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Charting New Frontiers in Chilean Cuisine

nytimes.com
in Culture Food & Drink Travel News 614 views

In the recent past, fine dining in Santiago meant anything but Chilean. The country’s excellent wines might have made an appearance, and sometimes local seafood, but for something refined, chefs were more likely to offer a Mediterranean or Peruvian approach. No longer: Chilean is all the rage at restaurants as ambitious and elegant as those in Lima or São Paulo.



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