Pastel de choclo, meaning corn pie or corn cake, is a South American dish made from sweetcorn or choclo, similar to the pastel de elote of Mexican cuisine and to English corn pudding. Its filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard-boiled egg, and it is traditional in the cuisines of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Uruguay; an early Chilean description of a corresponding dish appeared in Claudio Gay's 1862 Historia fisica y politica de Chile: Agricultura, describing a filling of minced lamb, sometimes mixed with chicken, covered with ground corn seasoned with sugar, fat, chili and other condiments.
Facts
Partially Attested
Origin Period, From (Year)Source gives 1862 as the date of the earliest known written description of the dish in Chile, not a confirmed origin year; the dish is believed to predate this record. Origin Region Sources
1. Wikipedia: Pastel de choclo
Introduction
It is traditional in the cuisines of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Uruguay.
History
An early Chilean description of a dish corresponding to pastel de choclo appeared in Claudio Gay's 1862 Historia fisica y politica de Chile: Agricultura.
History, second reference
An early Chilean description of a dish corresponding to pastel de choclo appeared in Claudio Gay's 1862 Historia fisica y politica de Chile: Agricultura.
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