A Culinary Tour of the Southern Cone – Part I

Everybody loves food, and even better to write about food is to show it! Now in Bolivia, we have completed our tour of the southern cone (which to me means Chile, Argentina, and Uruguay – but we visited Paraguay as well, so I’m just going to include it here). Given the length of time we spent and the variety of delicious foods, Argentina will just have to occupy its own forthcoming post (which will do little to diminish their ever-present vanity for all things Argentine).

Thus, a sampling of what we ate in Chile, Uruguay, and Paraguay:

Chile

Pino empanadas – beef, a hard boiled egg, and an olive. A Chilean classic!

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The most famous of the famous Chilean sandwiches, the Chacarero. Along with half a jar of mayonnaise, the base is thinly sliced beef, fresh green beans, and spicy peppers. Best paired with aji, a delicious and salty Chilean hot sauce. It usually as big as your head, unless you have a really big head. We shared this one at supposedly the best chacarero place in Chile, Fuente Alemana

02-IMG_2086-001Another famous Chilean speciality – the completo! A hot dog, or in this case two hot dogs, smothered in yet more mayonnaise, cheese, vegetables, and various other toppings. This was purchased from the also famous Sibaritico in Vina del Mar, where Anthony Bourdain even got one once. They also make their own mayonnaise there, so Hellman’s lost some business on that one.

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Cuddly guanacos, a llama cousin, make for great photo opportunities, but also fit nicely on a plate.

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Curanto is a seafood medley encompassing clams, mussels and multiple varieties of fish, in addition to various meats and potatoes, all cooked in a hole in the ground. The tinfoil did not taste as good as the rest.

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Churros! Need I say more?

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Uruguay

Confusingly, the Southern Cone at one point ran out of food words, and starting using the same phrases in different countries to describe completely different things. Thus while Lomito refers to pork in Chile, in Uruguay it serves as the national beef-based sandwich, competing with the Argentine Milanesa and Chilean Chacarerro alike. Simple but with tender meat, Uruguay in our opinion takes home a well-deserved second place in the regional sandwich game (but don’t tell the third place Argentines that!)

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While in Chile a large hot dog with everything you could imagine on it is a completo, in Uruguay it’s a pancho – both ertain the ratio of a kilo of mayonnaise per hot dog.

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Uruguay also does up its Sunday bbqs – in this case we got a pizza chicken, or literally cheese and sauce atop a grilled piece of chicken.
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Paraguay

Poor Paraguay is often overlooked, but it does has some specialties of its own commonly found on the street, such as a food drink salad and chipa guasu (i.e. Paraguay cornbread).

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If you ever find yourself lost in the chaos of the markets of Ciudad del Este, take a deep breath, walk west, and don’t stop until you hit a Quiero Fruta. While juices are found everywhere in all four countries, this stand has it going on.

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Meat is just often so much better when grilled on the side of the street. Throw in some yuca too for girth.

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And of course, don’t forget that you can get an entire chicken meal for a few bucks!

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