SANTIAGO – CH: Onde comer bem e barato no Chile?

SANTIAGO – CH: Onde comer bem e barato no Chile?

[Music] In this video, we’ll share with you our gastronomic experience in Santiago, Chile. Chilean food. How much was the food, even though it was that expensive, honey? 3,000 pesos, right? Is Chilean cuisine tasty or bland? I didn’t like it. It feels like I’m drinking that water from the tied-up fish. Where can you eat well and cheaply in Chile? Come hungry. He told us to eat the sandwich when we were really hungry. We’ll show you all this and much more at the end. Tell us what you thought in the comments. And our first meal here in Chile is starting off in style, with a view, guys, absolutely gorgeous. We’re on the terrace of the Luciano K Hotel. It’s here in the Lastaria area. It’s a very lively area here, known in Santiago, right? There are several bars, several restaurants in the area, but we’re in the hotel restaurant, where we’re staying. So, if you haven’t watched the Chile itinerary video yet, take advantage of it, as we’ll give you more tips and show you this hotel we’re staying at. But to start, we ordered the typical empanadas, which are quite famous here in Chile. They even have a flavor called pina, right, honey? Piña flavor, which they call meat and onion. Yeah, so we’re curious. They came and got some little dumplings to go with the empanadas. No big deal, guys. It’s like a little pastry. A little pastry, but it’s also very typical in Argentina, but they say the Chilean one is a little different, right, honey? So we’re curious to see if it’s really different, if it’s something very different from what we’ve eaten in Brazil. And we thought the portion was generous. I thought the menu said it was a mix of empanadas. It said eight, right, honey? It did come with eight. But it’s a pretty big size, right? It’s quite slow. Let me open it up for you now so you can see. It looks like a pastel to me, right? Does it taste like a pastel? Let’s see how the filling comes together. Wow, it’s dripping a little here, look. It’s really filling. I don’t remember what the flavors are? That’s all. I don’t remember either. Even steaming hot, folks. Let me, let me try it here. I saw the link with you to see if … Mm, good. Mm. Mm. You know what I liked? You’ll like it too. It has a lot of onion. We love things with onion, you know? Well seasoned. Wow, it’s well seasoned. Tasty, you know? But there’s no seasoning in the mixture because it’s just onion, so it’s not cloying. Mm. Wow, very good. And now , look. Our main courses have arrived. Guys, it was surprising, you know? The size of the plate. You can imagine, my dish, we asked for a recommendation, I wanted a typical dish to get me in the mood that here, look, we want to try typical Chilean food. And then this dish here, they call it “bif alo poor,” I think that’s how they say it, guys. I don’t know. I’ll even put it here so you guys know how to order it at the restaurant, but it’s a steak served with onions. There are some rustic potatoes here. It’ll be a real treat too. I don’t know if it’s just adding charm. And the star here, an egg, guys, an egg on top of the steak. So, we have protein, right, in this dish. We won’t go hungry. Well served. Well served it is. Now I’m going to see if it’s tasty. Oh, come on. A perfect forkful to see if it’s good. Here, look. Soft yolk. A little bit of the yolk, a little bit of the carnita. I’m trying to get it all. The star. Chives. Guys, these chives here are wonderful. And potatoes, let me give you the perfect forkful now with you guys cheering. Mm, hm. This here is a little dance of joy when I’m eating well. Good, see? Good food. The meat is cooked to perfection. Good. Good food. I liked it. I liked what they put in it. The empanada had this chive, and it was in the meat too. I think it’s quite typical. It’s like sautéed chives, you know? But it’s tasty. We love onions, it gives it a nice flavor. I liked this dish. It’s well- served. Tasty. The waiter told me it was caramelized onions, but it seems their caramelized onion is different from ours. Yeah, it’s very mild. If you don’t like sweet food, don’t go, don’t be scared, because I don’t even feel sweet. But it’s very tasty. I liked the combination. Very good. Very good. We learned that we have to say something weird, right? It’s also good, right? When you You use that weird word, it means you’re praising the food, that it’s really, really tasty, right, honey? That was right here at the classic, right? A barbecue ribs. Let’s try it right away to see if it’s good. I wonder if the Chilean pork is as tasty as the Brazilian pork? And here in Chile, they call pork “corvo” (crown). What is it? What is it? Pork. Pork, right, honey? It’s good for you guys to learn a few basics when you’re coming. At least the meats. Like, chicken is polo, right, honey? It’s great. Chicken is polo. Beef is steak. And pork is p (I forgot). Early is great. It’s very tasty. Chicken is pio (pio)? It’s not polo. Polo is how we want it. It’s pioô (pio). That’s it. And pork is cerdo (pio). And meat. I think they call it bife (bife). It’s usually steak or filet that I see here on the menus. Oh. And while I’m at it, here’s a tip. When you’re in a restaurant and want to know how to pronounce the cutlery, this is the point to pay attention to. Guys, “spoon,” don’t say “spoon,” okay? “spoon” isn’t very well-received; it’s a nasty word. So use the word from here, which is called “spoon,” right, honey? “Cutiara.” So remember that. You’re also taking advantage of the fact that the fork is “tonedor,” right? “Tenedor.” Tenedor. Oh my God, I’m forgetting everything. And the knife, honey? Remember? “Tenedor” means knife? I think it’s cutile. Cutila is something like that. It’s funny that one time we went to a steakhouse in Rio, and the waiter brought us an Argentinian steak. He arrived all excited, saying, “I don’t