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  • Oct
    6

    HumitaThis is a Humita. It is a typical Chilean dish which is mainly served from spring to early autumn/fall and consists of mashed corn mixed with lard. The Chileans usually enclose the mixture in a corn leave and close it with a pack-thread. The Humitas are then cooked in an enormous pot. After taking the humitas out of the water,  people add sugar or salt and sliced tomatoes. In Concepción, Humitas are mainly sold at the corner of Lincoyan / Freire street.  ¡Buen provecho!

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    Humita Dies ist eine Humita. Sie ist ein typisch chilenisches Gericht, welches hauptsächlich zwischen Frühling und Frühherbst hergestellt wird und aus einer Mischung von Maisschrot und Schmalz  besteht. Das Gemisch wird üblicherweise mit einem Maisblatt umwickelt und mit einem Bindfaden verschlossen. Die Humitas werden dann in einem enormen Kochtopf gekocht. Nachdem die Humitas aus dem Wasser genommen wurden, werden diese gezuckert oder gesalzen und mit in Würfel geschnittene Tomaten genossen. In Concepción werden Humitas vor allem an der Ecke Lincoyan/ Freire verkauft. ¡Buen provecho!

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  • Jun
    27

    CurantoThe Curanto comes from one of Chile´s natives, the Mapuche (mapu – earth; che – people) who live to the south of Chile. Especially Chiloé, the second biggest island of South America, after Tierra del Fuego, is famous for the original curanto which is a stew made in a hole filled with hot stones and tapped by Nalca leaves.

    The curanto itself is a compound of smoked sausage, potatoes, coriander, white wine, chicken, clams and other mussels, sea squirt, merkén (chilly powder), onion and sometimes chapalele (“bread” made by potatoes). When the Curanto is made in a pot, it´s called Pulmay.

    This delicious meal is available in Lenga, a coastal village only ten minutes from Concepción and all coastal villages like Tomé, Lirquén, Penco, etc.

    Good appetite!

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