Baguio Geography: Baguio City,
Baguio City is approximately 250 kilometers north of Manila, situated
in the Province of Benguet. The area of the city is 49 square kilometers
enclosed in a perimeter of 30 kilometers. The developed portion
of the city corresponds to a plateau that rises to an elevation
of 1,400 meters. Most of it lies in the northern half of the city.
The City is landlocked within the province of Benguet, thus bounding
it on all sides by its different municipalities; on the North by
the capital town of La Trinidad, on the East by Itogon and to the
South and West by Tuba. With City Hall as reference point, it extends
8.2 kilometers from East to West and 7.2 kilometers from North to
South. It has a perimeter of 30.98 kilometers. The City has twenty
administrative districts among which its 129 barangays are divided.
Baguio is 8 degrees cooler on the average than any place in the
lowlands. When Manila sweats at 35 degrees centigrade or above,
Baguio seldom exceeds 26 degrees centigrade at its warmest. Baguio
is very wet during the Philippine rainy season, which is from June
to October. It gets the biggest amount of rainfall in the country,
twice the volume of rainfall as compared to Manila. However from
November to May, Baguio becomes a tropical paradise, a refreshing
break from the hot and humid Philippine climate. Christmas season
is when Baguio glows with the nippy winter air. In the summer months
of March, April, May, Baguio lives up to its title as the "Summer
Capital of the Philippines" when thousands of visitors from
the lowlands and Manila take their annual exodus to the city to
cool off. Casual clothing is recommended worn with jackets or sweaters
in the late afternoons or evenings.
Featured Baguio Hotels - Recommended Baguio Accommodations
Wherever you go, go with all your heart. Confucius
The world is a book, and those who do not travel read only a page. Saint Augustine
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals.
Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages.
More details at Common dishes
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