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Hal-hal terbaik yang dapat dilakukan di Chili membentang dari Andes hingga Pasifik sepanjang 4.300 kilometer. Di Taman Nasional Torres del Paine, lakukan pendakian ke menara granit yang menjulang sekitar 2.800 meter. Di Geyser El Tatio, saksikan 80 pancaran uap meletus sebelum fajar di ketinggian 4.320 meter, lalu jelajahi bukit pasir Valle de la Luna yang runtuh.
Easter Island
Lima belas raksasa batu berjajar di platform tepi laut sepanjang 100 meter yang membingkai matahari terbit yang menyala. Kamu akan berdiri dalam kesunyian, hanya mendengar angin dan ombak, saat fajar mewarnai punggung mereka yang lapuk.
Fakta cepat: Tsunami tahun 1960 membalikkan 15 patung ini dan menyebarkannya hingga 100 meter ke daratan sebelum kru Jepang menegakkannya kembali pada tahun 1990-an. Satu moai di barisan ini beratnya sekitar 86 ton dan tingginya hampir 10 meter, termasuk yang terberat dan tertinggi yang pernah dipindahkan di pulau ini.
Sorotan: Matahari terbit menyala lurus melewati celah di antara ke-15 patung, dan para fotografer tiba satu jam lebih awal untuk memastikan tempat tripod mereka di barisan depan. Perhatikan dari dekat dan Anda akan melihat pahatan batu berupa makhluk laut dan kura-kura yang diukir di lempengan platform, detail yang kebanyakan orang lewati begitu saja.
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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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