WHERE TO EAT The best Pebre in the world (according to food experts)

"Pan amasado or sopaipillas with Chancho en piedra as a starter? It's just as well they put a little cup on the table with the cutlery, or else I might have ended up reaching for the bowl to drink this elixir. It's indescribably good, and I can't recommend it enough."

"Have you tasted anything better than pebre in "El Hoyo"? Very good! The truth is that it was all in the right place. Plenty of fresh tomatoes, good colour and juicy."

"As I watched I noticed that their dishes are highly appreciated, both for its ingredients and for its flavour and the way of mixing and making a delicious combinations that catches the attention of any diner. Wholemeal bread (homemade), with ground pebre, delicious."

"Chile is famous for its wine, empanadas, and seafood. In Santiago we ate a nice Pebre—this is a Chilean salsa made of garlic, onions, olive oil, tomatoes, etc. absolutely delicious. If you want to eat what locals eat in Santiago, try Bar Liguria."

"My farewell onces was saved for Confiteria Torres, the city's oldest cafe (circa 1879). The appetizers included an industrial-strength dipping sauce (pebre). I found heaven as dusk settled outside."

Fresh and well seasoned. Perfect to eat on the top of warm Sopaipillias or with grilled steack.