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Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in ...
Corvina - Chilean Sea Bass; Congrio, the family of conger and garden eels; Merluza, a family of cod-like fishes, including most hakes. Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru. Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru.
The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.
Consumption of traditional Chilean foods is one of the principal displays of the Fiestas Patrias. [6] Chileans prepare these foods in their homes, or they go to fondas. [6] Fondas are venues, often tents, prepared and decorated for the Fiestas Patrias where traditional Chilean dishes and beverages are served.
Curanto (from Mapudungun: kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood , potatoes , along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele , to which are ...
Latin American food is creative, bold, made with love and yes, sometimes spicy. It draws influences from Native American, Spanish, Asian and even African cuisines. These cuisines widely use spices ...
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A Chilean cazuela. The cazuela is a typical dish of Chile.The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.. A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate.