This blog chronicles a culinary journey through Chile, starting in Moscow, Chile, where the blogger enjoyed a hearty breakfast featuring local sausage and bread prepared by Mapuche women. The adventure then leads to Huilo Huilo Biological Reserve, where the blogger experiences a rustic barbecue, including pork belly and picaña. In Temuco, the blogger explores street food, enjoying sopaipillas sandwiches.
The journey continues to Valdivia, where the blogger tastes the local cuisine, including chorrillana, empanadas, and seafood. In Puerto Varas, they savor seafood delicacies such as clams, oysters, and sea urchins. Finally, the blogger ends the trip with a visit to a steakhouse in Puerto Varas, sampling authentic Chilean dishes like beef sweetbreads, corn cake, beans with reins, and spicy drops, along with various cuts of meat like New York loin and short ribs strip roast. Throughout the journey, the blogger embraces the rich culinary diversity of Chile.
Sure, here are the key facts extracted from the text:
1. The blog starts in Chile, specifically in the city of Moscow, with a visit to the fair lab of Pelao Molina.
2. The author is welcomed with a fat breakfast, including local sausage and bread prepared by Mapuche women.
3. The Mapuche people are mentioned as the largest indigenous group in Chile.
4. There's a description of various food items, including bread with pork rinds and scrambled eggs with ham and vegetables.
5. The blog mentions the Fire La Tempera Molina, a location for private events and barbecue workshops.
6. The author mentions a trip to the meat market to pick up a large piece of pork belly and picaña (a type of meat).
7. A live show on Instagram sponsored by Canca Grill is mentioned.
8. The text describes the preparation of a pasta dish with dried chili powder.
9. There's a reference to sopaipillas sandwiched, a traditional street food in Chile.
10. The text transitions to a trip to Huilo Huilo biological reserve, which took about 3 hours from Temuco.
11. The author mentions stopping to appreciate the landscapes and food during the journey.
12. The text describes their stay in cabins at Huilo Huilo and the cooking of meals over a fire.
13. A barbecue workshop with Professor Klocker is highlighted, featuring beef tenderloin and pica.
14. There's a mention of empanadas and traditional Chilean street food.
15. The author visits Valdivia and tries a "complete" sandwich and chorrillana, a local dish.
16. The text discusses seafood dishes like seafood empanadas and caldillo with conger eel.
17. The author explores the municipal market and cafes in Valdivia for local food.
18. The text mentions the visit to Professor Klocker's house for a barbecue and mentions eating tag, corn tortillas, and empanadas.
19. The journey continues to Puerto Varas, where seafood dishes like crazy ones, clams, oysters, and sea urchins are tried.
20. The text also mentions trying Chilean oysters and chupe de jaiba, a traditional dish with crab.
21. The author visits a steakhouse in Puerto Varas and tries dishes like beef sweetbreads, corn cake, beans with reins, and spicy drops.
22. Various meat cuts are also mentioned, including smooth New York loin.
These facts provide an overview of the food and locations visited in the blog without including opinions.