Search results
Results From The WOW.Com Content Network
The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine. [2] Chilean cuisine shares some similarities with Mediterranean cuisine, as the Matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
Cazuela is a typical dish of the Amazonas region in Peru.The dish is prepared and cooked differently in each province or district of the Amazonas. In Chachapoyas, the cazuela is prepared by boiling a piece of hen, a good piece of meat and a good piece of sheep.
This is a saltwater clam, a bivalve that is native to Chile and Peru. It was harvested by ancient fishermen of these two countries. It was harvested by ancient fishermen of these two countries. This bivalve is known scientifically as Mesodesma donacium and in English is called either the pink clam, [ 1 ] or the surf clam. [ 2 ]
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
1. Preheat the broiler. 2. Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until the vegetables start to get charred, about 7 minutes.
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 ...
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender.
In Chile, the normal version cordero al palo (whole roast lamb) is usually accompanied with pebre, a fresh dip-style salad made from diced tomatoes, coriander, garlic, and hot peppers. This lamb dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire.