05/12/2021
Valparaíso beautiful and special.
We are dedicated to Gourmet products elaboration, specialized in rock salt crystals from Atacama Des
05/12/2021
If you fell down yesterday, stand up today.
05/12/2021
With my grandmother, a few months away from turning a century... Share your secret grandma!!!
04/12/2021
Nothing better than being you!
04/12/2021
Have you tried the Chilean "Cola de Mono" or a "Michelada con Merken"?
Cola de mono is a Chilean cocktail made with vodka, it also contains milk, sugar, coffee and some spices for flavor, such as orange peel, cinnamon, cloves, vanilla or nutmeg.
Michelada is a creative way of presenting the beer, in a glass the edges are moistened with lemon and it is impregnated with salt and merken.
04/12/2021
Sometimes it is difficult, but never impossible.
03/12/2021
When we grow up, it's easier to remember that time making cookies together as a family than the taste of the cookies bought at the supermarket.
Christmas is a time to share and it won't be long before your children grow up.
03/12/2021
Don't stop until you feel proud
03/12/2021
Have you already made your Christmas Cookies as a family?
Try them with this:
2 eggs
2 1/2 cups of flour, (350 g)
1 teaspoon liquid vanilla
1 teaspoon baking powder
100 grams of butter
3/4 cup sugar, (150 g)
1 tablespoon of Mix Dulce
In a bowl, mix the butter with the sugar and the sweet mix, until creamy, then add the eggs and vanilla and continue mixing, let it rest when ready.
Gradually integrate the mixture with the flour and the baking powder, then store it in the fridge for 1/2 an hour.
To work, spread a little flour on the table and spread it out with the help of a rolling pin, cut them and preheat the oven to 180ºC.
Place the cookies on a tray lined with greaseproof paper or on the oven mat (those silicone ones that do not melt or stick) and bake them until they are golden (watch them because they do very quickly)
When they are ready they will be a little soft, it is normal, when they cool they become crispy.
02/12/2021
It uses our kitchen salt of more than 10 million years, extracted from the Atacama Desert of Chile, seasoned with garlic and pepper. An essential mix in the kitchen that adds flavor and depth to achieve a memorable dish.
02/12/2021
Our Cooking Salt, Garlic & Pepper
Use it in all your preparations to bring out the flavor of meats, chicken, vegetables, pasta, fish and seafood in a traditional and fast way.
Simple, efficient and effective !!!
02/12/2021
Divine like you.
01/12/2021
Visit 's profile and you will find impressive avant-garde recipes to delight your guests.
Like this fresh salad that includes:
200g of yellow chard, cut by hand
1 green apple cut into small cubes
1 tablespoon of coriander
1 subtle lemon
1 tablespoon of olive oil
and Salt the Atacama Desert with Quinoa
In a bowl, add the subtle lemon juice, Aukas salt and then olive oil to form a slightly aniseed lemon, finally add the yellow chard, apple and coriander.
Simply spectacular like everything in your profile.
01/12/2021
Believe in yourself and everything will be possible.
01/12/2021
Do you know the Chef Diego Castro?
A professional with extensive experience in Chilean and international gastronomy, specialist in sous vide cooking, charcuterie and in the management of avant-garde techniques, this renowned Chilean Chef is currently one of the most famous instructors of the Culinary Academy and the official chef in the Yacht Caracal 70.
Follow him on his social networks:
@ yate_caracal_70 (Official Chef)
30/11/2021
May your Dreams be bigger than your Fears.
30/11/2021
MMM !!! Merkén ……
This ancestral dressing is made in a traditional way by collecting green "Aji Cacho de Cabra" (Goat's Horn Chile) during the summer, then they are left to ripen until acquire a intense red color, they are dried in the sun for several days and smoked with firewood to finally grind them in stone mortars.
Typically, its flavor is enhanced with salt and to give it a special flavor toasted coriander seeds are added to soften its heat and add freshness.
30/11/2021
Do you know about the Chili Goat's Horn?
- It has an aroma that is mainly nourished by an intense and rich flavor of cherries and raisins, ending with a touch of smoked to***co.
- It has a bright and pleasant flavor, initially fruity, followed by earthy and smoky flavors that resonate until the final heat.
- Its hotness has a measurement of between 1500-5000 SHU (Scoville Scale), which places it on par with the Jalapeño Chile.
29/11/2021
Do you know rubs?
Rub is a mixture of spices used to flavor preparations, this blend is rubbed on the skin of meat, fish or even vegetables, and we give it time for the flavor and aromas to pe*****te.
Usually, we improve the adherence of the spices by rubbing with a little water, oil or some sauce before sprinkling the spices, so that there is a thick layer of spices that covers the entire surface.
A rub differs from a marinade in that to marinate we need to immerse the food in a normally acidic liquid, such as beer, vinegar, wine among others, while a rub is always kept dry.
29/11/2021
Chicken with our Chicken Rub.