know what filet cut with the cutiara.” But at the time, I didn’t know that “tiara” was a spoon. I was so interested in the meat that I just accepted it, moved on and ate it. So recently, when I discovered what a cutiara is, I stopped and thought: “Ah, now it all makes sense. It was those steaks that are so soft they cut them with a spoon, right? A strawberry. They say the strawberries here are very tasty. Let’s try them then, shall we? Strawberries straight from the source. Wow, Gabriel is already making his debut at the table, right, love? Oh, guys, us being classy outside of Brazil, dirtying the table, yeah, for me strawberries are normal, are they normal? Normal. I saw people talking a lot about those stalls like in Brazil, you know? Like at a fair, that here there are some very typical stalls like that, which is also why we decided to withdraw money, right? Those who watched our itinerary video, we were in a saga of getting the cash to think about buying these things at street stalls, right, love? So, they say the strawberries from these stalls are very good. We’ll try them over the next few days here. This orange is top notch. And what is it? They’re quite famous here in Chile, right, love? Empanadas. So, there’s a little convenience store right near the hotel. So, here we are, look. Let’s try them. Empanadas. The most famous one is this one, look, made with pine nuts, which is a mixture of meat and onion, right, love? The one made with pine nuts. It’s onion and meat. And there are other sweets here too. There’s a sweet that’s quite famous here too, look: Trencito, and another one here that people talk about a lot. We’re going to try this chocolate bar, we’ll tell you about it. But there are several types of bread. People speak very highly of the bread here in Chile, right, love? Yeah, they say bread is the most consumed food here in Chile, if I’m not mistaken. Tell me what you think of the empanada. How is it, my love? I don’t know if it’s up to standard here, but it’s very tasty. It’s quite big, right? A very large size. How much did it cost, love? 2,500 pesos, which for us is around a few pesos, which is pretty good. stuffed. And the cool thing about this Ltaria neighborhood we’re in is that it’s well located, as we said, and has several restaurants. Now we’re exploring the area and there are several restaurants serving specific cuisines, right, honey, from other countries. There’s chuarma, there’s Indian cuisine. Very cool. So, we’re here getting to know a little bit of the local cuisine and the cuisine from abroad, which has a lot of options here in this neighborhood, right, honey? And our next stop was to try a gelato that we received a recommendation from the receptionist at the hotel where we’re staying. We asked her for some suggestions of places here, places they liked to eat, and she recommended this ice cream shop in Póo Losa, right, honey? The gelatos, I think they’re really gelatos, right? They’re not ice cream. Gel, they’re Very tasty. And it’s finished like this. If you didn’t choose a cone, no problem. You choose it in the cup and it even comes with a cone. It’s very close to the hotel. It was about a three-minute walk, I don’t know. Very good. There’s an empanada, right, which we ate just now before the ice cream. It was the pina flavor, which is very traditional here, which is basically a mixture of ground beef, onion, that caramelized onion we showed you at dinner, along with egg and olives. It’s well seasoned, right, honey? It’s delicious. We ate it at a random place where we didn’t see any recommendations, nothing, right next to the hotel, like a grocery store, right, honey? And approved. I think practically all the empanadas here, from what I’ve seen, are good. The dough, right, they make is different, it’s delicious. Yes. Now, yes, right? We’ve already hit the empanada spot. We’re going to try the completo Italiano, which is a hot dog where they take the sausage, put an avocado, which here is called a patta, and then add tomato and mayonnaise. This hot dog is quite famous here in Chile, right, honey? And we came here to a restaurant where we saw good reviews, because they sell this dish in several places, like a little boat, so we’ll check it out. Come on, honey, see if it’s good. They say it’s very good, and there are other types of this healthy hot dog you can order, but this Italian converto is the most famous, with avocado. And in Brazil, we find it really strange that we were going to have avocado with sugar first, right? Which reminds us a bit of Mexico, right? Where they eat the avocado like this with salt. So? Just to be sure, it ‘s very good. It gives a flavor, a slight bitterness. I don’t know if it’s the mayonnaise or if I think it’s the mayonnaise, but it gives an indescribable flavor. Very tasty. Absolutely approved. The sauces too, right? There are some sauces they leave here. It’s um, right? Mustard. Dark mustard, pepper. Way too short. Hey, someone said they liked the Italian, but they’re adding so much stuff that I don’t think they liked it, huh? I’m throwing something here, guys. This is the Marshal’s rottenness here in Chile. Look at this. I threw all the sauces here. It’s tasty, but I missed a seasoning. What’s that? I don’t know. I thought the avocado was a bit dull here. It was tasty, but in the end it was too avocado. I wanted a stronger seasoning. Now it’s good. I can only taste the mustard, but it’s good. And here in Chile, look, tipping is also very common, right? Just like in Brazil. And here they call it propina. So when the server asks if they can add the tip, it’s the tip, usually 10%. It’s not mandatory, but it’s well-received if you can contribute. But if the service was good, it’s nice to give them that incentive. They’re actually quite polite; they ask, right? They don’t go around adding, no. It’s good to brush up on Spanish before coming. When