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Costillar de Chancho y Pastel de Choclo

Costillar de Chancho is a pork chop, served here with mashed
potatoes and a salad of tomatoes and avocado.

Pastel de Choclo is a favorite Chilean dish. The bottom layer of
the casserole is a meat mixture called pino, which is ground
beef, onions, hard-boiled eggs, raisins and olives. Sometimes
a bit of chicken is included. The top layer is ground corn,
best if fresh, sprinkled with sugar to brown as it bakes.

Photo © Clarence Fisk 2001. All rights reserved

Photos of Chilean Food

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