Book of Days Tales

The 1960 Valdivia earthquake or Great Chilean earthquake occurred on this date in 1960. It was the most powerful earthquake ever recorded, rating 9.5 on the moment magnitude scale. It occurred in the afternoon (19:11 GMT, 15:11 local time), and lasted approximately 10 minutes. The resulting tsunami affected southern Chile, Hawaii, Japan, the Philippines, eastern New Zealand, southeast Australia, and the Aleutian Islands.

The epicenter was near Lumaco, approximately 570 km (350 mi) south of Santiago, with Valdivia being the most affected city. The tremor caused localized tsunamis that severely battered the Chilean coast, with waves up to 25 meters (82 ft). The main tsunami raced across the Pacific Ocean and devastated Hilo in Hawaii. Waves as high as 10.7 meters (35 ft) were recorded 10,000 km (6,200 mi) from the epicenter, and as far away as Japan and the Philippines.

The cuisine of Chile bears some resemblances to that of Argentina (and other Latin American countries), and in some respects is unique because of its diverse geographical regions producing a wealth of ingredients from the lofty Andes to the long Pacific coastline. One of the great comfort foods of Chile and Argentina is pastel de choclo, a kind of pie baked in individual earthenware pots, called a paila. It has a meat filling with olives and boiled eggs, and topped with a basil scented corn pudding.

The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:

Y ya lo creo!
¿Habrá cosa mas rica que una humitaen chala?
¿Qué les parece á ustedes una mazamorra con leche que haya sido traída desde cinco leguas en el tarro, del lechero?
Y díganme con franqueza, ¿hay cosa mas deliciosa que un pastel de choclo?
¡Si es cuento largo el enumerar las cosas ricas que se hacen con el maiz!

You won’t find this dish in restaurants in Argentina. Not sure about Chile. This is pure home cooking.

Pastel de Choclo

topping

500 grams fresh sweetcorn kernels
1 handful fresh basil leaves
salt to taste

filling

500 grams chopped beef, or beef and chicken mixed
1 tbsp olive oil
2 medium white onions, peeled and coarsely chopped
2 tsp ground cumin
1 tbsp hot paprika
2 large hard-boiled eggs, sliced
2 tablespoons raisins
1 handful black olives, pitted and sliced
3 tbsp granulated sugar

Instructions

Process the corn, basil, and salt until it is a mealy paste. Add a little milk if it is dry but do not make it too wet. Set aside.

In a heavy skillet over medium-high heat, sauté the onion until it takes on some color. Add the meat, paprika and cumin and thoroughly brown.

Divide the meat among 4 deep earthenware bowls set on a baking tray. Top with sliced egg, olives and raisins.

Pour the corn on top to form a crust.

Bake in a 400°F oven for 20 minutes. Remove and turn on the broiler. Sprinkle the tops with sugar and place under the broiler for a few minutes until the tops are amber and bubbling.

Then slice up a couple of boiled eggs and lay the slices upon the meet and onions, together with some black olives and raisins. Pour the sweetcorn paste as a third layer, and off to the oven for 15 min.

Serve with ensalada mexcla (lettuce, tomato, and onion).