Chilean Foods That Are Awesome That We Don’t Eat Enough Here

I already have my next trip under my belt, and thus, no excuse not to finish my Chile posts.  Except this is the only heading I thought they’d all fall under.  So here is a random smattering of other food that I ate that I loved.

Hi, do you see this little creation in the foreground?  It’s cake!  Meringue cake with raspberry mousse, to be exact.  And I bet you’ve never seen anything like this.  It’s kind of to die for.  I kind of ate it every day.  Sometimes for breakfast.

And this is what happens when you slice into the white cake, torta de milojas, in the background.  Cake of 1,000 leaves, or layers.  And what’s in between those thin, sweet, crispy layers?  Dulce de leche and orange marmalade.  Winning.

And yes, I already posted one empanada, but they’re good enough that they warrant a second shout out.  Besides, these are baked not fried, so they’re totally different.  And they have mushrooms, beef, or pork.  So they’re not at all like the other cheese one.  These little bite-sized guys are amazing.

This is a sopapilla.  It’s a squash bread that can be savory and served with dinner (like I ate it here), or sweet and served with powdered sugar on top.  You really can’t lose.  Try it both ways.  I only had one food problem on the whole trip.

The milk!  Chileans don’t drink milk at the alarming pace Americans do.  Thus, their milk is uber-pasteurized, is not kept in the fridge at the supermarket, and has a shelf life of 6 months!!!!  Who can’t finish their milk in half a year?  Needless to say, it had a completely different taste that my husband and I couldn’t get over.  So we drank more vino tinto to make up for it.