and so i had to explain that and we don't eat chicken and we don't drink margarita's we have pisco sourswhich is much better. so right from the start i realize that i need to enlighten patrons what is where is cheese and what we eat who we are. and i made that my mission. as though there. is a traditional chilean casserole. it originates in the capital santiago they keep it in chile it's enjoyed all year round but in germany it's a summertime treat. crabs are a delicacy in both countries it takes a good dose of dexterity and patience to extract the sweet briny flavored meat of the shellfish. the cooking in the theory is very authentic and rooted in chilean cuisine but francisco likes to put his own spin on the dishes he serves up. chile is tucked between the pacific and endings in southwest and south america and both almost six and a half thousand kilometers of coastline it's cuisine is influenced by the different climate zones. ingredients and recipes vary according to region. but one thing it's true across the entire country. yes with until the syllabus for the in chile we eat a lot of