Despite what some defenders are saying, it's pretty clear Mishan did not like this place very much. It didn't get a Critics Pick, and ultimately she only recommended fried fish (which didn't even come up in the article, probably because it's not particularly Chilean), cookies, a drink, and a single Chilean dish.
So if I'm reading this correctly a chacarero is some tough steak slices inside a stale bun with string beans and you need to add mayonnaise to make it taste better? Wow! Can't wait to go! Thank you dear ligaya for another mouth watering dish from the gorgeous mosaic that is New York!
1
Hi. You're actually not reading this correctly at all.
A chacarero is a sandwich made with beef cutted in thin slices, string beans in julienne cut, and tomato slices. and mayonnaise. this in between bread slices. also some restaurants in Chile add green chili pepper slices too.
Homemade bread, in case you don't know, actually stiffens when baked at morning and eaten in the afternoon or at night. the comment about mayonnaise is because it helps soften the bread, not to correct the taste of the sandwich. I'd advise you to either give the place a shot, or google search images for the dishes, to see how they look. wikipedia entries also help.
A chacarero is a sandwich made with beef cutted in thin slices, string beans in julienne cut, and tomato slices. and mayonnaise. this in between bread slices. also some restaurants in Chile add green chili pepper slices too.
Homemade bread, in case you don't know, actually stiffens when baked at morning and eaten in the afternoon or at night. the comment about mayonnaise is because it helps soften the bread, not to correct the taste of the sandwich. I'd advise you to either give the place a shot, or google search images for the dishes, to see how they look. wikipedia entries also help.
5
Good grief. You seem like the type of person who won't visit the Grand Canyon because it's just a big hole in the ground.
And as Max has pointed out, no, you didn't ready that correctly. Not one bit.
And as Max has pointed out, no, you didn't ready that correctly. Not one bit.
4
Been here plenty of times before and I can honestly say the food is great!
*Don't let this review sway your decision and give it a try. NYC is cut throat when it comes to reviews and I have seen restaurants close down because of a few bad ones. If you are going to write a review make sure you get your point across to the reader. The entire time after reading this article I couldn't understand if the author enjoyed the food or hated it.
*Don't let this review sway your decision and give it a try. NYC is cut throat when it comes to reviews and I have seen restaurants close down because of a few bad ones. If you are going to write a review make sure you get your point across to the reader. The entire time after reading this article I couldn't understand if the author enjoyed the food or hated it.
2
The descriptions are of authentically Chilean dishes no doubt about it. Excellent to see they're baking own bread. Good review.
2
A Chilean hotdog, or completo, is not anything like a US hot dog, and it deserves a whole restaurant unto itself. I appreciate the attention paid to this restaurant, but I agree that more care could be put into describing the food in an appetizing way.
2
I lived in Chile nearly ten years ago and felt so nostalgic reading this review. Mote con huesillo, eaten on a hot day from a sidewalk vendor, or completo, the hot dog as described, eaten while standing at the bar at Domino... lots of memories.
My favorite dishes while living in Chile felt like comfort food, nothing elaborate but things that filled and fed you. I would love to know if there is chorrillana on the menu (fried onions, meat, and egg on a bed of French fries - mmm.)
My favorite dishes while living in Chile felt like comfort food, nothing elaborate but things that filled and fed you. I would love to know if there is chorrillana on the menu (fried onions, meat, and egg on a bed of French fries - mmm.)
3
I don't know if this place is any good or not; but based on the menu, this is authentically Chilean. Pastel de choclo, mote con huesillo, the Chilean-style empanadas, seafood stews, completos (Chilean-style hot dogs) and any baked goods containing manjar are pretty much the ONLY dishes that characterize widely-popular, Chilean-distinctive cuisine. The only off note is that, while nearly every completo has the mayo, tomato and avocado, sauerkraut would not be used universally.
1
I am at a loss to explain the author's lengthy paragraph about "paila marina."
I defy any reader to tell me, based on the paragraph, whether this dish of frozen and imitation seafood with "afterhought" broth is any good, much less worthy of a paragraph. Are we being warned off this dish, or encouraged to eat it? I have absolutely no clue at all. All the paragraph does is describe what is in the dish, something I could likely find out in ten seconds from Google images without the author's help. In fact, it's not all that clear from the paragraph whether the author even ate the dish. Maybe she just looked at it.
I defy any reader to tell me, based on the paragraph, whether this dish of frozen and imitation seafood with "afterhought" broth is any good, much less worthy of a paragraph. Are we being warned off this dish, or encouraged to eat it? I have absolutely no clue at all. All the paragraph does is describe what is in the dish, something I could likely find out in ten seconds from Google images without the author's help. In fact, it's not all that clear from the paragraph whether the author even ate the dish. Maybe she just looked at it.
2
Here is the paragraph in question:
"In Valparaíso, paila marina, a seafood soup, would brim over with the day’s catch. Here, the chefs, Alejandro Salgado and Emilio Macera, make do with a mix of frozen seafood, cramming as much of it as they can into the bowl: half-shelled mussels lined like shields along the rim; gaping clams strewn with little tentacles of squid and pink whorls of imitation crab; shrimp, strips of octopus and mild whitefish — pangasius, a kind of catfish farmed in Vietnam — lurking below. The broth is almost an afterthought, but clean and simple."
The "afterthought" comment is to stress that the soup has so many things in it that one can take it as a stew.
Listing out all the things that make up this "soup" prior to the last sentence is a stylistic (and effective) way of building up to that conclusion (i.e., the broth being almost an "afterthought.")
Finally, the overall verdict is implied at the end of the last sentence: the broth itself is "clean and simple." This, in spite of the chefs using "frozen seafood."
So yes, I do think the author liked this dish.
Hope this helps.
"In Valparaíso, paila marina, a seafood soup, would brim over with the day’s catch. Here, the chefs, Alejandro Salgado and Emilio Macera, make do with a mix of frozen seafood, cramming as much of it as they can into the bowl: half-shelled mussels lined like shields along the rim; gaping clams strewn with little tentacles of squid and pink whorls of imitation crab; shrimp, strips of octopus and mild whitefish — pangasius, a kind of catfish farmed in Vietnam — lurking below. The broth is almost an afterthought, but clean and simple."
The "afterthought" comment is to stress that the soup has so many things in it that one can take it as a stew.
Listing out all the things that make up this "soup" prior to the last sentence is a stylistic (and effective) way of building up to that conclusion (i.e., the broth being almost an "afterthought.")
Finally, the overall verdict is implied at the end of the last sentence: the broth itself is "clean and simple." This, in spite of the chefs using "frozen seafood."
So yes, I do think the author liked this dish.
Hope this helps.
6
You certainly did not make much on this menu sound attractive: smelly or frozen seafood, oversized hotdog buns, doughy empanadas. Not that I live there, but thanks for the warning for others.
4