Colonia Suiza (Swiss Colony): Natural products at the foot of the mountain
"The Swiss Colony is an ideal option to stay at or to visit in a day with the family, enjoying its meals and customs", assures Don Victor Goye, pioneer and of the neighbors of the Swiss Colony.
The small mountain villa is located to 25 kilometers from the city at the foot of the Cerro Lopez and concentrates every summer a great amount of backpackers and campers. Several camping, hosterías and familiar lodgings house the visitors. From there young and the not-so-young they go to the trekking paths. The most frequent excursions are to Laguna Negra, Cerro Lopez and the Jakob mountain refuge
However, it is the gastronomy the one that summons the greatest number of visitors each weekend. On Sundays the curanto takes place with asado, empanadas and exquisite homemade desserts.
The Swiss village was created towards the end of the XIX century, when the brothers Felix, Camilo and Maria Goye arrived. Natives of Valais, in the French Switzerland, they crossed the mountain range, after going though Chile. In 1902, with new laws that favored immigration, other Swiss families took root on the foot of the Cerro Lopez: the Cretton, the Mermoud and the Neu.
Untiring workers of the land, they transported goods to and from the south of Chile. They also cultivated cherries, plums, peach trees, apples and pears. With them homemade conserves which acquired great reputation in the region. With wood of the zone they constructed houses, the first school and the chapel.
At the present time the descendants of those pioneers conserve the familiar traditions, oriented towards the agricultural activities that are complemented with tourism. In the colony it is possible to find a great variety of fruits and homemade vegetables, cheeses, candies and fine fruits.
hole in the ground.
The tradition of wood construction remains. Fundo, a pub and restaurant, can attest to it by its ample large windows the beautiful landscape with the Cerro Lopez at the bottom. It is possible to taste many gastronomical delights and at nights outstanding artists usually play jazz, rock and folklore.
During their trips to Chile the Goyes learned to make the curanto chilote with seafood which they began to elaborate with meats and vegetables. Curanto is cooked in a deep hole. The fire warmes the stones that are then placed on the foods. Nalca or maqui, bags of hemp and earth are covered with leaves.
After two hours the smoky food is uncovered in a singular ceremony and is ready to eat. Not to worry nor stretch the time of baking are one of the secrets fundamental to obtain all 10 ingredients to point: Pope, sweet potato, carrot, peas with melted cheese and pumpkin, chicken, pig, lamb, innards and apple. Today this is one of main attractions. It is served Wednesdays and Sundays arround 2 PM. "We had to duplicate the amount of portions, since the amount of people who concur to eat it is very large", Víctor Goye commented.