Zona Central de Chile by Shaina Acenas https://padlet.com/12502981/arfkik334xr4 Made with good vibes en-us 2017-09-11 17:27:00 UTC 2025-12-23 23:38:25 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Pizza.png 12538434 https://padlet.com/12502981/arfkik334xr4/wish/186492671 It extends from about 32° south latitude to about 37° south latitude]]> 2017-09-11 17:39:28 UTC https://padlet.com/12502981/arfkik334xr4/wish/186492671 12502981 https://padlet.com/12502981/arfkik334xr4/wish/186493360
Central Chile is one of the five main geographical zones in which Chile is divided. The Chilean Central Valley lies between the Coastal range ("Cordillera de la Costa") and the Andes Mountains. To the north is the semi-desert region known as El Norte Chico, (the "little north"), which lies between 28° and 32° south latitude. To the south lies the cooler and wetter Valdivian temperate rain forests ecoregion, in Los Lagos Region; (the latter includes most of South America's temperate rain forests). The Central valley is a fertile region and the agricultural heartland of Chile.


]]> 2017-09-11 17:40:47 UTC https://padlet.com/12502981/arfkik334xr4/wish/186493360 12538434 https://padlet.com/12502981/arfkik334xr4/wish/186493572 Central Chile (Zona central) is one of the three natural regions into which CORFO divided continental Chile in 1950. ]]> 2017-09-11 17:41:13 UTC https://padlet.com/12502981/arfkik334xr4/wish/186493572 Animals 12538434 https://padlet.com/12502981/arfkik334xr4/wish/186494287
  • Andean condor, (Vultur gryphus) (NT), national bird of Chile.
  • Atacama Desert.
  • The Regions of Chile.
  • Vegetation zones.
  • Lapageria rosea Chilean bellflower, the national flower.
  • Taruca or North Andean huemul, national animal.
  • Elephant seals.
  • Humboldt squid (Dosidicus gigas)


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    To some degree the flora of central Chile is of a transition character between the northern and southern zones. It is much more than this, however, for it has a large number of genera and species peculiarly its own. This zone, with the Chilean Matorral, extends from about the 30th to the 36th parallel, perhaps a little farther south to include some characteristic types. The evergreens largely predominate here as well as in the extreme south, and on the open, sunburnt plains the vegetation takes on a sub-tropical aspect. One of the most characteristic trees of this zone is the peumo (Cryptocarya alba), whose dense evergreen foliage is everywhere conspicuous. The quillay (Quillaja saponaria) is another characteristic evergreen tree of this region, whose bark possesses saponaceousproperties. In earlier times the coquito palm (Jubaea chilensis) was to be found throughout this part of Chile, but it is almost completely extinct due to the destructive extraction process of its sweet sap, from which a syrup is made. Through the central zone the plains are open and there are forests on the mountain slopes.


    ]]>     2017-09-11 17:43:56 UTC https://padlet.com/12502981/arfkik334xr4/wish/186494974     dances 12500541 https://padlet.com/12502981/arfkik334xr4/wish/186496503 CUECA
    REFALOSA
    CUANDO

    ]]>     2017-09-11 17:47:05 UTC https://padlet.com/12502981/arfkik334xr4/wish/186496503     SANTIAGO 12538434 https://padlet.com/12502981/arfkik334xr4/wish/186496998 capital]]> 2017-09-11 17:48:17 UTC https://padlet.com/12502981/arfkik334xr4/wish/186496998 12502981 https://padlet.com/12502981/arfkik334xr4/wish/186497559
  • Sopa de mariscos: A soup of mixed seafood.
  • Locos con mayonesa (“Locos with mayonnaise”), accompanied usually with lettuce and potato salad.
  • Palta reina: Avocado stuffed with chicken salad, tuna, prawns, or other fillings.
  • Tomates rellenos: Stuffed tomatoes, generally filled with sweetcorn, mayonnaise, and other ingredients.
  • Pastel de choclo: a layered pie, usually made in a deep dish or a clay paila with chopped beef at the bottom prepared “al pino” (a thick stew of minced or chopped beef, chopped onions and seasoning), chicken, olives and a hard-boiled egg, topped with a mixture of ground fresh corn and basil, and baked in the oven.
  • Humitas: similar to Mexican tamales, the humita is a mixture of fresh and ground corn baked inside corn husks.
  • Porotos granados: a stew of fresh white beans, ground choclo and other vegetables.
  • Albóndigas al jugo (meatballs in sauce)
  • Cazuela de ave: like normal cazuela but with chicken instead of beef
  • Empanadas fritas de queso: empanadas stuffed with cheese and then deep fried.
  • Pantrucas: a type of dumpling or pasta made without eggs, cut in irregular pieces and later mixed with vegetable soup or beef stock.
  • Charquican: a stew of charqui (dried beef) or regular beef, with potatoes, corn and other vegetables
  • Jaibas rellenas: stuffed crabs
  • Pastel de jaiba: crab pie
  • Tomaticán: a thick vegetable stew, similar to Charquican but with tomatoes.
  • Pastel de papa: a pie made in layers, with minced beef in the bottom and mashed potatoes on top, similar to the English Cottage pie.
  • Brochetas: a variety of anticucho or kebab
  • Pan de Pascua: similar to a sweet sponge cake flavoured with ginger, cinnamon, liquor and honey. It usually contains candied fruits, raisins, walnuts and almonds.
  • Pan amasado: a traditional type of bread, which has animal fat in it. It is kneaded for a long time to achieve a very dense type of bread.
  • Leche asada: A baked milk dessert with caramel, similar to the original panna cotta made with eggs instead of gelatine, as it is made in most places today.


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