Holy guacamole, it’s been awhile. In an attempt to forget about this brutal winter, let’s reminisce about that time I went to Chile with two of my besties Julie and Bevin. We soaked up as much sun as we could (it’s summer there). We biked, rafted, beached, climbed a volcano, rode horses, …relaxed in thermal spas…it was great. One afternoon we took a paddle boat out onto the Villarrica lake. I sat in the front, ate cookies, and took pictures while they peddled in the back. That’s what friends are for, right?
The food in Chile was surprisingly bland. Don’t get me wrong, we ate some delicious food. (I’m still dreaming about the choripan we ate on our last night.) Before we went, Bevin told us we’d be eating a lot of hot dogs. That seemed so strange and unthinkable but by the end of the trip we were eating dogs all the time (and loving it!). Here’s a fun picture of part of the hot dog selection at a grocery store:
The ingredients are so simple that I had to attempt to recreate them when I got back to the States. I added chopped onions, ketchup and cholula hot sauce to mine. In Chile they have this rockin’ chili sauce that I didn’t attempt to recreate…so cholula!
Ingredients (serves 2)
2 vienna beef hot dogs
1/2 an avocado, mashed
1/2 tomato, chopped
hot dog buns
hot sauce (optional)
Cook the vienna hot dogs on the stove according to the package instructions. I boiled a pan of water, turned off the heat, added the hot dogs let them sit for 5-7 minutes.
Mash the avocado in a small bowl. Dice the onion and tomato, set aside. Lightly toast the buns.