Photo of the Day: Mapuche Piñones Dish
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
One of my new favorite ingredients that I had never come across before visiting Chile is the piñone, or pine nut. But it's not the same kind of pine nut you find in North America; these pine nuts come from the native Chilean Araucaria araucana, or monkey puzzle tree. As you can see in the photo above, taken at a small Mapuche restaurant run by Anita Epulef in the southern town of Curarrehue, these pine nuts are huge, resembling large, pointy elongated beans more than the little Tic-Tac-sized seed I'm used to. The taste is completely different too; when cooked, the dense, starchy piñone has a firm, somewhat waxy texture and has a mild flavor. You don't have to eat many of these to feel full.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: