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If you have tried Chilean cuisine, what did you think of it?
But, other than pisco sours, I can't say I found most of the other food memorable, but maybe because we don't go to fancy restaurants. I just remembered, also had pantrucas -- good soup.
Empanadas were like anywhere in South America so I wouldn't think of them as specifically Chilean food.
One disappointing thing were meat dishes, usually overdone and chewy, unlike in the neighbouring Argentina.
Last but not least, I sampled some great wines both white and red.
La Piojera in Santiago is great for local drink "Terremotos" (earthquakes) and "chorrillanas" (meat, fries, eggs). And if you like beer, go to Kunstmann, in Valdivia, all kinds of artisanal beer. And if you ever go to Chiloe, definately try the curanto.
Nutrax
The plural of anecdote is not data.
Feeding the salmon an un-natural food of chopped up fish pellets, full of chemical growth hormonds, and a huge amount of anti bacterial drugs to combat paracites that breed quicker in this un-natural envrioment, and do most of the things that have been proved to be cheaper to do, but impact very badly on the natural world.
The fishing industry it's also been an important subject here, mostly because of the Ley de Pesca (fishing law), and the importance of getting it approved, otherwise, the big fishing industries will end up taking over the sea, leaving small artisanal boats with no space to do their job.
In other places that do fish farm like Scotland and Tasmania, the farms are situated in tidal areas in currents that are open to sea, and do have a combination of salt and fresh water like were the fresh water river runs into the ocean near Macquarie Harbour in Tasmania or at the head of the sea lochs in Scotland were salt and fresh water meet, it seems that is the optimum place for them, not in an enclosed lake.
In doing a tour of the farms in Tassie we were told that this the best place to situate them, as there are no wild fish in area because of the sometimes salt, sometimes fresh, tidal brackish water, and no parasites can live there either, and they the are fed pellets and in them the boffins seek they feed what they would feed on in the sea, and the only chemical they are fed is a harmless food colouring that makes their flesh pinker.
These are the best case practices for the industry, because it makes them more sustainable because farmed fish is indeed our future.
There has been an out cry because of the eviromental damage by fish farming in enclosed lakes and fjords in Chile, while in Australia the Tasmanian salmon is so popular because is is seen as being so friendly to the natural world, and one of the reasons it seen to many who know a little of the facts of fish farming it is perfectly sited, as the fish farms that have been moved to the head of sea lochs in Scotland.
So please do start.............................
I note you have No Clue who I am or how many years I have been involved int the planet wide struggle against Salmon net pen feedlots.
"There has been an out cry because of the eviromental(sic) damage by fish farming in enclosed lakes and fjords in Chile"
Once again appalling ignorance permeates your every posted statement-a lake is not a fjord and FYI completely contained Salmon aquaculture is the only hope for the future.
This site is one place for you to shed some light on your limited even myopic views.
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Chilean food
Have you guys tried Chilean food? If you're going to Chile I recommend trying the local cuisine, like the "empanada" and the "pastel de choclo" (corn pie). Specially if you visit in September, during our Fiesta Patrias (kinda like our 4th of july). During this time of year you can go to the "ramadas", this are temporal food places where you'll find all local dishes and you can also dance "cueca", the national dance.If you have tried Chilean cuisine, what did you think of it?
1
We had delicious empanadas in one place in Valparaiso, where they were heated in an oven and not in a microwave. And a good meal with sea bass (corvina?) at the central market in Santiago.But, other than pisco sours, I can't say I found most of the other food memorable, but maybe because we don't go to fancy restaurants. I just remembered, also had pantrucas -- good soup.
2
I liked seafood in most places. Still remember a very nice spicy dish 'piri-piri' at a beach restaurant in Viña del Mar. Mercado Central in Santiago mentioned by bjd was a great place for seafood too. I had some nice fresh seafood in Arica too - something that would cost me a fortune where I live.Empanadas were like anywhere in South America so I wouldn't think of them as specifically Chilean food.
One disappointing thing were meat dishes, usually overdone and chewy, unlike in the neighbouring Argentina.
Last but not least, I sampled some great wines both white and red.
3
Chilean wine is wonderful! I love the seafood, and in Santiago in Mercado Central, is more expensive than in a city like Valdivia; there they have the Feria Fluvial, where you can go buy fresh fish and seafood in general; the market is delicious and cheap and restaurants by the sea. And you're right, they do tend to overcook the meat in Chile!La Piojera in Santiago is great for local drink "Terremotos" (earthquakes) and "chorrillanas" (meat, fries, eggs). And if you like beer, go to Kunstmann, in Valdivia, all kinds of artisanal beer. And if you ever go to Chiloe, definately try the curanto.
4
My favorite memory is of cordero al palo in Patagonia. A whole lamb, split and butterflied, spitted and roasted over coals. Picture. Served with some version of chimichurri. Part of it was the lamb itself--grass fed on rangeland.Nutrax
The plural of anecdote is not data.
5
There used to be a stall at the Addison Rd markets in Sydney that we used to go to that claimed that it sold 'Traditional Chilean food', i always found it very healthy the way it was made and cooked, it was interesting the first time you tried it but rather bland and dull after that and lacking taste and seasoning if you did buy it from them long term.6
I enjoyed the wine and seafood the most. Regarding the seafood, I enjoyed the freshness and taste of it (particularly the salmon in Patagonia) but not the preparations as such. The dishes always tasted good but I didn't find any to be particularly memorable, especially when compared to other countries in South America (hola PERU!). Many preparations where similar to those you'd find in Spain, for example, or other countries.. not making for a cuisine with much personality.8
#7 tells it the way it is, there has been a huge amount of polution in lakes in the area because of fish farming, with all the worst of practises of marine aqcaculture employed.Feeding the salmon an un-natural food of chopped up fish pellets, full of chemical growth hormonds, and a huge amount of anti bacterial drugs to combat paracites that breed quicker in this un-natural envrioment, and do most of the things that have been proved to be cheaper to do, but impact very badly on the natural world.
9
Salmon industry in Chile is one of the biggest in the world, and it's always been heavily critiziced for its less than enviromental friendly practices. Instead of getting it from big companies, prefer the one fished by artisanal fisherman.The fishing industry it's also been an important subject here, mostly because of the Ley de Pesca (fishing law), and the importance of getting it approved, otherwise, the big fishing industries will end up taking over the sea, leaving small artisanal boats with no space to do their job.
11
I am not being critical of fish farming in the whole, but i am being critical of the methods employed here and the effect they have on the environment by people cutting corners.In other places that do fish farm like Scotland and Tasmania, the farms are situated in tidal areas in currents that are open to sea, and do have a combination of salt and fresh water like were the fresh water river runs into the ocean near Macquarie Harbour in Tasmania or at the head of the sea lochs in Scotland were salt and fresh water meet, it seems that is the optimum place for them, not in an enclosed lake.
In doing a tour of the farms in Tassie we were told that this the best place to situate them, as there are no wild fish in area because of the sometimes salt, sometimes fresh, tidal brackish water, and no parasites can live there either, and they the are fed pellets and in them the boffins seek they feed what they would feed on in the sea, and the only chemical they are fed is a harmless food colouring that makes their flesh pinker.
These are the best case practices for the industry, because it makes them more sustainable because farmed fish is indeed our future.
13
This is what we were told on our tour of the fish farms in Tasmania by our tour guide operator, i would suggest that he has a whole range of expert knowledge that would far out-range yours.There has been an out cry because of the eviromental damage by fish farming in enclosed lakes and fjords in Chile, while in Australia the Tasmanian salmon is so popular because is is seen as being so friendly to the natural world, and one of the reasons it seen to many who know a little of the facts of fish farming it is perfectly sited, as the fish farms that have been moved to the head of sea lochs in Scotland.
So please do start.............................
14
" i would suggest that he has a whole range of expert knowledge that would far out-range yours."I note you have No Clue who I am or how many years I have been involved int the planet wide struggle against Salmon net pen feedlots.
"There has been an out cry because of the eviromental(sic) damage by fish farming in enclosed lakes and fjords in Chile"
Once again appalling ignorance permeates your every posted statement-a lake is not a fjord and FYI completely contained Salmon aquaculture is the only hope for the future.
This site is one place for you to shed some light on your limited even myopic views.
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