Jeanette Santander Saldias
Choripan Chileno... (Is basically a grilled sausage between two pieces of bread, typical cuisine of Argentina, Uruguay and Chile. Is generally prepared with French bread and grilled sausage. Consumed during the first moments of the realization of the above roasted as food the flesh, the entree, whose cooking time is slower).
Sandwich de Potito o Sánguche`e Potito....(A type of sandwich sold outside the stadium or in some public events such as fairs or craft or free concerts in Chile. Mischievously named because the content is preferably made of the large intestine fried beef, or pork, or the right end of the animal. It is also said to be made from guatitas.Ambos can be accompanied with a sausage and onion, plus some garnishes like pebre, mayonnaise, pepper, ketchup, etc.
Jote....(Portion of Coca-Cola or any Cola drink, and a portion of red wine, the proportions depend on the consumer. Chile is not original, but is very popular and widely consumed by the young Chilean. It is made in various parts of the world just changed its name in Spain is called Calimocho, Mochete or Tincola; in Uruguay is called Vino Cortado (Wine Cut), in Brazil as Diesel, in Mozambique is a Catembe in Argentina is called Bardal, and in Romania is known as Carcalete).
Receta Vino Navegado | Gourmet
Vino Navegado....(Ideal for cold days, warm the wine with orange. Some call it that red wine "chambreao" or warmed (French chambered ... nothing more patriotic). You could also take sugar, cinnamon and cloves. It warms a water bath, although some used warm beside the brazier).
Arrollado de Huaso....(The meat cooked and seasoned accommodated in a roll tied with string. It originated in colonial times, when the company decided to adopt it as high specialty. By changing a few ingredients, they imposed themselves in Chile, but the basis of this preparation comes from the European tradition, particularly of Spanish cuisine. Use the pulp of pork and bacon into long strips, garlic, pepper and cumin to taste, wraps it around the skin of pork, then cook in a broth).
Panificadora San Pedro
Berlines....(They are called in Germany "Pfannkuchen Berliner" is a kind of bun is not unique to Chile, but they are very popular in bakeries in the country. It is a preparation of pastry made from yeast dough very typical of the Berlin and is usually filled with jam or custard dish (fresh milk). The outside of Berlin are glazed with sugar into fine powder. In Chile is usually eaten in the winter).
Papas Mayo....(It's a potato salad and plenty of diced mayonnaise, with other condiments like oil, salt, parsley and pepper mixed produces a pleasant and tasty blend. Despite not being a culinary dish typical of Chile, potatoes with mayo (potato-May) are served in Chilean homes, especially in the spring and summer season and served cold and is as refreshing as satisfactory appetite).
Aviso de redireccionamiento
Dulces y Pasteles de La Ligua....(Are preferably made in the Ligua area known for its textiles and its rich candy. Some of them are Empolvados (sponge cake filled with caramel and covered with powdered sugar); Alfajores (stubble filled and surrounded by delicacy) Cachitos (soft dough filled with caramel, custard or chocolate); Chilenitos (gingerbread topped with meringue); Mil Hojas (puff pastry stuffed bread dish and surrounded, etc.)
Chorrillana....(It is one of the most typical dishes of junk food in Valparaiso, consists of meat, eggs scrambled with onions, French fries, sausages. As it is a rich dish, usually (at least in Valpo) are served for three or four people. It is said that the Chorrillana born in the famous restaurant "J Cross" in Valparaiso).
Caldillo de Congrio....(The congrio, Genypterus blacodes, is a fish which abounds in the South American Pacific coast. While your prescription can be quite simple to prepare, making it particularly in the world is that it was immortalized in poetry by the Chilean poet Pablo Neruda, which boosted its preparation in Chile, mainly in restaurants dedicated to tourism).
Marraqueta....(Also called French bread or bread batter, is a type of bread made from white wheat flour, water, yeast and salt, and fermentation takes longer than other breads. Arrives in Chile by French bakers brothers named "Marraquette" that would have resided in the early twentieth century in the port of Valparaiso. It has a peculiar way that allows to easily split).