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Tortilla de Rescoldo by Don Andrés 📍Pichilemu, Chile 🇨🇱 Taste Chile: tasteatlas.com/chile A loaf buried beneath hot ash sounds like a mistake. In rural Chile, it is breakfast. Tortilla de rescoldo is made from wheat flour, lard and salt, then placed directly among the embers until it develops a smoky, charred crust while staying soft and dense inside. Once cooked, the ash is scraped away and the bread is eaten warm, usually with butter, cheese, pebre or eggs. It is an old countryside technique that needs no oven, just a well-managed fire and someone experienced enough to know exactly when the bread is ready. credit: @marcelopinowine