we arrived here at Iluminó, we ordered two complete Italian dishes. But I was trying to get by with some Spanish, and the servers were also a bit confused, speaking Spanish and English to me. And then I ended up—I don’t know if I said something that makes you understand —that without bread, they only brought sausage, mayonnaise, avocado, and tomato. So we— I tried to explain, I put it in the IPT chat to translate that we wanted it regular with bread. Then the guy came back and brought them with bread. Yeah, but overall, they understand well. Well, there are a lot of Brazilians here, and I believe that because Brazilian tourism is very strong, most can communicate well. I think it was another miscommunication there. Maybe she misunderstood. We said some different words, right, love? But in general, they understand well. Many even speak some Portuguese, right? Not here, but in several other places we’ve been, they’re getting a little bit of it. And our dinner today is here at Galindo restaurant, which is a restaurant they say is like Chilean cuisine. And we came here to explore a little. Starting here, look, with the typical soda here, which is pineapple. Let’s see if it’s good. I’ve seen it’s high in sugar. A little taste of juice, you know? Carbonated. But it’s tasty. Tasty, different. But a delicious taste , the chocolate pastry. But today, when I arrived, it was already gone, uh, they didn’t have it anymore. So I ordered another dish that I’m waiting for to arrive. I’ve heard about this before, I met a Brazilian here, and many people are saying it, sharing opinions that they didn’t really like to talk about it, because it’s like a hidden dish, right? From what we saw, it’s made with cured corn and then there’s meat mixed in, olives, onions, raisins, right, honey? So it’s very sweet. We met a Brazilian who said it tasted like raw corn cake batter. I don’t know if that’s true. I didn’t order it, not this time, but I was a little unsure about whether I wanted to try it after the description he gave. I ordered one, yeah, it’s kind of like a bean dish, right? It reminded me of beans with pumpkin. No, no. Pumpkin puree with corn, beans, and meat, right? I ordered that. He said it’s kind of like soup, but a little thicker. And Gabriel ordered a surprise dish. You ‘ll see in a bit. And here they bring a little bread as a starter. We saw that this is pretty typical of a lot of restaurants, right, honey? Very characteristic. Not just this one. Yes. Yeah, they didn’t bring it yesterday yet. Yeah, but we already ordered a starter. I don’t know if it’s… Oh, let’s see, right? It’s a little bread. It seems to come with, I don’t know if it’s a vinaigrette here, Chilean. Let’s try it. They say the bread here is very tasty, right? Chilean bread, a real vinaigrette. You’ll love it. But it’s tasty, the bread is a little rubbery. I ordered a stir-fry. They had the classic. I saw it came with rice, potatoes, and meat. This is like a PF without beans and farofa. So this is it. You can’t go wrong, right? Yeah. It reminds me of Brazilian food. The meat is good. You made the right choice, right? Love was missing. My dish arrived too, folks. Guys, this one is the one I forgot. I always forget the name of this dish. Poroto with plateada. Por outo with pâté, what’s that, folks? It’s kind of like a soup. Look, he told me it wasn’t that it didn’t really look like soup, but to me, folks, this right here, this right here is the Brazilian bean friend. Oh, yum, I found it very tasty. From the description I’ve already heard of the Choco pastel, which is very famous here, I think this one will be much tastier. It also has corn, pumpkin, and some meat here, oh, too. Very tasty. I loved it. It’s like a soup in the cold weather outside. It warms you up, look. For me, this one is it, look. 10 out of 10. Very good. Very good. For those who like soup, you’ll like this one, a bean soup with meat in the middle. That’s it, folks. Delicious. The flavor is tastier, it’s like, it delivered more than it looks. By appearances, it doesn’t look like it’s all that. But the flavor is really good. And for dessert, we left the chocolates famous among Brazilians to try. The Brazilians who made these chocolates famous. And you know what’s funniest, guys? It’s all Nestlé. A brand they have in Brazil, right, honey? Yeah, but they don’t have these chocolates. It’s this one here, look. Super Super Eight. It looks like a little forzinho. This one here, San, I don’t know how to say it. And the Trencito. So, let’s start our tasting to see if the chocolates are really all that. They were more expensive than Milka, right, honey, that you mentioned. Yeah, it was more than Milka. It’s okay that I come more than Milka, but they were more than Milka. Wow, it reminds me a lot of a long time ago when Nest launched a chocolate in Brazil called Sem Par , which was a competitor to [__]. Then it went off the market. It was exactly like that. Really? It was. It had that flavor, they just changed the name. So, by changing the name and size, you’ve ended up with a piece of trash. Now let’s see what Trencito is, or what this is. No, but I think, I thought it was tasty, but thanks. I didn’t buy it again. No, not at all. Nothing special. Nothing special. It’s just a normal chocolate, like a bis, right, honey? It’s like a normal b. Now let’s look at these bars here, which are also super famous. This one even comes in a different packaging. But what’s the characteristic? Does Trencito have anything, or is it just milk chocolate? I don’t know. I think Trencito is just A chocolate or milk chocolate. This one has nuts, I think. Trencito. The woman has some little squares. It’s a different square. So, do you think it looks like something first? I feel a little difference, I don’t know what it is. Maybe the smell, you know, Alpino, it has something different that lingers in your mouth? This