My first meal in Chile was at Bar Liguria in Santiago, a classic bistro-style place with colorful tablecloths and a patchwork of old photographs and paintings. We ordered a rich lamb cooked to perfection in red wine, pastel de choclo (something like a sheppard’s pie made with cornmeal), humitas (similar to a tamale but with no meat), and a bowl of ripe tomatoes topped with a few leaves of fresh basil. A Pisco sour strong enough to make my legs weak rounded out the perfect welcome meal.
0 comments:
Post a Comment