#Chilean food

[deploredchip]

Just two empanadas de pino🥟🇨🇱

Felices fiestas patrias 🇨🇱 coman harto!

[ronniefein]

Pebre Sauce

On Monday (May 27), we Americans will be celebrating Memorial Day, a federal holiday to honor those who died in military service of the country.

Memorial Day weekend is also the traditional time that ushers in “barbecue season.”

I mean, some of us barbecue all year but many of us (me!) don’t because it’s too cold before the end of May to venture outside to cook.

And so, to begin the season, I offer a recipe for Pebre Sauce. In case you haven’t heard of it, Pebre is similar to Chimichurri. It’s originally from Chile, but well known throughout South America. I included this recipe in my first kosher cookbook, Hip Kosher, and I’ve made this sauce every summer since that book was published in 2008.

Why?

Mostly because it’s so tasty. But also: you can use it for all sorts of grilled meat, poultry or chicken (in Hip Kosher I paired it with beef kebabs) and even for vegetables, grilled or otherwise. Or use it as a marinade. And you can mix in some mayonnaise or olive oil and vinegar to use as a salad dressing (particularly delicious for potato salad).

Follow me on Instagram @RonnieVFein

PEBRE SAUCE

1 cup packed fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

2 large garlic cloves, quartered

1 tablespoon fresh oregano leaves

2 tablespoons lemon juice

1 small habanero or serrano pepper, deseeded and chopped

1/2 cup olive oil

Process the parsley, cilantro, garlic, oregano, lemon juice and pepper in a food processor until they are finely chopped. With the machine still on, gradually pour in the olive oil.

Makes about 1/2 cup

[pedropascalito]

If Pedro was a Chilean food and drink, what would he be? 👀

For me, he would be pastel de choclo: when you first see it, it looks warm and delicious, and when you get below the surface, you realize it is complex and filling and full of little surprises. It’s a comfort food with complexity. Very Pedro to me.

For the drink, I choose Perez Cruz Carmenere: earthy, cozy flavor with notes of berry and chocolate, it is so satisfying to drink but also complex and layered, just like Pedro.

Runner up: Piscola, because it is both sweet and tangy and very down to earth and accessible.

Very fun question, thank you for asking!

[beccaplaying]

[cometshift]

joykit

[pascalesque]

He breathes, and we love him.

havent seen ant of you post this….

[nicothejoe]

"Duckberto (Psyduck) fulfilling his dream of having his own chilean hotdog cart in the big city, while serving his best client, a college Meowth, trying to don't give up and not drop out of college" . . . A drawing I made to participate in a contest on Instagram ^^

[glitterslag]

Still laughing at how carmy decided to invite claire for a home cooked dinner cuz no one had ever cooked for her before and then he made spag bol 💀😭

[lovesbatfacts]

today is the day of my motherland: Chile, so I offer these Chilean silver I did like. two years ago HAPPY FIRST GOVERNING BOARD TO ALL MY FELLOW CHILEAN

[munchymunchy]

Forgot to take pics of the booze but- there was booze too

[pedropascalito]

Hi! The few times I have eaten Chilean food, it didn’t seem very spicy. How do you think Pedro will do on “Hot Ones”?

I’m so curious about this too because you’re right, Chilean food is usually not spicy. You can make some things spicy though, like how my family makes pebre with habanero peppers, but I’m curious too if he likes or can tolerate spice. I love spicy food!

[azultecnicolor]

When he says "es palta" i really felt that...

[arhygatoo]

Its a lovely rain

[remicilline]

its a typical tropical summer night !? 🗣🎶🎤🫶🍋‍🟩

[sinfr0ntera]

recuerdo del cumple de la javi, no habia torta pero no me quejo 🥴