A Kensington tour of Santiago and Valparaíso, Chile, gives you two different views of this dynamic country. Santiago, the capital, is a modern metropolis with historical sites like Plaza de Armas and the presidential palace, La Moneda, alongside vibrant neighborhoods like Bellavista and Lastarria. A day trip to the vineyards of Casablanca Valley is a must for wine lovers. Valparaíso, an historic UNESCO World Heritage seaport, is known for its colorful hillside homes, funicular rides up its steep cliffs, quirky street art, and bohemian culture. The close proximity of these two areas allows visitors to experience both the urban energy of the capital and the unique charm of the coastal city.
Signature Dish – Empanadas de Marisco
Ingredients:
- 10 empanadas dough Goya (on Latin supermarket, on the frozen aisle)
- 1 cup raw shrimp, peeled, cleaned and chopped into large chunks
- 5 washed and finely chopped green onions white and green parts
- ½ teaspoon chili powder
- salt and pepper to taste
- 1 cup of cheese coarsely grated, Havarti or Monterey jack is a good choice
- Oil for frying
Instructions:
Make the filling: In a medium skillet, heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper, and chili powder, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
Thaw the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crush with a fork to seal the edge. You can also make small folds, after sealing the edge.
Heat oil to 400 degrees F in a deep pot to avoid splashing. Test the oil with a piece of leftover dough by browning it quickly (should take about 1 minute per side. Place the empanadas to be fried in the pot, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.
Signature Drink: Pisco Sour Chileno (varies from the Peruvian version as you substitute lemon juice for lime juice and omit the egg white and bitters.)
Ingredients:
- 2 oz Chilean pisco
- 1 oz lemon juice (not lime)
- 1 tbsp powdered sugar
- Ice
Method: Shake vigorously with ice, strain into chilled glass.
Carmenere is the signature wine of Chile. Pronounced kär-mə-ˈner this dry red wine possesses aromas and flavors of dark raspberry, red and black plum, and floral notes of purple violet.
