Sometimes the menus and daily meals become repetitive and predictable, so learn about foods and traditions from other places can help refresh recipes own already assimilate that ingredients more delicious and nutritious from a certain place.
For example, in the case of food from Chile, it presents characteristics indigenous, españolas and even from other European countries like Germany, Italy and in particular France.
So, in the South of Chile, in the Curarrehue region, there is a cuisine that has rescued the Mapuche traditions incorporating local and exotic ingredients.
In this culture, women are in charge to take care of the garden, to harvest and grind the grains, of passing on culinary knowledge to their daughters and to preserve ancestral traditions.
Un The basic ingredient of this type of cuisine is the araucaria pine nuts, which are included in dishes like Grill and in soups. Also the embers tortillas and merquen -A chili seasoning that is prepared dry and smoked-, along with the fine –A traditional bread- complete the menu.
En drinks, herbal teas, as prepared to peppermint, mint and lemon balm baseThey are a favorite of the locals. In particular mate, infusion prepared with yerba de mate leaves, It is very much appreciated; You can drink it with milk and even prepare mate beer from this exquisite herb.
Other drinks like chicha (alcoholic beverage from corn) and wine they are also spoiled from the region.
About desserts, those made with quince jelly and alfajor sweet. also pan fruits, fritters and the famous Easter bread (made with honey, ginger, crystallized fruit, walnuts and almonds) are part of the Chilean pastry.
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