Iquique, in the north of Chile has several things that no other city in the country has. It was a historically important town in the saltpeter (nitrate) industry, which can be seen in the structure and architecture of the city. It also has beach access that is significantly warmer (and more surfable) than many other beaches in the country. And if that weren’t enough, there is also a rebuilt ship museum representing Chile’s most important naval battle, in which a wood-hulled Chilean ship sank an ironclad Peruvian one.
If you’re up for traveling to the driest desert in the world, you’re probably up for some outdoor adventure while you’re there. The Atacama desert is normally accessed in Chile from the desert oasis town of San Pedro de Atacama, and from there, you can arrange for many different kinds of outdoor adventure, from self-guided […]
The Moneda is Chile’s presidential palace, a building which was built on the site where the national mint used to be (thus the name moneda, which means monetary unit or coin). It is a neoclassical building that faces the Plaza de La Ciudadania. On the back side is the Plaza La Constitución, a plaza full of trees and benches, statuary and loads of uniformed guards. Below are three different ways to see the Moneda on a visit to Santiago.
San Pedro de Atacama is a small outpost town that is the seat of desert tourism for Chile, and most visitors come to spend about three or four days here, taking in the sights. Many of the sights are focused on the presence of water, which makes for a striking contrast in this mostly barren landscape. Here are several water-related attractions below.
On my early May day trip to the Cousiño Macúl and Concha y Toro wineries, I hoped that the grape vines would be showing off their best and brightest autumn colors when I went to visit. The harvest would be just about ending, and though there might still be some later-harvesting Cabernet Sauvignon on the vine, I really wanted to see the reds and golds of the leaves on the perfect rows of grape plants.
Pisco, that clear to yellow-colored grape brandy that is the base of Chile’s favorite pre-dinner drink, the pisco sour, is splashing out in a whole new direction. And that direction is drinking it neat. Which is probably how it was drunk for most of its 450-year history, when Coca-Cola was not yet sold, to turn it into a piscola, or before it was easy to find ice to chill your pisco sours. These drinks are how pisco is most often consumed. But it doesn’t have to be the only way. And before you add it to your mixer, you might just want to know what it really tastes like.