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Fotografiju je napravio Nair Cristopher Sánchez Muñoz na Pexels.com
Najbolje stvari koje možete raditi u Čileu protežu se od Anda do Pacifika na 4.300 kilometara. U Nacionalnom parku Torres del Paine, popnite se do granitnih tornjeva koji se uzdižu oko 2.800 metara. Na gejzirima El Tatio, pogledajte 80 parnih otvora kako erumpiraju pre svitanja na 4.320 metara, zatim istražite ruševne dine doline Valle de la Luna.
Easter Island
Petnaest kamenih divova niz obalnu platformu dugu 100 metara koja uokviruje blistavi izlazak sunca. Stajaćete u gotovo tišini, čujući samo vetar i talase, dok zora boji njihova istrošena leđa.
Brze činjenice: Cunami iz 1960. godine prevrnuo je ovih 15 statua i razbacao ih i do 100 metara u unutrašnjost, pre nego što ih je japanska ekipa ponovo uspravila 1990-ih. Jedan moai u ovom redu teži oko 86 tona i visok je skoro 10 metara, među najtežim i najvišim ikada pomerenim na ostrvu.
Istaknuto: Sunce u zoru sija pravo kroz prostore između svih 15 statua, a fotografi dolaze pun sat ranije kako bi obezbedili svoja mesta u prvom redu za stativ. Pogledajte izbliza i primetićete petroglife morskih stvorenja i kornjače uklesane u ploče platforme, detalje koje većina ljudi jednostavno pređe.
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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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