Chicken liver pâté is a traditional preparation highly valued in various cuisines around the world, especially in Europe and Latin America. Its origin dates back to French gastronomy, where the term "pâté" refers to a paste or cream made from finely ground meats, generally combined with butter, spices, and other ingredients to enhance its flavor. In Latin America, although the recipe changes slightly from country to country, pâté remains a sophisticated and very popular appetizer or starter.
In Mexico and some Central American countries, it is commonly known as "pâté de hígado" or simply "chicken pâté," while in South American countries like Argentina and Chile, it is often called "pâté de hígado" or "homemade pâté." The versatility of the dish allows it to be adapted to local tastes, incorporating spices and techniques unique to each region. Worldwide, this type of preparation is usually enjoyed spread on bread or toast, accompanying special moments and celebrations.
