Chile boasts nine different types of climates that produce distinctly different ingredients and flavors, many of which hold potential for U.S. fine-dining restaurants and pastry shops looking to spice up their offerings, says Chilean chef Matias Palomo. "We have 250 kinds of fish and 60 kinds of seafood. Not all of them are used in Chilean cuisine, but young chefs are doing research all of the time to bring all of these fishes to the table."

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