Irina Mir

Reposting hourly comics from my instagram! I quit after 6 pm but still managed to cover 12 hours, so that’s a success in my book 💪

(available on Redbubble)

I’ve been asked for a high-res image, so I’m sharing a vector file:  https://www.dropbox.com/s/k6srjq0lmwx8p6b/cacerolazo.eps?dl=0

https://www.instagram.com/irmirx/

Here is a tag to see them all!

Chumbeque is a classic treat from Iquique. It's a dense brick of nougat-like sweet confection layered with honey, lemon syrup or other flavors. The recipe was created in early XX century by a Chinese immigrant who married a Chilean pastry chef and opened a small family business, combining Cantonese sweet traditions with local ingredients.

Chañar is a tree that grows in the dry climate of northern Argentina and Chilean North. Arrope de chañar is a sweet, dark syrup made from its fruits that supposedly has medicinal properties, and is also used as, well, a syrup.

Copao is the fruit of a wild cactus endemic to Chile that only grows in the Atacama desert 🌵 It is pretty acidic, tastes somewhere between a lemon and a kiwi, so many people prefer to eat it with sugar. It is also used in Piscopao, a version of Pisco Sour that has copao juice instead of lemon 🍹

Chilean papaya grows in and around the towns of Coquimbo and La Serena. It's different from its tropical counterpart: smaller, yellow, and it’s often cooked in some way rather than eaten raw. You can try candied papayas, papayas in syrup, and all kinds of papaya preserves and sweets in Coquimbo 🍨

La Ligua is a small town in Valparaíso region that is home to about a dozen types of traditional Chilean pastries known collectively as "dulces de La Ligua". Pictured here: Cachitos, Chilenitos and Almejas.

#DessertsOfChile 🍑 №10 out of 16 Region Metropolitana de Santiago and the most Chilean thing ever: Mote con huesillo 🍹 This traditional drink/snack is enjoyed all over the country, but it seemed fitting to pinpoint it to the capital 😄 This is a sweet nectar made from dried peaches (huesillo) mixed with cooked wheat (mote). Served chilled and eaten with a spoon. 

Torta Pompadour de plátano Is the signature cake of Rancagua. A variation on mille-feuille (milhojas), it has many thin sheets of pastry with alternating layers of manjar and banana flavored whipped cream🍌

Torta Curicana is a traditional cake that originates from the city of Curicó. Layers of thin, crispy pastry are filled with manjar (dulce de leche, milk caramel). It can be flavored with orange or lúcuma, include walnuts or almonds; there are many varieties really. But the concept of manjar sandwiched between crunchy hojarasca pastry is a very Chilean thing 👌

In Chile marshmallows are called "Sustancias" (literally: "substance") The city of Chillán was famous for its sustancias that were made by local Catholic nuns. The gelatin was extracted from chicken bones (hence: "sustancia de ave"🐔) in a long, labour-intensive process. An early XX century cookbook "La Hermanita Hormiga" has the marshmallow recipe start with "take a big fat chicken..."😂 Now they don't make it the traditional way anymore, ain't nobody got time for that.

Pajaritos ("Little birds" 🐤) are little sweet buns topped with meringue, sprinkles optional. They are traditionally made for September holidays, though you can find them all year round at the market in Concepción.