What you could eat and drink in this country
In Chile they have a wide variety of ingredients available, including meat, fish, vegetables and fruit. The main dishes are the lomo, usually cooked a lo pobre, which is not poor in reality. It’s a fillet of beef with stewed onions, submerged in a mountain of french fries and a fried egg on top.
The empanadas, baked and stuffed, are lighter and more digestible. Those de Pino have nothing to envy to the lomo for “lightness and digestibility”: onion, meat and boiled eggs. Only french fries are missing …
Another very special dish, tuypical of Chiloè Island, is the Curanto: a plate of seafood, chicken meat, vegetables, potatoes, a kind of bread, cooked underground enveloped in curanto leafs for about 4 hours.
Solar cooking is also practiced in this country. A very special method that can substitute our traditional oven.
Chile is also famous for its wines. It’s one of the best wine producers in the world: Cabernet Sauvignon and Franc, Merlot, Malbec, Chardonnay, Sauvignon and Cabernet Blanc. But it is also famous for Pisco, a non-aged wine distillate, which is also used as an aperitif.
In short, you can’t miss an excellent plate of ceviche while admiring the sunset over the sea at Easter Island while sipping a Sauvignon.