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A Culinary Paradise

Moquegua is a virtual gastronomic banquet, from main course to dessert and drinks. Its cuisine is rich with typical dishes like rocoto relleno con pastel de papas (a stuffed, spicy red pepper with cheesy scalloped potatoes), tamal al horno (baked tamale), cuy moqueguana (guinea pig split open, dredged in coarse cornmeal and grilled) and picante moqueguana de camarones (a spicy crawfish stew). The city is also known for its 400-plus recipes for sweets, like hojarascas, fried puff pastry bathed in honey, peanuts and coconut. The many dessert shops lining Moquegua’s streets are eager to serve you up a portion. Of course, don’t forget the piscos, which some Peruvians consider the best in the country. The crema de pisco is especially luscious. Other local liqueurs are macerado de damasco (peach brandy) and leche de monja (whole eggs dissolved in lemon juice and aguardiente, said to be a women’s drink for its high calcium content). The nearby village of Samegua is famed for its avocados, including the pitless dedito variety. The region is also known for its olive oil.










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Upon re-declaring her independence at age 29, Lorraine Caputo packed her trusty Rocinante (so her knapsack's called) and began...

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