(87) Chile – Pastel de Choclo

Atacama Desert, Chile. Source: Wanderlust Chloe

Time to get back to blogging- today we traveled to Chile for our 87th country. Chile can be found on the Western border South America and is the closest country to Antarctica. It has an impressive coastline along the Pacific Ocean (4,000 miles) and neighbors Bolivia, Peru, and Argentina. Chile is home to unique landscapes besides its extensive shoreline-the Atacama Desert nestles between the Andes Mountains and ocean and is the driest place on Earth. There are parts of the desert that have never experienced rain! Off the coast of Chile (about 2,100 miles away) is Easter Island, once a sheep farm is now a tourist destination with incredible caves and lava tunnels. Have you packed your bags yet? When you visit maybe you’ll pick up the native dance “cueca” which mimics the courting ritual of a hen and rooster -that’s no chicken dance!

Chilean cuisine clearly has a lot of Spanish influence, but it also has other European influences like German, Italian, French, and English. Like Europe, Chile is a large producer of wine making it in the top ten. Common ingredients used in Chilean cooking include maize, onions, cumin, beef, beans, poultry, coriander, wheat, and potatoes.

Pastel de Choclo is a layered dish of ground meat and onion, hard boiled eggs, chicken, and corn. It is traditionally cooked in a clay dish inside a wood-burning oven, but of course no access to that here so an mini electric oven will have to do.. The recipe can be found here.

So I underestimated how long it would take to cut the corn off the cob. Props to cooks that do this on a regular basis, it is not fun! I of course appreciate the fresher taste but man there was corn everywhere when I was finished!

A tip for anyone wanting to try this recipe is use your food processor (blender works too) to get a thicker consistency of corn. Mine was not as crusty as I would have liked and I think this would have helped.

Oh Chile I tried.. The flavors were all there but I didn’t achieve that crispy corn crust on top. It was a super meaty dish which was really nice with the cooked corn. Despite the mishap it was very yummy. It had some shepherds pie vibes (of course without the potato). The basil was seasoning I would never think to pair with corn but it works! We rated it 7.5/10.

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