At Castro's food market (Chiloé, Chile)

Fabulous South American Food #4

Still coming to you from the island of Chiloe, I bring you three further lip-smacking delights.

PEBRE

Pebre
Photo credit:
http://viejozorro1.blogspot.com/2011/09/pebre.html

Pebre is one of things that is so simple, you can’t believe you didn’t think of it yourself.  Well, at least I didn’t think of it.  Quite possibly you did, in which case I congratulate you on your genius!

It’s simply finely chopped tomato, onion, green chilli and coriander (which I’m quickly learning makes any old thing taste like pure love) mixed with salt, good olive oil and lemon.  Serve it in a small bowl.  Provide bread.  Entree sorted.

PICHANGA

Pichanga
Photo credit: http://recetasdelujo.com/11660/pichanga-2

Looking at pichanga, you might think “That’s just that dish that I make everytime I clean out my fridge, mix and eat everything I find within.”  And yes, you’d be right.

But it is a awesome little plate of fun throwing together cucumber, mini cocktail onions, ham, olives, salami, cheese, fried potato and a vingarette dressing.  With the abundance of cocktail onions, cheese, and salami cubes, to my mind it kind of looks like the 1970s threw up on a plate.  Despite this unsavoury analogy, it’s a fun thing to eat, as when everyone’s at it attacking the rainbow pile of food with forks and hands, it becomes like a race to get the better bits before they’re swiped by the others.  Pinchanga is not sharing is caring:  It’s survival of the fittest, get to the good stuff before someone else does.

CURANTO

Curanto

I was not at all sold on curanto before trying it.  What kind of person not missing a crayon in their pack would add chicken and huge chunks of questionable looking ham hock to a pot of innocently waiting seafood?

Curanto is another meal to attack with friends and example of the survival of the fittest.  Some of those seafoody suckers are just better than others, so you’ve gotta get in there quickly!  Being shell fish based, it’s just that little bit more sophisticated than pichanga (as unless you’re very special, you’ll never just whip up curanto with what’s sitting dying in your fridge) and goes extraordinarily well with a glass of white wine.

But.  I still don’t understand what the meat was doing in there.  Happily I think I’m the only person with this aversion to poultry and pork masquerading as seafood…and so, enjoy!

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5 thoughts on “Fabulous South American Food #4

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