smaller towns and the Sacred Valley can run out of cash, so carry a buffer. Cards work in hotels, better restaurants and larger shops, but markets, taxis, small eateries and trekking tips are cash. Carry small notes: S/ 100 notes are hard to break outside banks. Tipping is about 10% in sit-down restaurants, plus something for guides, porters and drivers.

Peru is a normal-travel destination for most visitors, with the usual big-city caution in Lima and Cusco: keep phones out of sight, use app or hotel taxis at night, and watch bags in bus terminals and markets. Petty theft is the main risk; violent crime against tourists is uncommon. Altitude is the other hazard — Cusco sits near 3,400 m, so sleep low in the Sacred Valley first and take the first days slowly. Trekking areas, remote roads and the Amazon need a guide and a check on current conditions.

Distances are long and the Andes sit between the coast and the jungle, so flying the long legs is the default: Lima–Cusco, Lima–Arequipa, Lima–Iquitos. Buses cover everything else and overnight services save a hotel night, but mountain roads are slow and landslides can close them in the wet season. Around Cusco, colectivos and taxis handle the Sacred Valley; the train is the usual way to Aguas Calientes for Machu Picchu. Driving yourself is possible but traffic in Lima is aggressive and mountain roads demand experience.

Lima is the headline: ceviche, tiraditos and tasting menus, with the coast supplying the fish. Cusco and the Andes run on potatoes, corn, quinoa and roast meats — lomo saltado, ají de gallina, anticuchos and cuy. Set menus (menú del día) at lunch are the cheapest full meal, usually S/ 10–20. Vegetarians manage well in cities; outside them, ask. Tap water is not for drinking, and ice from unknown sources is worth a second look.

Peru has three climates stacked by geography. The coast is dry and mild, with Lima grey and damp from roughly May to November and sunny December to April. The Andes have a dry season from May to September — clear mornings, cold nights — and a wet season from December to March when trails and roads can be affected. The Amazon is hot and humid all year, wettest from December to April. The best time to visit depends on which Peru you are going for; May to September suits the mountains and Machu Picchu.

Altitude is the health issue most visitors meet: Cusco is near 3,400 m and Puno higher. Arrive in the Sacred Valley first, keep the first day light, drink water, skip alcohol and heavy meals, and ask a doctor about altitude medication before you fly if you have heart or lung conditions. Food and water precautions are standard: sealed or filtered water, cooked food from busy places. Yellow fever vaccination may be recommended for Amazon trips; check with a travel clinic weeks ahead. Travel insurance that covers trekking and altitude is worth the cost.