Santiago Central Market

"If you’re aiming to see what last night’s catch looked like before it became your supper, head to Santiago’s Mercado Central, where every edible sea creature is up for sale. As boisterous as a stock market, the seafood exchange assembles hard-working fishmongers, clad in high rubber boots, who hawk a full fishy portfolio including conger, swordfish, and shrimp (peeled for an extra fee). Live sea urchins peek out from rock-like shells and oysters slam shut as scores of restaurateurs arrive early in search of what will become the chef’s daily special. The market is loud, bustling, and crowded . . . and it can be jarring to discover just how ugly in life that delicious reineta you savored really was. Following local tradition, students come here the morning after their proms—fully regaled in tuxedos and gowns—for a bowl of restorative broth. By Travesías"

"If you’re aiming to see what last night’s catch looked like before it became your supper, head to Santiago’s Mercado Central, where every edible sea creature is up for sale. As boisterous as a stock market, the seafood exchange assembles hard-working fishmongers, clad in high rubber boots, who hawk a full fishy portfolio including conger, swordfish, and shrimp (peeled for an extra fee). Live sea urchins peek out from rock-like shells and oysters slam shut as scores of restaurateurs arrive early in search of what will become the chef’s daily special. The market is loud, bustling, and crowded . . . and it can be jarring to discover just how ugly in life that delicious reineta you savored really was. Following local tradition, students come here the morning after their proms—fully regaled in tuxedos and gowns—for a bowl of restorative broth. By Travesías"

"If you’re aiming to see what last night’s catch looked like before it became your supper, head to Santiago’s Mercado Central, where every edible sea creature is up for sale. As boisterous as a stock market, the seafood exchange assembles hard-working fishmongers, clad in high rubber boots, who hawk a full fishy portfolio including conger, swordfish, and shrimp (peeled for an extra fee). Live sea urchins peek out from rock-like shells and oysters slam shut as scores of restaurateurs arrive early in search of what will become the chef’s daily special. The market is loud, bustling, and crowded . . . and it can be jarring to discover just how ugly in life that delicious reineta you savored really was. Following local tradition, students come here the morning after their proms—fully regaled in tuxedos and gowns—for a bowl of restorative broth. By Travesías"