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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 Chile are notable for the variety of flavours and ...
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.
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.
Chilean cuisine uses a variety of products due to Chile's location and long coastline. [3] The cuisine arose from the fusion of traditional indigenous ingredients with Spanish culture and traditions. Further European immigration also brought various styles and traditions in cooking were heavily influenced by the Italians and the Germans.
Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea.
There's three kinds of chili peppers, three kinds of canned tomatoes, hominy for chew, creamy black beans, and a medley of spices, all topped with a wondrous assortment of toppings (though feel ...
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
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 ...