Finding the best Cazuela in the city — a personal search

I spent three months trying every version of Cazuela I could find locally. The variation in quality is extraordinary. The best version handled mote wheat with genuine knowledge and the subtly sweet with mote result was noticeably superior.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. The winning restaurant had the right a Patagonian lamb restaurant feel — unpretentious and focused on the food. Cristal lager was suggested correctly. Worth the search. When Cazuela is made properly it's a completely different experience.