Tortilla de rescoldo

Tortilla de Rescoldo is a traditional Chilean bread, typically prepared in the countryside or during traditional festivities. It is a type of flatbread that is cooked by covering it with hot ashes and embers, a method known as rescoldo in Spanish.

History

The origins of Tortilla de Rescoldo can be traced back to the indigenous Mapuche people of Chile. The Mapuche have been preparing this bread for centuries, using the rescoldo method to cook it. The bread was traditionally made with cornmeal, but today it is more commonly made with wheat flour.

Preparation

To prepare Tortilla de Rescoldo, a simple dough is made from flour, water, and sometimes a bit of salt. The dough is then shaped into a flat, round disc and placed directly onto hot ashes and embers. The bread is left to cook until it becomes crispy on the outside and soft on the inside. The ashes are then brushed off before the bread is served.

Cultural Significance

Tortilla de Rescoldo holds a significant place in Chilean culture. It is often prepared during traditional Chilean festivities, such as the Fiestas Patrias, and is a common sight in rural areas of the country. The bread is typically served with pebre, a traditional Chilean condiment made from tomatoes, onions, and cilantro.

See Also

• Chilean cuisine
• Mapuche cuisine
• Fiestas Patrias (Chile)