by Eduardo Brethauer | Mar 2, 2021 | Food
Tiradito Oriental A Rapa Nui yellowfin tuna steak, finely sliced and tossed, gently, of course, on an oval white plate, with a storm of soy sauce and black sesame seeds. The red meat of the fish, plus the profuse oriental accents, need more than just white wine. The...
by Eduardo Brethauer | Mar 2, 2021 | Food
Hot fierritos The term anticuchos (Chilean name for skewers) comes from the ancient Quechua anti (Andes) and kuchu (cut), and is nothing other than those pieces of the best meat that are skewered on straws or fierritos. With mushrooms, peppers of different colors and...
by Eduardo Brethauer | Mar 2, 2021 | Food
Sir Sirloin What is a sirloin? It is a piece of meat housed between the pork loin and ribs. The pork has very little physical activity, so it is very soft and cuddly (like me, it doesn’t run even 1K). Now let’s imagine this cut in the oven for a couple of...
by Eduardo Brethauer | Mar 2, 2021 | Food
Déjà vu Chillán and San Carlos fight for the gold medal for the best sausage in Chile. First you have to say that size does matter. Second, the quality of the meat and the dressings. In the Chillán market I have had lunch many times and I always ask for that sausage...
