The travel magazine Afar boasts in its October issue about a yummy find in Chile’s capital city:

“The chef behind Santiago’s restaurant Boragó is on a mission to promote his country’s overlooked ingredients, such as the superacidic copoa fruit, which grows in the Atacama desert.“

Pictured above (courtesy of Afar) is grouper baked in a mud oven, a technique used by the indigenous Mapuche peoples for centuries.

Knowmad Adventures provides restaurant recommendations for each destination that you arrive to in your Buen Viaje document before you depart. The Buen Viaje document also contains handy info like 24-hour emergency contact numbers, your hotel addresses and maps.

While perusing through the August issue of Food & Wine the other week I was delighted to find that not only was Minneapolis (Jordan and I’s hometown) featured as a foodie’s paradise, but Knowmad’s favorite spice, Merken, from Chile got a mention as well. I’ve of course been throwing it on everything since…roasted tomatoes (yum), hard boiled eggs (why not?), or cereal (alright, now I’ve gone too far!). It’s an excellent substitution to paprika, adding just the right amount of smoky flavor.

Un beso, Tara

(Image via Food & Wine Magazine, August 2012 Issue.)