Chilean cuisine gains international notice by returning to indigenous roots, modifying dishes - native dishes from restaurants in murcia spain

Santiago de Chile-Chile is known for its wines, but until recently Chile's food was not known outside its long border.
Now, several chefs in the South American national capital are completely changing the Chilean cuisine at once.
While some chefs are reawakening the ancestral dishes of indigenous Mapuche and rapanoui, others are reimagining typical dishes, including Batagonia, by trying local ingredients
The peaks of the Andes.
Foodies from all over the world are increasingly heading to San Diego for half a tastedozen high-End restaurant.
Traditionally, the city of 7 million people is known for street food, such as steak sandwiches and hot dogs coated with creamy avocado, rather than food.
Typical Chilean food is usually not spicy and is not prepared in an exotic way, including empadas, Shell soup and corn casserole.
"Chilean food has never been as important as it is now," chef Rodolfo Guzman said . " His Borago restaurant is named in the Latin American section of the coveted list of the world's best restaurants in San Pellegrino.
"We developed all these foods in the kitchen that the Mapuche people have been eating for hundreds of years.
Guzman, after working in the Basque Country of Spain, opened in Borago in 2007.
Restaurant ranking.
Since then, several sous chefs working in Borago have opened their own stores. What changed?
"Chile finally stopped looking out and began to look at itself," said Chilean food reporter Daniel Graves . ".
"It's a revolution, look at your roots, look at the Aboriginal people, see what's interesting about our mom and grandma's cooking, and want to rebuild the landscape of the whole county.
At the Peumayen restaurant, chef Juan Manuel Pena serves delicious food
The size of bread arranged from northern Chile to the south.
They include "slope" a plantain-
In 1888, Chile annexed the cake of Rapa Nui, a resident of the remote South Pacific island of Easter Festival.
After the exotic bread is the appetizer, which includes the hens of onion paste, mushrooms and sea bass with strawberries, horse meat and white seaweed salad.
"A few years ago, we were still arguing with the chefs about what is Chilean?
What is Chilean food?
Pena says he is an Argentine who has lived in Chile for the past decade.
"But it has now been resolved.
We have taken a step forward.
"At the Carlo kochna melcado gourmet restaurant, it means re-inventing the way traditional staples are served, such as arranging a little pickled fish with sour orange juice or a little" tomato "--
Stir-fried tomatoes, corn and onions
In separate sections.
Food Market-
The stylish restaurant also sells local products such as bottled water from Batagonia and olives from the Atacama desert.
Carlo von mullenbrok said: "Chile has long been outstanding in products such as wine and olive oil, and has the Chilean chef of this restaurant, hosting radio and television programs for local cuisine.
But Chile is taking risks now.
Borago's dishes include grilled eel and mud cooked on the sea rock, dipped in brown soy
Just like tasting the broth from the roots of the Chilean seaweed "somayuyo.
A traditional stew, known as "chupe", usually with seafood, in which case, made of forest mushrooms, decorated with thin leaves of crispy wild plants, it feels like the wings of an insect.
Brandon hensingh, 33, said: "I don't know anything about Chilean cuisine, but I really like Borago and eat there for two consecutive nights. year-
An old foodie from Philadelphia, his goal is to try all the best restaurants in Latin America.
As culinary masters such as Gaston Acurio in Peru have earned worldwide respect, he has opened a dozen restaurants around the world, including the Astrid & Gaston franchise.
Chile is now on the world food radar.
The ingredients in evolving dishes are equally extensive
Chile has a wide geographical range.
They include fresh olives grown in the world's driest desert, "a mixture of smoked red peppers and coriander seeds native to the southern part of Araucania, the Mapuche claimed it was their ancestral territory.
In San Diego
Paris-based chefs have successfully raised the profile of Chilean cuisine abroad, and they also need to promote their efforts in the country
Food writer.
"This is an isolated phenomenon because most restaurants in the country are not premium food or do not offer local products," Canabal said . ". "I just hope (the phenomenon)
Inspire others to do the same.