I enjoyed this dish at the wonderful Cervecería Rural in Litueche. It’s a salad of black beans (red kidney beans make a great alternative) dressed in the style of a ceviche marinade. Some versions have all the ingredients tossed together, but Rural’s chef presented it as a beautifully composed salad. Ingredients For the dressing: For […]
Roasted chicken is the little black dress of the table, welcome on the menu of a dinner party or a weeknight meal. The following bright-tasting salsa is also terrific with fish, a popular entrée in Chile, a country with over 2,000 miles of Pacific coastline. Dice the vegetables extra fine and serve the salsa with […]
To make this lean cut of beef tender, three steps are needed: a long marination, a fast grilling, and slicing against the grain—in the opposite direction of its meat fibers. Ingredients For the steak: For the chimichurri: Directions Step 1 Make the marinade: Whisk together the olive oil, vinegar, salt, pepper, and garlic. Place the […]
This might be my new favorite way to eat carrots, which, like most vegetables, grow huge in Central Chile’s fertile soil. Marinated in olive oil and spices, then coated in freshly grated Parmesan cheese, the carrots are roasted until tender. They’re great with chicken, pork, or lamb. Ingredients Directions Step 1 Preheat the oven to […]
