in&out of the kitchen – travelling
sharing a passion for all things culinary – Chilean style Chile yields some of the world’s finest and most varied seafood, and many of its traditional plates are specialties from the sea. The vineyards that are nestled between the ocean and the Andes on rich volcanic soil are comparable to the best of Mediterranean Europe, California and New Zealand. Wine is not reserved for the upper classes alone; Chileans of every economic background from the campesinos in the country to the business executive in Santiago can and do partake in the many fine and inexpensive varieties available.
Gary Miller Vice-President Business and Media Development New Zealand Chefs Association
Chile’s capital Santiago is a cosmopolitan city with restaurants to suit every palate and due to the history of emigration to Chile, it is difficult to discern exactly what is typical food. There is a noticeable culinary influence from German immigrants as well as a large number of Chinese restaurants throughout the country, attesting to the country´s varied history. Superb vegetarian food is available in Santiago, but more difficult to find in the other regions. Outside Santiago, the best restaurants are in resort towns like Viña del Mar, La Serena and Puerto Varas. Northern coastal cities like Arica and Iquique have good chifas (Chinese restaurants). Good Chilean food is possible to find in all areas of the country. Some traditional foods that are common for lunch usually include a traditional cazuela, a clear broth with rice, potato, corn on the cob, plus a piece of beef or chicken. A summer favorite, the tasty pastel de choclo, mixes chicken, beef, olives and vegetables in a corn casserole. Epanadas are popular snacks throughout the country. They are fried flour tortillas filled with cheese, meat, or seafood. Pan amasado, a delicious heavy bread that is baked in wood stoked ovens can be found throughout the country outside most of the cities. Though Chile is less renowned for meat than neighboring Argentina, grilled beef is the rule at any parrilla, a very popular style of restaurant that also serves a variety of cuts and sausages, chicken, and even lamb. Lomo a la pobre (¨poor man´s steak) is a filling combination of steak topped with two fried eggs and accompanied with French fries.
42 World Association of Chefs Societies
Chile’s extraordinarily varied seafood is among the world’s best. Many of Chile’s finest restaurants feature seafood, but even modest market restaurants can be remarkably good. Be sure, though, to have fish prepared al vapor (steamed) or a la plancha (grilled) rather than frito (fried). The single most popular food is a bit less healthy, el completo. This is a traditional hot dog in a bun, though can be thinly sliced beef or pork topped with dripping piles of mayonnaise, ketchup, guacamole and tomatoes. It is somewhat likened to the American peanut butter and jelly or the Australian vegemite sandwich. The real delicacies of Chilean mariscos (shellfish) are centolla (king crab) from Patagonia and langosta (lobster) from the Juan Fernández islands. Ordinary dishes include paila marina (a thin broth loaded with fresh seafood and fish), mariscal (a similar mix but served raw and chilled), and ceviche (fish or shellfish marinated overnight in lemon juice, served chilled). Another local favorite is manchas a la parmesana, South American razor clams baked with fresh parmesan cheese melted over the top. The full range of delicacies from the rich Pacific waters include: salmon, sea bass (corvina), sea eel (congrio), abalone (locos) clams (almejas), mussels (choritos), crab (cangrejo), sea urchin (erizos), calamari, octopus (pulpo), and scallops (ostiones). Apart from these well known favorites there are a few treats that are not found in the Northern Hemisphere such as picoroco (a barnacle with white crablike meat) and piure (an outrageously strong flavored treat that is impossible to describe). Dishes like congrio and locos (abalone) are especially tasty in the form of chupe, a thick sauce of butter, bread crumbs, cheese and spices.The curanto is an omnivore’s favorite that combines fish, shellfish, chicken, pork, lamb, beef and potato in a hearty stew. For those who still have space left after the tasty main courses, there are many desserts to choose from. Chile’s most distinctive desserts trace their origins to the southern lake region, where German immigrants left a legacy of kuchen - a delicious