one has something different too, I don’t know what it is. Yeah, it looks like Alpino. It looks a little bit like it. If this is the milk chocolate that Netle sells here, it’s better than the milk chocolate in Brazil. So it’s tasty, right, love? Tasty. That’s it. Just one more little square that’s tasty. Mmm. Well, it was good. Hmm. But I don’t think it compares to Milka, huh? Hmm. If you’re going to take one of the two home, I think Milka is worth it. But it was really tasty. And what I was most curious about, I think it was this one, because they talk a lot, they talk a lot about it. Wow, I think it’s better than Trencito, right? I think this one is the most famous of all, look. Let’s see. Let’s see if it’s worth this hunger. Look at the packaging here, look, it’s gold, okay? Uh-huh. But it’s almost like that, because when we went to buy it at the market, everything was sealed. We’ll leave some pictures here for you to see. Yeah, guys, I wonder if people are taking the chocolate from the market? It was all sealed. Look, this one has some pieces. I can already see them. See? Of nuts. Yeah. Let me turn it around to show you here, look. You can already see that there are some nuts here. God. What are we tasting here, my love? Imagine it falling on the street. Hmm, it smells. Yeah, wow, a strong smell, isn’t it? And it’s thick. Look, let’s try it. Wow, look here. It’s what? Chestnut. No, I thought it was peanut. But it’s peanut. That’s peanut. What else is this? That’s it, it’s peanuts. What do you mean? Let’s see if your opinion will be the same as mine. I found it very tasty. I found this one the most different, like, more premium, right? Maybe because of the chunks, right? They’re really chunky. Yeah. Then the Trencito and finally the other one, the Eight Star. But this one is very tasty. I think it’s worth it, especially considering the chocolates that are more famous here, sold here. The Milka was less expensive, but it’s much tastier too. No, I think this one was worth it, the Sun N. It’s the other one. No, not the Trencito. I don’t know. The Trencito is very tasty, but for me, it’s just good milk chocolate. That’s all. Mmm. No, it’s not something you’ll only find here. OSN I think it is. I think we compared the Milka with the Milka, right? Because at the market we went to, Milka was even cheaper. It’s delicious too, but you can find Milka in Brazil these days, in several places. So I think if you’re in Chile, it’s worth taking these here. Now, if you can take more, take all of them, guys, chocolate is so good, right? Just eat in moderation, then little by little, but very tasty, approved. But there’s something to be said for this, right? It’s almonds. If you don’t like almonds, it also makes sense with… Today we went to the Viva La Vida restaurant, which is similar to Galil, also a typical Chilean dish, which was recommended to us. And there was this thing called Sepilha, which I’ve been dying to try, but it seems to me like it’s just fried pastry dough. I haven’t tried it yet, but here we go. I don’t know if this is traditional, if it’s made the traditional way, okay? But I’m a real pastry lover, empty. Have you ever had sopilha? Have you? Comment here. That’s right. This one is traditional. On the board comes soups and the typical empanadas. It comes with cheese and pine nuts. And it comes with a sauce that’s like a vinaigrette, right? It seems like it’s quite traditional here. They always add it, right? They won’t serve empanadas or sandwiches, right? Yes. I think it’s quite typical here. And there’s a green mayonnaise here that’s really tasty, actually, the mayonnaise. We finally found a street stall we were dying to try. And the first one, right, is the one I told you about at the airport in our other video, the one with exiles, which is kind of tea-like, with peach in the middle and tibo. Come on, come on, come on, we’ll try it with you. It’s really cool that here, look, there are some stalls like this with typical cuisines from here. And this one here is the tea, which we talked about like Gabriel speaking Spanish, Right, love? I don’t even know if I’m just talking, look. And here are the values, so you can get an idea. Hello, how do you say it with the alcohol where you’re from? Brazil. Brazil, wheat. Wheat and wheat are sweet. Dulce and iced, that is, it’s never normally sweet. But how do you say it in Spanish? Mote with mote like, that is, mote with hard. Thank you very much. And finally, look, here, look. Come on, love. Try it. Tell me if I seem sincere. Gabriel likes tea, right? So it’s more likely he likes it than me. Oh, I didn’t like it. Just kidding. It’s like I’m drinking that water from the tied-up fish. It’s exactly that taste. Really? Only a little sweeter. Yeah, it’s really sweet, right? It’s really sweet and thick. It’s thick like that water. It’s like they took that water from the peach can and made tea. Look. And that’s how it comes, look. There are some little pieces in here that say it’s flour, right, honey? Try it. It’s wheat. It’s wheat. Try it. Try it. It’s because the drink comes right there, right? And the dessert comes right there in the broth. It looks like I’m eating it. Don’t say it like that. Oh, I don’t know. It looks like undercooked corn. It’s like that. Impression. My impression is serious. Damn, after I want to make it, It looks like undercooked corn. It’s soaked in peach water. It tastes like that to me. Let me try it for you now. Guys, seriously, I thought, I don’t know, it reminded me a little of a syrup taste. I found it very different. I didn’t like it much. I found it very, very sweet and, I don’t know, nothing special. And here, look, I don’t think Gabriel showed it either. There’s a piece of peach. And there was a tourist here, a tour guide, I think, talking here, and he said it’s dehydrated peach. So, there you go. It’s not like our canned peach. Let