Algunos dicen que la cocina chilena no entusiasma tanto, pero hay unas cosas sencillamente excepcionales a parte de los mariscos. Una de esas sin duda es el pastel de choclo. Maiz molida sobre en una base de trozos de carne y pasas. En el horno la masa de maiz molida se suaviza y se convierte en una delicia para el paladar algo como un mousse y el azucar encima le da el toque definitivo. En Santiago hay que probar en el restaurante Galindo. Gracias a Mika M.
Some say that Chilean cuisine is not a striking affair, but there are some exceptional plates apart from the famous seafood. One of those is the Pastel de Choclo. It is all about corn, grained as much as it can go, on top of a base made of tasty pieces of meat (chicken) and raisins. Once in the oven, the corn becomes smooth and is a highest ranking delicacy, something like a mousse. The sugar on top just adds to the final thing. In Santiago one should taste it at Galindo's. Thanks to Mika M.
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