close
close Close

Pages

An Eccentric Culinary History

New posts usually once a week.

Follow on Twitter & Instagram & like on Facebook.

menu
Chile
A Curanto in Ancud

Cooking Cuscus, But Not the Kind You're Thinking About

Mote con Huesillos on Cerro San Cristobal

A Bowl of Patasca in the Vega Central

Merkén: The Mapuche Spice

Of Love Locks and Bridges and New Old Customs

Pan Amasado and the Chilean Carb Face

The Chilean Army: Boldly Goose-Stepping into the Future

Previous page Next page