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Cocinandes: Creating the New Andean Cuisine

Good news for visitors to Chile’s Aconcagua Valley wine region: there is a growing interest in offering restaurant patrons a cuisine that is based on the region’s gastronomic roots but with greater attention to detail and today’s demanding palates.

The city of Los Andes recently held its first Gastronomic Competition: “Cocinandes: Creating the New Andean Cuisine,” organized by SERCOTEC (Technical Cooperation Service of the Valparaíso Region) in conjunction with the Aconcagua Tourism Board and the Municipality of Los Andes.

Eleven area restaurants participated in this initiative aimed at promoting the local cuisine. The winners received monetary awards to be used to recover and incorporate traditional flavors into their menus as a means of preserving local foodways.

The winning dish was “Clay-cooked pork with avocado-mashed potatoes,” prepared by Chef Christián Flores of the Codelco Club House restaurant.

Second Prize went to French chef Jean Claude Francoise, of La Table de France, and two restaurants Dónde el Guatón and Ventisqueros de Guardia Vieja shared third prize.

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