The Galapagos of Sephardic Food

by Daniela Rusowsky

While researching about Sephardic food, I realized that what for many were exotic flavors and foreign cooking techniques; for me was just average home food.  So I started wondering why the Chilean and the Sephardic cuisine are so alike?

I started comparing recipes and doing some research on their origins, to finally be able to put the dots together. I discovered that Chile is like a time machine for Sephardic food, a kind of “Galapagos” of the Andalusian tastes that landed 500 years ago, some to evolve and others to remain intact for centuries.


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