Good Eats in Santiago

The travel magazine Afar boasts in its October issue about a yummy find in Chile’s capital city:

“The chef behind Santiago’s restaurant Boragó is on a mission to promote his country’s overlooked ingredients, such as the superacidic copoa fruit, which grows in the Atacama desert.

Pictured above (courtesy of Afar) is grouper baked in a mud oven, a technique used by the indigenous Mapuche peoples for centuries.

Knowmad Adventures provides restaurant recommendations for each destination that you arrive to in your Buen Viaje document before you depart. The Buen Viaje document also contains handy info like 24-hour emergency contact numbers, your hotel addresses and maps.