Scientists still marvel at the agricultural technology the Inca used at Moray. Taking advantage of four natural depressions in the ground and angles of sunlight, indigenous engineers fashioned concentric circular irrigation terraces, 150 meters (500 feet) from top to bottom, and could create a difference of 15°C (60°F) from top to bottom. The result was a series of engineered mini-climates perfect for adapting, experimenting, mixing, matching, and cultivating
foods, especially varieties of maize, the staple of the Inca Empire, normally impossible to grow at this altitude. Though the technology is attributed to the Inca, the lower portions of the complex are thought to date from the pre–Inca Wari culture. Entrance to Moray is included in the Boleto Turístico.
The famed terraced Inca salt pans of Salineras are still in use and also take advantage of a natural phenomenon: the Inca dug shallow pools into a sloped hillside. The pools filled with water, and upon evaporation, salt crystallized and could be harvested. It costs S/7 per person, but is well worth it.