The formation of traditional Chilean cuisine was influenced by the cuisine of Spain, Italy, Croatia, as well as recipes of indigenous peoples living in the area. Its main feature is the presence of a large number of seafood dishes, which are rich in the Chilean coast. In addition to seafood, Chilean chefs often use wine, since Chile is considered one of the largest producers of this intoxicating drink.
Features of national Chilean cuisine
For many it is a surprise that the traditional cuisine of Chile is mostly not acute, although the name of the state is associated with the famous hot pepper. In fact, Chile is called so because of its geographical contour, reminiscent of a pepper pod.
All inhabitants of the country are very fond of fish, shellfish and other seafood. Mainly used are salmon, hake, sea bass, eel, yellowfin tuna, mussels, sea urchins, European salt, sea stalks, oysters and crabs. Also, Chileans love meat, especially lamb, which is slowly roasted at the stake in Patagonia and the Lake District. Beef is used to make a dish called asado. Chicken is considered a second-rate product, although it is an ingredient in many dishes.
The best dishes of Chilean cuisine
So, what are the traditional Chilean dishes that form the basis of national cuisine?
Umita. This is a favorite food of the South American Indians. The dish has a long history, and recipes for its preparation vary in different regions. As a rule, in every country in Latin America the corn mushroom is cooked taking into account some peculiarities. In particular, in Chile, it is added corn dough, basil, butter, onions and green chili pepper. The filling is wrapped in a sheet of corn cob and fixed with a thread or rope, after which the dish is brewed or baked. The taste is acute-sweet or sour-sweet, it adds sugar, tomatoes, olives, red pepper and much more. By the way, the classical Chilean umita does not differ sharply.
Caldio de Congruo. This name translates as "sea eel" and is one of the most popular dishes of Chile. The process of its preparation includes cooking the fish head, onions, garlic, carrots, peppers and coriander. Then, garlic, potatoes, onions and tomatoes are taken, which are fried in a frying pan and later along with the eel go down into the broth.
Empanada. Empanada is a fried or baked pancake, the name of which comes from the Spanish word empanar, meaning "wrap in dough."The filling of a pancake is made from meat, cheese, fruit or vegetables, and then wrapped in dough. In Chile, the most popular are three varieties of empanada: 1) stuffed with onions, raisins, beef, olives and eggs, the pancake is baked in the oven;2) stuffed with seafood pancake fried in a frying pan;3) cheese filling of a pancake is fried or baked. As a rule, empanada is eaten with hands and washed down with dry red wine.
Paila marina. This dish is a Chilean seafood soup prepared according to a traditional recipe. Usually such products as mussels, mollusks, ascidians, eel, salmon are used. Paila marina is served with spices and herbs, for example, onions, garlic and cilantro.
Couranto. Couranto is the traditional food of the inhabitants of the Chiloe archipelago. As a rule, this dish is prepared in a pit, the bottom of which is lined with stones heated on the fire. Ingredients of the classic Couranto - meat, shellfish, potatoes, milkaos( potato cake), vegetables and fish. The amount of each ingredient is measured by eye, since there is no exact formulation. Further all this is covered with a wet cloth, covered with earth and is prepared for one hour. It is also possible to prepare a Courant in a large saucepan, heated on a grill or on a fire. In the central regions of Chile, a dish is called pulmay.
Seville. The dish, called Ceviche, is popular in the coastal countries of the Americas. It is prepared on the basis of raw fresh fish, marinated in lemon juice or lime, flavored with chili pepper. Among other things, add onions, coriander and black pepper. Ceviche is served with corn, avocado or sweet potatoes. Particular attention is paid to the freshness of fish, to avoid food poisoning, since the fish does not undergo heat treatment.
Casuela. In Spanish, the name of the dish is translated as "stew".The traditional ingredients of casuels are meat and vegetables. In some regions, they prefer to add beef or chicken, sometimes even turkey and pork. A typical casuela in Chile consists of meat, potatoes, pumpkin, celery, carrots, cabbage, beans and other vegetables. Often, Casuela is served after the broth as a second course.
Asado. Asado is fried meat. In Argentina, Paraguay, Uruguay, Brazil and Chile, asado is a synonym for barbecue( shish kebab).As a rule, a piece of beef is cooked on an open fire or on a grill. As a supplement to asado, a mixture of herbs, hot pepper and garlic is given. In the south of Chile, the asado is served hot with salads.
Pastel de choclo. This is a corn pie, which is an everyday home-made dish of Chileans. Meat filling is covered with a layer of cornmeal and corn, then served in clay dishes. Usually, for cooking pastel de choclo mistresses choose beef mince or chicken, and also add raisins, onions, olives and hard-boiled eggs.
Churasko. The term is used in Portugal and Spain and means grilled beef. Churasko is a popular dish in many countries of Latin America, where everywhere there are restaurants called churracaria, which serve meat dishes. In churrascarias, similar to our steak houses, waiters go with skewers and offer visitors meat. Directly in Chile churasko - a thin piece of meat in a sandwich, which is served with French fries, onions and fried eggs.
Chilean salad. Its ingredients are tomato, coriander, onion, olive oil and chili pepper. The onion should be fresh or slightly aged in salted boiling water. Despite the apparent simplicity, the salad is very tasty and unusual.
Bread of Marraket. This is baked in South America crispy bread, consisting of flour, salt, water and baking powder. In Chile, it is very popular and is widely used in sandwiches and toasts. The peculiarity of Marrake bread is an unusual form, which makes it easy to divide the product into several parts.
Hallullah is another type of bread, popular in Chile, shaped like a round loaf.
Desserts, wines and other drinks
Chileans like to drink food with quality wine produced at home. They also do not imagine a life without a sweet and often buy wafers, cotton candy and nuts in caramel glaze in shops.
Chileans like to visit restaurants and are used to the fact that local waiters are rather slow. This fact is very surprising for foreigners counting on quality service. The accepted tip rate in Chile is 10% of the order amount. In large and reputable restaurants there is a vegetarian menu, but vegetarians living in the Chilean province have to order only salad and French fries. Coffee lovers should choose an expensive restaurant where they offer real freshly brewed coffee, as in institutions they will bring only a packet of instant coffee and a glass of boiling water in the classrooms.