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As melhores coisas para fazer no Chile se estendem dos Andes até o Pacífico ao longo de 4.300 quilômetros. No Parque Nacional Torres del Paine, caminhe até as torres de granito que se elevan aproximadamente 2.800 metros. Nos Gêiseres El Tatio, observe 80 jatos de vapor entrar em erupção antes do amanhecer, a 4.320 metros, e depois explore as dunas em desintegração do Vale de la Luna.
Easter Island
Quinze gigantes de pedra se alinham em uma plataforma de 100 metros à beira do oceano que emarca um amanecer radiante. Você permanecerá em quase silêncio, ouvendo apenas o vento e o mar, enquanto o amanecer pinta suas costas desgastadas.
Fatos rápidos: O tsunami de 1960 derribó estas 15 estatuas y las esparció hasta 100 metros tierra adentro antes de que un equipo japonés las volviera a poner en pie en los años 1990. Uno de los moáis de esta fila pesa unas 86 toneladas y mide casi 10 metros de alto, entre los más pesados y altos que se hayan movido jamás en la isla.
Destaques: El amanecer brilla directamente a través de los espacios entre las 15 estatuas, y los fotógrafos llegan una hora completa antes para asegurar sus lugares de primera fila con trípode. Míralas de cerca y verás petroglifos de criaturas marinas y una tortuga tallados en las losas de la plataforma, detalles que la mayoría de la gente pasa por alto.
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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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