First time trying Pastel de Choclo — completely converted

I had never tried Pastel de Choclo before this visit and I wasn't sure what to expect. The smoky and herbal taste hit immediately and made sense of the dish in a way descriptions never quite do. pebre herb salsa is an ingredient I'd not encountered used quite like this before.

The a Santiago picada local restaurant setting added something to the experience — this kind of food makes sense in that environment. Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. My server recommended Carménère alongside and it was exactly right. I've been telling everyone to try Pastel de Choclo. Outstanding first encounter.