Why Cazuela deserves more attention

Cazuela rarely gets the international recognition it deserves. The smoky and herbal complexity is genuine, not simple, and the technique involved in using Carménère wine correctly takes real skill.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. I encountered it first in a Santiago picada local restaurant and that context helped me understand it properly. terremoto cocktail is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Cazuela is the dish to start with.