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Until recently the only time you heard the word “Chilean” was on menus in front of the word “Sea Bass.” For the record, it ain’t Chilean but I guess Patagonian Toothfish doesn’t sound quite so appealing. Over the past few months though, Chile, its wealth of ingredients, and its chef community have garnered quite the smattering of articles. Here’s a handful of the indigenous ingredients available to Chilean chefs, including Carica and Maqui Berries (which by the way aren’t just for health nuts).


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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