Chilean BBQ

Chileans ain't famous for their asados (roasts or barbecues). Considering that they have as neighbors a country celebrated for their grills, it's complicated to overcome this monopoly. However, the best asados I have tried in my carnivore trajectory have been in Chile. I make this statement running the risk of unleashing the Argentinian fury or provoking riots with torches, but from the bottom of my stomach.

In Chile, asado means meeting, encounter. Any excuse is used to turn to it, and it attends no matter what. It's the closest to a fireplace reunion and the maximum expression of Chileanhood at the September the 18th festival. As the cebador in mate, the parrillero (person who cooks on the grill) is the only one allowed to operate on the parrilla (grill), and he guards it like a jealous husband. The most valued cuts are very similar to the Argentinian ones, so I'll just include a couple of more graphic examples:

 

Pork Ribs on Skewer

This way of roasting depends exclusively on the quality of the meat, the angle in which it inclines over the fire and the amount of time it stays over it. The one from the image was over the fire for about 4 hours and at 40°, and the result would turn the firmest vegetarian.

 

Choripan

Choripan does not need presentation for the explanatory of its name: chorizo and pan (bread). The bread is always marraqueta and the chorizo is fresh (meaning it hasn't been dried) and it's made with approximately 70% beef meat and 30% pork meat, all seasoned with nutmeg, fennel, sweet pepper, clove and cinnamon.

In Punta Arenas we were lucky enough to eat at the Best Picada (pub) of Chile, real title given by the Chilean National Culture Council.

The picada's name is Kiosko Roca, and their specialty is choripan and banana milk. The choripans are unusually round, and instead of having the chorizo shaped as a sausage, it's like a pate (what the Spanish call sobrasada). The banana milk is made by beating one banana per liter of milk and a lot, a lot of sugar.