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The typical Chilean Independence day celebrations are always opened as follows, first the flags are raised (we do both the Chilean and Australian Flags) while playing their corresponding National Anthem, this is done by two couples of Chilean cowgirls and cowboys. Once the flags have been raised and the anthems are over 3 Cuecas are performed by the couples who have raised the flags. The first two Cuecas are danced by the couples but for the third Cueca the flag raisers ask a member of the general public or one of the special guests to dance with them.
After this all officials / guests give their speeches and welcome the public, once the speeches are over the huasos a caballo are called, chilean cowboys on horseback deliver Chicha en Cacho, a Chilean fermented drink made from grapes which is served and passed in a bulls horn. All officials drink chicha from and pass on to the next person the cacho. Once everyone has had a drink and said cheers the celebrations are officially opened.
This process is followed step by step by Chileans all over Chile. In the Capital the President gives the speeches, dances Cueca and calls for the cowboys on horseback to deliver the Chicha. In small country towns the City Mayor performs the same ceremony and people in their own homes also follow the same process.
The Cueca is the official Chilean National Dance and has been performed for the last 200 years. Some other countries still dance the cueca but with a few differences, Argentina, Peru, Bolivia and Mexico are among them.
The cueca is based on the mating rituals of the rooster and the chiken, the movements of the feet closely resemble the movements the rooster and the chicken make, the hankerchief we carry and move around represent the feathers at the top of the roosters and chickens head. Chileans are farmers and country people at heart and our National Dance clearly represents what our roots are and our history. Depending on what zone of Chile you are from the rythm and clothing vary, but the basics stay the same, the female always represents the chiken and the male represents the rooster. In the South of Chile where its very cold they wear clothing that will protect them against the elements and dance at a much quicker pace, in the North where it gets very hot they wear different chothing and dance much slowler.
The festival itself is both Chilean and Latin American because most South and Central American Countries gained their Independence from Spain in the month of September. The majority of Latinos here in Australia are Chilean hence why we use the traditional Chilean Ceremony but we have folklore dance groups from all over Latin America and we also mention the other Independece days during the speeches.
Some of our most popular traditional Chilean and other South American dishes are:
Pastel de Choclo - Traditional Chilean baked dish made of layers of mashed corn, pieces of boiled chicken, boiled eggs, sultanas, basil, olives, and diced beef which has been seasoned with garlic, brown onions, cumin and salt to taste and topped with sugar to caramelise the top.
Paila Marina - Mixed seafood stew seasoned with garlic, oregano, cumin, onions and sliced carrots and garnished with chopped parsley.
Empanadas (which all Latin American countries have but they vary slighty in their stuffing and way of cooking them) - Traditional Pies stuffed with meat or cheese or other stuffings, depending on what country your are from.
Asado / Parrillada (this is a very popular traditional Argentinian and chilean meal) - Charcoal barbequed beef ribs, chorizo, chicken, blood sausage and offal accompanied with salads and boiled potatoes
Pescado Frito - Deep fried beer batter coated Chilean Merluza (Hawke) served with chips or boiled potatoes and salad
Churrasco - Thinly sliced Rump steak burger consisting of tomato, lettuce, mashed avocado and Chilean mayonnaise in a homemade bun.
Pupusas - Traditional Salvadorian white corn tortilla filled with an assortment of ingredients: pork meat, 3 different types of cheeses and beans. Served with Curtido (carrots, onion, cabbage and oregano seasoned in vinegar) and salsa. |
