Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish. Ingredients Directions Step 1 Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch […]
Perhaps you’ve had smashed potatoes. Beets also respond well to this technique. And we love the way the beet greens are incorporated in the salad rather than discarded. This recipe was inspired by the remarkable chef Francis Mallmann, whose restaurant Fuegos de Apalta has become a favorite of my wife and myself when we visit […]
Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through […]
This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces. Ingredients Directions Step 1 Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining […]
