Why Teach in Chile? Five Unique Things You’ll Only Find There!
Deciding on a destination to teach English abroad can be difficult! With so many great countries to choose from, what things stand out about a particular destination to you? The food? The cultural traditions? The landscape? Whatever you’re most drawn to, read on to find out about the five unique things you will only find in Chile, and why you should choose Chile as your teach abroad destination!
El Tostador: This is a kitchen tool that has been produced for over 50 years and is exported to over six countries in South America. It is used to toast bread or put it under a pot to heat up food (in the lack of a microwave).
Pastel de Choclo: This is a delicious summer food that consists of “choclo” (corn), minced beef, spices and onions. It is a typical Chilean dish that you must try when in Chile!
Cueca: This is Chile’s national dance; it is widely heard and danced during September, which is when our National Day takes place. There are about three different kinds of Cueca, but they are all said to represent the dance between a rooster and a chicken before mating!
Desierto de Atacama: This is the driest desert in the world! It is located in the north of the country and it covers more than 100,000 square kilometers. When there is rain in winter, the desert gets covered in color with beautiful desert flowers and plants, which is a phenomenon called Desierto Florido. People travel to the north during September and November to witness this miracle of nature!
Vino Chileno – Carmenere: If you like and know a little about wine, you will be happy to know that this variety of wine –once common all over Europe- can only be found in Chile. If you come to Santiago, you will only need to travel a couple of hours to the beautiful Casablanca Valley to visit vineyards and taste this delicious wine!
So, if you are thinking about teaching abroad in South America and haven’t yet decided where… Chile might be the perfect place for you!
This post is a guest post by BridgeChile coordinator, Catherine Amaro.