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Foto gemacht von Nair Cristopher Sánchez Muñoz auf Pexels.com
The best things to do in Chile stretch from the Andes to the Pacific across 4,300 kilometers. In Torres del Paine National Park, hike to the granite towers that rise roughly 2,800 meters. At El Tatio Geysers, watch 80 steam vents erupt before dawn at 4,320 meters, then explore Valle de la Luna's crumbling dunes.
Easter Island
Fifteen stone giants line a 100-meter oceanside platform that frames a blazing sunrise. You'll stand in near-silence, hearing only wind and surf, as dawn paints their weathered backs.
Schnelle Fakten: Der Tsunami von 1960 warf diese 15 Statuen um und verstreute sie bis zu 100 Meter ins Landesinnere, bevor ein japanisches Team sie in den 1990er Jahren wieder aufrichtete. Ein Moai in dieser Reihe wiegt etwa 86 Tonnen und ist fast 10 Meter hoch, einer der schwersten und größten, die jemals auf der Insel bewegt wurden.
Highlights: Der Sonnenaufgang leuchtet direkt durch die Zwischenräume aller 15 Statuen, und Fotografen kommen eine volle Stunde früher, um sich ihre Plätze in der ersten Reihe mit Stativ zu sichern. Bei näherer Betrachtung entdeckt man Petroglyphen von Meereslebewesen und einer Schildkröte, die in die Platten der Plattform gemeißelt sind, Details, an denen die meisten Menschen einfach vorbeigehen.
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The Chilean alfajor is one of the oldest pastry traditions in the country, with records going back to the 1800s. It is a sandwich of two cookies filled with manjar (dulce de leche) and often dusted with powdered sugar or glazed with chocolate.

The name literally translates to "broken underpants," a playful nickname for these diamond-shaped fried pastries. They are generously dusted with powdered sugar and a splash of lemon zest and are a favorite during rainy weather and winter months.

Unlike its cousin flan, leche asada gets its signature character from baking the custard in the oven, which creates a caramelized top layer and a golden crust. It is a beloved homemade dessert served with miel de palma (palm honey) or a drizzle of caramel.

The classic Chilean empanada is stuffed with "pino," a mix of ground beef, onions, hard-boiled egg, an olive, and a raisin. It is the centerpiece of Chile's Independence Day celebrations in September, when millions are baked across the country.

This hearty casserole layers a sweet corn puree over a filling of beef, chicken, olives, and hard-boiled eggs. Many cooks sprinkle sugar on top before baking, because the caramelized spots from the hot oven are considered the best part.

Cazuela is a rustic soup-stew made with beef, chicken, or lamb simmered with pumpkin, corn, potatoes, and rice in one pot. The name comes from the clay pot it is traditionally cooked in, and everyone eats it with a spoon and their hands.

This iconic summer drink combines rehydrated dried peaches (huesillos) with cooked wheat berries (mote) in a sweet syrup. Vendors cart it around in glass jars on warm days, and Chileans argue endlessly over getting the perfect ratio of peach juice to wheat.

Named after the earthquake, this potent cocktail mixes pipeño, a young sweet white wine, with pineapple ice cream and a splash of fernet or pisco. It is famously served at the traditional La Piojera bar in Santiago, often at 10 AM on weekends.

Cola de mono ("monkey's tail") is the essential Chilean Christmas beverage made with milk, coffee, sugar, cloves, and aguardiente or pisco. It is prepared in large batches ahead of the holidays, and every family swears their recipe is the best.
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Sprache des Plans: Deutsch