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                          Pastel de choclo  We chose this topic because it is a typical food from Chile and it is something that people consume a lot during the summer. In addition, this food reminds us of our relatives and acquaintances Preparation  Heat the oil in a large pan, add the chopped onion and cook until translucent and soft. Add the minced meat and the dressings, cook until the meat is cooked (the pino must be juicy). Add the sauce and reserve. For the corn layer, remove the grains from the crown and then process together with the dehydrated basil, until you have a paste. Heat the butter in a pot, add the corn paste and cook for a couple of minutes. Add the milk and cook stirring until you have a thick mixture. Season with salt and chopped basil. Divide the pine into 6 individual bowls (lightly buttered) or in a large clay bowl. Put 2 olives, half a hard-boiled egg a...