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Our cuisine today: tomorrow's legacy

I can't stand people who do not take food seriously.

Oscar Wilde


Today, Chilean gastronomy is characterized by its variety of flavors and colors. This diversity is a result of our vast and diverse geography, which has given rise to a wide range of recipes across different regions of the country.


It can be said with some certainty that Chilean cuisine is a fusion of three culinary traditions: our indigenous heritage, the Spanish influences brought by colonial expansion, and the influences of German, French, Italian, and other immigrant cultures. This is how Chilean cuisine came to be, but what is fascinating is that it continues to evolve and develop.

According to anthropologist Sonia Montecino (2005), our cuisine is the product of historical mixtures and cultural exchanges. She explains that nothing is truly native, and taste is not universal but rather shaped by culture.

Adding to the above, Virginia Woolf's quote "One cannot think well, love well, sleep well if one has not dined well," allows us to venture into some ideas. One of the foundations of gastronomy in Chilean Patagonia and the southernmost regions is seafood. Local fish like Southern hake, cusk-eel, and seabass, as well as shellfish like king crab, clams, mussels, scallops, and sea snails, are common ingredients.

These flavors from the sea blend with various seasonings, such as the Pil pil sea snail seasoned with garlic, Cacho de Cabra chili, and olive oil, or the chowder made with soaked bread, butter, milk, and spices. Oven-baked or fried fish, accompanied by different types of sauces, is also popular.

In addition to seafood, various types of meat are consumed, with Magellan lamb being one of the most famous products. There are also lesser-known dishes such as rhea or guanaco stew and sandwiches.

When it comes to beverages, the region offers fruit-based liquors with distinct flavors, such as rhubarb with its acidic taste and calafate with its sweet tones. These beverages provide warmth on cold winter afternoons.

As we can see, our cuisine not only offers diverse culinary styles and ingredients that bring variety, richness, and nutritional value to our meals but also reflects our historical and cultural journey.


This implies that our cuisine, whether it is Chilean, Magellanic, or any other, not only exists and persists but also evolves continuously.


Therefore, the efforts and responsibilities we have undertaken as Saboreando Magallanes revolve around promoting, acknowledging, and showcasing our cuisine. As George Bernard Shaw once said, "There is no sincerer love than the love of food."

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