Our Next Food Destination: Welcome to Chile!

A long, slender country spanning over 2,000 miles, Chile is surrounded by two impressive natural barriers, the Andes Mountains and the Pacific OceanChile is one of the top ten largest producers of wine in the world, and almost 50% of frozen berries consumed in the US are grown there. With the products in this month’s box, we hope you enjoy discovering the flavors that are unique to this South American country. Start your subscription here!

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What’s inside the Chile Box?

Experience products made in Chile, like vegetable chips, merkén spice made from smoked chili peppers, and Carménère wine jelly. With this selection, you will feel like you’re actually there exploring the country, with its vast, beautiful terrain and local traditions. When paired with the Culture Guide, it’s easy to experience Chilean food at home.

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How to use your Chile Box?

This box is inspired by a hike through Chile’s incredible natural scenery. Begin your experience with some homemade granola, relaxing herbal tea, and snacks. Afterwards, prepare Chilean steak with merkén, a side of roasted potatoes, and a fried egg. End your dining experience on a sweet note and make Chef Carolina Bazán’s panna cotta recipe that specially features the tea and wine jelly in the box.

©Try The World

The Culture Guide includes these three recipes along with fun cultural facts about Chile so you can explore the country and all its wonders. This month’s box will transport you South America, as well as famed places like Easter Island and Patagonia.

 

©Carolina Bazán

About the Curating Chef, Carolina Bazán

Chef Carolina Bazán has transformed Santiago’s Ambrosía into a world-class restaurant that’s ranked one of the best in Latin America by the acclaimed The World’s 50 Best RestaurantsShe is the leader of a food movement in Chile that highlights native ingredients, like cochayuyo (kelp) and sea urchins, and her menu changes daily depending what local farmers and foragers collect each day. Her cooking is influenced by her training in Paris, as well as her time growing up in South America. 

 

 

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