preparing Chochoca

1-pat the potato dough onto a giant rolling pin. 2-bake over an open fire. 3-smother in pork fat. 4-cut off the rolling pin and lay fat. 5-sprinkle with a pork rind/onion/pork meat mixture. 6-roll up like a swiss roll. 7-eat, its actually very tasty of a little heavy. 8-await heart attack.

Chiloe - part 2

December 23rd 2009
Wooden churches are everywhere in Chiloe - not satisfied with the dozen easily accessible UNESCO listed ones we decide to head off in a hire car to discover some churches of our own. There is only one paved road running 164km from the top to the bottom of the main island but small gravel road head off in all directions to interesting little villages (i.e. 4 wooden houses one of which usually has ... read more

South America » Chile » Los Lagos » Chiloé Island » Castro

Prior to the coming of the Spanish in the 16th century, northern Chile was under Inca rule while Araucanian Indians inhabited central and southern Chile; the latter were not completely subjugated until the early 1880s. Although Chile declared its ind... ... read more

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