I never realized how lovely clean red roses, handmade tablecloths, and leather menus laced with alpaca wool were on a train until I had them on the Inca Rail. I’ve taken my fair share of rinky- dink locomotives, but refreshing trout from the Sacred Valley coated in crispy quinoa, free flowing Tacama Gran Tinto from southern Peru, and refreshing Pisco sours served by men in burgundy tuxedos had me fearing I’d never go back to my sticky floor, foam seat train days. It was a bumpy journey to Machu Picchu, but the IncaRail had this under control. Local Andean pottery is designed to not fly off the table, and the wine glasses were heavy enough to stay put. Watching the red vino splash in a cup that held its balance like a gymnast on a beam, and refused to tip around windy turns and jolts was a view in itself, just in case the changing green vegetation, donkeys and heaven-reaching jagged mountains out the window weren't enough. The First Class Inca Rail to Machu Picchu is more than a way to get from point A to point B, it's a magical show and culinary experience unlike any other I've experience.