Chilenos use a lot of slang to express themselves. And, a few of the most commonly used words or expressions cannot be used in mixed company! This month, like many other Latin American countries, Chile celebrates its Fiestas Patrias. In fact, my compatriotas have already kicked of the multi-day celebration for el Dieciocho (the 18th) with asados (barbecues), ramadas or fondas, rodeos and Cuecas (Chile's national folk dance)! I figured I'd join in by sharing one of our traditional recipes as well as the most popular (and highly-inappropriate) slang word used among íntimos amigos chilenos!
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Huevon (huevona, huevada, huevear and other forms of the word and conjugation) originates from the word "huevos" which means "eggs" (referring to a man's testicles). It's been used so much that the pronunciation is now "weon". This is, by far, the most commonly used word in Chile among people of all ages and walks of life. Huevon started off as a derogatory term meaning idiot or jackass, but it is now used so much that I'm no longer sure of its meaning! I would only use it among comadres and compadres just so that you don't offend anyone!
Now here is the recipe for Chile's traditional salsa that you can also serve as a condiment for grilled meat, ribs, fish or chicken. This is our version of Argentina's chimichurri sauce or Mexico's pico de gallo.
Chancho en Piedra (Pig on a Rock is the literal translation of this Chilean salsa)
The name of this traditional salsa comes from the action of mashing the ingredients in a stone mortar and pestle. Chileans usually eat chancho en piedra with bread, empanadas, sopaipillas (a fried dough that reminds me of the Mexican buñuelos) or serve it as a condiment to any meat or poultry cooked a la parrilla (barbecued). Pebre, the base for this salsa, is prepared the same way but this version is made without the tomatoes.
Ingredients
- 2 large tomatoes
- 4 to 5 ajies verdes (jalapeños or other type of green chili can be used instead)
- 1 medium onion (you can also replace with scallions)
- 1 bunch of cilantro
- 3 cloves of garlic
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of white vinegar (or to taste)
Preparation
- Peel tomatoes and chop them finely
- Chop the onion, cilantro and chilies (take seed out) finely
- Place all of the chopped ingredients in a bowl
- Add garlic mashed in a stone mortar (preferred). Chilenas believe that if the garlic is mashed in a wooden mortar it will lose its taste. However, they do believe that this option is better than chopping the garlic with a knife!
- Finally, dress the mixture with olive oil, salt, pepper and vinegar to taste and enjoy!
- The chancho en piedra and pebre are typically served in a traditional clay bowl made in the town of Pomaire
Image via Cristian Peña/Flickr
