Ensalada chilena is a Chilean salad consisting of tomatoes, onions, olive oil, and coriander. It is sometimes enriched by the addition of hot chile peppers. The salad is a staple on almost every Chilean table and a common accompaniment to numerous dishes such as humitas (sweet corn tamales), grilled chicken, pork ribs, fried fish, and empanadas.
Interestingly, in Chile, the term salad (ensalada) is a generic term referring to any raw or cooked vegetables that are served cold as a side dish.
Arroz graneado or grained rice is a simple Chilean rice dish made with long-grained white rice that is cooked with golden-fried minced garlic and (optionally) carrots. It is traditionally served as a side dish accompanying bigger meals.
If desired, the rice can be enriched with onions, bell peppers, or chopped parsley. It is important that the grains remain fluffy and separated, otherwise it is not considered a true arroz graneado.
MAIN INGREDIENTS
Milcao is a traditional dish originating from the Chiloé Archipelago. It consists of grated potatoes, mashed potatoes, and usually lard and seasonings, resulting in a type of potato pancake. Traditionally, only Chilotan potatoes should be used in the preparation of milcao.
These potato pancakes are used as an important part of dishes reitimiento and curanto. Nowadays, there are many variations of milcaos – fried, oven-baked, steamed, boiled, sweetened, or enriched with chicharrones.
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