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Chile

Chilean writer Isabelle Allende says “read Neruda” to see Chile “from the heart.” Poetry alone captures Chile, isolated by the Andes and the Pacific, with desert to the north and Antarctica to the south. In between, the fertile central valley produces apples and grapes for the table and for wine, and the beans, corn, and squashes native to the Americas. Chile is rich and remote almost beyond imagination. Chilean food is simple, and simply seasoned. Breakfast is fresh bread and coffee. Lunch is the big meal of the day, with cazuela (stew) and pastel de choclo, a savory meat and corn pie. Corn and beans are typical, and empanadas are in every small cafe. In the late afternoon, Once (own-say) is time for tea (or something stronger-aquardiente or Pisco) and small sandwiches; Dinner is late and somewhat lighter than lunch. Wine, tomatoes, lemon, artichoke, chestnut, a large tuna, maize, and salt -- is this a recipe for authentic conger chowder? No, all these (and the chowder) are subjects of Pablo Neruda’s poems. To taste Chile, you must read Neruda.

Featured Cook Marge37K Cooking Level: Intermediate Home Town: Chuquicamata, Santiago Metropolitan Region, Chile

About me: I was born in Chile, South America. Family are still in Chile. I speak two languages fluently. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »