[ SECRET POST #2580 ]

[case]

⌈ Secret Post #2580 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 04 pages, 082 secrets from Secret Submission Post #369.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Chile / Food / Literature

[(Anonymous)]

I know nothing about Chilean food. Is it traditionally spicy? What are some of your traditional dishes?

Re: Chile / Food / Literature

[lynx]

Chilean food is not traditionally very spicy, though we do have some interesting chilli varieties (called "ají" here). It's usually homey, comforting food; not very elaborate but tasty and filling. That's a result of our history - ours wasn't a luxurious Virreynato, more like a settlement where Spaniards came to cultivate the land. Some of the traditional, more "complex" stuff we eat is shared with Perú (like ceviche and chupe de mariscos); or has a corn base like in humitas (a type of corn tamale enveloped in maize leaves) and pastel de choclo (Corn Pie, similar to Shepherd's pie, but made with a paste of mashed sweet corn). Porotos con Mazamorra (beans and corn), too.

Meat and poultry is eaten along the whole country, barbaqued, no sauce - only garlic, salt and oregano. Fish is made in stews, the most famous being Conger Chowder (immortalized by Neruda in a Ode), fried, or in a disc.

Due to our really damn cold oceanic waters, we have fuckloads of very varied sea food. Curanto is a great reresentation. Algae are also used quite commonly in the coastal south - we have cochayuyo and sea lettuce, and both are used to add variety to soups; or made as salads.

Expect a lot of tomatoes/onion salad as a side dish in everything |DD