The chilean

The burning red pepper of Chile is considered the hallmark of the eponymous state, which is located on a long strip of land along the Pacific Ocean.

The Republic of Chile belongs to the South American region and borders countries such as Argentina, Peru and Bolivia.

Archaeologists claim that the first settlements on Chilean lands appeared more than 13 thousand years ago. Later, the great Inca civilization absorbed Chile. As a result, culture, traditions, as well as Chilean cuisine began to develop together with neighboring tribes.

In the 16th century, the lands of Chile, as well as Peru, were conquered by the Spaniards. The Inca civilization was destroyed, and the natives were forced to get used to living in a new way. Now, in addition to the Incas, the recipes of Chilean cuisine have become influenced by the Spanish culinary school.

Conquistodors began to furiously develop new lands, they taught Chileans to cultivate such agricultural crops as wheat, barley and grapes. With the arrival of the Spaniards, Chilean meat dishes appeared. This was due to the fact that the indigenous population of Chile began to raise cattle. Before that, Chileans were engaged in gathering, hunting and fishing. Now, new ingredients in pork, beef, chicken and milk are emerging in Chilean recipes.

By the end of the century, enough immigrants from Spain lived in Chile. The inhabitants of Extremadura and the Basque people have found a new home in Chile. Spanish traditions penetrated all spheres of life of the local population and significantly affected the dishes of Chilean cuisine.

Among the colonial recipes of Chilean cuisine can be distinguished Umitas or corn paste, Lockro stew, which is served with vegetable side dish, Charquican meat roast, with potatoes, beans and garlic. It was during the Spanish period that bread from wheat and corn flour began to be baked in Chile. Tortilla corn tortillas, sweet Spanish and fresh Chilean bread.

To date, the dish Kochaiuyo, which is made on the basis of seaweed, is considered a delicacy. Spaniards used Chile's excellent climatic conditions and began to grow fruits and berries. Already at the beginning of the 19th century, Chileans decide to go against the colonists and reclaim their lands. However, Spanish culture is becoming an integral part of Chilean culture.

Interestingly, in addition to the Spaniards, the recipes of Chilean cuisine were influenced by other European immigrants from Germany, France, England and Italy, who founded several settlements in Chile. We can say that Chilean cuisine has a sufficient number of pro-European dishes.

The Chilean meal begins with snacks that can be presented with Empanadas pies. They are baked from cornmeal with meat, cheese or sea fillings. The first dishes are popular in Chilean cuisine. Typically, Chilean soup is more like chowder, boiled with the addition of rice, potatoes or corn.

Casuela's chowder is served with Chilean bread or tomato paste sandwiches with avocado. The second dishes of Chilean cuisine are mainly made from meat, which is fried over an open fire. The famous Chilean meat dish Lomo a lo pobre, which means "poor man's beefsteak" in translation. The meat for this dish is stewed, seasoned with spices and spices, served with a side dish of potatoes and fried eggs.

Fish and seafood are considered the basis of the diet of many Chileans. Chilean fish dishes are usually steamed or grilled. Usually Chileans cook fish such as salmon, eel, sea bass. From seafood in Chile, you can sample octopus, sea urchins, lobster, crabs and squid. Special Chilean clams Picoroco and Piure are considered a delicacy.

For dessert in Chile, you'll find Mariscal gingerbread honey, cheese dishes, desserts of milk, fruit and rice. No Chilean meal is complete without wine, which was made from high-quality local grapes.