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All posts in Chile

Santiago’s El Colectivo Presents ‘Fish’ January 16 (ES)

By Patrick Hieger

[El Colectivo]

[El Colectivo]

Following on the wild success of December’s Pig Vicious, their first major event as a group focused on shaking up the Santiago dining scene, new culinary renegades El Colectivo are kicking off 2015 with a fish-focused start.  On Friday, January 16, they’ll present FISH, the group’s latest ingredient-focused cookout, featuring the best of the Chilean coast that doesn’t often end up on many menus.  Combining the talents of the group’s members, dinner will offer fish and shellfish in a variety of preparations, handmade breads, the best summer produce, and more.  Paired with wines from Santiago Wine Club and Ballast Point beers from Ben Wood of Beervana, FISH could very well be the party of the summer.

Guía Dónde: Santiago’s New Go-To Gourmet Guide

By Colin Bennett

[Emporio Creativo]

[Emporio Creativo]

Part of the challenge of Santiago’s food world is not figuring out what to cook, but finding the best places to buy. In a retail landscape that includes chaotic but vibrant markets and mega Walmart style supermarkets while still maintaining unique but sleepy neighborhood stores attended by mom and pop, finding the right place for the right product is a critical part of eating well at home.

Getting A Taste Of Holm In Santiago

By Renea Bartlett

[Renea Bartlett]

[Renea Bartlett]

The only thing small about Holm is the size of the bathroom. Beyond that, everything is BIG —  big flavor and bigger plates. During the week, this emerging hot spot in Providencia serves fresh salads and sandwiches as well as signature smoothies and juice blends. On the weekends, however, patrons flock to Holm for one reason only: brunch.

A native of Denmark, Victor Holm has learned a thing or two about creating successful restaurant ventures. Initially working as an agent placing chefs in his home country, he later opened his own seaside restaurant in Goa, India. While that was as exciting and adventurous as it sounds, the downside was the seasonal nature of the revenues. Holm learned that he needed a restaurant in a city that would generate consistent, year-round profits. Knowing that the well-established food scene in western Europe is competitive and requires deep pockets, Holm turned to South America and searched for a city with an emerging food scene. He wanted a place where his efforts could make a significant effort in the local market.

Somos Todos Providencia: Getting Back To Normal In Santiago’s Central Neighborhood (ES)

By Patrick Hieger

[Horno Feroz]

[Horno Feroz]

The past few months have been a dark stain on Santiago’s Providencia neighborhood.  A new set of restrictions placed on bars, clubs, restaurants, and liquor stores back in September by new mayor Josefina Errazuríz sent sales into a tail spin and left some business owners wondering how they were going to survive.  Famed restaurant owner Marcelo Cicali, of Liguria, was outspoken in his distaste of the new policies, and became somewhat of a voice for the community in their fight to return things back to how they had been.  Turns out, it worked.

Watch Chef Carolina Bazán Give A Tour Of Santiago’s Ambrosia (ES)

By Patrick Hieger

[WBPStars]

[WBPStars]

It seems that restaurant rating / listing / profiling site WBP Stars has been touring Santiago, Chile and surroundings for the last week or so.  Earlier this week, they put out a profile of 99, the Providencia hot spot that opened earlier this year, serving ‘Bistronomy’-style cuisine, as well as Osaka, Alegre, and Europeo.  They also brought the video cameras along and got themselves a tour of chef Carolina Bazán’s Ambrosia, which landed on the Latin America’s 50 Best list at number 37 back in September.

Nestled on the outskirts of Santiago, Bazán and her family have cultivated a beautiful, verdant space where the chef serves up innovative, seasonal Chilean dishes.  The video is a bit slow, but Bazán and her restaurant make up for a lack of editing with a beautiful space and some decent background music to fill in the gaps.  Now that summer produce season is here, be sure and get your reservation!

Six Of Chile’s Best Unite For Charity This Saturday At Santiago’s Vega Central (ES)

By Patrick Hieger

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This Saturday, what will undoubtedly go down as one of the most epic meals ever created in Chile will take place at Santiago’s Vega Central, when six of the country’s leading restaurants come together for one great cause.  Before we say anything else, we’ll say this:  get your tickets now, because this is going to sell out fast.

The kitchens from 99, Boragó, Alegre, Ambrosia, Osaka, and D.O., which includes chefs and judges from Top Chef, the recipient of a Michelin Star, and three of Latin America’s 50 Best Restaurants, are coming together for a one-afternoon-only meal to support the Escuela Básica Santa Teresa de Carmelo.  Yes, you read that correctly.  Proceeds from the event will go to help the school build a garden, giving students healthier, more nutritious meals.  As diners, those in attendance will take part in a never-before-seen lineup of the best cooks in Chile.  No, really.  Get those tickets.

Pig Vicious, El Colectivo’s Grand Premiere, In Photos (ES)

By Catie Brandl

[El Colectivo]

[El Colectivo]

Last Friday, Santiago’s newest culinary collective that wants to shake up the local dining scene, El Colectivo, had their grand premiere party at Matcuana 100.  Dubbed Pig Vicious, the seven-course dinner was a monstrous display of delicious pig creations all accompanied with wine from Santiago Wine Club, and beer from Colectivo member Ben Wood’s Beervana. El Coletivo’s idea was to create dishes using different parts of the pig, all sourced from small Chilean farms, that are often disregarded, and the use of Chilean ingredients that aren’t normally combined with pork, such as clams and fruit.  Some of the stand outs were blood sausage topped with an apple and cucumber relish, an eight-hour porchetta, skin and all, and a slow roasted, sweet-glazed pig’s tail.

Jobs (ES)

[Patrick Hieger]

[Patrick Hieger]

Bolivia
Gustu – Gustu is looking for both a Sous Chef and a Pastry Chef.  Candidates for both positions should have a minimum of five years of experience, with a willingness to learn and explore Bolivia’s pantry.  Interested applicants should send CV’s to info@restaurantgustu.com.

Chile
Boragó – Boragó has open spaces for interns, starting on December 15.  Contact them by email at practicas@borago.cl.

Argentina
NOLA – Palermo Viejo’s hottest (and only) fried chicken and craft brew hot spot NOLA is on the hunt for prep and line cooks.  Per the restaurant, “It’s 6 nights a week, 8 hours a night, 5pm – 1am. Training is the last week of December and the position officially starts at the new year. Salary varies on experience and tips are included. Spanish is a must as is all necessary paperwork/CUIT to be in blanco.”  Email info@NOLAbuenosaires.com to apply.

Chochán – San Telmo’s pork-centric eatery is looking for experienced cooks to join their team.  Interested parties should send CV’s to info.chochan@gmail.com

Venezuela
Vaca Vieja – Vaca Vieja is on the hunt for both experienced and young cooks.  Email vacaviejavzla@gmail.com for more information.