The best food in Chile is...Peruvian

Asia Maki Popeye - Atún y palta por dentro, envuelto en espinaca. Coronado con tartar de atún en salsaoriental. (Translation = tuna, avocado, spinach and heaven in your mouth)

I've been trying to hide my dislike, or rather indifference, to Chilean food since I arrived almost four months ago (I can't believe it's almost 4 months!) but I've finally come to terms with the fact that aside from avocado and fresh fish, the best food in Chile is PERUVIAN.

Tuna and Octopus Ceviche in Nikkei sauce (whatever it is, I'm addicted)

Tonight I had ceviche and the Peruvian spin on sushi and was literally licking the plate (so embarrassing) from our appetizers. Not to mention the passion fruit pisco sours! Asia Lima in Santiago (www.asialima.cl) beats Asia de Cuba in LA in my books. Whoever first thought of blending Japanese and Peruvian food was a full-blown culinary genius.

The famed Matsuhisa has his influence in Chile as well at restaurants like Coquinaria and Astrid and Gaston (the original kitchen of miso-glazed sea bass). Best of all, however, is Aji de Gallina. If you've never eaten it, drop whatever you are doing right now and google the nearest Peruvian restaurant or recipe that you can find immediately. What pizza and lasagna have done for the world's love for Italian food or Enchiladas and tacos have done for Mexican aficionados pall in comparison to the flavor of Aji de Gallina.

Causa Democrática -

Ideal para probar nuestros diferentes tipos de causa. Vota por la causa que más te

gusta. (Like they say...it's just the best thing you've ever had.)

Then again, who knew ceviche could be made 25,000 ways - or with sweet potatos and hominy! And don't even get me started on the little corn-nut like deliciousness that they put on the table while you wait for ambrosia to arrive. It's no wonder the Peruvians built Machu Picchu if they were eating this stuff.


Camarones del Oriente.

Camarones jumbo y rulos de camote bañados en salsa de maracuyá.