Cover the chicken with a layer of Mustard or Oil, with this the spices adhere easer, then sprinkle our Chicken Rub abundantly and evenly, here you have two choises, rub the skin only or entire, even inside the chicken, so that all the flavors of Paprika, Garlic, Cayenne Pepper, Onion, Merken, Coriander, Lemon, Celery, Nutmeg, Basil, Salt and Sugar are incorporated in the chicken.
Then you can cook your chicken as you normally do, but this time with a more intense and appetizing flavor.
29/11/2021
Enjoy + (more)
28/11/2021
Sunday trekking, and we take our dogs for a walk.
28/11/2021
The greatest wealth is know how to be happy with what you have.
28/11/2021
Our two Golden Retrievers, Akira (Left), who are five years old, is sweet and friendly, all he wants is caresses.
Alma (Right), who are eight month old, she is playful and scandalous, reaching the point of being quite an annoyance to Akira, she loves and adores him, but she does not stop teasing him all the time.
And what pet do you have?
27/11/2021
If you want different results, don’t do the same thing
27/11/2021
Fresh or dehydrated spices, when to use them?
In general, fresh spices are mostly used in quick recipes, such as salads or soups, or added at the end.
On the other hand, dry spices have a concentrated flavor and aroma, but they require “time” to release it, so it is better to use them in long preparations, add them from the beginning or to marinate.
And you, how do you use them?
27/11/2021
I'm going to make a change for a better world and I'm going to start with the man in the mirror.
26/11/2021
Grilled Smoked Paella!!!
You have to try it!!!
First, heat the seafood broth along with saffron in a large pot. Next, heat olive oil in a paella pan and fry the seafood, but not cook completely, remove it from the paella pan and set it aside.
Then, add a little more oil and fry red paprika, tomato, garlic and parsley, integrating all the ingredients very well. Finally, add the rice and stir so that it is lightly fried and loose.
Then pour in the broth, heat it up to a boil and cook, stirring the rice and turning the pan from time to time. After a while, add the seafood, distributing it evenly in the paella pan. Lastly, continue cooking the rice until it absorbs the liquid.
Once the paella is ready and all the liquid has evaporated, let it sit for a few more minutes before serving and enjoying it.
All this, we did it on our grill, we have one of those with a lid, if yours does not have a lid, look for a cardboard box that can cover your paella pan, and while you are doing the cooking process, place wood chip among the embers and covering the paella pan for a few minutes so that the ingredients are smoked.
In this preparation we use:
- Pink Salt from Andes Mountain Aukas
- Mix Exotic Peppers Aukas
26/11/2021
Friday and let the party begin
26/11/2021
And what better gift than a paella with family?
25/11/2021
Try our Spice Mix for Fish & Seafood, a mixture of Chilean ethnic flavors: “Canel Tree” Pepper from the sacred-magic Mapuche tree and Merkén (a traditional Mapuche smoked red chili spice), citric Lemon Verbena, Chilean Pacific sea salt, and tomato from the Andes Mountains.
25/11/2021
For meals and appetizers, sprinkle directly or mixed with oil onto fish, shrimp and other seafood, carpaccio (salmon, squash or mushrooms), bruschetta, pasties, ceviche, cream cheese and mayonnaise
This flavor bomb include: Pacific Ocean salt, tomato, sugar, merkén (Mapuche smoked red chilies with spice), garlic, basil, parsley, cedrón, leek, “canelo tree” pepper, nutmeg, dill, tarragon and laurel
25/11/2021
Special like you
24/11/2021
Together with "El Parrillero de las Pampas", creativity and flavor allowed us to make the Salt with Carmenere, Rosemary and Toasted Garlic special for grill.
Dare to try it and enjoy its flavor with family.
24/11/2021
Humble but aware of my worth
24/11/2021
Do you know Pablo Portales?
Known as "El Parrillero de las Pampas", this Chilean nomadic barbecue is currently the director of Expo Parrilla and is well known for his cooking skills and his fresh beard.
Follow him on:
24/11/2021
If you can dream it, you can get it.
24/11/2021
In Rosita's hands, the Elephant Garlic is transformed to give life to our Pink Salt with Chilote Garlic.
24/11/2021
Do you know the Elephant Garlic from the Chiloé's Island?
Its flavor is milder than normal garlic, with a better taste but less invasive.
Its cloves can exceed five (5) centimeters in width and if allowed, its stem can grow up to five (5) inches tall.
24/11/2021
Here (trying) to fish the trout for the tiradito.
Dirección
Caupolican 9450, B12
Santiago
8700000
Horario de Apertura
| Lunes | 08:30 - 06:00 |
| Martes | 08:30 - 06:00 |
| Miércoles | 08:30 - 06:00 |
| Jueves | 08:30 - 06:00 |
| Viernes | 08:30 - 04:00 |
| Sábado | 08:30 - 01:00 |
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