Freak Out

Freak Out

Freak Out Some crazy lads (or snobs) invented the carpaccio and ceviche de locos or abalone. Crazy! I prefer locos just as God brought them into the world, beaten or soften -it’s the same thing- and boiled in water with Cahuil sea salt. Serve at room temperature...
Mango Salmon

Mango Salmon

Mango Salmon Try to find a salmon without hormones. Mission Impossible? We have no choice but to dress up as Ethan Hunt and hunt him with our bare hands in the Patagonian rivers. Seal your fillets on the grill, leaving their skin crispy, and serve them with a...
Tiradito Oriental

Tiradito Oriental

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...
Hot fierritos

Hot fierritos

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...
Sir Sirloin

Sir Sirloin

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...
Déjà vu

Déjà vu

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...