The Pebre I grew up eating — memory as a review

I grew up eating Pebre and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the fresh from the sea was right, merkén smoked chilli was handled the way it should be.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. Growing up it was always a family asado, which shaped my reference point entirely. Cristal lager alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.