You don’t need a silver fork
Veal Schnitzel + Grüner Veltliner
If you're tempted to uncork a red wine, don't do it! For the traditional Schnitzel, you need a crispy and citric white to cut the fatty sensation of the frying. To enjoy the tender and moist meat embraced by a crunchy and peppery crust, nothing better than a terroir...
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 figures of...
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 hours, at a low...
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 that,...
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