Nate and Kara take a cooking class in Santiago, Chile, learning to make ceviche, sopapillas, and pisco sours. Their instructor learned to cook at eight and studied in Italy and France. They start at La Vega market, then cook traditional Chilean dishes in a hands-on class.
Seven days.
Named one of the top 10 markets in the world.
147% cheaper.
We've been in Santiago for the past seven days. And since we've been here, we've discovered some of our favorite foods in all of South America.
And today we get to learn how to cook some of those foods. We are taking a cooking class with uncorked. But first we have to go to the market and get our ingredients.
So Nate and I love to eat, which is no surprise. Which means we love to cook. But one of the reasons we like food in other countries so much is because you get to learn so much about the history and the traditions of the country.
So we're back at the central market of Santiago, which National Geographic ranked as one of the top 10 markets in the world. We were here the other day and we did like our own little walk through. But we're really excited to get to walk through it with a local today. So we're about to meet our group.
I'm already hungry.
Y.
Good morning. Morning.
How are you?
Nice to meet you.
We learned that this market was built in the 1920s and then there was a fire that destroyed a lot of it. They kept the original structure in the middle and then they just built around it. So this is like from the 1920s. Super cool.
You're going to find nowadays the markets. Meat, vegetable, flowers. Behind me, this one is the terminal flowers. Why, why we have me love flowers here?
I don't know.
Because the central cemetery is here.
I mean.
Oh my gosh.
Yes.
We are in the meat market now. We just bought some chicken. He told us that the prices here are 147% cheaper than the supermarket.
The fish you just saw getting cut up is La Nera.
And now we're going into the vega. La vega central, the vegetable market.
It's a kind of weird guys this one. But we usually eat in a dessert in Santiago. Very refreshing. Okay. We put on the bottom and then we fill with dry fish.
Ju.
Going to be doing our cooking in this super nice kitchen. Oh, this is fancy. We all get our own apron. It's a gift.
Ready to give.
So you, my friend, we're going to make the.
Orange.
And the mage assistant. You're going to smash them. Yes, you're the smasher.
With spoon.
Sweet paprika, oregano and cumin are coming. You can find in around the world. But the fourth one is chile. Okay.
It's Mercian.
It's a dry and smoked chili.
It's like a. Like a smoked pack, right?
Yeah.
First we're trying a sopa pilla with typical Chilean salsa.
That salsa has so Many things that I love in there. I cannot wait to make that again one day. And I have all the recipes. Pizza again.
Everybody knows the pizza.
Yes, I do.
Yes.
That's a bartend.
No, no, by this side. Make it do.
You're doing a great job so far.
You need already?
This is my third one.
Ah, so you make a mess.
She poured the other two on the table.
I. Yeah, sorry.
Give me anger.
What? Anger. Blank.
There. I don't have that much anger.
Now we are working on dessert. We are making some kind of Chilean eclair. I'm in charge of whatever this is.
You're going to whip this one, okay. With your both hands. Don't be lazy.
Okay. Yeah. Really?
The first one?
Yes.
All the.
I think I've gone a little heavy on the first seven and a half because I run out.
How many people here? Eight. Perfect.
Way to go.
That is so beautiful.
It really is.
This is definitely one of the prettiest foods I've ever eaten. I love ceviche.
I cannot believe how good this was. I also can't believe I watched this fish get chopped up in the market today, and now it's in this beautiful presentation. I love it.
Currently getting the rice ready for the main course.
Oh, beautiful.
Now we are having chicken with carrots, peas, potatoes, and rice.
I don't think I've ever tasted so much flavor in chicken before. That is so excellent. It might be because I made them. I don't know.
Seriously.
Now, for the best part of any meal. Dessert. We're having an eclair with berries.
It's going.
It's really good. That was delicious. Thankfully, Cara doesn't like sweets that aren't chocolate very much, so I got to.
Eat two of them.
Perfect way to end the day.
Whoa, baby. Today was awesome. We always have such high expectations for these cooking classes. When we started taking them, we started traveling. I just always think they're gonna be so awesome. And then I'm still so overwhelmed by how much we get out of them. Like, our cooking instructor was so cool. He started learning how to cook when he was 8 with his grandmother. Then he lived in Italy and France and has done all of these awesome things. We just learned so much.
Also had, like, a really good group. Like, just the group as a whole was so much fun today. So thank you, everyone, who let us put you on this video, and thank you very much. Uncorked for a delicious day in Santiago.
Oh, whoa, whoa. Don't cross. Dress.
And I need a yes, sure, yes.
Sure, sure, sure, sure.
Yes. Shake your foot.
Like a baby. Yeah. Shake another baby.
I feel like he went a little.
Thin on this one.
That's very good. What do you do? It went thin on that one. What?
