José Tomás Pinto
Business administrator · Viajando Chile
Articles by José Tomás Pinto (12)
Concha y Toro winery: tours, 2026 prices and how to get to the Wine Center in Pirque
Guide to visiting the Concha y Toro winery in Pirque: the Centro del Vino tours and their 2026 prices (from CLP 50,000), the legend of Casillero del Diablo, opening hours, how to get there from Santiago and what else to do in the Maipo valley.
Oysters and seafood of Chiloé: the archipelago's culinary identity
Guide to the seafood that defines Chiloé's cuisine: oysters farmed in Hueihue, pit-cooked curanto, locos, and the tradition of artisanal oyster farming in southern Chile.
Secano interior wines: the old vines of Itata and Maule few people know
Guide to Chile's secano interior wines: País, Cinsault and Carignan from century-old vines in Itata and Maule, Chile's oldest wine region and its rebirth as heritage wine.
Chilean "once": what it is and why it replaces dinner
What "tomar once" means in Chile, where the name comes from, what time it happens, and what's served in this tradition that nearly 9 out of 10 Chileans still keep alive.
Mapuche cuisine: the ancestral dishes that survive in southern Chile
Guide to the most representative dishes and drinks of Mapuche cuisine: muday, catuto, milcao and merkén, and where to try them in Araucanía and southern Chile.
Craft beer route in southern Chile: Valdivia, the craft beer capital
Guide to the craft beer route in Valdivia, southern Chile's beer capital, with more than 40 registered brands in the Los Ríos region, from Kunstmann to boutique breweries.
Chilean completo: a guide to the types, and why it's not just a hot dog
Guide to the Chilean completo: differences between the italiano, the dinámico and the alemán, its 80-plus-year history, and where to try one in Santiago.
Chilean empanadas: a guide to the most typical varieties by region
Guide to Chile's most representative empanadas: pino, napolitana, Valparaíso-style olive empanadas, seafood empanadas with piure, and the regional varieties worth knowing before you travel.
Chile's wine route: the valleys you shouldn't miss
Colchagua, Casablanca and Maipo: a guide to Chile's most visited wine valleys, how far they are from Santiago, and what makes each one different.
Curanto: Chiloé's traditional dish and how it's made
What curanto is, Chiloé's ancestral preparation combining seafood, meats and potatoes cooked underground over hot stones.
Mercado Central de Santiago: where to eat fish and seafood
A practical guide to Santiago's Mercado Central: what to order, how to avoid tourist traps, and less crowded alternatives.
Chilean pisco: the pisco route through the Elqui Valley
How Chilean pisco is made, which distilleries you can visit in the Elqui Valley, and how it differs from Peruvian pisco.