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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.
Краткие факты: Цунами 1960 года перевернуло эти 15 статуй и разбросало их на расстояние до 100 метров вглубь острова, прежде чем японская команда вернула их в вертикальное положение в 1990-х годах. Один моаи в этом ряду весит около 86 тонн и достигает почти 10 метров в высоту, что делает его одним из самых тяжёлых и высоких из когда-либо перемещённых на острове.
Основные моменты: Рассвет пробивается прямо сквозь промежутки между всеми 15 статуями, и фотографы приходят на целый час раньше, чтобы занять свои места для штативов в первом ряду. Присмотритесь поближе, и вы заметите петроглифы морских существ и черепахи, вырезанные на плитах платформы, детали, которые большинство людей просто проходят мимо.
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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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