Across
- 3. A distinct flavor profile that tastes like food has been cooked over wood or an open fire.
- 5. To add salt, herbs, pepper, or spices to food to improve its flavor.
- 6. To submerge food completely in hot oil or fat until it is fully cooked and golden.
- 9. Food that is thick, filling, rich, and nourishing, like a warm Cazuela in the winter.
- 12. Food prepared completely without the protein found in wheat, rye, and barley.
- 14. A texture applied to meat that is soft, easy to chew, and breaks apart effortlessly.
- 18. To cook meat and vegetables slowly in a small amount of liquid inside a closed pot.
- 19. The practice of buying ingredients from regional producers nearby, such as vegetables from the Azapa or Lluta valleys.
- 21. A traditional Mapuche condiment made from dried, toasted red chili peppers, coriander seeds, and salt (commonly called Merkén).
- 22. A hot, pungent flavor that produces a burning sensation in the mouth, like a strong Pebre.
- 24. Food made without milk, butter, cheese, or any ingredients derived from mammals.
- 25. To cook food gently in a liquid just below the boiling point, where small bubbles rise slowly.
- 28. A combination of shellfish and seafood essential for preparing a traditional Paila Marina.
- 29. Traditional cooking practices and ancestral recipes passed down through a country's history.
Down
- 1. Limits placed on what someone can eat due to health reasons, religion, or lifestyle choices.
- 2. To press, fold, and stretch dough with your hands to develop the gluten before baking bread.
- 4. Known locally as Pino, this is a seasoned mixture of chopped beef, onions, and spices used inside empanadas.
- 7. A flavorful liquid made by simmering meat, fish, or vegetables in water, used as a base for dishes like Caldillo de Congrio.
- 8. The main component of Humitas and Pastel de Choclo, made by grinding fresh sweet corn with basil.
- 10. To cook the surface of meat or food quickly over high heat until it turns a dark, appetizing color.
- 11. Menu variations made strictly without any animal products, including meat, dairy, eggs, or honey.
- 13. To cook a dish with a crust of cheese or breadcrumbs until it turns golden brown on top, usually under a broiler.
- 15. Pieces of fried pork fat or skin, often mixed into traditional breads like Pan con Chicharrones.
- 16. Severe immune reactions caused when a customer eats specific ingredients like nuts or shellfish.
- 17. A texture that is firm, dry, and pleasantly crunchy when broken or bitten into, like the crust of a fresh Marraqueta.
- 20. Meat that has been cooked until very tender and pulled apart into long, thin pieces or strands.
- 23. A short text that explains the ingredients, cooking techniques, and flavors of a dish to a restaurant customer.
- 26. To cook food quickly in a minimal amount of hot oil or fat over high heat in a shallow pan.
- 27. A food profile that is salty, rich, and full-flavored, rather than sweet.