| Cuisine Of Chile |
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Chilean cuisine stems from the combination of traditional indigenous cuisines prepared by the populations living in the region of Chile and the arrival of the Spanish in the 16th century . Further European immigration also brought with them various styles and traditions in cooking heavily influencing the cuisine of Chile such as the Italians and Germans . In the 20th century ''French cuisine'' marked an important turning point influencing culinary methods and creating a type of Criollo style that has been implemented in Chilean gastronomy. Many Chilean recipes are enhanced and accompanied by Wine and Pisco . VARIETY Due to Chile's geographical makeup, recipes vary in different regions of the country. There are three distinct zones dealing with Chilean gastronomy.
All of the varying cuisines have received contribution from the indigenous people living throughout the country. Each one implementing their own customs and host of condiments such as fish, seafood, meats and poultry. Foreign influence have played a strong prominent role in main dishes why also providing an ample range of desserts and drinks. CULTIVATION OF AGRICULTURAL PRODUCTS Throughout Chile and South America you may find fruits and vegetables that have been cultivated for ages. These agricultural products are appreciated and heavily implemented onto several cooking recipes. They have also been exported around the world as important agricultural commodities. Among the most known are the following:
SEAFOOD An elemental characteristic of Chilean culinary dishes is the variety and quality of fish and seafood, Due to the geographic location of the country and extensive coastline. Among other products they are the Squid , Soleidae (sole), Albacora, Codfish , Bacalao cochayuyo, Hake , corvina (salmon), Batoidea , Tuna , among others. Congridae or in Chile known as congrio can be deep fried in batter, or seasoned and placed in a cooking furnace. It may also be made into a stew as a popular dish called Caldillo de congrio that was praised through an Ode by Chilean poet Pablo Neruda . The Humboldt Current causes a supply of seafood that is gathered throughout the Pacific coast that is positioned perpendicular to Chilean waters. Seafood such as Abalone , Prawns , ostiones, clams, giant Crabs , Spider Crabs , Shrimp , Oysters , Lobsters , Percebes , picorocos, and Eels are fished in vast amounts. CUISINE OF THE NORTH Recipes from the northern regions of Chile Appetizers and Soup
Main Course
Apéritifs, Alcoholic Beverages and Soft Drinks
Desserts
CUISINE OF THE CENTRAL COAST Recipes from the central regions of Chile s.]] Appetizers and Soup
Main Course
Baked Goods and Desserts
CUISINE OF THE SOUTH Recipes from the South of Chile .]] Appetizers and Soup
Main Course
Baked Goods and Desserts
Alcoholic Beverages
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