Machas a la parmesana is a classic starter dish in Chile. It is razor clams baked in their shell, mixed with cheese, wine and more, depending on the recipe.
It was created in the 1950s in Viña del Mar by Italian immigrant, Edoardo Melotti Ferrari.
Parmesan cheese is traditionally used, but it can be replaced with the famous Chilean mantecoso. This recipe is courtesy of the Chilean Cooking School who we did a class with in Valparaiso and highly recommend them.
This recipe is enough for 2 people.
By Stefan Arestis – Full Story at the Nomadic Boys
Periodically we’ll feature one of our properties here to let our readers know about some great gay friendly places to stay:
Patagonia Trails is a gay friendly, lesbian owned travel agency in Puerto Varas, Chile.
We offer a wide range of services, including:
As a child I would look at maps and think how ridiculous Chile looked. Stretched out and elongated, it defied all the norms about the shapes of countries. I never got round to finding out why it was that shape. Now, it was obvious.
I was on a flight from Sao Paulo in Brazil into Santiago – the capital of Chile – and the pilot had just warned us to fasten our seat belts in anticipation of turbulence as we flew over the Andes. This mountain range stretches from one end of South America to the other. It defines the Chilean boarder with its neighbours Argentina and Bolivia. Chile is basically the gap between the Andes and the Pacific Ocean.
The Andes not only define the boarder of Chile, but rise up and tower over the city of Santiago itself. These mountains help create a climate which, during the UK’s winter months, allows bright, dry, hot sunshine day after day. In January and February, Santiago hardly sees any rain. There are infinite cloudless skies, and temperatures heading into the 86 F and upwards.