From live stock to food – that’s what “parilla” is all about in Chile
Maybe you wondering why we are not in Laguna del Lajas National Park. On our way from “Altos de Lircay” we stopped at Mercado de Chillan to buy fresh food.
After that we continued towards Laguna del Lajas, but because the road turned into gravel, we had to go slower and it was getting late. We passed by a picnic area at Laguna de Trupán, and decided to stop for the night. The place was beautiful.
We watched the sunset, while enjoying a glass of wine and making dinner
Learning how to BBQ the Chilean style – we grilled a cheap cut of beef (just salted). Low heat, 5 minutes on each side, followed by 2 minutes on each side. When it was done we added some lemon juice and oregano.
The next day was Sunday. We went for a walk into the small village Trupán. The local store had a COLD diet Pepsi, which we enjoyed in the sunny weather. The temperature is around 23 Celsius, perfect for shorts and t-shirt. When the wind starts to pick up the temperature drops a bit, but just put on an extra shirt. When we came back to the lake a couple of local families had arrived and the Sunday “parilla” had started. One family was BBQ-ing a huge piece of meat, and my curiosity wanted to know what it was. The family told us that it was lam (sheep), which is very traditional to BBQ here in Chile. After 5 minutes they invited us to join them for lunch.
Meet the hole family
We didn’t had to bring anything for the lunch, but found our four camping chairs to share with the family. Two of the family members spoke a tiny bit of English. Together with our Spanish and the translator on the phone we could tell them about our travels. We had a great afternoon – thank you . Suddenly another family next to us loaded of a sheep (it was alive) from their pickup truck.
They put down the sheep, and within 30 minutes it was really for the “parilla” – that is a first for me! (want to see the details – click on the picture)
I found it really interesting to follow the procedure – that is what you call fresh meat. The locals was very friendly, so after saying goodbye to the family, we decided to stay one more day.
Saying goodbye here in Chile always includes a lot of pictures
Monday morning we had place to ourselves. Used the day for strength training, editing pictures for the blog and making early dinner. Challenging myself by making pistols while balancing on a rock (right picture)
Enjoying the good weather we decided to cook food over the fire. First making a dough for the Danish twisted bread: flour, dry yeast, 1-minute oats, salt, oregano and chili. Then mix with water, and let it rise until double in size. Take some dough, roll it and twist it around a stick. Let the dough rise on the stick for 20 minutes, and bake it for about 15-20 minutes over the fire. This is absolute one of our favorite food, and it is the only way for us to make fresh baked bread.
The perfect “slow-food” . This day we used the bread for a chicken hotdog with homemade guacamole and pickled vegetables on top