me try the peach. Peach looks like canned peach, but I didn’t think the drink was very good. I thought it was too sweet. And another thing with the fresh juice from here, right, honey? Here’s a curiosity. He called strawberry a frutila. What’s up, honey? It’s bad. Wow. Try this? Try this. But tell me where. Look at this. Looks good, right? Yeah. Different. Wow, I think it’s strawberry with orange. Oh, that’s why it’s so delicious. Mara lives. Lara lives. I don’t know. It’s pretty strong, right? Very concentrated. Yeah. Lara lives. Mara lives. That’s it. We just bought some Golden Nush here, right? It’s like the same one, right? The one we already tried, but a gold version, I don’t know, right? Let’s see if it’s more premium. But I think it’s another brand. That one isn’t Nestle. It seems to me. Hmm, tasty. Better. Very good. Very good. It’s without chocolate and cream, right? Yum. This one’s delicious. Well, let’s take this one to Brazil. And now we’ve found authentic Mapute sopepilha. The Mapute are the native people of this region. Their history is quite interesting, because they are the only people in the region here in South America who fought against the Spanish and were never defeated. I mean, they had specific battles where they were defeated, but the Spanish never managed to completely exterminate the Mapute, as they did with other peoples, like the Incas, the Tecas, and so on. The Mapute were a very, very fierce people, so they were very warlike. And yesterday at the restaurant we tried a sopepilha, ah, kind of, I don’t know, gormetized, which was actually just pastry dough. This one is authentic. Let’s try it. At least the saleswoman here said it was, right? We’re at the Santa Lúcia mountain café, and there are some snack options here, tótons, some breads. So we ordered this one and we also ordered this little bread here, look. I forgot what this little bread is. I know it’s stuffed with pork, right, what she said. Yeah, she said it’s titar, right? Yeah. And there’s this sauce here, look, which is like a vinaigrette too, right, honey? We’re supposed to put it on your rolls. Go on, try it. Let’s try it without the sauce first. My opinion, okay, guys? It’s just that he took some bread dough and fried it. That’s all. No mystery, right, honey? No, but that’s how it is, but maybe that’s how it is, right? It was, that’s what it is, right? Fried bread. No, but it’s better than yesterday’s pastry dough, right? Yeah. If it’s more authentic here, then for whoever wants to try it. Now go with the sauce. Try it with the sauce now. Wow, it’s a hit. Mmm, yummy. The sauce is different, spicy. Wow, give it some pepper. The sauce was top notch. It was really good with moinho, you know? And I was more curious about this one. I chose the one stuffed with pork. She just said it was stuffed with pork. I even asked which one was their favorite. They said it was their favorite. Let’s see which one will be ours. Hmm. Hello, pom. Cut it in half like this, bite it in the middle. I don’t know. Oh, guys, it turned out better. It’s tasty, but still chewy. Yes. Yes. And another gastronomic stop here at Montana, which is a gelateria, an ice cream shop that’s been a huge hit online. Yeah, here in Chile, in Santiago, guys, the presentation is quite different, because it’s like a mountain of ice cream there. That’s why it’s called that, right? Making a little mound is really elaborate. So we each chose two flavors. I chose Aelã Intense and Cook’s Cream. And Gabriel just the intense one. Two scoops. It’s very tasty, but be prepared with patience because there’s a bit of a line. It’s here in the Dearia neighborhood, so it’s quite peaceful, as there are several other restaurants nearby, so you can enjoy lunch and leave dessert for the end. I thought it was quite tasty, but I didn’t find it to be as good as the other one we tried. Yeah, for me, the quality is the same. The flavor is different, of course, but the quality is the same. And the other one has a shorter line, right? Yeah, no, there wasn’t even a line, right? It’s not worth the hype in the sense of being much better than the other one, but it’s worth the hype in the sense of being delicious. Mmmm. So, we stopped here at McDonald’s in Chile, right? Let’s see if they have a sandwich different from the one in Brazil. To tell you the truth, we won’t eat here. We haven’t even eaten at McDonald’s in years. Yeah, then we just don’t feel like it, right, honey? There are so many more local things here, right? But different. After that, you start eating Smash, artisanal, you won’t want to eat at McDonald’s anymore. But let’s see if there’s anything different on the menu, right? Yeah, but we’re not going to pay with our tongues, right? We’re not finished today. Maybe you’ll come here another time , right? It’s true that we like to try different things, but today we’re not in the mood for Mac. But hey, it’s also cool to come to McDonald’s because they have a survey, right, honey, that they do to find out if the cost of living in a city or country is high or average. McDonald’s, so you can see the price at McDonald’s and compare it to the minimum wage. Yeah, because McDonald’s is a kind of standard sandwich that’s like that in every country, right? Of course, there are some that have some special, different ingredients. Here’s a spoiler: I saw that there were some sandwiches here with avocado. I don’t think so. That’s the Big Mac. From what I see here, the different ones are these ones here: Italian Mc Polo, which simply has avocado. The only difference is the chicken with avocado, MC Poio, right? It’s polio, not polo. And the Italian burger, which looks like, looking at it, it looks like a block with avocado. That ‘s what’s different here on the burger menu, right? I wonder if there’s something different here. I think dessert has a signature. No signature, everything is the