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Peruvian in Chile

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  • Mosca
    Charter Member
    • Oct 2014
    • 2755
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Peruvian in Chile

    Mosquette (my girl) and Felipe (new SiL) say that Peruvian is the best. I think I’m gonna have to go ahead and say, they get some serious benefit of the doubt here.

    We we went to a small restaurant called Machu Picchu. I didn’t get enough pictures, sorry but we were having so much fun I wasn’t thinking. We ordered a couple appetizer plates of shrimp, octopus, potatoes, ceviche, and a thing that was mashed potatoes, avocado and tuna that was really outstanding. Yes, the ceviche was also outstanding! That was the first photo I forgot to take.

    I had Peruvian chicken with rice and potatoes, most everyone else had variations on (XX protein) and rice: shrimp, beef, chicken, fish. Peruvian isn’t so much Andean as it is Andean/Asian fusion; it can be authentic either way, it’s just a matter of where in the cultural timeline you want to drop yourself.

    The yellow sauce is served served with almost everything, including the potatoes in the appetizer. It’s pretty mild, like a bright bell pepper mayonnaise if that makes any sense. I expected it to be spicy, but it was not. But it was really good.

    We ordered sides of potatoes, sweet potatoes, and fried yucca. All were excellent. The sweet potatoes were cold and glazed. The fried yucca was most delicately fried, the layer of crispness was very thin, it was served with the yellow sauce. The potatoes (forgot the photo) were completely unadorned and deserve special mention; they were downright savory in their perfection. Just potatoes. No butter, no salt, no pepper.

    Some side notes:

    I mixed up my chicken and rice before taking the photo. The presentation was actually very nice, with the rice formed in a cake and the chicken and sauce over the potatoes.

    The rice dishes all came out like that. That one stands for all the others.

    It is strange to fight traffic for half an hour, then pull up to your destination and park right in front, with your choice of half a dozen spots. Parallel, no meters.

    Chile is very child friendly. No one notices screaming infants.

    Tip is optional, 10%, and on the receipt at every restaurant we’ve visited . You point to which one you want to pay. When you tip, the waiter gets a big smile and doesn’t say “gracias”, he says “muchas gracias!”

    People here eat very late. We arrived at 6:30, and the only other patrons were the couple with the screaming infant; when we left at 8:45, the place was packed. Mosquette said that the couple with the kid were probably there early because they knew it wouldn’t be crowded. They left around 7.

    The prices were pretty reasonable, an entree was about 11000 pesos, which is $16-17. Felipe says in Peru they would be $2-3 at a roadside stand. I did get him to confess that there is a benefit to being sure you won’t get sick. And to not having to travel 1500 miles.

    I’ll think of more.

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    Last edited by Mosca; May 16th, 2019, 09:56 AM.
  • Troutman
    Club Member
    • Aug 2017
    • 6358
    • Republic of Texallence

      22" Weber Kettle - Red Premium Limited Edition
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      Barbestar BBQ Cooking Gloves
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
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      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    Mosquette (LOL). Nice travel log. Run into any hint of barbeque down there?


    • Mosca
      Mosca commented
      Editing a comment
      Going to a family bbq this afternoon. As far as restaurants, haven’t looked much. As more guests arrive from the US, the demands on our time become greater. Today the bulk arrive; backyard bbq today, group dinner tomorrow, wedding Saturday, free day Sunday, back to the US Monday.
  • Ahumadora
    Club Member
    • Oct 2015
    • 1593
    • Pilar Buenos Aires, Argentina

    There's a few places doing American style BBQ in Santiago, but few in far between. Chowdown on fish as you can always eat BBQ back home. (Seen the fish market yet?)


    • Mosca
      Mosca commented
      Editing a comment
      We aren’t going to get a chance, this is more of an eat out every meal trip. The food has been damn good, though. I did check for “best bbq in Santiago” got a lot of Argentine steakhouses! (And one Korean bbq place.)
  • Chuck in Charlotte
    Club Member
    • Oct 2017
    • 109

    Just last week we received our order of ahi amarillo paste and made Peruvian chicken on the BGE. The spices were excellent, lots of flavor without being too spicy. It is going to be a regular dish at our house, and hopefully the reason I'll NEED a Joetisserie.


    • NapMaster
      NapMaster commented
      Editing a comment
      Ahi armadillo paste. Odd combination! 😏

    • Ahumadora
      Ahumadora commented
      Editing a comment
      NapMaster Amarillo / Yellow. Yellow pepper paste

    • NapMaster
      NapMaster commented
      Editing a comment
      Roger that Ahumadora Didn't think ya'll would mix tuna and armadillo. 😂
  • RonB
    Club Member
    • Apr 2016
    • 10800
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    It sounds, (and looks), like you are having a great time.


    • NapMaster
      Club Member
      • Jan 2019
      • 562
      • Denham Springs, LA
      • WebberSummitGold6burnerLP, ShotGunSmoker

        Avid Armor Vacuum Sealer

      Thanks again for including us on your trip. If you have a chance, investigate the yellow sauce more. I'm curious what they call it and what is in it.


      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 4455
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        Are you bringing back some dishes to try to create when you get home?


        • Mosca
          Mosca commented
          Editing a comment
          They look pretty straightforward. I’m thinking the aji chicken.

        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Mosca keep us updated.
      • Skip
        Founding Member
        • Jul 2014
        • 2401
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        Thanks for the post Mosca. Have loads of fun!!


        • Grapefarmer
          Charter Member
          • Feb 2015
          • 24
          • Northern California

          Spent several years in South America. Cousin has a winery in Chile and like you said the food is great. The Argentine asado is comparable to non. Have had cooked lamb and fresh caught trout on an open fire on a week pack trip in Chile and Bolivan food while traveling the Alto Plano. Great countries. Thanks for the post.




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