Earthquake Culture:
How Chile's shaking drinks up
Terremoto: Chile's ground shaking drink
By: Elayne Smith
Photos: Hanna Curlette
A few blocks from the Estación Central metro stop, on a side street hidden from the whir of cars and shouts of street vendors downtown, anyone can buy an earthquake for about $3.15, give or take the exchange rate.
While the ability to purchase an earthquake is a widespread phenomenon throughout Chile, El Hoyo restaurant boasts it has the best earthquakes for sale because it was the original inventor of the popular drink. Terremoto, a Chilean cocktail that means earthquake, can be ordered throughout the country.While the recipe may vary, all versions share a reputation for being strong.
The murky looking drink served at El Hoyo is made with white wine, the South American brandy called pisco, sugar, secret ingredients special to the restaurant, and a topping of pineapple ice cream. The sweet drink comes in a tall water glass, and its smooth taste makes the 11 percent alcohol content go down easily. If people are in a large group or feeling brave, they can order the tsunami, which is apitcher equivalent to about five cups of Terremoto.
The restaurant where this drink was supposedly born is 105 years old, having passed down four generations. The name El Hoyo, which means "the hole," comes from the restaurant's original customers. Railroad workers would stop by for food and drinks because of the restaurant's proximity to the central station. Today, the restaurant continues to serve traditional Chilean dishes in a friendly and relaxed atmosphere – the epitome of Chilean culture.
El Hoyo restaurant is 105 years old, near the Estacion Central metro station and downtown
Santiago.
Guillermo Valenzuela, the grandson of the original owner, created the first Terremoto in 1985. The storygoes that German reporters came in to El Hoyo as they were reporting on a large earthquake and askedfor a drink. Valenzuela gave them his cocktail, and they said it was as strong as an earthquake.Valenzuela originally didn't want to patent the drink, but by the time he tried, it had spread across theneighborhood. Instead, he decided not to be selfish and allow everyone to make it as long as they madeit well.
Enrique Marambio, a waiter at the restaurant for 30 years, is quick to laugh and strike up conversationwith customers, whether they have been coming to the restaurant for years and or they are entering theold building for the first time. He says the reason their cocktail is named after the greatest naturalhazard in the country is because after drinking one or two Terremotos, it starts feeling like anearthquake, and after five, an average person is done for. He grins as he says this, tilting his upper bodywith his arms out, wobbling and teetering as if the ground beneath him was moving to show just howsimilar intoxication and an earthquake could be.
"You won't remember anything," Marambio says, as he mimicks someone downing the drinks, swayinghis body again.
Marambio stops as a familiar face enters the restaurant. Raúl Pascal has been coming to El Hoyo for over 40 years and always sits at the same barrel table, painted with the number 23. His order is always thesame, a sandwich and an Xrto Chicha, a sweet pink-colored beverage he offers to share.
Raúl Pascal has been coming to el Hoyo for 40 years.
Pascal, who was friends with Valenzuela, says he remembers how good his terremoto was, using hisarms to mimic the effects of drinking too many Terremotos and laughing along with Marambio. Themost Pascal has been able to drink was five Terremotos, far below the restaurant's record of 13.
He says coming to El Hoyo has been a family tradition. Many people in the neighborhood gather there,along with tourists who seek traditional Chilean food. When talking about his signature order, Pascalsmiles, definitively and confidently saying he'd forever get the same dish.
"Always," Pascal says. "Always with potatoes."
