Chile EP. 7- Trying Chile Food in Valparaiso + Exploring Vina Del Mar
Chile Episode 7 is here!! We explored Valparaiso more and definitely in this video wanted to make sure we tried more Chile local food. I hope you enjoyed this video and Vina Del Mar as well. Cheers everyone and please like and subscribe for more content. Cheers all
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The BEST Traditional Chilean Food in Santiago, Chile at Peumayen Restaurant
One of our biggest passions while traveling is trying local food! This is hard in Chile, where our inquiries about the best local foods were often met with “wouldn’t you prefer sushi?” or “maybe try going to Peru, they have amazing food there.”
Luckily, there’s an incredible restaurant that lets visitors try traditional Chilean food and local Chilean ingredients! Peumayen is deeply rooted in indigenous Chilean traditions, while still being willing to play, experiment, and be creative. We LOVE this restaurant!
If you’re interested in trying other traditional Chilean foods, we really recommend finding sopaipillas (fried flatbread traditionally made with pumpkin, but now sometimes made with orange dye instead) and mote con huesillos (a popular drink containing soaked wheat and a whole peach). There aren’t many Chilean street foods, at least not compared to places like Thailand and India, but you can find both sopaipillas and mote con huesillos sold by street vendors!
Check out Peumayen here:
Let us know in the comments if you want to see a list of all the bites we tried at Peumayen! We also always want to hear about your suggestions for local foods!
#traditionalChileanfood #localfoodinSantiago #PeumayenRestaurant
Top 5 Traditional Foods in Chile (Most Famous Foods)
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Redefining Chilean Cuisine
Chilean chef Rodolfo Guzman is redefining Chilean cuisine with little-known ingredients native to his home country that he forages for his Borago restaurant in Santiago.
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January 22, 2015: Chilean Cuisine Cooking Class
On January 22, we spent the day cooking. No, this was not a Walter White situation; regrettably, there was no Jesse Pinkman on the scene. To be honest, it was more of a Latin American Martha Stewart situation (sans prison) than anything else...
On the one to adrenalin scale, our afternoon with Chilean Cuisine Cooking Class probably weighed in at about a 1.5. Is this the most exhilarating thing we did in South America? No. But goddamnit, I had 60 videos and 2(+) hours of footage from this day, so this mini-series was getting made regardless. If nothing else, fast forward to the last two minutes to see what a couple of drunk bitches look like trying to maneuver the Chilean cab scene post-four course meal.
Cooking Chilean Porotos, Cazuela and Pebre (in Valparaíso)
In this episode, Nomad Cook goes to Valparaíso, Chile to visit an old friend, Antonio and cook together some Chilean deliciousness, also a special guest, Ryan joined us. I have to say that Pebre sauce was my favorite but the other dishes were also amazing. Please enjoy and provecho!
Thanks to Antonio Rioseco for sharing and cooking.
Thanks to Ryan Bruels for the inspiration for this project.
Thanks to Ariane Alves for the Portuguese translation for subtitles.
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Cooking with a Chilean Chef | My Most Amazing Travel Experience Ever! | Santiago Chile
And this is my favorite travel experience ever. We hired a chef. We shopped with a chef. We cooked with a chef and we dined with a chef. I am complete.
Chef Cristián 'Tatan' Mellado it has been an absolute pleasure and a blessing. Thank you for welcoming us into your home and sharing your passion and gifts with us.
Love Tinesha & Gwen
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COOKING CLASS turns violent when things get crazy in this Chilean kitchen...
Welcome to WORLD RACE Cooking Class! In Santiago, Chile, Sopaipillas are a staple food and delicious. Enjoy this video and pay close attention to the measurements, because we weren't given any! #AdventuresInFood
CHILEAN SOPAIPILLAS
for about 30 medium size sopaipillas, 20 large
Ingredients:
1 cup ground mashed pumpkin (1/2 can in USA)
2 cups flour
2 teaspoons baking powder
1 teaspoon fine salt
3 tablespoons vegetable shortening, margarine or melted butter
preparation:
Place the flour, baking powder and salt in the food processor and press a couple of times to mix, add the rest of the ingredients and press until you get a soft dough.
Or place the flour, baking powder and salt in a large bowl and stir well to mix. Add the melted butter and pumpkin puree to the center and knead until a homogeneous mass is obtained.
Let stand 20 minutes.
Use on the floured countertop until the desired thickness, I like thin, 1/2 cm. more or less.
Heat the oil to 180C or 350F.
Fry about 2-3 minutes per side. They should look good golden
Take out a dish covered with a paper towel so that it absorbs the excess oil.
???????? Cooking Classes in Santiago, Chile!
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We’re so glad we finally took our wallet out and spent on what really matters to us: FOOD!! The homemade kind!
Here’s what we did in Chile, and what you can expect to see more of in the upcoming months!
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Travel Chile - Where to Eat - Valparaiso
Traditional Chilean seafood on a boat restaurant in Valparaiso.
