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Santiago (Chile)
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Soup
Meat
Food Flavour DNA
Nutritional Values
470kcal
25gProtein
32gCarbs
24gFat
8gFibre
400 gServing
* Per serving · 400 g. May vary.
Calf's Foot Jelly
How to order / say it
Say it
Patasca — [Pah-TAS-kah]
Order
I'd like a bowl of patasca, please.
Locally
Quisiera un plato de patasca, por favor.
Say locally
A gelled soup made from cow's foot and legumes.
Why try it?
Patasca offers a taste of Chile's indigenous culinary roots and Spanish influence. It's a dish that reflects the ingenuity in using every part of an animal, celebrated in Santiago for its robust flavors and cultural heritage.
How it tastes
A hearty, savory gelled broth with chunks of gelatin-rich meat, earthy legumes, and aromatic spices. The gelatinous texture melts in the mouth, delivering deep, comforting umami flavors.
Origin & History — first documented: 1650
Patasca has indigenous roots, originating as a utilitarian meal in the 17th century, utilizing economical ingredients to create optimal nourishment. Over time, it evolved into an emblematic dish across Chilean regions.
Recipe
Ingredients
- 🥩 500 g calf's foot
- 🫘 150 g white beans
- 🧄 100 g onion
- 🧂 20 g chili pepper
- 🧂 5 g cumin
- 🧄 15 g garlic
Method
- 1 Boil calf's foot with water until tender.
- 2 Cook white beans until soft.
- 3 Sauté onions and garlic, add spices.
- 4 Combine all ingredients, simmer, refrigerate to set jelly.
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