What is it that makes a murtilla sour so tasty? What will you find tucked inside a digüeñe empanada? And what is an umu pae?
If you consider yourself a foodie and you don’t know the answers to these questions, then you should head to Plaza Mulato Gil in Santiago’s trendy Lastarria district (Lastarria 305, Santiago centro) this Sunday, November 27.
Between 10:30am and 2pm, the normally quiet city square will be transformed as it hosts Chile’s Indigenous Gastronomy and Local Produce Show.
Organized by UNESCO Santiago, Radio Universidad de Chile and the Gonzalo Rojas Foundation, the event is being held as part of the Mucho Chile campaign to promote the nation’s various indigenous cultures.
The event will be attended by several indigenous chefs from throughout Chile who will share tips on how to incorporate local ingredients into a broad variety of meals.
There will also be tastings of indigenous dishes, along with cooking demonstrations showing how to prepare traditional recipes from the Mapuche people, the Rapa Nui culture of Easter Island and cultures from Chilean Patagonia.
Among the chefs at the event will be acclaimed Mapuche cook José Luis Calfucura and catering guru Joel Solorza, who will talk about indigenous influences on high cuisine.
For the young and young at heart, the event will also have storytelling activities, musical performances, and street theater outlining the diversity of Chile’s rich cultural heritage.
Click here to visit Mucho Chile’s website, which contains more information about Sunday’s event and a list of indigenous recipes from throughout Chile, compiled by José Luis Calfucura (both resources are in Spanish).
And in case you’re still wondering, murtilla sour is a cocktail made with a native berry from the Araucania region, the digüeñe is a spherical orange mushroom found in the forests of southern Chile, and an umu pae is a traditional stone cooking pit from Easter Island.