Saturday, May 1, 2010

Good Chilean Food

So, a few weeks ago, J and I went to Pantrucas, a local chilean restaurant.

Yum. Yum. Yum.

I love to cook. But sometimes, I just want to go out and be lazy. And pay a lot of money. For poor service and sub-par food.

Wait. No I don't.

That's why I like this place. It's not expensive, the service is lovely (it's run by a delightful Chilean couple), and the food is both authentic and delish! J spent sometime at a university in Chile, so he knows the real deal.

Take for instance, this golden-brown piece of heaven:
Crispy chilean empanada

When I was in college, I took an advanced logic class that drove me to the brink of insanity.  On one occasion, I remember writing out a long, extremely complicated proof that I'd done. I may have been the only one in the class who'd gotten it and I beamed with pride. However, my professor simply said,

 "It's not elegant."

After my initial rage wore off, I realized that what he meant was, because I was struggling to even solve the beast, I'd done a lot of unnecessary steps and taken a less direct route. It needed to be simplified.

This is a lesson I've taken to the kitchen. Simple does not mean boring. Simple means poignant, elegant food. Simple means work  Anyone can slop on the fats and spices to distract the tongue. The real challenge is enhancing flavor-- not covering it. And limiting you palette means you have to make every flavor count.

That's why I loved the Chilean salad. I think it was a simple concoction of fresh tomatoes, minced onion and cilantro, lime juice, and a bit of salt. But, oh the flavor! I'll never taste a tomato the same way again.

Fresh Chilean salad
J captured my Chilean food excitement:

Anyway, if anyone has any simple, yet tastebud-invigorating recipes they'd like to share, please post! I'll try to make it and put it up on here. Just know that I'm rather slow and lazy sometimes.

Before you go, check out these cute Chilean figurines:

Peace and blessings.



  1. I have a supremely simple recipe that always ends well. Open freezer, take out ice cream, eat container. The end.

  2. 1 can of black beans, rinsed, drained, mashed in a bowl

    2-3 tablespoons fresh chopped cilantro

    1-2 cloves garlic, squished and minced

    3/8 cup salsa of your choice, or more to taste. (Definitely mix it first and see)

    Hotsauce to taste, if you so choose

    Mix everything together; garnish with sour cream and cheese, if you're into that. I eat this on unsalted (local, organic) tortilla chips, and it's AMAZING--I've never felt the need to add dairy. Also, I bet it would be great on quesadillas or tacos. . .

  3. Thank you so much for the beautiful comments about our little restaurant. This expression of love give us a lot of encouragement.
    We owe you a big hug.
    Margarita and Ricardo