same. Dessert, I’m sure. Happy Meal has something here. The fries come as a round fries in the Happy Meal. Hmm. No soda, but dessert. Yeah, I think it is, I don’t know if it’s apple yogurt. It’s something apple here. Apples. The dessert. What’s different? Here, look. There’s this one here, McFlor de Sun N, which is that famous bar here in Chile. And there’s a milkshake, a dulce de leche sandwich. Here in Chile, delicacy is dulce de leche. I’ve never seen dulce de leche at McDonald’s in Brazil, look. I wonder if there’s anything else different? Cheers to… Oh, there are empanadas, look. Here are McDonald’s empanadas . Interesting. I didn’t remember that. Hey, we could try empanadas, right? Right? We could, right? Let’s try an empanada. I think it’s worth it. What’s that juice over there? Apple juice. It’s apple. Apple is apple. Apple. What’s that? Oh, it must be that price of the day, which in Brazil is the price of the day. But come on, let’s try a little empanada. And our empanadas arrived. Hey, guys, did you find it unusual that there’s a kind of little table here, very reserved? Right, honey? Yeah, it’s different. It’s because there, look, they have normal tables, just like in Brazil, but here there are some like this, look. Wow, it’s really hot, like isolated, you know? They were facing each other. Wow, hot. Wow, mon is so small. I thought it was smaller. I also thought it was smaller. Open it so we can see. We don’t know. And there are two. Each bag comes with two. I get it. Wow, there are three. Wow. Hey, it’s a pastel. Seriously? It’s a pastel, guys. Hey, don’t fall prey to the empanada vicar. Why? Every restaurant we stopped at for empanada pastel. Not at the little vendors. At the vendors, it’s like a real pastry, like bread. But with a pastry-shaped bread. But in restaurants, everything was pastel. Real pastel. Pastel dough, just like in Brazil. But try it, right? By the looks of it, it looks like a pastel. But where is it good? At least it’s tasty, but it’s a gay empanada. No, not an empanada. Okay, right? Just experience. The best empanadas are the street ones. We saw some really nice ones near the hotel, remember? The first day we arrived? Yum. Tonight our dinner will be really fancy, just the way we like it, at a restaurant here, look. A counter with your ass exposed, like they said in Rio, right, love? Like they said in Rio that they make it right in front of us, right on the grill. In São Luís, which was recommended by Leonardo, the cancher who picked us up the day we arrived, right, at the airport. Yeah, we really like doing that, asking for recommendations from the people who live there and asking like: “Look, we don’t want to go to the touristy place, we want to go to the place you eat every day.” So he recommended this one to us, right? Yeah. And I thought this restaurant here has been around since 1968. It’s over 50 years old, right? It’s called “old fountain,” which is the old fountain. I looked up some places like that, back in the day they were known as ” fountain of soda,” which I think was the place where the soda was mixed right there, right? Back when soda didn’t come bottled and you mixed it at the tap. Yeah. So I think in the beginning, I think there’s even one like that in New York, right, honey? They make the Coke, the Coca-Cola separately. I think there is. Yes. So I think that’s what it must have been like in the beginning, right? But I’m really looking forward to it. Yeah, it seems like a very typical place where locals live. I don’t live here, right? Come eat, because I don’t see many tourists, even in the tourist restaurants we go to, but the waiters speak more Portuguese here. The staff speaks good Spanish, they know Brazilian. Yeah, here it was, here I had to talk about paying her too. They even said, we’re even enriching our vocabulary, right, honey? They even said things we didn’t know yet. You already forgot. I forgot. She’s Lola juice, she said chiminela. Shiminoli. Yeah, I forgot. Yeah, I already forgot. But look, man juice is really juice. It’s in those machines, right? Juice they have at China in Rio de Janeiro. But at China it’s not made with fruit. Here it’s made with fruit. I was surprised. The juice is just really tasty. And look, they make it and we watch everything. I think it’s ours, huh? I think it’s ours. And it really is ours. Look. Hi, Greece. Guys, this thing is big, right, honey? Wow, guys, it’s huge. That’s why he told us to come hungry, right, honey? He told us to eat the sandwich when we were really hungry. It’s really big. Moment of truth. It’s beautiful. Okay. Now let’s see if it’s tasty. Wonderful. Very good. Really good. Really good. Really tasty. I need one of those at Rito. When I saw her making it, I didn’t know it was delicious. Very good. Really. And I ordered the complete barbecue, just like Gabriel’s. But I think the barbecue they call it is just grilled meat, right, honey? Grilled meat. Then comes mayonnaise. Mine comes with tomato, right? Tomato sauce. Tomato sauce and cabbage. I’ve never had a cabbage sandwich, guys. Let’s see if it’s good. Oh, just one detail, this sandwich is the one you need to come prepared to get messy, because Jesus , dear, it’s hard to hold. I trust you there, you can do it with your hands, it’s just hard to eat . Very good, my people. Very good. Oh, the meat is very good. The bread is different, right, honey? The bread, I found the bread very soft. Look, it’s a very soft bread. Yeah, it’s a different kind of bread because, like, it’s not the brioche bread we’re used to eating burgers with, but it’s also not a French roll, which is very common in Rio, for example, right? We eat those sandwiches downtown that are made with French rolls. It’s a different kind of bread, but it’s very tasty. I thought the combination of everything harmonized well and it was very moist. Very tasty. It surprised me. I kept correcting