Pacific Soil (2021) is a cooking experience developed in collaboration with the Center for Genomic Gastronomy. The project poetically references geography, textures, smells and flavours from Huentelauquén.
Pacific Soil is inspired by the northern regions of Chile, where the dramatic geography brings the Pacific Ocean face-to-face with arid mountains. The star ingredient is the Chilean "papa" (potato in the Quechua language).
Preparation:
Begin by injecting the potatoes with salty Pacific Ocean water, then allow them to rest for two hours. This step infuses the potatoes with the distinct flavour of the sea.
Cooking Method:
Drawing inspiration from the indigenous cultures of South America, this technique uses natural clay as a cooking medium. Coat the potatoes with a one-centimetre-thick layer of local clay, then place them directly into an open fire. Let them cook for one hour.
Once the cooking is complete, carefully crack the hardened clay crust using a small hammer to reveal the tender, flavourful potatoes inside.
Serving:
Add a touch of ocean foam, created by aerating seawater using a high-speed blender or foam generator. Garnish with fresh rosemary on the side.
Photography by Max Donoso