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Chilean writer Isabelle Allende says “read Neruda” to see Chile “from the heart.” Poetry alone captures Chile, isolated by the Andes and the Pacific, with desert to the north and Antarctica to the south. In between, the fertile central valley produces apples and grapes for the table and for wine, and the beans, corn, and squashes native to the Americas. Chile is rich and remote almost beyond imagination. Chilean food is simple, and simply seasoned. Breakfast is fresh bread and coffee. Lunch is the big meal of the day, with cazuela (stew) and pastel de choclo, a savory meat and corn pie. Corn and beans are typical, and empanadas are in every small cafe. In the late afternoon, Once (own-say) is time for tea (or something stronger-aquardiente or Pisco) and small sandwiches; Dinner is late and somewhat lighter than lunch. Wine, tomatoes, lemon, artichoke, chestnut, a large tuna, maize, and salt -- is this a recipe for authentic conger chowder? No, all these (and the chowder) are subjects of Pablo Neruda’s poems. To taste Chile, you must read Neruda.

Featured Cook Makka Cooking Level: Intermediate Home Town: Santiago, Santiago Metropolitan Region, Chile Living In: Windham, New York, USA

About me: I'm a student of Linguistics and Translation in English and Japanese at the Universidad de Santiago in Chile. I'm Chilean, but I learnt English when I was very little so I speak it well. I have many friends from abroad and they constantly teach me new recipes from their countries. I now know how to cook some Mexican, Japanese, Korean, German and, of course, Chilean food and I plan to keep on learning more in the future. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »