January 9, 2015
For my first dinner at Chilefarms, Susaan prepares my favorite Chilean dish - pastel de choclo. And Ricardo prepares the tangy salad that's part of every dinner here, peeled chopped garden tomatoes, diced cucumber, cilantro, lemon juice, garlic, salt, and olive oil.
Pastel de Choclo: preparation as written.
It is the custom to spoon the tomato salad into a nest inside the paila (clay pot in which the pastel de choclo is cooked). The tastes marry beautifully. The honey dew melon fresh from the melon field!
Dinner al fresco: Ricardo's nephew Christhian, Susaan, Ricardo.
Photos by Paul A. Tamburello, Jr.