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Hot Dog of the Week: El Completo
From fast-food chains to street vendors, El Completo is Chile's hugely popular take on the hot dog. It starts with a wiener (known in Chile as "Vienesa") on a toasted roll with sauerkraut, then is buried under a thick layer of mashed avocado, chopped tomatoes, and an insane amount of mayo.Green and Red Chile in New Mexico Roundup
During my recent trip back to New Mexico I ate rice, beans, and cheese almost every day, and no matter what dish I ordered, there was green or red chile on top. Just about every traditional food at a New Mexican restaurant is served smothered in chile. Immediately after placing your order, your waitress will most likely ask, "red or green chile?" Indecisive diners can order theirs "Christmas-style" but I've always gone one way or the other. Check out this roundup of some of our favorites, after the jump....'Palin Syrah' Wine Drops in Sales After Sarah Palin Veep Pick
Republican vice presidential pick Sarah Palin might not be fond of San Francisco, but one San Francisco wine bar is fond of Palin Syrah. Or rather, it was.Peru and Chile Dispute Potato's Origins
Chile recently claimed that 99% of the world's potatoes came from potatoes native to Chile, but Peru doesn't agree, saying that Chile's potatoes are actually derived from Peruvian ones. "Experts say the disputes reflect lingering historical tensions between the Andean neighbors."...Snapshots from Chile: Hot Dogs and Sandwiches at Rapa Nui
I spent half of my trip in Chile longing for a completo, a Chilean hot dog impossibly overloaded with condiments. What condiments? Sauerkraut, mashed avocado, chopped tomatoes, mustard, and—my favorite part—a generous splodge of creamy mayonnaise. Oh yes.Photo of the Day: Liquid Nitrogen Wine Sorbet
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 My final meal in Chile was a laid-back lunch at Puerto Fuy, an upscale restaurant regarded as one of Santiago's best. In between our main courses and desserts, we were served red wine sorbet made almost instantly by our table with the aid of a steaming pot of liquid nitrogen. As one waiter poured the liquid nitrogen into a sleek white, porcelain bowl partially filled with wine, the other waiter used two spoons to constantly mix the wine and nitrogen together. After a few minutes and pourings, we were each presented with...Photo of the Day: Chilean Churros
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 Having only been exposed to the skinny, sugar-coated, star-shaped variety of churros, I was surprised when I came across the completely different looking Chilean version at a bakery in Temuco. A churro in Chile is like an elongated hot dog bun-shaped doughnut sandwich filled with a layer of golden dulce de leche. The dough of this churro was a bit on the heavy side, but I can't say no to sweet bread slathered in sweet, creamy goodness. Not until I get diabetes, at least....Snapshots from Chile: Café con Piernas
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 "They don't serve any alcohol?" asked Jenn incredulously. "No," insisted Carolina, our Chilean host. "They just serve coffee." Jenn, Wes and I—the clueless Americans in Chile—were befuddled by the Chilean institution that is café con piernas, or "coffee with legs." Think Hooters, but with a focus on long legs and dainty cups of coffee instead of boobs and chicken wings. Sex appeal sans booze? Interesting. As these cafes have been around since the 1960s, the formula of coffee and legs must work pretty well. Although visiting one of these cafes wasn't part...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....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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