So, since the comments on the independence post were about the food, I decided to show you what we eat here in Chile, maybe you will care to add your local cuisine here too.
First the Anticuchos (our version of the brochette) just all the meat you got, plus the vegetables in a rod (wooden or metal)
The Barros Luco sandwich (named after president Ramón Barros Luco) who rdered it every day for lunch to his office from a bar across the street form the palace of Govt (1920's), just meat and molten cheese
the chacarero, meat, tomato and runner beans
the choripan, hard pork sausage sandwich with chile, onions and tomato
the completo, our variant of the hot dog...
congrio frito (fried conger eel)
Costillar, pork ribs.
the curanto, this is peculiar, the indians in the south invented this one, they dig a hole, cover it in rocks, build a fire in it, thenm once the rocks are scalding hot, they shovel the embers away, cover the rocks in leaves and fill the hole with meat, sausages, seafood, chicken and whatever they can find and then cover the whole thing in leaves and leave it for several hours.
and this is how it is served
the traditional empanadas a wrap of dough (made with pork lard) around ground meat, onions, olives eggs, and raisins (some without raisins it depends).
another sandwich, the lomito italiano (italian pork sandwich) it is called italian because of the colors of the avocado, mayonnaise and tomato.
the Lomo a lo pobre (poor's man stake) it's a sarcasm, it's the biggest thing you can order in any restaurant, about a pound (the pund is advertised, but they seldom serve it, it's more like 3/4lb) of meat with french fries, fried onions and a couple of fried eggs.
and at last the paila marina (sea dish or bowl)
well, there is a lot more, but these are the "typical". we have lobsters and king crabs but cost from 70 to 100US$ in a restaurant and are not commonly ordered.
enjoy.
First the Anticuchos (our version of the brochette) just all the meat you got, plus the vegetables in a rod (wooden or metal)
The Barros Luco sandwich (named after president Ramón Barros Luco) who rdered it every day for lunch to his office from a bar across the street form the palace of Govt (1920's), just meat and molten cheese
the chacarero, meat, tomato and runner beans
the choripan, hard pork sausage sandwich with chile, onions and tomato
the completo, our variant of the hot dog...
congrio frito (fried conger eel)
Costillar, pork ribs.
the curanto, this is peculiar, the indians in the south invented this one, they dig a hole, cover it in rocks, build a fire in it, thenm once the rocks are scalding hot, they shovel the embers away, cover the rocks in leaves and fill the hole with meat, sausages, seafood, chicken and whatever they can find and then cover the whole thing in leaves and leave it for several hours.
and this is how it is served
the traditional empanadas a wrap of dough (made with pork lard) around ground meat, onions, olives eggs, and raisins (some without raisins it depends).
another sandwich, the lomito italiano (italian pork sandwich) it is called italian because of the colors of the avocado, mayonnaise and tomato.
the Lomo a lo pobre (poor's man stake) it's a sarcasm, it's the biggest thing you can order in any restaurant, about a pound (the pund is advertised, but they seldom serve it, it's more like 3/4lb) of meat with french fries, fried onions and a couple of fried eggs.
and at last the paila marina (sea dish or bowl)
well, there is a lot more, but these are the "typical". we have lobsters and king crabs but cost from 70 to 100US$ in a restaurant and are not commonly ordered.
enjoy.
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