Chilean cuisine gains international notice by returning to indigenous roots, modifying dishes

March 17, 2015 4:29 AM

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Chilean cuisine gains international notice by returning to indigenous roots, modifying dishes

In this Feb. 14, 2015 photo, chef Rodolfo Guzman, owner of the Borago restaurant, holds up a plate smeared with maqui berries, in Santiago, Chile. The restaurant has been named in the Latin American section of the San Pellegrino’s World’s Best Restaurant list. “We’ve developed in our kitchens all these foods that the Mapuche had been eating for hundreds of years.” (AP Photo/Luis Andres Henao) (The Associated Press)

This Feb. 13, 2015 photo shows organic veal, cooked in its own milk, garnished with an aromatic branch and a dark-red elderberry called ‘sauco’ on a table at the Borago restaurant in Santiago, Chile. While some chefs are reawakening the ancestral dishes of the indigenous Mapuche and Rapa Nui, others...

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