Easter Island is a remote and lonely spot, lost in the enormity of the Pacific Ocean. 2,300m separate the island from the coast of Chile and 2,500m from Tahiti. To the north and the south, more than 2,400m and 3,100m of water lie before the Galapagos Islands and the Antarctic.
CLICK HERE FOR A BRIEF OVERVIEW OF EASTER ISLAND
Country: Chile
Flight: NYC to Santiago, Chile nonstop 10h, 25m $851
Santiago to Hanga Roa nonstop 5h, 30m $209 (~12 flights per week)
Island: 63.2 sq mi
Highest Elevation: 1,663ft
Weather: 77 degrees, mostly sunny
Time: 1:15pm (same as us)
Sunrise: 8:04am
Sunset: 8:57pm
| Hottest Month | February (75 °F avg) |
|---|---|
| Coldest Month | August (65 °F avg) |
| Wettest Month | June (2.38" avg) |
| Windiest Month | August (9 mph avg) |
| Annual precip. | 20.25" (per year) |
Language: Spanish
Population: 7,750
Capital: Hanga Roa
CLICK HERE TO LEARN ABOUT THE GEOGRAPHY OF EASTER ISLAND
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Pascuense cuisine or cuisine of Rapa Nui incorporates seafood such as fish, octopus (heke), eel, sea snails (pipi) and crustaceans (lobster), as well as sweet potato, taro, banana, pineapple, coconut, pumpkin, and poultry, pork and lamb meat.[1]
Traditional foods include umu, meat, fish, vegetables and fruit wrapped in banana leaves and roasted in umu pae – an earth oven. Po'e, pudding made of mashed bananas, pumpkin and flour is baked in the umu pae as well.[1] Other favorite dishes are tunu ahi, fish grilled on hot stones, or ceviche. Pascuense cuisine also includes meat dishes, such as pork or mutton ribs.[2]
