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The awakening of the Chilean cuisine

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In recent years, el continente americano se ha lanzado hacia una carrera frenética por liderar y lograr un posicionamiento internacional en gastronomic tourism. Sí durante mucho tiempo fueron México y Argentina las abanderadas por medio de una cocina fusión en base a la cultura indígena y española en el primer caso; 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, y que relatan como 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 tiene una historia por descubrir. 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.

It is based on S. XVI, with the arrival of the Spaniards, when Chile, As with the other countries of the continent, It begins a process of cultural miscegenation where productos traídos de Europa promueven una nueva cocina and where they merge and emerge new recipes. Beef and veal, pigs and sheep, previously unknown, start taking a backseat to guanaco, the llama or alpaca.

food culture from the merger

The richness of the sea and the variety of vegetables were the great contribution of the country. This exchange, arise concerning the first Chilean gastronomy, Olla like Podrida or Puchero Criollo, very similar to Spanish, based on meat, potatoes and vegetables, which is the current Chilean heiress Casserole.

A Spaniards were followed German, Croatian, French and Italian, which together with neighboring countries such as Argentina and Peru, They began to draw new culinary reality which today we are diffused throughout the national territory.

Nevertheless, And unlike the other countries of the continent above, where it has been known to contextualize and to value the basis of their kitchens, Chile is a pending. In the words of Chef Guillermo Rodríguez, for many of us the best national benchmark, the history of Chilean cuisine is to be written: "We History of Chilean cuisine itself as such can not speak. I think we're weaving our history, We are putting together the story of Chilean cuisine, a kitchen whose history, He never has been written”.

It is probably where starts here the way that will allow the Chilean gastronomy recognized and provided with an identity. Rescuing the collective memory, What we were and what we are. Written translating an ancient history and a legacy of centuries has passed from father to son. Establishing guidelines on which to continue building a rich diversity and contrasts recipe. Protecting realities that are alien and distorting a unique space that remains a hitherto unknown at the end of the world.

The awakening of the Chilean cuisine
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About the Author

Pablo Granell

Rusticae CEO of America, his passion for travel and hospitality made him leave the legal profession to devote himself to the world of tourism. Consultant, professor and entrepreneur, from Santiago continues touring countries in search of new adventures.

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