Description
Pastel de choclo is a pie-in-a-crock featuring chicken, potatoes, and squash with an unexpected crust of corn kernels sweetened with brown sugar. At this Chilean restaurant, in addition to funky Andean specialties like the pastel, you can get more Europeanized fare like jardinera de marisco, a generous assortment of clams, mussels, and shrimp in a cognac and garlic glaze. Pomaire is named after an artisan community in the wine-making country outside of Santiago, and the handsome dining room is decorated with ceramics made in the town.
