A kind of bread that has been present in Chilean cuisine since 1726. It is a wheat dough that is left to ferment, and then lard or animal fat is added.
It is the kind of dish that requires some expertise to prepare, but it is worth the effort because it is just delicious, and the meat is incredibly juicy.
It retains some resemblance to the Mexican tamale but differs greatly in the ingredients: Mexicans add highly seasoned beef, pork, or chicken, while in Chile, it is prepared with basil, onion, and lard.
A Chilean dish that can be enjoyed cold and hot. The cold version is a mixture of pork meat, to which pickles, carrots, onions, and pickled vegetables are added.