Celebrating Fiestas Patrias With A Journey Through Chilean Pisco
In honour of Fiestas Patrias and Chile’s National Month in September, ONIN attendeed a special evening celebrating the heart and spirit of Chile—Chilean Pisco. It was a night of flavors, culture, and tradition as we were immersed in a sensory experience.
The event was a partnership between Harrison’s Coffee, Pro Chile (the Ministry of Foreign Affairs institution that promotes the supply of Chilean goods and services in the world) and Pisco Chile, whose aim is bringing the entire pisco family together to strengthen the image and recognition of pisco. Upon entering Harrison’s Coffee we were given a classic Pisco Sour and fresh Salmon Ceviche, representing the vibrant flavors of Chile.
It was now time to head downstairs to learn about the Coquimbo Region—the birthplace of Chilean pisco. There was a visual presentation showcasing the region’s clear skies, fertile valleys, and spiritual energy, including the renowned Elqui Valley, known for its retreats and meditative allure. We then had a relaxing few moments listening to gong sounds and water music to connect us more to the region. This was a lovely way to help us pause and relax.
Before this event I didn’t really know anything about Pisco except it was an ingredient in some cocktails. So I really enjoyed learning about pisco’s history, social importance and production. Pisco is produced in the northern region of Chile, an area of great contrast between mountain deserts and fertile valley. In the Atacama and Coquimbo regions,the hot days and cold nights are good for the grapes sugar content. If in a pub quiz I’m ever asked how many litres of Pisco are produced yearly, I will be confident in my answer of 35 million.
Now it was time for the main event- tasting iconic Chilean dishes. First was a Chilean Empanada paired with a rich Cabernet Sauvignon from the Fourth Region. We learnt that the best combination with an empanada is red wine and agree with this assertion. My friend is not usually a red wine drinker but she loved it- even asking where she could buy a bottle from!
Next was the Goat Cheese Causeo from the north of Chile. Everyone at our table loved the goats cheese but found the onions and olives were overbearing. This was paired with a house pisco shot from Bramador, to show the versatility of pisco in Chilean cuisine. Also from the north of Chile was Marine Churrasco served with Marraqueta bread. This fried fish sandwich was fresh with a good crunch. This was accompanied by a robust Syrah from the Fourth Region which was fruity and spicy.
To finish we had Milhojas with Manjar (thousand layer cake with dulce de leche). We’d seen this traditional Chilean cake upstairs and both commented it looked amazing, and we were right. The flaky pastry contrasted well with the creamy caramel sauce. This was complemented by refreshing orange ice cream made from Coquimbo’s famous citrus. To accompany this we all had a Pisco Espresso Martini. Usually an expresso martini has vodka but this was changed to a dark pisco from Heron, which gave it a little more smokiness. This was followed by a toast with the iconic Piscola. This combined brandy and cola mix is a drink beloved in Chilean celebrations. It’s sweet due to the cola with a little spice coming from bitters.
We loved celebrating Chile’s vibrant culture and the significant role that pisco and culinary traditions play in it. This event has made me want to visit Chile even more than I already did. If you want to experience Chilean food head to Harrison’s Coffee, located a few minutes walk from Paddington.
Address: Harrison’s Cafe, Spring St, Tyburnia, London W2 3RA
https://www.instagram.com/harrisoncoffee_uk
https://www.instagram.com/prochile_uk
https://www.instagram.com/piscochilecl
Written by Caitlin Neal
