Chilean Traditional Dishes

Milcaos   Milcao or melcao, also called milcado by ultracorrection, is a kind of potato bread that is prepared by mixing raw and cooked potatoes with other ingredients. According to the tradition and later variations, there are four basic types of milcao classified according to their type of cooking; curanto milcao (steamed), fried milcao, baked milcao and peeled milcao (boiled). Story It is part of the cuisine of southern Chile, particularly the traditional cuisine of the Chiloé archipelago, it is an important ingredient of curanto and lloco and frequently appears in chilote folklore as part of songs and riddles. The emigration of many families from Chiloé to Patagonia during the second half of the 19th century and throughout the 20th century has brought this food to the southern part of Chile. Variations Oven milcaos and fried milcaos: These are the usual ways of preparation. They can contain pork rinds inserted into the dough or be filled with them like a pie. The bark is redd...

Lomo a lo pobre   Bistec a lo poor or steak a lo poor is a dish of the Chilean and Peruvian gastronomy. Common items in both countries are grilled beef, eggs, caramelized onions, and French fries. There are many similar dishes with different names in other parts of the world. Story The origin of the name is ancient and unknown. Possibly it is due to a typical dish that could be called "fast food" or "junk food" in a time when there were many dishes considered "appropriate" for a family, although it has never been a cheap recipe despite its name. One possibility is that it is a poor translation of the French bœuf au poivre ('beef with pepper'). Ingredients 6 large potatoes, 4 flat or veined loin steak, 4 eggs, 2 onions oil for frying salt pepper. Recipe 1. In a large pot or deep frying pan add enough oil and heat to 160 ° C (320 ° F) 2. Peel the potatoes, cut them into batons and rinse in cold water, roll out the absorbent paper and fry for abou...

Chumbeque   This sweet is traditional from the northern gastronomy of Chile, Chumbeque is a sweet traditionally consumed in the Norte Grande regions of Arica and Parinacota, Tarapacá and Antofagasta. The sweet is currently patented in the name of Arturo Mejía Koo, grandson of a Cantonese couple who first made this famous sweet. Story In 1920, the Cantonese Kaupolín Koo Kau settled in Iquique, where he Spanishized his name to Ernesto Koo Flores. Due to his knowledge of traditional Chinese medicine, he worked as a doctor for the workers in the saltpeter offices. With the imminent closure of the saltpeter offices due to the decline of saltpeter production, Koo decided to emigrate to the town of Pozo Almonte, where he met his wife, Petronila Bustillo Sandoval, who was a pastry . There, Koo learned about the traditional sweets or alfajores of Pica, and remembering some bean sweets that a fellow countryman of his named Kung made in Canton, Koo prepared his sweets with what he remembered ...