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).
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