(Coyhaique, Chile) I ate some good Chilean home-cooking with the family in Coyhaique. The Mama makes some wonderful soups on cold days. Lunch is always the principal meal which generally consists of something hot, salad, bread and sometimes dessert of ice cream. She made a fine lentil stew with for new years. A couple of times the Mama made sopaipillas, fried bread. Another time she made a similar treat called “calzones rotos” (broken underwear) that had a twisted shape with powdered sugar.
When we went out to dance at Quilantal a couple of weeks ago, we ordered munchies in the form of Pichanga. It was pretty good, but they insisted that we had to have The Real Pichanga at home the next day. Think of every kind of bar munchie food you’ve ever had, throw it all in one pan and bake. It is mostly french fries with steak, hot dog slices, pickles olives, sausage, olives, cheese, cocktail onions. After baking the whole deal, diners attack the mountain of food nacho style, but with toothpicks. Ketchup, mustard, mayo and hot sauce can be applied as needed.
When we went out to dance at Quilantal a couple of weeks ago, we ordered munchies in the form of Pichanga. It was pretty good, but they insisted that we had to have The Real Pichanga at home the next day. Think of every kind of bar munchie food you’ve ever had, throw it all in one pan and bake. It is mostly french fries with steak, hot dog slices, pickles olives, sausage, olives, cheese, cocktail onions. After baking the whole deal, diners attack the mountain of food nacho style, but with toothpicks. Ketchup, mustard, mayo and hot sauce can be applied as needed.
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