Finally, the Bocado de Dama, meaning “lady’s bite”, is a type of blended food from imperial periods. “We aroma ours with rice, which is not standard, but gives it an savory notice which I love. We also use the meat fats from our picana to make the food, which gives it a really good savoury beauty. ”
Food “is seen as a small but delightful joy, and when people find out everything is made new in-house, and grounded in our practices, they are often surprised, ” said the pastry chef who co-helms the cafe with father Francisco Araya.
“Many families in Chile also make their own food, using methods passed down through generations – kneading by side, shaping the dough, and cooking in wood-fired furnaces. The standard procedures and treatment give the bakery its unique appearance and taste. ”
Over at Boronas, the star item is the Pan de la Casa ( S$ 8 ) or “homemade bread ” in Spanish, paired with smoked butter.
Arevalo began serving this wheat bread with soured fruit and oak coating, pork fat and a sprinkle of thyme and salt at his past cafe, Preludio, and, during the pandemic, received several requests for it. Since then, “ I thought opening a place for the food would be a good plan, ” he said.
Sharing customers ’ enthusiastic comments about the food, he said, “ I love how anyone finds something comfortable in it. Some Asiatic people think it has oysters soup; Australians tell me it must be Vegemite; People also compare it with snacks we have there. I love how it is innovative but familiar”.