myself. I said there were almost no tourists here, right? But actually, there aren’t any. We haven’t seen any yet . Nobody speaks Portuguese, only locals here. Everyone’s speaking that Spanish, really thick, Chilean Spanish. Yeah. And hey, guys, it’s so big that we split it with a knife and fork, it didn’t even hurt. Pretty cool, right? By the way, look, if you have any suggestions for local places like this in your city, maybe one day, right, on your next trip, right, I’ll go to your city, I don’t know where you’re watching from, or if you’re from Rio de Janeiro, send it here, leave a comment here about a place like this that you like to eat at, go with your family, that’s not so touristy, but you think deserves to be more famous, right, love? Yeah, it has to be, it has to be a real place. Don’t come pretending to be a gourmet restaurant, no. It has to be a real place. Not that we don’t like it. We also like gourmet food sometimes, but a real place also has its value, right, love? Guys, when you come here, be careful, okay? I was going to take this and put it on a burger, but I had the instinct to read it first. Chavito, you usually add the pepper. I smelled it. Wow, super strong. If I had turned it, I would have been able to eat it. It’s super affordable. It was only 20,000 pesos. Let’s see if the empanada here at Serra São Cristal is worth it. Good, good. It only came with an egg. But I thought it didn’t have much filling. I thought the one we ate down there was more filling. It’s my turn. Yum. But it’s tasty. There’s an egg here, look. A really big egg, but I don’t know. I thought there wasn’t much meat. Like, the dough might be a bit thicker and there’s less meat. But it’s just an impression, right? Honey, try it. You’re the best, you’re more discerning than me. Go ahead, guys, huh, there’s no meat. It’s just a meat cream. Lie. Seriously? I actually tasted meat now. Oh, my goodness. Wow, it’s better down there, huh? Yum. So here’s a tip, look. Buy empanadas outside the tourist spots. And now we’re completely off the tourist trail. We came to check out a store called Laamúia, which people say sells some sweets and chocolate at a more affordable price, even cheaper than in the markets here in Chile. So we came to check it out to show you guys too. And wow, there are several options right there, but it’s far, you know? It’s a little further away, so you can calculate it and it’s worth it for you, because, like, we took an Uber to get here, and it’s worth bringing a lot of sweets, but we’ll show you some options. This is a distributor, that’s why it ‘s cheaper than other places, look. And here we also have, for example, Milka bars for those who like them. That’s the milk one, which is Alpino, right? For R$990 pesos , we converted it, it’s less than R$6, R$6, right? Yes, there are several other chocolates there. So, we saw that famous bar here was worth it, right, honey? More than at the markets. At the market it was 500, at the stands it was 5, here it’s four 230. Yeah, so it’s worth it, but it’s further away. So you should put on the scales how many chocolates it was 12,000 pesos. Yeah, so maybe it’s not worth that much. See, it depends on the quantity you’re going to take, right? Yeah. And to give you an overview of the store, it’s like this. You order and they put it in a box and then you pay at the register. Look, there are so many, so many options there for those who like sweets, right, honey? There are snacks, those things for those who enjoy them. We really want to take more chocolates, look. And to give you a better overview of the store, it’s like this, guys, the prices are much lower than at the market, but you put it on the scales, okay? Because it’s far from several regions where people usually stay, including us, right, The one in the center is also far away, so Uber ends up being a bigger investment. So you have to consider the amount of candy you’re going to take to see if it’s worth it. But there’s a lot of variety . It seems like people buy it here to resell in Chile. And then, look, Brazilians are also discovering it here, so a lot of people, look. It’s a store, it’s not that small, but it’s not huge either, so it fits a lot of people. So you go, you get a number, then go and place your order, and they put it here, look, on this tray, as you place your order, and then you go to that line to pick up your order. Gabriel is there waiting for us to leave and see with us. Let’s go get some chocolates so we can get a taste of Chile while still at home. Today we went to dinner at a restaurant here that we heard was very good, but it’s not a very well-known restaurant among tourists; it’s very local. So, if you want a tip that might not be so common, right? Yeah, it’s like a buffet, right? The one in Brazil is the same thing they call tenedor livre, which is all-you-can-eat. This one has Farrila, which is the Argentine barbecue. You pay and eat as much as you want. Let’s see if it’s really good, right? If it’s worth it, if it’s worth it. It’s a little further away, right? Yes, it’s a little further away, and the price also ends up being a little more considerable than the others, right? But let’s see, let’s see if the grill is worth it. If it’s worth it, it’ll be top-notch, right? If it’s tasty. Oh, and this is where the meat is. So there’s a different cut every time. And here, some are already prepared, some sausages, some more traditional. And then there are all those cuts there, look. Then he keeps replacing them. I just got a lomo liso here that he mentioned as entranha. And let’s try it and see if it’s tasty. It was worth it, right? Yum. [Music] It’s just different from Brazil. In Brazil, we go to a steakhouse and we’re used to that flying steakhouse, right? They pass it around the table with skewers. Here, there’s no grill area, so you go there, you have to go there and serve yourself, and