Things to Do in Chile

About Chile

Chile announces itself with a dry, mineral scent – the smell of the Atacama Desert’s cracked earth carried on a wind that hasn’t felt rain in a century. This is a country built on impossible geography, where the world’s driest desert bleeds into vineyards that produce carmenère so dark it stains the glass purple, and that same spine of mountains – the Andes – eventually crumbles into the blue-white chaos of Torres del Paine. You feel this scale in the capital’s contradictions: the brutalist concrete of the Costanera Center tower in Las Condes watches over the faded Belle Époque mansions of Barrio Lastarria, where the cobblestone smell of roasting coffee from Café del Museo mingles with the diesel of city buses. Lunch is a completo italiano hot dog slathered with avocado from a street cart for CLP 2,500 ($2.50), or a tasting menu at Boragó that lasts four hours and costs CLP 150,000 ($150), exploring ingredients you’ve never heard of. The trade-off for this epic scenery is distance – a two-hour flight separates Santiago’s palm-lined boulevards from the otherworldly salt flats of San Pedro de Atacama, and another three from the howling winds of Patagonia. That journey, from one extreme to another, is the entire point.

Travel Tips

Transportation: Domestic flights are the only practical way to cover Chile’s length. LATAM and Sky Airline offer multiple daily hops between Santiago (SCL), Calama for the Atacama (CJC), and Punta Arenas for Patagonia (PUQ). Book at least three months ahead, especially for January; a last-minute Santiago-Punta Arenas ticket might cost CLP 350,000 ($350), while advance fares can be half that. In cities, Uber and Cabify are reliable and cheaper than unmetered street taxis. For wine country, rent a car in Santiago – the drive to the Colchagua or Casablanca valleys is straightforward, and public transport to vineyards is practically non-existent.

Money: Chile uses the Chilean peso (CLP). While credit cards are widely accepted in hotels and restaurants, cash is king for markets, taxis, and smaller eateries. The exchange rate currently runs favorable for USD and EUR holders. ATMs (called 'cajeros automáticos') are everywhere, but stick to those inside banks during business hours to avoid skimmers. A frustrating but universal quirk: many mid-range and upscale restaurants add a mandatory 10% service charge ('servicio') on the bill, which is meant for the staff, but tipping an additional 5-10% in cash for exceptional service is still appreciated. Don't bother with traveler's checks.

Cultural Respect: Chileans are formal in initial address – use 'usted' (the formal 'you') and titles like 'señor' or 'señora' until invited to use 'tú'. Punctuality is relaxed for social events (showing up 15-30 minutes late is normal) but strict for business or tours. In conversation, avoid loud, boisterous public behavior; Chileans tend to be reserved. When visiting Mapuche communities in the Lake District or the south, it’s respectful to ask before taking photographs of people or sacred sites like 'chemamüll' (carved wooden statues). A simple '¿Se puede?' (Is it allowed?) goes a long way.

Food Safety: You can drink the tap water in Santiago and most major cities – it’s clean and safe. In remote areas like the Atacama or rural Patagonia, stick to bottled. Street food is generally safe if you follow the local crowd. The empanada de pino (beef, olive, egg, and onion) from a busy stall is a safer bet than a pre-made sandwich sitting in a cooler. For seafood, especially in coastal towns like Valparaíso or on Chiloé Island, eat ceviche or machas a la parmesana only at busy, reputable spots – the high turnover is your guarantee of freshness. The biggest risk isn't bacteria, but overindulgence in the potent pisco sours.

When to Visit

Chile's seasons are inverted for Northern Hemisphere travelers, and its geography splits the country into distinct climate zones. The peak season is the Southern Hemisphere summer: December to February. This is when Patagonia is (relatively) mild, with temperatures in Torres del Paine ranging from 5-15°C (41-59°F), and the days stretch past 10 PM. It’s also when prices for flights and hotels in Patagonia can double, and the W Trek’s refugios book out six months in advance. For Patagonia without the crowds or peak prices, aim for the shoulder months of October-November or March-April; you’ll trade some warmth for solitude and savings of about 30%. The Atacama Desert is a year-round destination due to its eternal dryness, but December-February can see brief, intense afternoon showers called 'bolivian winter', and temperatures are scorching. The sweet spot for desert exploration is March-May or September-November, with pleasant 20-25°C (68-77°F) days. Santiago and the Central Valley have a Mediterranean climate. The grape harvest ('vendimia') in the wine valleys runs from late February to April – a fantastic, festive time to visit, though hotel prices in regions like Colchagua jump. Winter (June-August) brings rain and chill to Santiago (5-15°C / 41-59°F) but sends skiers to the Andes resorts near Portillo and Valle Nevado. For a single best-of-all-worlds month, target April: summer crowds have thinned, Patagonia is still accessible, the wine harvest is in full swing, and Santiago’s autumn light is spectacular.