|You have reached our International Cuisines and information on all aspects of a countries cuisine.
We will try to explain the culture, significant influences, climate, and other factors that have come together to create a distinct style. For example: Spanish, Mexican or Japanese.
|Generally, Chilean food, like so many other cultures, focuses on meat as the main dish, especially beef, chicken, fish and shellfish. Typical seasonings include salt, oregano, cumin, fresh coriander, and special spices.
Salads are the common accompaniment to entrees. However, they are usually made with only one or two ingredients, in contrast to the American salad that includes virtually every vegetable under the sun. A standard version is the ensalada with sliced tomatoes, thrice-washed, sliced onions, vinaigrette and a little coriander for a nice, fresh taste.
Desserts reflect the strong influence of German immigrants brought their exceptional bread- and pastry-making skills with them to Chile. You can also fill up on these inexpensive delicacies for breakfast.
You will also find that Chile possesses an unparalleled choice of seafood and fish. Freshwater favorites like trout and salmon come sweet, firm and delicious, because they're farmed throughout Chile, particularly in the Lakes Region and in Patagonia.
Chefs prepare shellfish, including ostras (oysters) and machacas (razor clams) in a variety ways (including raw!) and in a variety of recipes, with soups being among the most common. Chileans also hold an affinity for king crab (centolla), just as Americans do. Squid is another wonderful delicacy, often put into seafood soups and stews.
Source: HungryMonster Writers