List: Chilean cuisine

by likeorhate

•  Ceviche

  Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador. Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche.

  

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•  Pisco

  Pisco is a South American liquor distilled from grapes. Developed by Spanish settlers in the sixteenth century, it takes its name from the conical pottery in which it was originally aged, which was also the name of one of the sites where it was produced: Pisco, in the Viceroyalty of Peru. The first vineyards were planted in the coastal valleys in the Viceroyalty.

  

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•  Charqui

  Charqui or charque, is a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef. This curing was done so the meat could be stored for a long period. This was a very popular way to preserve meat in Peru, Uruguay and Brazil. It was industrialized in charqueadas, also named saladeros (in Uruguay). When encountered by the Spanish, the Inca Empire supplied tambo along the Inca road system with llama jerky so that travelers would have something to eat.

  

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•  Chicha

  Chicha a term used in some regions of Latin America for several varieties of fermented beverages, particularly those derived from maize, but which also describes similar non-alcoholic beverages. Chicha may also be made from manioc root (also called yuca or cassava), or fruits, and other ingredients. It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora.

  

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•  Churro

  Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile. There are two types of churros in Spain.

  

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•  Empanada

  An empanada is a Spanish and Portuguese stuffed bread or pastry, also known as "impanada" in Italy. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

  

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•  Asado

  Asado is a South American social practise and technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are cooked on a grill (parrilla) or open fire. Asado is the traditional dish of Argentina, Uruguay, Paraguay, Chile and southern Brazil. An asado typically has a sequence of meats presented by the asador or parrillero. First are the chorizos, morcillas, chinchulines, mollejas and other organs, often accompanied by provoleta, a grilled cheese dish.

  

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•  Alfajor

  An alfajor (plural alfajores) is a traditional confection that is found in some regions of Spain and in countries of Latin America including South America, Central America and Mexico. Its basic form consists of two round sweet biscuits joined together with dulce de leche or jam and covered with powdered sugar. In most alfajores there are two layers of cake, and a filling in between. In South America alfajor is found most notably in, which means "fancy" or "great" sweets.

  

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•  Dulce de leche

  Dulce de leche is the most common denomination for milk caramel in Spanish. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel.

  

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•  Churrasco

  Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a principal ingredient in the cuisines of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.

  

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•  Locro

  Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dish prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times.

  

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•  Milanesa

  The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa).

  

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•  Pisco Sour

  A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and regional bitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable).

  

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•  Aguardiente

  Aguardiente, aguardente, augardente/caña or oruxu, is the generic name for alcoholic drinks between 29 and 60 percent alcohol, meaning "firewater", or, literally "burning water" . The word itself is a compound word, combining the words for water ("agua" in Spanish, "água" in Portuguese, or "auga" in Galician) and burning ("ardiente" in Spanish, "ardente" in Portuguese and Galician).

  

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•  Kuchen

  Kuchen, the German word for cake, is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux. The term itself may cover as many distinct desserts as its English counterpart "cake. " Kuchen desserts are presumably handed down from people of German heritage and as such are often popular in many areas of German settlement in the United States, particularly North Dakota, South Dakota, Indiana, Minnesota, and Wisconsin.

  

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•  Chicharrón

  Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. Chicharrón is popular in Andalucia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, Philippines, Puerto Rico, Venezuela, and others.

  

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•  Chupe

  Chupe is thought of as a soup, although it more closely resembles a stew in North American parlance. It is typically eaten with a large spoon, although a knife and fork may also be used to carve pieces of meat from bones, or to peel shrimp. It is generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish or shellfish such as loco. Vegetables are also a staple ingredient of chupes. All chupes contain potatoes in some form.

  

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•  Anticuchos

  Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru, and popular also in other Andean states consisting of small pieces of grilled skewered meat. Anticuchos can be readily found on streetcarts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices, and while anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazon).

  

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•  Aji (food)

  Aji is a spicy sauce that often contains tomatoes, cilantro, hot peppers, and onions. Recipes vary dramatically from table to table, depending on the preference of the chef. Aji has been used in Peru since the times of the Incas, who called it uchu.

  

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•  Humita

  Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly cooked in oil. Humita is a version of the Mexican tamal. Humitas are common in various countries in Latin America, although their origin is unclear.

  

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•  Curanto

  Curanto is a traditional food of Chiloé Archipelago that has spread to the southern areas of Chile and recently Argentina. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red.

  

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•  Cola de mono

  Cola de mono (literally, monkey's tail) is a traditional Chilean drink served around Christmas time, and may be compared to Egg Nog. Although there are many versions of this drink, it contains mainly aguardiente, rum, boiled milk, coffee, and anís. There are no virgin versions of this drink and thus, is mainly enjoyed by adults.

  

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•  Manjar blanco

  Manjar blanco is a term used to refer to a variety of delicacies in the Spanish-speaking world. In Spain the term refers to blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably with dulce de leche or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described.

  

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•  Picadillo

  Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as Giniling). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes. The name comes from the Spanish word "picar," which means "to mince" or "to chop".

  

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•  Papa rellena

  Papas rellenas is a dish served in various countries of Latin America consisting of mashed potatoes stuffed with seasoned ground meat, various spices then deep fried. The dish varies in preparation and presentation from country to country. Papas Rellenas are a local favorite in heavily Cuban-populated American cities such as Miami and Tampa, in which the Cuban version consists of potato balls stuffed with seasoned picadillo.

  

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