Visiting Chile It is a culinary adventure that unlike the rest of the regions of South America it awakens the interest of tourists due to its potential in the amalgamation of diverse cultures such as native ones and the Spanish experience.
This gastronomy Rich in mixtures it is called Creole cuisine of Chile and stands out for the use of native products of the region such as custard apple and corn.
Its most important and currently exported products are the Azapa olives, (Arica), the Atacama corn and the Murta or murtilla that is used mainly to make jam and murtado liquor.
His most successful dishes are:
Conger chowder: Typical preparation that uses the golden conger eel as a base. A particularity in the history of the dish is that it is part of a poetry by the Chilean poet Pablo Neruda.
Pantruca: Prepared on the basis of wheat flour that is kneaded and later cooked in vegetable broth.
Charquicán: Prepared with pumpkin, potatoes and beef.
Creole Easter bread: A Chilean version of Easter Bread that makes good use of native fruits.
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