Other Information:
Restaurant Featured
Caleta Portales
Phone: (56)625614
Caleta Portales is a restaurant specializing in seafood right on the beach front. The restaurant has excellent views of the beach and the city. We have chosen to focus on traditional food. I have a lot of seafood before me. It is over whelming, so we are going to take this step by step. This is an appitizer called jardin de la mariscos, or garden of seafood. It has ten types of cold seafood. Shrimp, choitos, crab, locos, kikoroko, oysters, machas, chivicha de covina, the white fish cooked in lemon juice with onion and biute', which is considered an afrodesiac, because it is very high on iodine. Many of these are only found on the Chilean coast. That is why there is no translation.
The Seafood Garden (Jardin de Mariscos), is delicious but my favorite is the grilled seafood (Parrillada de Mariscos). It has oysters, shrimp, kalamari, machas, kikoroko, choritos and locos. For the fish we has salmon and marloosa, another Chilean type of seafood. Now we are going to try combia bortalias, which is the specialty of the house. It is a white fish in a seafood sauce with mushrooms and shrimp. As always, you must accompany seafood with a delicious white wine. And Chile has many. At Caleta Portales, the drink of the house is Bisto Sour. The special recipe they prepare with lime. That really makes a difference. This ship sails everyday from twelve o'clock to eleven o'clock. On weekends be sure to make reservations.
The average price of a meal for one person is 8 thousand pesos, wine included. Here at Caleta Portales, you can also get the menu in English. It is ten minutes away from the historical center of Valparaiso. It is easily accessible by buses, taxi and it even has a metro station right outside. If you want to watch Valparaiso's famous firework shows, on New Years Eve, be sure to make a reservation here at Caleta Portales, in October. I am Helia Goodman, showing you Valparaiso.
Chorrillana - Chilean national dish
Stuffing my face with some Chorrillana in Valparaíso
Araya prepares a coquille starter at Alegre in Valparaíso, Chile
Executive Chef Francisco Araya prepares a coquille starter at restaurant Alegre in Valparaíso, Chile.
wbpstars.com is only about the very best gourmet restaurants in the world. This is the publication for everyone considering food more than just for eating, but a lifestyle. There is a constant search for the world's top restaurants and wbpstars.com constantly delivers, in what is the ultimate guide for food lovers, travellers and the restaurant business. Here you will find many hundreds of films of the most amazing culinary wonders in the world. Exclusive content - no fake, no editing - only real life exactly as it is - a documentation of the very best.
Chile Breakfast
Chile Breakfast
Vineyard tour and Great Seafood in Central Chile
Casablanca just sounds cool
Obviously it's going to be pretty refined, conspicuously posted up along the highway from Talagante to Valparaiso, Chile. I was excited for the vineyard tour and great seafood in central Chile, and having just gotten through Chilean customs, I was ready to get the show on the road.
Central Chile is studded with vineyards. Old world, world-class vines are kind of dime a dozen in this region. If they don't have a side hustle of pizco or olive oil, it gets understandably hard to differentiate. As the valleys opened up for the umpteenth time I realized we are not in Kansas anymore. The landscape most closely resembling roads from Santa Fe to Albuquerque, now gave way to more subtropical forested areas.
This contrast in altitude and latitude creates unique microclimates for all sorts of living things. One of these things happens to be grapes.
With high humidity and warmer temperatures, the vineyard Veramonte in Casablanca stands out for it's ability to grow great white wine. The sauvignon blanc was especially crisp.
I would recommend it for Thai food, perhaps cooked at home, using the shamelessly plugged Thai Cooking Masterclass from Spice Vagrant! Click below for that amazing class.
After touring the vineyard, it was back on the road. Valparaiso or bust! Okay, so it's only like a two hour drive -- with pee breaks. Valparaiso is a coastal town, so our grumbling bellies were screaming for seafood!
The skyline of the city is amazing. The rolling hills, all adorned with brightly colored houses, make the city a dead ringer for the San Francisco of the 60's and 70's.
We had plans to visit a local market for lunch, but the clerk at our hotel implored us to try his favorite local seafood spot.
We were not disappointed, as my girlfriend (at the time, now fiancee) immediately saw one of her favorite classic chilean dishes, fried merluza fish with French fries and two fried eggs. DECADENT! I ordered the conger eel seared a la plancha and served simply with lemon. Everything was fresh and delicious.
It's not taken me long to be enamored by this eclectic coastal city. If thoughts from my previous visits to Penang, Malaysia are any inclination, I love hilly and historic port towns!
Check out that Malaysia article here:
Chilean Food
By Devin M, Mike P, David L
Each student group was responsible for creating a video or in class presentation about a cultural element of an assigned country. In the presentation, students should briefly explain the history of topic and area, need to know information, and if possible, a small demonstration.
TRYING CHILEAN SNACKS WITH MY HUSBAND| international foodies
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Service at restaurant Alegre in Valparaíso, Chile
Service at restaurant Alegre in Valparaíso, Chile.
wbpstars.com is only about the very best gourmet restaurants in the world. This is the publication for everyone considering food more than just for eating, but a lifestyle. There is a constant search for the world's top restaurants and wbpstars.com constantly delivers, in what is the ultimate guide for food lovers, travellers and the restaurant business. Here you will find many hundreds of films of the most amazing culinary wonders in the world. Exclusive content - no fake, no editing - only real life exactly as it is - a documentation of the very best.
Chilean Cooking Class
Cooking & cocktails