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Posts from the ‘Chilean’ Category

You Completo Me


Ease up, New York Post. You too would think New York City hot dogs were only “so-so” if you were used to eating them Chilean-style, smothered in mayonnaise and mashed avocados.

Try a completo for yourself at Astoria’s San Antonio Bakery. I forgot to take a photo of the hot dog, though. (I'm not a big hot dog eater.)

Luckily, Robyn Lee's (that's her pic above) Chilean sandwich post on Serious Eats provides some nice visual evidence.

Beyond Chilean Sea Bass

Aaron sanchez at prochile lunch I balk at broadcasting freebies-to-me (what few there are) but Chilean food is so scarce in NYC (to my knowledge we only have so-so Pomaire in the Theater District and wonderful San Antonio Bakery #2 in Astoria) that I feel ok with mentioning the ProChile promotional menu being offered at Centrico until July 3. Who cares if it’s a Mexican restaurant—chef Aaron Sanchez makes a convincing ambassador for the South American country’s products. (I was most taken with merken, a spice blend using dried, smoked cacho de cabra chiles and coriander.)

The continent’s cuisine is certainly gaining in popularity. Peruvian chef Gaston Acurio opened his first American restaurant last fall and appears to have plans for US expansion (I almost tried Astrid y Gaston in Madrid a few months ago but it didn’t seem right to be eating high end Peruvian food in Spain). And grill master Francis Mallmann seems to be everywhere lately due to his new cookbook, “Seven Fires: Grilling the Argentine Way.” Could Chile be next?

These are the four courses you'll receive for $35 at Centrico.

Ceviche de salmon

Ceviche de Salmon
Chilean salmon, myrtle berries, chile habanero, passion fruit

Tostadas de centolla

Tostadas de Centolla
Chilean king crab, merken aioli, baby lettuces, avocado

Lomo de carne

Lomo de Carne
Strip loin, Olave salsa verde, bone marrow, cactus fingerling potato picadillo

Chilean olive oil cake with carica

Chilean Olive Oil Cake with Carica
Chilean honey ice cream and Miski goat’s milk dulce de leche cream

San Antonio Bakery #2

Yesterday was the only day I’ve gone to work in a week and that was a mistake I did not repeat today. Unfortunately, Monday I still felt like death and ended up having to leave early. I wasn’t even sure if I’d make it home.

I’ve always speculated about if you’re going to faint/barf/have heart failure in public is it better to be on the subway or the sidewalk. The conscientious person in me says the sidewalk and not just because of those if you’re sick, stay off the trains public service posters. I would much appreciate it if someone who was about to keel over (especially lady dieters) had enough wits to step off the train and spare me a tangled commute.

Last night my heart was beating so hard I thought I was going into cardiac arrest, I was gushing sweat so profusely that my jeans were wet and then my strenuous coughing fits caused me to start to peeing my already disgusting pants. Twenty-four hours later and I’m still dizzy, shaky and burning up. The remarkable thing is that still have a perfectly normal appetite. Frighteningly, I can always eat. If I were terminally ill I’d probably die obese.

And this weekend I plumped up with Chilean snacks. I’m not in Astoria that often so while reviewing perfectly nice Café Soleil, I kept thinking about San Antonio Bakery #2 on the next block. I could’ve left well enough alone. I was fortified enough by a black coffee and croissant for an afternoon showing of There Will be Blood, but I would be negligent if I didn’t stock up on dulce de leche treats for later.


Witness the alfajor. Alfajores mean many things to many people. Argentine versions are more like sandwich cookies. In Peru and Bolivia they use manjar blanco (a lighter caramel) as a filling. These Chilean goodies are substantial and consist of three thin cracker-like cookies slathered with dulce de leche and rolled in shredded coconut.


Similar flavors are brought together in wedges of panqueque, thin layers of sponge cake frosted with rich caramel. (This is an old photo that I swear I'd used in my previous San Antonio Bakery missive but it doesn't appear so.)


Empanadas are another one of those million of renditions foods. These Chilean pastries are big, doughy and baked. The crusts are stuffed with chopped beef, onions, hard boiled egg, raisins and one black olive. They’re heartier and more pie-like than the Caribbean-style turnovers more commonly found around NYC. (2/26/08)

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Perro Caliente

Don't be scared of the South American hot dog. My overstuffed wiener and bun induced stomach trauma from a few weeks ago is now far enough in the past that I can share some photos from my culinary experimenting. The actual article will likely appear in the New York Post in a Wednesday or two so I won't get wordy here. Ok, they ended up using my "Dog Days" piece in a larger summer food round-up.

Update 5/07: It looks like Mazorca has shuttered. I never go down Northern Blvd. so it's also news to me that Xtasis, across the street, has expanded into a pink neon palace.

Perro Mixto: ham, bacon, mayo, tomatoes, avocado, crushed potato chips

Hawaiiana: mayo, avocado, pineapple, potato chips, ham

Mazorca * 83-17 Northern Blvd. Jackson Heights, NY

Iraqui: mayo, hard boiled eggs, pineapple sauce, cheese

Mexicana: avocado, cheese, chiles, mayo

La Perrada de Chalo * 83-12 Northern Blvd., Jackson Heights, NY

El Completo: avocado, mayo, tomatoes, sauerkraut

JC & Family * 68-14 Roosevelt Ave. Woodside, NY

I forgot to take photos of the completo at my favorite place, San Antonio Bakery, but I did capture the beef empanada and dulce de leche layer cake.

San Antonio #2 * 36-20 Astoria Blvd. Astoria, NY

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