Eating Chilean

Thanks, Lana. There are a lot of ethntourism oppo...

2012-05-24T11:46:15.373-04:00

Thanks, Lana. There are a lot of ethntourism opportunities in the Araucania region; you should be able to find some interesting ones.

Best wishes

What a wonderful article! My next trip to Chile w...

2012-05-23T17:20:59.160-04:00

What a wonderful article! My next trip to Chile will include a visit like yours. I am currently in Panama and spent 4 days with the Ngabe Bugle to see and write about their sustainable tourism project in Soloy. You should submit your article to www.indigenouspeoplesissues.com.

Gracias, Gabriel. The link is to Gabriel's bl...

2012-05-09T10:06:13.413-04:00

Gracias, Gabriel.

The link is to Gabriel's blog on chicken breeds in Argentina.

Los felicito por la difusión de esta caracteristic...

2012-05-09T00:24:37.661-04:00

Los felicito por la difusión de esta caracteristica raza.
Aqui un pequeño aporte
avesderazaenargentina.blogspot.com/
Per Avic Gabriel Alvarez

I bought cochayuyo at Rosa Chilena Bakery in Toron...

2012-05-03T10:19:15.715-04:00

I bought cochayuyo at Rosa Chilena Bakery in Toronto on wilson ave.

Sorry Roxana, I have no idea; I don't get to M...

2012-05-02T09:35:35.766-04:00

Sorry Roxana, I have no idea; I don't get to Montreal very often. According to Wikipedia cochayuyo is a "species in the Laminariales that may be considered as kelp." Luche is not.

Cochayuyo or Luche...can we find them in Canada (M...

2012-05-02T08:31:54.016-04:00

Cochayuyo or Luche...can we find them in Canada (Montreal). Those two belong to the classifications of KELP?

What a research!

2012-04-29T17:21:03.725-04:00

What a research!

Ah, but of course we read Latvian ...with a little...

2012-04-27T10:38:54.930-03:00

Ah, but of course we read Latvian ...with a little help from Google Translate :-) which actually did a pretty good job. And your recipe looks like it should work.

Best wishes

Hi Jim, thanks a lot for reply. I finished my blo...

2012-04-27T09:55:42.785-03:00

Hi Jim,

thanks a lot for reply. I finished my blog entry about pastel de choclo in Latvian (sorry you cannt read it). And I'm sorry for some stupid questions but I come from non-maiz country because we don't grow maiz and therefore I don't have much understanding about its proper culinary use. I remember that in La Vega market in Stgo vendors offered choclero for humitas. Anyway I understand that maiz should be at its green state, milky and starchy for good humitas, right?

What is possible to get in Latvia is the same what you can buy canned by Bonduelle, for example. They are quite small and yellow grains of very sweet aftertaste. I guess it is american sweet maiz.

p.s. Article about blue eggs is very interesting.

Nice photo... but are they blue? "Light"...

2012-04-27T09:49:09.844-03:00

Nice photo... but are they blue? "Light" blue perhaps. ;)

We have blue egg laying chickens on our farm in La...

2012-04-26T22:20:07.952-03:00

We have blue egg laying chickens on our farm in La Serena. They are local chickens. Here is a picture of the eggs, :)

http://spidersworkshop.wordpress.com/2011/10/18/weekly-photo-challenge-possibility/

Good food yo.

2012-04-25T13:43:11.820-03:00

Good food yo.

Linda, Thanks for the kind comments. Here in Chi...

2012-04-13T11:08:04.172-03:00

Linda,

Thanks for the kind comments. Here in Chile the maize variety used for pastel de choclo and humitas is called choclo humero. Ir is very large, with 20 or more rows of kernels and, according to “Races of Maize in Chile” is probably descended from a cross between native maize and dent corn introduced from the United States in the 19th century. (see Eating Chilean Corn - Choclo Chileno http://eatingchile.blogspot.com/2009/11/chilean-corn-choclo-chileno.html). I imagine the kind of maize that arrives in Latvia is "sweet corn" (choclo americano in Chile) which is sweet rather than starchy and doesn't make very good pastel, but if you mix it with polenta it may help a little.

Best wishes...

Hi Jim! I enjoy your blog. I'm passionate food...

2012-04-13T10:05:04.054-03:00

Hi Jim! I enjoy your blog. I'm passionate foodie and I have lived in Chile and Perusome time. So, all these creations are familiar to me. I have read book of Sonia Montecino too. However, it's almost impossible to make perfect pastel de choclo in Latvia because of choclo. Fresh choclo is rare and even imported one never tastes like choclero. Have you studied more about varieties of choclo used in this preparation? Guru of Peruvian cuisine Gaston Acurio admires 2 varieties - choclo costeno and choclo serrano. What kind of choclo do you prefer?

You might try some of the vendors listed here: htt...

2012-04-09T11:08:45.209-03:00

You might try some of the vendors listed here: http://www.olx.cl/q/cochayuyo/c-210. Good luck.

Can you please tell me how I can buy seaweed from ...

2012-04-09T11:00:23.691-03:00

Can you please tell me how I can buy seaweed from Chile. I have checked the usual "Google" searches and find minimum orders of 40 tons. Do you have any resources who would any and all types of seaweed from Chile in family size quantities? Any help you can offer will be greatly appreciated.

Claudio, Thanks for the kind words. I'm glad...

2012-04-08T17:57:46.967-03:00

Claudio,

Thanks for the kind words. I'm glad you are finding it interesting. And best wishes for a early spring in Norway.

Found your blog through another forum, just leavin...

2012-04-08T16:41:47.148-03:00

Found your blog through another forum, just leaving a comment here to say it's fun to read articulate and informative articles about food and the history behind it, top notch, been through a lot of it but still more to go, looking forward to it.

Saludos, a Chilean living in Norway - Claudio

Although it is a brown seaweed, it is not a kelp (...

2012-04-05T19:56:00.515-03:00

Although it is a brown seaweed, it is not a kelp (the large brown seaweeds in the order Laminariales that occur mostly in the northern hemisphere) and is unlikely to taste exactly the same. Still very good.

I started eating linaza two months ago. I'm ve...

2012-04-01T20:29:22.379-03:00

I started eating linaza two months ago. I'm very please because it has made my digestive system work much better. I was down to ones to three times per week on the unload toiled deal(if you know what do I mean),and now I'm up to two to three times per day. I feel energized most of the time and my mind has started to clear up. I can retain more memories and I'm able to learn better than two months ago. I give all the credit to the Lianza seeds. I sprinkle it on everything I eat. I'm really into it. It also has a great delicious taste.

Jolus

Thanks, glad you like it.

2012-03-26T19:08:17.399-03:00

Thanks, glad you like it.

My Dad is Chilean, but I'm American. I've ...

2012-03-26T18:58:28.366-03:00

My Dad is Chilean, but I'm American. I've been to Chile a few times and fell in love with the culture, countryside and most desperately, the food. So glad I found your website, thanks for doing this!

go to chilean product on line , type buy chilean p...

2012-03-24T09:22:46.826-03:00

go to chilean product on line , type buy chilean products , have a place offer diferent products ,

Quesillo is the one! Good luck.

2012-03-01T20:21:12.186-03:00

Quesillo is the one! Good luck.