{"id":2304,"date":"2022-07-17T12:08:05","date_gmt":"2022-07-17T16:08:05","guid":{"rendered":"https:\/\/sites.nd.edu\/sla2022\/?p=2304"},"modified":"2022-07-17T12:08:07","modified_gmt":"2022-07-17T16:08:07","slug":"empanadas-merquen-and-maracuya","status":"publish","type":"post","link":"https:\/\/sites.nd.edu\/sla2022\/2022\/07\/17\/empanadas-merquen-and-maracuya\/","title":{"rendered":"Empanadas, Merquen, and Maracuy\u00e1."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Empanadas are really big here in Chile, in fact they are a national dish. On our trip to Pomaire, a pottery town about a two hour drive from Santiago, we were given some of the country\u2019s favorite: pino empanadas. Empanadas are essentially dough with various types of fillings. Pino is a popular type of empanada, the word coming from the Mapuche indigenous word \u201cpinu,\u201d meaning pieces of cooked meet, typically beef. Empanadas are a staple in daily cuisine here in Chile, and at the university where we are studying, you can get Empanadas a few different places, usually for around $2 each! Because they are cheap and simple, the empanada has become a common lunch for me and the other people in my group.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/sites.nd.edu\/sla2022\/files\/2022\/07\/empa-768x1024.jpg\" alt=\"\" class=\"wp-image-2305\" srcset=\"https:\/\/sites.nd.edu\/sla2022\/files\/2022\/07\/empa-768x1024.jpg 768w, https:\/\/sites.nd.edu\/sla2022\/files\/2022\/07\/empa-225x300.jpg 225w, https:\/\/sites.nd.edu\/sla2022\/files\/2022\/07\/empa.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Some other observations about food in Chile: there really isn\u2019t very much spice in the food here. While flavors are rich and good, I had thought there might be a bit more of a kick. There is one spice, however, that is quite popular called <em>merquen<\/em>. While many foods in Chile have been brought by European influence, <em>merquen<\/em> in a spice this is frequently used in the cuisine of the Mapuche, the indigenous people of the region. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lastly, <em>maracuy\u00e1<\/em> (passionfruit, or in Hawaii where I grew up, <em>lilikoi<\/em>) is everywhere! In cheesecake, ice cream,  drinks,  etc. I was thrilled to discover this, and made Chile feel a bit more like home for me. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Empanadas are really big here in Chile, in fact they are a national dish. On our trip to Pomaire, a pottery town about a two hour drive from Santiago, we were given some of the country\u2019s favorite: pino empanadas. Empanadas are essentially dough with various types of fillings. Pino is a popular type of empanada, &hellip; <a href=\"https:\/\/sites.nd.edu\/sla2022\/2022\/07\/17\/empanadas-merquen-and-maracuya\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Empanadas, Merquen, and Maracuy\u00e1.<\/span><\/a><\/p>\n","protected":false},"author":4304,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2304","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/posts\/2304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/users\/4304"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/comments?post=2304"}],"version-history":[{"count":2,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/posts\/2304\/revisions"}],"predecessor-version":[{"id":2434,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/posts\/2304\/revisions\/2434"}],"wp:attachment":[{"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/media?parent=2304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/categories?post=2304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.nd.edu\/sla2022\/wp-json\/wp\/v2\/tags?post=2304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}