Chilean Cuisine By: Howard Kim, Nelson Co, Elliot Ramirez

Where is Chile? Chile is located in the southwestern region of South America. It is bordered by the South Pacific Ocean, and is next to Argentina and Bolivia

Influence on the Cuisine of Chile Mix of traditional Chilean and Spanish Food Contemporary consists of European influence Germany, Italy, Croatia, France, and the Middle East

Traditional Chilean Cuisine Traditional Cuisine Spanish culture has the biggest influence Seafood is the main type of food in Chilean cuisine Not fond of using spices like the rest of the Hispanic world

Cooking Vessels Crock pots mainly used for rice Clay materials are very popular in Chile and are used to maintain heat.

Herbs and Spices of Chile Spices: Criollo Pebre Tropero Adiaulo

Grains Used Fresno chili pepper seeds Barley Pilsen malt Kernals

Fats Used Chile uses a variety of fats, such as Lard (For Empanadas) and Olive Oil (For Pebre)

Proteins Used Seafood - Grilled/Fried, as in Chicken - Fried/Grilled, as in Pollo arvejado Lamb - Fried/Broiled, as in Cordero al horno

Vegetables Used Lúcuma - Subtropical fruit, essential for gelatin desserts, like Ice Cream Ugni Molinae - Shrub found in Chile, used to make Murtado Liqueur

Cooking techniques and special equipment people from chile often use hard clay pots to maintain heat and tend to use lots of thick creamy sauces

Typical Breakfast, lunch, dinner, snack Biggest meal of the day? Breakfast - Bread and Jam/Cheese Lunch (Biggest meal of the day) - Stew or Shepard Pie Dinner - Small meal (Sandwich) Snack - Empanada or Salad

Regional food etiquette hands must be visible at all times wait for the toast at every meal before you take your first sip avoid speaking with utensils in your hand pour wine with your right hand only women sit before men its considered polite to finish everything on your plate