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During the nineteenth century, Chile began to form its own identity and food became a part of this. Immigration, which had been limited and incidental at the beginning of the young republic, was now actively encouraged by the Chilean government between late nineteenth century and early 20th century.
Corvina - Chilean Sea Bass; Congrio, the family of conger and garden eels; Merluza, a family of cod-like fishes, including most hakes. Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru. Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru.
Afrikaans; العربية; Aragonés; Asturianu; Беларуская; Беларуская (тарашкевіца) Български; Bosanski; Català; Cebuano
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool.
Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer ...
A Chilean cazuela. The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey. One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate.
Machas a la parmesana. This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco.
In Chile, children leave pan de pascua, a traditional fruitcake, for Viejito Pascuero, "Old Man Christmas." Some of the fruitcake's key ingredients are dulce de leche, rum, candided fruits, and nuts.
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