Photo Credit: Edú
The language instructors at my Spanish school invited the students to join them for happy hour last night. Some of the instructors were hungry since they usually eat dinner at 9 or 10 in Chile. They ordered a few plates of bife a lo pobre to share. This consists of fried beef and onions over french fries with friend eggs on top. I love the concept of this dish, probably because it’s so close to an American breakfast.
When E. and I visited Valparaíso, we just happened to walk past a vegetarian restaurant named Jardín del Profeta (Viana 99 at the bottom of Cerro Alegre) that served a really good soy burger a lo pobre. We heaped merquen, the Chileans’ favorite dried red pepper spice, on top. It was the ultimate comfort food.
We have become addicted to a sauce called “ají chileno” which is a thicker and saltier version of regular hot sauce. It contains an admirable amount of heat for a culture that doesn’t like hot and spicy food. I started buying it in jumbo size so I don’t have to buy a small container every week. It’s probably not the healthiest condiment in the world.
Another good condiment is called pebre. This dipping sauce is often given as an appetizer with small, white buns. The ingredients are equal to pico de gallo but it contains lemon juice and vinegar and has a more blended (rather than chunky) consistency.
What condiment can you not live without?