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Chile, meals and drinks.

Food and Drink de Chile

clay oven. City of Lorenzo Peralta Punilla. 2009 Photo Anabella

As a good fan of popular table, attracts me to make inquiry our food, not only touring places that bring me the ways of our country, but also looking for recipes and writings of others, who share or shared the same hobby.

fell into my hands an old review of "Chile Food and Drink" of Mayor Alfonso, described as a guide tasty bites tastiest southern Chile.

The food says "natural" that each town or village in our country that is not found in recipe books. The secret formulas that have transferred from generation to generation and comes from "good hand" and the wisdom that people acquire in-her own words, "the difficult art of eating and hunger." Speaking of dishes

circulating outside the fancy restaurants, dishes full of tastiness and authenticity. It also mentions bites as an essential part of life for Chileans. Describe

bites as the place where they serve typical food from different localities, and special spicy food "to make thirst" or get something under any pretext, cold, heat, the outcome of a sporting event, also a celebration birthday or any other like that.

Other popular pierces us some Southern recipes, such as "Platacho" he describes as "a desire to eat a substance friends combined sea and land pan with substance."

Piure, stock photo Anabella Coquimbo 2009

Piure Carbonada of

piure A carbon of Alcalde says a "Platacho", leading the seafood chopped and fried in oil or grease, then you chop the potatoes and add some color rice and the dish is ready.

gives us the data, which for those who reject piure its strong iodine taste remember that as experts, "suffering is compensated because it is extremely criaturero" alluding to its aphrodisiac properties and the way to be good for coughs and "rushes" of the nerves.

About carbonated, Eugenio Pereira Salas says in his Notes on the History of Chilean cuisine, which according to its origin is Vicuña Mackenna Mendocino.
In the chapter devoted to the kitchen Republican, mentioned its use with another endless popular dishes that were in vogue and were much appreciated.

Another of the wines mentioned among the time required is slippery or pantrucas, made with flour wheat, oil, egg and cheese ground into rich broth. Interesting variant of the recipe or pancutras pantrucas as some call it until today, the incorporation of ground cheese is not usually appear in the recipes that we see today.

Finally, interesting and exciting that foreigners praise the Chilean cuisine is constant throughout the century and tells Don Eugenio descriptions that delight was a well known artist of the time, the carbon and casserole ; with otos dishes that are part of the wealth of the national cuisine.

sale notice Limarí Camarones River. In Salala IV region. Anabella Photo

ground shrimp or crayfish

To make the shrimp appear in Las Vegas after a rain (this is another recipe that he gave his friend Mayor Alfonso Gallardo skinny Colonel). He proposes the shrimp soak in two liters of milk from the night before, then cooked in water, hopefully add some pisco.

Once said to be ready for the grinder and pass through a sieve, estimating about 25 shrimp per person ... because the more you eat, but goes like this.

Among other seafood aphrodisiac, Mayor suggests the crazy, the hedgehog and the oyster mussels, the broth of mussels and barnacles soup soup also called Mellincera.

While other reference to preparations of crawfish is situated in the detailed nortino typical eighteenth century, which recalls the pebre shrimp prepared with garlic.

Even today on the road to the north, you can see the roadside vendors offering their crawfish, Pasadita approaching a bridge out of Ovalle.

Hualpén barnacles in a restaurant.
www.turismovirtual.cl/.../gracilaria/lenga8.jpg

Broth of barnacles
reviewed by Mayor Alfonso

Wash the seafood and cook in a pot with water.
The broth is strained and it adds the picoroco almonds and seasoned with pepper, cumin, pepper, oil, some color and marraqueta (called French bread, or beaten by region of Chile where you buy it) this is fried with chopped onion. Serve notice to anyone responsible for its effects.

As these dishes are served well watered, a good wine or fresh chicha is likely to grab a "cute" (hangover). Do not worry, it blows us several dishes that are good to scare the monkey. Here are two of them.

Caldillo Mañanero
reviewed by Mayor Alfonso

He says he served in Arauco. To prepare onions cut in pen, then this is fried with pepper, cumin, garlic and oil. Bread was minced and added "if the forces will reach" add a bit of horse meat or jerky. Others are never add an egg to the broth. Why

serving the chowder morning? ... to scare the monkey, to lighten the tongue, removing the headache, the blood circulating and straighten the spine. No best remedies landlords!


Other references to whet the appetite are the foods of the cooking places of market turkey casserole with plenty of chili and tortillas embers. Or pebre spooned, which according to information given to you by Mayor Alfonso Chillán is southern descent, prepared with tomatoes, peppers, onions very fine, cilantro lemon or vinegar and above all always served grilled with homemade bread or buns.


Cholga with Sausage Recipe
Mayor Alfonso bites.

have to open the shellfish and put in a piece of sausage or Carampangue Chillán. Before closing it adds a bit of bacon and some assorted vegetables, plus a few drops of lemon.

then tie the clams before they are baked for a while, the points that must accompany it with white wine of San Carlos (Ñuble area) and add that hopefully is majudo old crop and add some toast with butter.

back on the road north ...

Shrimp and cheese vendors. Limarí River. April 2009. Anabella Photo

To conclude with some current data to prepare crawfish, recipes of these two gentle people of the town of Salala in the IV region, which will be on the edge of the road with fresh shrimp.

party comments, that these shrimp do not need to let them soak in milk from the night before, say it is done with the mud of streams and add-those who are drawn to the south, while these are dive in the same river.

River Shrimps Limarí IV region. Anabella Photo

To prepare crawfish.
Sara Castillo and Luis Alfaro, Salala

These shrimp are cast to cook in water salt, no matter if one starts with cold or boiling water. The important thing is to boil them a 10 to 12 minutes and is done.

and peel is removed. Once served cold with mayonnaise as a starter. O with mashed avocados.

cooking water, one must pass through a sieve and then you can season with fried onions and some diced vegetables (garlic, carrots, potatoes, and "mountains" green "these are such as parsley or cilantro) and is as spectacular as say soup, stew or soup, if you want you can add a few chopped or whole shrimp to each plate.

Alternatively, when raw river shrimp is to throw them boiling water to make it easier they are free of shell, or freeze a couple of hours for the peel out with less difficulty. Then peel and are ready to prepare them as you prefer.

river shrimp to skillet
Sara Castillo and Luis Alfaro, Salala

Put olive oil in skillet, add onion, finely chopped into cubes, add cumin, garlic and color: Sauté in this peeled shrimp and add a little salt and butter at the end.

A variant of this is to add some white wine or substitute frentón olive oil white wine. Another

their proposal is to skip the shrimp with oil and add onion, tomato sauce, or better if you put fresh tomatoes peeled and chopped into cubes.

Don Luis's favorite is sautéed in oil with red pepper and goat horn adding salt to the final.

freshly caught river shrimp Limarí. Anabella April 2009 photo.