Como Sur | South American Gastronomy

All posts tagged #recipes

Breaking Down The Pisco Sour, From Chile To Peru

By Colin Bennett

[Diario 16]

[Diario 16]

I hate to call it an “icon”, but that’s really the best way to describe what the pisco sour means for drinks in both Chile and Peru. After all, it is by far the most pleasant and recognizable way to enjoy this distilled grape brandy. Chile’s piscola seems better fit for student parties in parks, but anything mixed solely with Coca Cola can hardly climb the latter into “cocteleria”. And only a few well elaborated labels are worthy of sipping on the rocks.
This is not an attempt to comment on the origins of pisco, nor on who makes a better pisco sour, nor who really “owns” the name. That would only detract from what is an awesome way to kick off a dinner, a party or close out a meeting.  A quick cruise through the nooks and crannies of the internet will yield three principal theories on the origin of the drink, and would suggest a truly Peruvian origin:

What’s Going On

Café 100 | Santiago, Chile [Patrick Hieger]

Café 100 | Santiago, Chile [Patrick Hieger]

Avocado Recipes That Go Way Beyond Guacamole [Huffington Post]
Rose Prince’s Baking Club: Carrot and Quinoa Cake Recipe [Telegraph]
El Camino Del Vino [Revista Paco]
Six Cafés in Santiago with Coffee to Rave About [Only In South America]
En Raíces: El Futuro De La Gastronomía Guayaca [La Revista]
The World Through a Chef’s Eyes [Harvest America Ventures]
7 Celebrity Wines Worth Trying [Condé Nast Traveler]
23 Food Reasons Colombians Know What’s Good [Huffington Post]

[photo: EMOL]

Matías Palomo Will Keep You Warm, And Full

When you can see your breath in your apartment and you wear more fleece than a mountaineer, you know winter has hit in South America.  Crappy insulation and single-paned windows don’t make for a warm, cuddly winter.  Soup, hot sopaipillas and vegetable purees do.  And, luckily for you, Santiago Chef Matías Palomo has those exact dishes for you.  In this quick interview with EMOL, Palomo gives us ways to think outside of the standard winter culinary repertoire and enjoy the dishes that keep us warm in new ways.  And while you still might be wearing fleece, at least the condensation on the windows will let you know the apartment is a little warmer.  Provecho!  [via EMOL]

[photo: Clemson]

The Kings of the Sea

There really is no shortage of incredible culinary programming on TV right now.  El Gourmet has an incredible lineup, including Sole Nardelli’s newest show which features endemic and regional products from Patagonia.  Not to be outdone, Chile’s Channel 13 recently premiered Los Reyes Del Mar (The Kings of the Sea).  As you might well imagine from the title, the show is kind of a running discourse on the expansive diversity that Chile’s massive coastline has to offer.  Each week, one of Chile’s well-known chefs, including the likes of Pilar Rodriguez and Tomás Olivera Leiva, will take viewers to a specific region of Chile’s coast and give them tips and recipes on using the fish native to that region.  What’s more, on the show’s website, there are recipes to accompany each chapter of the show.  These types of shows are what push this part of the world ahead, giving you the insight into where the products come from, as well as how to manage them.  Los Reyes Del Mar airs Wednesday nights on Channel 13C.  [via La Hora]