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...
by Eduardo Brethauer | Oct 2, 2020 | Food
Boeuf Chilien It sounds very nice boeuf bourguignon, but in Chile we call it beef stew. Yes. How it sounds. With cubes of beef and mushrooms, carrots, potatoes, shallots and red wine, it is a tasty and complex dish that hugs and warms us during winter nights. If it is...
by Eduardo Brethauer | Jul 22, 2020 | Food
Ceviche Mixto The secret of ceviche is in the freshness of the products. Obviously not? But also the preparation. For ceviche, my favorite fish is sole. Elegant and fresh! Better yet if accompanied with shrimps, mussels and urchins. Of those that stick their tongue...
by Eduardo Brethauer | Jul 22, 2020 | Food
Porotos Granados If there was the world championship of Porotos Granados, I would enroll in closed eyes. Chile is too small for me. The sweetness of the beans and the corn, and the aniseed tone of the basil from my terrace, simply arouse unspeakable desires. Watch the...
by Eduardo Brethauer | Jul 22, 2020 | Food
Falafel with Grilled Eggplant Let’s go to the ancient Arab world. This falafel burger or kind of chickpea croquette, accompanied by slices of grilled eggplant and a fresh salad, is a prayer of deep and toasted notes. A tasty, but light sanctuary that needs to...
by Eduardo Brethauer | Jul 22, 2020 | Food
Cheddar Cheese Hamburger Do not use ground meat with less than 7% fat. Leave the tartar to the tartar. The hamburger needs juice, nerve and emotion. Without breadcrumbs, but with chopped onion, fresh oregano, coarse salt and pepper. I like it with the grill cheese...
