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The awakening of the Chilean cuisine

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In recent years, the Americas was launched into a frantic race to lead and achieve international positioning gastronomic tourism. Yes long Mexico and Argentina were the standard bearers through fusion cuisine based on indigenous and Spanish culture in the first case; and a convergence between the Spanish and Italian with Creole and indigenous in the second, now Peru who has managed to polish their raw materials to almost get the country's resources are icons to open for tourism.

It is no coincidence that in these countries, where different cultures, on the other hand is the essence of this continent, It has opened a dialogue around the table, how the origin of gastronomy is key to its future. A smart and stylish tourism promotion strategy in the land of the Incas it has been an essential part and responsible for the fruits obtained today.

In his last campaigns he has seen focus is on hands that cultivate and sow, who hunt and fish, and relate how its history began to be written thousands of years ago. A special full story, mergers, variety, colors and flavors. But above all a love story, trying, mixing, of learning, to experience, to create. And is that, without a doubt, in life as in the kitchen, simmered work is the key to success. And in this case, communication does justice to an indisputable reality.

Chile: a story to discover

In the credits of any major film production, we would have capitalized the names of the protagonists. But as good cinéfilo, one should not get up from the chair until the lights to be turned on. And that patience can bring us unexpected surprises. And are the side who often support or support the scene. Bordering to the aforementioned first swords, Chile has a history to discover. One of those characters that require a young director, novel and eager to risk to give a role to put it on the radar of public.

After nearly five years in Santiago and having had the opportunity to experience firsthand the intimacy of a foreign territory, Chile, as a country, not only it hides behind a formidable and majestic codillera that has kept him away from the spotlight. And also treasures involves a food culture that is waiting be discovered. And where They have begun to take steps in that direction.

If you ask me which is Chile for me, without hesitation answer that is as life itself. pure contrast. As cold and heat, like love and hate. Ends do not touch, but close. More of 5.000 kilometers of coastline that run from the driest desert in the world, even the most fascinating glaciers. And its cuisine could not be otherwise.

Es a partir del S. XVI, con la llegada de los españoles, cuando Chile, como sucede con el resto de los países del continente, comienza un proceso de mestizaje cultural donde productos traídos de Europa promueven una nueva cocina y donde se fusionan y surgen nuevas recetas. Las carnes de vacuno, porcino y ovino, desconocidas hasta el momento, comienzan a restar protagonismo al guanaco, la llama o alpaca.

Cultura gastronómica nacida de la fusión

La riqueza del mar y la variedad de verduras fueron el gran aporte del país. De este intercambio, surgen los primeros referentes de la gastronomía chilena, como la Olla Podrida o Puchero Criollo, muy similar al español, en base a carnes, papas y verduras, de la cuál es heredera la actual Cazuela Chilena.

A los españoles les sucedieron alemanes, croatas, franceses e italianos, qué junto a países limítrofes como Argentina y Perú, comenzaron a dibujar la nueva realidad culinaria que hoy día encontramos difuminada por todo el territorio nacional.

Sin embargo, y a diferencia del resto de los países del continente anteriormente mencionados, donde se ha sabido contextualizar y poner en valor la base de sus cocinas, en Chile es una asignatura pendiente. En palabras del Chef Guillermo Rodríguez, para muchos de nosotros el mejor referente nacional, la historia de la cocina chilena está por escribirse: “Nosotros de historia propiamente de la cocina chilena como tal no podemos hablar. Yo creo que estamos tejiendo nuestra historia, estamos armando la historia de la cocina chilena, una cocina cuya historia, nunca se ha escrito”.

Es aquí probablemente donde se inicie el camino que permita a la gastronomía chilena reconocerse y dotarse de una identidad propia. Rescatando de la memoria colectiva, lo que fuimos y lo que somos. Plasmando por escrito una historia milenaria y un legado de siglos que ha pasado de padres a hijos. Estableciendo las líneas maestras sobre las que seguir construyendo un recetario rico en diversidad y contrastes. Protegiéndose de realidades que le son ajenas y que distorsionan un espacio único que sigue siendo un hasta ahora desconocido en el fin del mundo.

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Sobre el autor

CEO de Rusticae América, su pasión por los viajes y la hotelería le hizo abandonar la abogacía para dedicarse al mundo del turismo. Consultor, profesor y emprendedor, desde Santiago de Chile sigue recorriendo países en busca de nuevas aventuras.

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