The Azapa river valley runs east from Arica into the desert, a thin green slice of irrigated farmland a few kilometres wide between sterile hills. It has been farmed continuously since pre-Hispanic times, and the soils and the year-round sun make it Chile's best ground for early-season olives, mangoes and guayabas.
The valley road passes the San Miguel de Azapa archaeological museum, a string of small farm restaurants known for sun-cured aceitunas de azapa, and several geoglyph sites on the hills above. The village of San Miguel de Azapa at kilometre 13 has a cluster of restaurants serving picante de mariscos, the spicy local seafood stew. The drive out and back makes a good half-day combined with the museum.