Many times have I told you about the influence that my grandmother and my aunts have in my kitchen. I did not how to cook before coming to the U.S., but once I started , I discovered that all the flavors that characterize our Chilean seasoning where in my brain, because it is what I grew up eating with them. I don’t mention my mom because she always cooked different, she likes to do new and exotic things, such curries in Rancagua in the ’80 ….
Last month in Chile, I went to have to lunch with my family and I saw my aunt Vivi cook, and my cousins too now!, Chilean comfort food : delicious and colorful. For starters beef empanadas, next spicy ribs and regular one oven roasted for kids, mashed potatoes and salads that I like to put on the same plate (as I hate the salad plate) for all juices to be mixed: celery with avocado, cabbage (hand shred) with olives, sliced tomato and Pebre. Glorious.
Then the lunch carry over to dinner, with “Aguitas of herbs” (infusion) and cake after dessert!. We always sat down to fix the world. I love my roots!