Chilean Gastronomy
Some notes on Chilean cuisine…
Mayonnaise goes with everything. A standard snack is a “Completo”: one very mild almost tasteless hot dog, steamed or microwaved rather than grilled; Wonder Bread-style bun, microwaved for warmth, chopped tomatoes; onions or sauerkraut; avocado spread; a copious quantity of mayo spread over the top. A “Cesar Salad” at a fancy restaurant: iceberg lettuce; shreds of local Parmesan cheese; lots of mayo.
What you order is what you get. If the menu says “lettuce and tomato salad” you get a plate of lettuce, almost invariably iceberg, and tomato. No garnish. No spices. No dressings or sauces.
Canned fruit salad is good for everything from the breakfast buffet at a top hotel to part of an ice cream dessert.
Corn chips and salsa are almost impossible to find. An enormous Lider supermarket in La Serena had a few bags in the bottom of a small “international food” section.
“Chilean sea bass” is not available in Chile. It would be called “Bacalao” (cod) on a restaurant menu, supposedly, but nearly all of the Patagonian Toothfish steaks are exported to the U.S. or Europe.
Local seafood can be very good. It is generally available in a tasty soup, plain, or smothered in a heavy cream sauce.
Best meals so far… (1) a chic 6-table pasta place in Valparaiso, (2) the cafeteria at the lodge at Las Campanas Astronomical Observatory (lots of spices and veggies for the Americans observing there), (3) steamed shellfish in Achao, part of Chiloe in southern Chile
Just about every meal is served in a stylish environment by friendly and attentive staff.
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