The food in the south of Chile consists of many fish dishes, as there is little pasture for cows etc.

Der Apertitiv

In restaurants is usually served with bread butter and advance a Chilean specialty. It is the Pebre: chopped tomatoes and onions, which are flavored with coriander, lemon juice, oil, parsley and green chili.

To do this, then ordered the typical aperitif, the Pisco Sour, a mix of pisco and lemon juice, very delicious! Or in the south to Calafate Sour, which is made with the juice of this fruit shrub.

Fish and Seafood

The fish, mainly hake, salmon, Congrio (Conger) etc. and you can as fried or fried with mushroom or Paprikasouce and various side dishes such as mashed potatoes, or rice croquettes between different cooking methods. Our favorite is the fish with cream Paprikasouce tasted, here called "a la vasca", this must be said that we have only learned to write the article that Congrio eel !! The waiter had in fact sold to us as white fish!

There are also many other seafood such as clams, shrimp and king crab that can be had by European standards to relatively normal to low prices.

Of course, our classic from raw fish, the ceviche should not be missed!

Avocados Süss und

Definitely worth mentioning are the avocado, which is here called locally Paltas with the great variety Palta hatred. Nowhere else have I eaten so delicious avocados, which are found mostly in Chile in all salads.

In general, the Chileans like to eat sweet, sometimes for dinner cake. Here certainly have had their fingers in the pie German immigrants. Very loved here is the Manjar, which is included in other parts of South America Dulce de leche, a sort of caramelized milk which is spread between two cookies or simply smeared on bread.

So, as you see, is not starved in Chile! Let's see what my world tour yet so brings culinary with it! And never forget: scratching ifs forward and bites back, take monastery Melissengeist! 😉