Triangle Land Conservancy’s Temple Flat Rock Preserve was recently named one of WakeWonder’s Seven Wonders…
.JPG "Three Hours in the Triangle: Historic Yates Mill County Park and Machupicchu")
Spend three hours in the Triangle with our newest recommended weekend itinerary!
10 a.m. Arrive at Historic Yates Mill County Park, 4620 Lake Wheeler Road, Raleigh. This park features the only historically preserved mill in Wake County, as well as a 174-acre wildlife refuge and an environmental visitors’ center. While the mill is currently under construction, the paths are open and beautiful.
10:15 a.m. After exploring the park center, take the Wetlands Boardwalk to the Creekside Trail, which is one mile to the end, and one mile back to the starting point. The path borders the Steep Hill Creek and traverses many wetland areas, which are crossed using convenient bridges and walk-boards. Songbirds can be seen from the trail all months of the year, and are especially exciting during spring and fall migration.
11:15 a.m. When you return to the path’s starting point, take the High Ridge trail for .8 miles. This walk is a tad more strenuous, and takes visitors “along the high ridges above the pond, through mixed old field pine and hardwood forests, and north-facing bluffs.”
11:40 a.m. Create a loop by taking Millpond Trail, which borders Yates Mill Pond. The trail allows birders the opportunity to see wintering waterfowl during the colder months, as well as wading herons and egrets in the summer.
Note: Dogs – other than identifiable service dogs – are not allowed in the park.
12:15 p.m. Hop in the car and drive 15 minutes to Machupicchu, 4500 Falls of Neuse Road, Raleigh. As its name implies, this venue specializes in Peruvian cuisine.
Try their Papa a la Huancaina ($6), which comes with “Slices of boiled potatoes topped with a mild yellow creamy cheese sauce made of Peruvian yellow peppers, spices and cheese, lettuce, hard boiled egg and a Peruvian black olive,” or Seco de Res ($11.95), “slow cooked tender bite sized pieces of brazed beef, cilantro and spices; served with rice and Peruvian canario bean stew.”
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