The Chilean coast is home to many fish and shellfish found no where else on earth, such as the loco, or Chilean abalone.
From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
This dish pairs one of southern Chile’s most unique ingredients with one of the region’s most emblematic cooking styles.
Subscribe to our Substack newsletter to receive access to the latest stories and podcast episodes from NEW WORLDER. It’s free to subscribe, though additional content is available for paid subscribers.
