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Eat What Bourdain Just Ate: Pastel de Choclo, Mote con Huesillo + a Recipe for Pisco Sours

The pastel de choclo at Rincon Chileno.
N. Galuten

Want to eat like Anthony Bourdain, but can't afford to fly halfway down the globe for lunch? Well it's a good thing you live in one of the most diverse cities on the planet. On Monday's very good episode of No Reservations, Mr. Bourdain and his crew went to Chile to seek out the exciting food, drink and breathtaking beauty of this absurdly long and thin country.

Bourdain and pal get their Chilean grub on.
Bourdain and pal get their Chilean grub on.
Emily Mraz/Zero Point Zero Productions

While you won't be able to find everything he ate, your best best is to head out to Rincon Chileno, a quaint little restaurant with kind servers and good Chilean food.

There, you can gorge on the very popular pastel de choclo, which Bourdain called a "Shepard's pie", and tastes as if someone was about to make an enormous, slightly sweet tamale packed with delicious fillings, then at the last minute decided to toss the whole thing into a big earthenware bowl and bake it in the oven. They also serve the Chilean childhood favorite, mote con huesillo, a combination food/beverage made from dried peaches, husked wheat and a sweet, peachy liquid.

The pastel de choclo at Rincon Chileno.
The pastel de choclo at Rincon Chileno.
N. Galuten

I tried my best to procure the proper ingredients in Los Angeles to make a terremoto (earthquake), the destructive looking beverage made from pipeño wine and ice cream, but alas, it was not to be. However, if you're craving a Chilean cocktail, look no further than the comfortably simple pisco sour. Sure, Bourdain thought it was kind of a pansy drink, but he was sipping it in a hardcore sailor bar. Pisco can be purchased at many liquor stores, including BevMo! and Wally's Wines, and can be made thusly:

Pisco Sour

3 oz. Pisco

1 tablespoon powdered sugar

1 oz. lemon or lime juice

Ready for the complicated part? Put everything in a shaker with ice, shake it like crazy, then strain and pour into a chilled martini glass.

Note: This is the purist version, but there is a lot of room for interpretation. Some prefer this drink with an egg white and/or some bitters thrown in. Others, (like my girlfriend) like it with more sugar, and shaken with as much ice as possible to extract some of the "sour" from the pisco sour.

Rincon Chileno, 4354 Melrose Ave., Los Angeles, CA 90029, (323) 666-6075


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