The new culinary trail in the Valley of San Antonio-Leyda has the right ingredients to make the route a promising tourist attraction with a mix of visits to boutique vineyards, recipes with local products, routes that follow the footsteps of the great national poets, and even nocturnal fishing jaunts at Santo Domingo beach.
Wines from the Valley of Leyda have a distinctive character, highly influenced by marine breezes and its proximity to the sea. The area is set 130 kilometers to the west of Santiago facing the Pacific Ocean. The new trail groups together the main premium wine producers of the area, such as Matetic, Casa Marín, Amayna, Leyda y Malvilla, besides culinary and touristic entrepreneurs that look for a way to promote the resources and identity of the valley.
The idea is to also incorporate the favorite recipes of the great Chilean poets (like Neruda, Vicente Huidobro, and Pablo de Rokha), who enjoyed a good meal whether in the valley or on the coast. There are tastings in local restaurants, and each dish will suggest a “pairing” of wines from Leyda. One highlight among the different recipes is sea bass ceviche, goat cheeses, seaweed stew, and a grilled fish and corn casserole.
One of the big highlights of this new tourist project was the recovery of “Marine Soup,” a recipe with French influence that requires two days worth of preparation. The poet Vicente Huidobro was the one who invented it and made it for special occasions for his guests.
The “re-introduction” of this soup was at the Villa Lucía museum house, a building constructed in 1928, one of the few residences remaining that preserve the original French style structure, a unique style pertaining to the aristocratic era in which Huidobro lived at the nearby Cartagena beach resort.