Food in Chile

Hmmm - Food in Chile! Chile is a land of unique contrasts in both the landscape and the food that is prepared. Chile. A land of "carne asada" (specific type of grilling used to prepare "carne" or meat) and "leche asada" (a dessert like "flan"). Chile is the country where it took some of us over a week to start saying "pebre" for "pico de gallo" (a salsa like mixture traditionally prepared from "tomate," "cebolla"/onions, and cilantro). While for others of us we were asking for "pebre" immediately. Oh, who am I kidding, it´s more than that: PEBRE = Amy. :)

Here are some of the foods we have tried so far. The photo to the right is of "lengua de vaca" (tongue of cow). This meat has a very soft, tender consistency that is enjoyed on special occasions Chile.

The visitor to Chile can enjoy what might be considered more familiar selections for their "plato principal" (main course), like steak or salmon accompanied with potatoes. Other "platos" have a more traditional flair like "pastel de choclo" or "pastel de locos."

"Pastel de Choclo" - Olives, chicken, grapes baked under a thick layer of a corn mixture

Here in Osorno, Team Chile has been able to try a variety of "mariscos" (shellfish) prepared in distinct ways like the "chupe de locos." This dish is a rich combination made primarily of shellfish baked in a bowl with "queso" (cheese) on top.

Here one can see an example of some of the"postres" (desserts) that are enjoyed in Chile. Although by no means a conclusive list, included here are chocolate cake with strawberry sauce and the Chilean favorite of "mote con huesillos." "Mote con huesillos" consists of a whole "durazno" (peach) steeped in a sweet syrup prepared atop "trigo" or "mote" (barley-looking wheat). ¡Qué rico!