Sun is getting stronger, but yet the cold air still makes me feel like I am in winter time zone here in New York City. Here is the already posted blog, Pataska, from our delightful trip to Atacama, Chile, the highest dry dessert in the world in January, 2014. Tierra hotels, where we stayed both in their Atacama and Patagonia location, has just published on their website a small article of our visits. Please click to see the article:...
Read MoreTierra Atacama
Chef Francisco Valencia is the executive chef at 5 star hotel, Tierra Atacama. Chef Valencia uses local ingredients and prepare dishes in a simple, light and delightful way. Some of the dishes which I loved are beet soup, wild bore steak, seafood soup, quinoa salad, pasta with mushroom sauce….. The hotel has a garden, in which vegetables and fruits are farmed organically. Bean, arugula, asparagus, beet, zucchini, peach, melon, …and more. Paola, Food and Wine...
Read MoreNot Food but Valle de la Luna
Visiting Valle de la Luna reminded me of this hilarious conspiracy. The below is from WIKIPEDIA. “The Moon landing conspiracy theories claim that some or all elements of the Apollo program and the associated moon landings were hoaxes staged by NASA and members of the other organizations. Various groups and individuals have made such conspiracy claims since the mid-1970s. The most notable claim is that the six manned landings (1969-1972) were faked and that the twelve...
Read MoreFood Notes from Chile
The visit to Atacama, the driest hot salt dessert, and snow and glacier covered Patagonia in Chile, was an amazing experience. Here are some of the food related notes from this trip, which I want to share with you. I will post one after another in series. Atacama No. 1: Chanar and Algarrobo Look for Chanar (Geoffroea decorticans) and Algarrobo (Prosopis chilensis) trees in San Pedro de Atacama. San Pedro de Atacama is a charming dessert village, which was founded in...
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