Revolution No. 6: Cross the border into Chile (by subway).
Today I have decided to cross the border. Tempted to eat a delicious fish from the
Pacific coast. It was not hard to decide which restaurant I would visit since there is only one in all of Manhattan.
The restaurant is located in Times Square, a place full of signs and
their advertisements, where everything shines throughout, showing all the branding and
american consumption culture. Everywhere you turn is full of tourists, who walk slowly to take pictures and can hardly move. It’s exhausting to be
there for more than a little while but, at the same time, it is one of those places that
should be visited at least once in life. I do not here come often, only when
friends and family come to visit NY. However, I recognize that every time
I set foot in Times Square, my energy is recharged and I am reminded of how intense and exciting New York really is.
Pomaire ambience has a traditional Chilean look. According to our friendly
waiter, everything (tables, chairs, tables etc.) has been especially brought from Chile
for the restaurant decoration.
The service is excellent.
First, I had homemade bread and sopaipia (bread of squash) with a sauce
called pebre. That was exquisite. It had an intense flavor, spicy but not to strong.
At one point, the warm bread looked at me and said: “TRY ME, TRY ME”. I then asked myself: “Luciana, Are you going to the gym today? I replied with a categorical yes… Then, I ate without any guilt .
“How are you so skinny with everything you eat? ” people ask. I think that the right balance is
key. My mantra is to enjoy, but not stop thinking about choosing healthy and organic products, and try to make physical activity.
Getting treats from time to time is a way to spoil us. We should never stop the treats !
After this pointless digression, I ordered salmon tartare as entree; very fresh and tasty. Ingredients: capers, salmon oil and chopped onion.
The main dish, a salmon with vegetables Patagonia. It literarily melted in my
mouth; very light, well seasoned. I highly recommend this plate!
Finally, a delicious homemade apple pudding. But if you want to try something more
typical and autochthonous, ask for the thousand leaves cake (torta Mil hojas). A version that differes from the argentinean one, but equally exquisite. Contains Manjar (dulce de leche), brandy and
nuts. The presentation is very rustic and homemade of course.
Next, other traditional chilean dishes (I could not eat any more at that point, but at least I took some photos to share with you.)
Empanada de pino
The filling of pino is the most popular. Contains ground beef, olives, raisins
grapes, onions, egg, merquén (Chilean species) and salt.
Ground corn, basil, onion, ground beef and chicken, salt and egg
It is made from grated fresh corn and passed by the mortar (no
Corn flour, as the tamale), and has less ingredients than the tamales (for example,
it contains no meat)
371 W 46th St (between Eighth and Ninth Aves)
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