Gabriela Mistral (1889-1957):
Poet. Nobel Prize Laureate in Literature, 1945.
Pablo Neruda (1904-1973):
Poet. Nobel Prize Laureate in Literature, 1971
José Donoso (1924-1996):
Chile’s foremost novelist
Isabel Allende (1943)
Her novels have been translated into 27 languages
- Claudio Arrau (1903-1991): Pianist. Worldwide
renowned for his technique and style.
- Ramón Vinay (1912-1996): Famous opera
- Verónica Villarroel and Cristina Gallardo:
Two of today’s leading sopranos
- Violeta Parra (1971-1968): Renowned talented
folk artist in music, poetry, painting, and tapestry.
- Víctor Jara (1932-1973): Folk singer
- Chilean folk music became internationally
well-known thanks to musical groups like Inti- Illimani, Congreso,
and Los Jaivas.
PAINTING AND SCULPTURE
- Roberto Matta (1911-2002): Last famous painter
of the Surrealist Movement
- Claudio Bravo (1936): Painter. Contemporary
- Marta Colvin (1907-1995): Sculptor. Well-known
in Europe and Latin America
FIRST MAYOR LITERARY WORK WRITTEN ABOUT CHILE:
Poem entitled “La Araucana” written in 1569 by
Spanish Poet Alonso de Ercilla y Zúñiga
Ajiaco: Beef jerky soup (cut
in strips, finely diced fried onions, paprika, potatoes, boiled
eggs, parsley, salt, pepper and cumin)
Asado Criollo: Beef or mutton
skewered on sharp sticks and grilled over a fire until golden
Asado de vacuno con ensalada chilena:
Roast beef with Chilean style salad (tomatoes, shredded onions,
oil, salt and spices).
Bistec a lo pobre: Steak served
with two fried eggs, fried onions and French fries.
Cazuela de vacuno: Beef soup
(beef, onions, paprika and spices are sautéed until
golden brown. Cold water is poured over: rice and a wide variety
of vegetables are added: potatoes, corn on the cob, zapallo,
Cebiche: Raw fish marinated
in lemon juice, chopped onions and spices.
Chancho en piedra: Tomatoes,
garlic, onions, hot pepper, oil, salt and spices ground in
Chupe de mariscos: Stew of
fresh seafood (abalone, crawfish, mussels, clams, etc.) cooked
in a sauce made with butter, bread crumbs, cheese and spices.
Curanto: Fish, shellfish, beef,
port, poultry, sausages and vegetables are layered between
seaweed or cabbage leaves and baked on heated stones.
Empanadas de horno: Meat turnovers
filled with chopped beef, onions, olives, raisins, hard-boiled
eggs and baked in the oven.
Humitas: Grated corn, finely
chopped fried onions, sweet basil, salt and pepper. The mixture
is wrapped in the corn husks, boiled and served hot.
Ostiones a la parmesana: Scallops
with grated cheese, butter, and pepper baked until golden
Paila marina: Fish chowder
Pastel de choclo: The bottom
of a clay dish is covered with “pino” (sautéed
chopped beef, onions, raisins, hard boiled eggs and spices).
Pieces of boned or deboned fried chicken are placed on top;
all this is covered by a thick mixture of grated fresh corn
cooked with butter, sweet basil, egg yolks, sugar, salt and
spices. It is baked in the oven until golden brown.
Porotos Granados: Fresh cranberry
beans cooked with fresh pumpkin, fresh corn, fried onion,
paprika, oregano, salt and pepper.
Pulmay: Shellfish, pork and
vegetables (Indian dish)
Chacolí: Hard cider
(Chicha) mixed with orange juice
Chicha: Fermented grape juice
boiled in a big copper pot coated on the outside with clay
(The fermentation occurs after eight days of boiling. This
permits the drink to last for a long period without losing
its taste or alcoholic content)
Chicha de manzana: Fermented
Guindado: Cherry brandy
Licor de oro: Brandy with milk
Pichuncho: Vermouth or sweet
wine with pisco
Pipeño: Fermented wine
Pisco: Pure grape brandy.
May be served straight or as a “sour”. The most
popular “Pisco Sour” (three parts of pisco, one
part of lemon juice, sugar and ice)