The great geographic variety and indigenous populations of Chile arouse great interest for those travelers who seek to know beautiful landscapes, constructions and customs of native peoples with practices of worship to Mother Earth and her ancestors as the great suppliers and protectors of life.
Tourism in Chile comes hand in hand with this new trend, more green and sustainable, that tries to protect the natural resources and the indigenous cultures from the growing world tourism. This new way of doing tourism has grown in the past years and has been awarded by several international organizations that promote traveling and respect for the environment.
Four destinations in Chile have made to the most recent list of the “Top 100 Sustainable Destination”, because of their biodiversity and respect for the environment.
Cabo de Hornos
The Omora Park in Cape Horn, Chile’s southernmost area and the place where the Atlantic and Pacific oceans meet, is the home to the only and most spectacular miniature forest in the world. A botanical garden of about 1.000 hectares where you will find unique species of bryophytes, al least 450 types of moss and 368 species of lichens and insects. All of this represents the 5% of the existing species, gathered in just 0,01% of Earth’s surface.
One of the few touristic destinations in the world covered with Temperate Rainforests with beautiful waterfalls and the largest canopy park in South America, declared World Heritage Site by UNESCO and with the most beautiful scenery.
Known for its cultural, natural and artistic heritage, with impressive patrimonial expressions in their buildings and ships. To this, you have to add a delicious and ancestral gastronomy based on seafood and agricultural products, cooked in the ground with the heat of heated stones until you get the Curanto, the traditional dish of Chiloé.
Only an hour away from Santiago you will find Curacaví. The centre of the traditional Chilean cooking and baking, whose inhabitants keep old recipes inherited from nuns that used to live in the Colonial convents, and that have been preserved and transmitted from generation to generation. It’s the knowledge of the people that keeps the secrets of XIX century bakers that transform some ingredients in some delicious sweets, like empolvados, príncipes, cucharitas, merengues, cocadas, empanaditas de alcayota, tortas de milhojas, and much more.
This post is also available in Spanish