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Moquegua Peru
Moquegua Peru

Cusco, Land of the Incas
Inca Trail to Machu Picchu
Puno and Lake Titicaca
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Choquequirao Peru
Royal Tombs of Sipan
The Kuelap Fortress
Colca Canyon in Arequipa
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Destinations in Peru

Abancay
Arequipa
Ayacucho
Cajamarca
Colca Valley
Cusco
Chachapoyas
Chiclayo
Huancavelica
Huancayo
Huanuco
Huaraz
Ica
Iquitos
Lima
Machu Picchu
Manu
Moquegua
Moyobamba
Nazca
Ollantaytambo
Paracas
Pasco
Piura
Pucallpa
Puerto Maldonado
Puno
Sacred Valley
Tacna
Tarapoto
Trujillo
Tumbes
 


Altitude
: 1,410 m.a.s.l.

Climate: Average annual temperature: 22° (Maximum 25° and minimum 17° C). The wet season, from January to February, produces a light drizzle.

Access: The overland route runs via the South Pan-American Highway from Lima (1,144 km) which takes 16 hours by car. The route using the same road from Arequipa takes 3 hours. The trip from Tacna (159 km) takes an hour-and-a-half by car.

Santa Catalina de Guadalcazár, this was the Spanish name for this town wedged in the heart of one of the most fertile valleys along the south Peruvian coast.

Thanks to a benign climate, the Conquerors succeeded in planting sprawling vineyards and raking in abundant harvests. In the final years of the colonial era, the city changed its name to Moquegua, the same as the department where it is located. Moquegua then began to develop progressively into one of the country's leading agricultural areas.

Famous for its wines and pisco (grape brandy), Moquegua features many attractions for visitors: its main square features a fountain designed by French architect Gustave Eiffel, while in the Iglesia Mayor church the faithful worship Santa Fortunata, a martyr from the early days of Christianity.

Heading deeper into the department, visitors will find unique provinces such as Torata, where the houses still feature picturesque old-fashioned roofs overshadowed by imposing stone mills, or Ilo, the main port on Peru's south coast.

Throughout the department one can order patasca (a hearty soup of corn, mint and giblets), chupe de camarones (shrimp stew) or the delicious local desserts such as manjarblanco (a creamy dairy paste), the alfajor de penco pastry and the local corncakes called tortas de maíz. All this comes together to create a mix of aromas and flavors that make Moquegua simply unforgettable.


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