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FijiFlavors · Santiago
Pipeño wine drink with pineapple ice cream, sometimes with grenadine or fernet. Its name is linked to the bars of Santiago and the 1985 earthquake, and it became a drink of the Fiestas Patrias.
Traditional drink from Santiago, Metropolitana de Santiago
Also known as: terremoto chileno
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Terremoto — Santiago, Chile
The terremoto is served in a large glass: pipeño wine, a young simple white wine, with one or two scoops of pineapple ice cream. Many versions add grenadine or a little fernet. It’s sweet and cold, and the flavor masks the alcohol, which helps explain the name, a joke about the drink’s effect.
The origin is attributed to traditional bars in Santiago. The most told version says that a few days after the March 1985 earthquake, foreign journalists covering the quake tried a pipeño with ice cream at a city bar and said that that, indeed, was an earthquake. Another Santiago bar also claims the creation, and some see the drink as a variation of ponche a la romana, an older mix of sparkling wine with pineapple ice cream.
The terremoto became the typical drink of the Fiestas Patrias in September, and is served in fondas and ramadas across the country. In traditional bars there is also the "réplica", a smaller glass for those who want to continue with a smaller amount.
Santiago , Metropolitana de Santiago
Accounts of the origin of the terremoto point to traditional bars in Santiago in the days following the 1985 earthquake.
Pipeño wine (young white wine), pineapple ice cream, and optionally grenadine or fernet.
Very cold, in a large glass, with the ice cream floating on top. Drink slowly, with a straw or straight from the glass. It contains alcohol: enjoy in moderation.
A drink of the Fiestas Patrias in September and of Santiago’s traditional bars throughout the year.
Your questions
Pipeño wine, a young white wine, and pineapple ice cream. Many versions add grenadine or fernet.
Tradition links the name to the 1985 earthquake that hit Santiago, and to the drink’s effect: it is sweet but contains alcohol.
It is a smaller glass of terremoto, served in traditional bars for someone who wants to keep drinking in a smaller amount. The name plays on the tremors that follow an earthquake. Enjoy in moderation.
Flavors of Chile
Drink made from fermented grape must, slightly sweet, produced in Curacaví, near Santiago, with cooking in copper or stainless-steel vats. It has a designation of origin since 2017 and an annual festival.
Sweet shortcrust tart topped with seasonal fruits such as raspberry, strawberry, murta and currant, inherited from the German settlers of southern Chile. In Frutillar, it is the pastry served in the tea houses.
Earth oven of the Rapanui people: meats, fish, sweet potato, taro and banana slowly cooked on hot volcanic stones, wrapped in banana leaves. It is the most traditional preparation of Rapa Nui cuisine.
Artisanal sweets made by families of confectioners from La Ligua and sold by vendors wearing white aprons and carrying baskets, in town and along the road. They have a geographical indication and are Chile’s intangible cultural heritage.
Shellfish, meats, sausage, potatoes and potato breads cooked in a hole in the ground, over hot stones, covered with large leaves. It is the dish most associated with Chiloé, in southern Chile.
Whole lamb opened on an iron cross and slowly roasted beside the fire, a dish of the sheep estancias of the Chilean Patagonia. It is the one most associated with the gastronomy of Magallanes.
Grape brandy with Chilean designation of origin, distilled from wine made from grape varieties defined by law in the regions of Atacama and Coquimbo. The Elqui Valley and the village of Pisco Elqui are its heart.
Hot sandwich of thin beef cooked on a griddle with melted cheese, usually served on marraqueta bread. It’s named after President Ramón Barros Luco, who used to order it in Santiago.
Platter of french fries topped with strips of beef, sautéed onion and egg, served for sharing. It is associated with Valparaíso’s traditional bars, where it became popular.
