2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chile is a mystically attractive country. If you happen to visit it or you are just a fan of culinary experiments, be sure to pay attention to Chilean cuisine. It is not as well known as French, Mexican or Thai, but many gourmets say there is definitely something to like about it.
Chilean cuisine has everything - juicy meat, and great fruits and vegetables, and corn delicacies, and pasta. But the long ocean coast has made its perhaps most distinctive feature the widespread presence of seafood or mariscos, as they are called here.
Everyone is fascinated by the traditional sea urchin soup. However, not every foreigner accepts it with the same will because of its very specific taste.
The variety of fish is amazing. Along with the oceans, there are also many freshwater ones - from the high mountain lakes and the turbulent rivers in the central part of the country. But the most abundant present in all fish recipes is salmon.
Chile has long surpassed Norway as a world leader in its production. Seafood dishes are widespread in coastal areas, but the most delicious are considered "manchas-a-la-parmesan" (roasted with parmesan crabs) and huge lobsters. Juan Fernandez Island.
An important place on the table is occupied by corn tortillas and "humitas" - boiled corn with various additives, wrapped in corn leaves and a variety of pancakes and especially pumpkin "sopaypilyas".
Chileans love meat, especially grilled. They also call it, as its neighbors in Argentina, asado (roast) or pariada (grill). But they always emphasize that although the Argentines produce the best beef and veal in the world, the Chileans know best how to cook and bake it. Because they marinate it with onions and garlic and add all kinds of aromatic spices and hot sauces.
In southern Chile, where lamb is mostly revered, it is often served with wine sauce in combination with corn sprouts, spinach, mushrooms and tomatoes.
Honey, sugar, cream, garlic, basil, rosemary, parsley, etc. are added to the sauce at the different stages of stewing, frying and baking.
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