Chilean cuisine
Chilean cuisine is piquant and unique in its way. The culinary tradition of Chile preserves the ancient recipes of Indians, combines features of regional traditions with Spanish, Italian, German and French cuisine. Exotic dishes of seafood and rich wines will pleasantly surprise you!
Chilean dishes are nutritious, juicy, rich in all sorts of ingredients and are not so hot, although chilli pepper is consonant with the name of the country. Local people eagerly eat meat dishes. In Chile, Chefs are preparing incredibly delicious crabs, mussels, sea urchins, oysters, all the variety of seafood. Most popular meat is lamb, less often - beef and chicken.
Among the first dishes is popular Paila marina seafood soup, with ascidians, mussels, salmon and eel, which is seasoned with spices, herbs and garlic. The traditional soup of Congrio (sea eel) contains tomatoes, potatoes, carrots, sweet peppers, dry white wine and cream.
The second dishes simply can not do without the national seasoning Pebre, which contains finely choped tomatoes, onions, coriander, aji pepper, lemon juice and olive oil. The Empanada pies are filled with a mixture of meat, onion, eggs with olives, or shellfish and cheese.
The famous Seviche dish is made from raw fish and seafood, marinated in lemon juice and spices, sometimes with the addition of sugar. They say that Seviche pickle is a great hangover cure. Pastel de choclo casserole consists of layers of corn mashed potatoes, roasted meat, turkey or chicken fillet, olives, raisins, honey and garlic. The saturated taste of the dish becomes expressive with the help of chilli, ground paprika and zira. Casserole Chupe surprises with a gentle consistency of cheese, cream, stuffing from crabs or various types of mollusks.
For a side dish, Chileans choose corn, potatoes, beans, pumpkin, carrots, rice. Indian dish Umita is a filling of onions, corn dough, butter, basil, green pepper, wrapped in corn leaves for boiling or baking.
Chileans love lusciously sweet desserts: jellies, mousses, meringues, waffles, honey cakes and berry pies. Manjar Blanco custard is used for filling pies, croissants, or just poured on cookies.
Mote con huesillos cold drink made from dried peaches perfectly quenches thirst. The grape brandy Pisco, aged in oak barrels is very popular with local residents. Chile is also famous for its red and white wines, especially the local varieties of Shiraz and Carmenere. Amazing Vaina cocktail is made of dessert wine, eggs and cinnamon, which gives the drink a pleasant chocolate shade.