Chile’s desert delights: a culinary journey — theguardian.com

Chile’s vineyards may have become famous for alternative (and good-value) wines, but its cuisine remains largely unknown. Northern Chile’s barren and beautiful Atacama desert, one of the most arid places on the planet, seems an unlikely place to have interesting menus, let alone abundant and fresh ingredients. But I have come here on a tip, to the Hotel Alto Atacama Desert Lodge & Spa. I have heard that 26-year-old chef Luis Garay recently moved to the dust bowl town of San Pedro de Atacama to invigorate its local cuisine.

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