Rules for eating in Chilean restaurants

1. Order the avocado ("palta," not "aguacate") whenever you can.

2. Order crab, in any manifestation possible, whenever you can.  There is nothing you should prefer over the crab.

3. Scallops are next in the hierarchy.  The sea urchin is quite good if you like it.

4. The fish is of excellent quality but the preparations are usually boring.  The greater the number of sauces you are offered, the less likely you should take any of them.

5. Fear not the mayonnaise.  It is good.  Really.

6. Parmesan cheese on either clams or scallops is excellent.

7. If you can, try a ham and cheese sandwich, roast beef, figs, mashed potatoes, vanilla ice cream, honey, butter, and the juices.

8. Provided you obey these rules, do not be put off by simple-sounding menus.

9. The overall quality of the food is very high, but the very best restaurants are not much better than the good restaurants.  This is often the case in areas with excellent natural ingredients, as human labor becomes a less important input.

10. A subtle blending of Chilean and Peruvian food is occurring in Santiago; the Peruvian restaurants by the way are first-rate.

Comments

"the very best restaurants are not much better than the good restaurants ... the Peruvian restaurants by the way are first-rate."

Don't be coy, name names. Which are the ones that are worth a visit?

"Don't be coy, name names. Which are the ones that are worth a visit?"

Well, the most obvious and most expensive and tastiest option is clearly Astrid & Gaston...

Sorry, but I couldn't disagree more on #5. Quite simply, "sin mayonesa" is the most important Spanish phrase you'll need in Chile. They put it on everything, and it often appears in a disconcerting shade of yellow.

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