the same goes for the buffet. And the buffet has some different options that seem typical here. Have you seen it? I don’t think so. They do, I don’t know, a few things a little different. Oh, almost the same. There are some different options, and it’s actually quite relaxed. Today we heard that Chileans tend to have dinner a little later, around 7:30 now. And the restaurant isn’t crowded either. It’s a weekday at a steakhouse in Brazil, right? I think it would be pretty crowded, but it’s worth it. Guys, I got this size of meat here, they call it lomo liso and entranha. Wow, it’s really tasty. Very good, for a country that doesn’t have meat as its strong point. The meat here is actually quite delicious. Look, guys, do you realize it’s really off the tourist trail? The waiters here, they ‘re not even speaking any Portuguese. I’m going to get the meat, guys. It’s actually funny. I can see that here I’m feeling the lack of Spanish is really making it difficult for communication. But like, using it as soon as you arrived, right, you used the translator, right? Yeah, he has one for us to use. Yeah, he didn’t understand much. He was trying to explain to us how the restaurant works, but we ‘d already seen, right, from home, how it was like it was an all-you-can-eat buffet here, but he was trying to explain it to us, but he finally managed. So, it’s funny that I went to get the meat, right? Actually , we didn’t even call it a barbecue here, right? What did he call it? Parrilada. He called it a parrilada, but it seems like you saw another place we went to where they’ll say they called it an asado, right? Our barbecue. Yeah, you know. And then I went to get it and he, I don’t know what he said, if I wanted anything. I don’t know, I still don’t understand. So I was like, I said I didn’t understand. I think he gave up on me a little. But it’s because there were two of them, right, in the part about delivering the meat, but in the end everything worked out. He gave me the meat. But guys, look, how does the language make a difference? There’s the quantity. No, it was, it was another one. He asked me if I had, I know, if I had taken anything, if it was, I don’t know. It was the other one, not the one that was being served, No. It was another one that was on the side. Oh, I don’t know. Then, then I said I wasn’t from here, that’s when I managed to speak and I said: “No, I understand, but these languages ​​are so funny because I barely speak Spanish. I can’t even say I speak Spanish. Spanish is Portuguese, I barely speak it. But then I bump into people. There are times when I forget that I’m, I know I’m outside of Brazil, right? Here, here when I’m here in this place that, like, in this restaurant that doesn’t have many Brazilians, because when we go out to some restaurants there are a lot of Brazilians, I even forget that I’m outside, but it’s great, I remembered that I’m outside. But then I try to look for Spanish and it doesn’t come. Then I bumped into someone there, I said: “Sorry”, very funny. There with that American face here, for sure, right? Brazilian face that gives everything away. But that’s it, look. Next goal for travel is the next one there You’ll see me as a polyglot . It’s not possible, guys. I like interacting, I like talking, exchanging ideas with the locals, it’s not possible. I get really stuck. I keep trying to say more, but it doesn’t work. But I try, I even throw a translator in there and the miming works out fine. But in a while, when I’m fluent in the language, then you’ll see, forget it. Then I’ll talk to all the locals here, look. And here’s also a freezer, look, with desserts already included and cones for us to serve ourselves. Look, guys, how cool. We make our own cone. Try it, tell me, see if it’s McDonald’s-level. How’s it? It’s good. Oh, and you can choose chocolate, vanilla, or mixed. Oh, that’s really it. Make a cone. I thought it was super cool in my hand. Different. Yeah. Enjoy it. There’s a birthday party going on back there in my hand. Then they put it in a frame, take a picture, and bring a cupcake to Vezura’s table and sing happy birthday. Very Different, right, love? And now, look. Fueled up, finished, let’s go, right? I liked it, guys. It was worth it, see? Thanks, we liked it. How much was it? How much, love? 45,430 pesos. That’s it. How much in reais? We’ll leave it here because it’s always changing. We’ll leave it here on the date we post the video, but we think it was worth it. 250. Yeah, look, it was worth it. And look, it was worth it, I leave here with a reflection. Next time I want to be more fluent in my Spanish. Yes. It’s really good to be able to connect, to be able to talk more with people, to be able to relax more. Yeah, but it was cool, the experience was cool. It got a little out of our comfort zone there, where where we were, everyone spoke, spoke Portuguese here, no. Here we, the meat was really tasty. Here we already felt out of place, right, love? Yes, but it was cool, the experience was good. And so we end our experiences Gastronomical in Santiago, Chile, I really miss the sandwiches from the old Fenter and the free shared steak. Tell us in the comments which of these you found most interesting and will try when you’re in Santiago.

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00:00 O que você vai ver aqui?
00:33 Terraza K/Jantar
07:25 Empanada
09:00 Empório La Rosa/Helado/Sorvete
10:10 Completo Italiano da Dominó
13:31 Galindo
17:45 Provando Super 8
18:34 Trencito
19:36 Sahne-Nuss
22:06 Viva La Vida/Empanada e Sopaipilla
23:13 Mote con huesillo
25:59 Suco de frutilla (morango)
26:32 Golden nuss
27:01 Comida Mapuche?
29:27 Montana Gelato/O sorvete mais hypado do Chile
30:30 McDonald’s no Chile
34:36 Antigua Fuente/Sanduba raiz
39:45 Empanada 2
40:34 La Mundial/Loja de mais doces hypada do Chile
43:12 Valerio Parrilladas Tenedor Libre/Buffet liberado