|
|
Cochamó is still relied to lots of manifestations of historical
culture.
Asado al palo is the same as grilling on a stick, but in Chile it's more
than just a barbecue. It's the fine art of outdoor eating. Sitting
around the fire, and everybody just cuts off what he/she wants. This
tradition comes from the "huasos", the chilean cowboys. When you meet
some of them driving their cattle down from the mountains to Cochamó,
they make a stop for lunch. In moments a fire burns, the goat they
brought is slaughtered and a pole cutted with the machete. The meat is
fixed on the stick, which is either stuck in the ground or turned on 2
"Y"-shaped branches over the fire. Together with some bread and cheese,
the huasos will sit and sip their red wine for some 2 or 3 hours before
continuing their way.
|
|
|
|
