Como Sur | South American Gastronomy

All posts tagged #opinions

Tomo Sur: Fresh, Easy-Drinking Wines Are Trending Now (ES)

Maria Claudia Eraso is a sommelier living in Lima, Peru. Originally from Mendoza, Argentina, she is the co-author of Dos Mujeres y Cientos de Vinos. Currently, she is the Director of Content for Almendariz News and Wine magazine and Vivanda magazine. Always eager to talk about wine, today she gives us some insight into the wines that are trending across Latin America.  

[Patrick Hieger]

[Patrick Hieger]

By Maria Claudia Eraso

Since the beginning of the 2000’s, the words “varietal” and “barrel” have become the talking points in the Latin wine market; wines appeared to be competing in a category that wasn’t legislated by a governing body, and hadn’t previously been explored by anyone. It was the category of the explosion of grapes, the exploration of aromatic descriptors of both the barrel and the grape. The most common questions were, How many months does it pass in a new barrel? How much aging did this wine have? What level of alcohol did it reach?

For National Pisco Sour Day, A History Lesson and Debate

By Maribel Rivero


[Wikimedia Commons]

Each year, the first Saturday in February, Peruvians celebrate their national cocktail, the Pisco Sour.  This cocktail only gets one day of celebration unlike the “Semana de Chilcano,” a weeklong celebration of the other famous Peruvian cocktail, which happens in January. After asking local gastronomes why the more well-known cocktail gets less of a celebration, answers were inconclusive.  However, they did offer up quite a bit of feedback on the subject of what makes a good Pisco Sour.  The Union of Peruvian Sommeliers provided a lecture session presenting the history of Pisco and the Pisco Sour, the varietals of Pisco, and the art of making the perfect Pisco Sour.  Suffice it to say that with a room full of Peruvians there is as much pride that goes into the components of making a Pisco Sour as there is associated with creating Peru’s traditional dishes.

Recap: 120 Minutes Of Top Chef Chile, Episode 4

By Doris Bravo

“Last night clocked in at nearly 120 minutes, way past my bedtime and entertainment threshold.”  She may love some pop culture, but even our resident expert on the topic, Doris Bravo, has her limits.  Last night’s episode was nearly two hours of very small dishes, focused almost entirely on the sea.  Even if you didn’t catch it, get the gist, and the point, below. 



In order to discuss last night’s episode of Top Chef Chile it’s better to start at the end. Three contestants once again competed in the “última oportunidad” round: Carolina Erazo, Sergio Medel, and César Parada. For no apparent reason other than to give Judge Ciro Watanabe some camera time, the challenge was to prepare a Chilean-Japanese fusion dish in 40 minutes. After Judge Ciro’s demo, where he breezily prepared a Chilean Nikkei version of gyozas, the three contestants set off to prepare their dishes. There was much running around and trash talk (notably between Sergio and César) which the prudish Judge Carlo von Mühlenbrock didn’t appreciate. Clutch the pearls, the Top Chef Chile kitchen is not the nunnery where Judge Carlo apparently cooks.

[image: Como Sur]

Debates: What Are Your Thoughts On Chilean Food?

[image: Como Sur]

[image: Como Sur]

We apparently opened up a can of somewhat aggressive worms when we posted the story about The Globetrotter Girls and their blog post, “Here’s Why Chilean Food Sucks.”  We left the comments open for our own readers to weigh in on the post, and though we didn’t receive a flood, we did receive one very thought-out, well-written, composed response from a reader that wasn’t too happy with what the girls had to say.  In response, the Globetrotter Girls let us know that yesterday was, perhaps, their worst day ever for hate mail.  All press is good press, right?

What the site might not have gotten directly in comments, we certainly received in emails, Facebook messages and other replies.  People do have some pretty strong opinions on the subject of Chilean food, both for and against.  And, at a point when a site like Como Sur is hoping to promote the burgeoning world of gastronomy in South America, we feel that those opinions count.  Good or bad, the future of a continent’s gastronomy will ultimately rest with the people.

So, talk to us.  We’ve got the comments section open below the post, and we’d love to hear from you.  There won’t be any wrap-up or summary of what you tell us.  We’d just like to see where South American gastronomy–in this case Chile’s–stands.