Versión en Español The Chilean pisco sour is a cocktail of pisco, Chile’s grape brandy, with lime juice and sugar…
Versión en Español Chilean grilled beef brisket, or tapapecho a la parrilla, is a cut from the beef chest cooked…
Versión en Español Tallarín saltado is a Peruvian chifa dish of long noodles stir-fried in a wok with strips of…
Versión en Español Chilean candied sweet potatoes, or camote confitado, are peeled sweet potato pieces cooked slowly in a syrup…
Versión en Español Chilean canned salmon empanadas, or empanadas de salmón en tarro, are filled with a pino, the classic…
Versión en Español Chilean pizzetas are small homemade pizzas, 7 to 8 cm (about 3 inches) across, made with a…
Versión en Español Chilean nalca jam, or mermelada de nalca, is a homemade preserve from southern Chile made by cooking…
Versión en Español Tallarines bontú are long noodles coated in a white sauce enriched with cream, ham and mushrooms, then…
Versión en Español Chilean Cantonese pork ribs, or costillar cantonés, are pork ribs marinated in soy sauce, honey, garlic and…
Versión en Español Chilean roast chicken with potatoes, or pollo al horno con papas, is a main dish of chicken…
Versión en Español Chilean baked fish, or pescado al horno, is a white fish fillet such as reineta, hake (merluza)…
Versión en Español Papas a la huancaína is a Peruvian appetizer of boiled potatoes covered in a creamy sauce of…
Versión en Español Chilean oven-roasted ribeye, or lomo vetado al horno, is a whole piece of this beef cut seared…
Versión en Español Chilean green bean stew, or guiso de porotos verdes, is a country dish of sliced green beans…
Versión en Español Chilean strawberries and cream, or frutillas con crema, is a seasonal dessert of fresh strawberries, cut and…
Santiago, the capital of Chile, has been recognized as one of the top 30 global cities for local gastronomy according to a recent report by TasteAtlas, an authority in the culinary field.
This year, the exporting sector faces a shorter window for shipments due to the Chinese New Year falling on January 29, which is 12 days earlier than the date celebrated in 2024.
To showcase Chile’s exportable offerings related to seafood in Hong Kong, ProChile’s economic department in that area organized a press lunch led by chef Carolina Bazán, better known as “China Bazán.”
The American Cider Association has designated Chile as the guest of honor at CiderCon 2025, the most important conference for cider industry professionals, set to take place from February 7 to 9 in Chicago, United States.
“My love for completos grew so much that I decided to open a shop in Nishinomiya on July 10,” Yuma explains. The name “Once” refers to the traditional Chilean afternoon snack.
The Best Sommelier of Chile 2024 competition, organized by the Chilean Sommelier Association (ASCL), concluded with resounding success, crowning Marcelo Arriagada as the Best Sommelier in the country for the second consecutive time.
Chilean fish stew (cazuela) is typically a recipe that makes the most of available ingredients and is generally thicker than a fish broth, following the traditions of the country’s main stew varieties.
Quinoa stew is a traditional dish from the Andean peoples and comes in various versions across different countries. This highly nutritious cereal is combined with a variety of vegetables and spices, creating a wholesome and delicious meal.
Versión en Español Chilean sopa de jigote is a colonial era stew of finely chopped beef cooked with onion, wine,…
Versión en Español Cream of artichoke soup is shallots sautéed in olive oil with fresh thyme, simmered with diced artichoke…
Versión en Español Mapuche yuyo soup, or sopa de yuyo, is a simple country soup of chopped yuyo, a wild…
Chilean bread soup, sometimes also known as “poor man’s soup,” is undoubtedly a staple dish throughout the country that adapts well to the possibilities of each environment.
A very popular and versatile Merkén sauce for spreading that we inherited from our grandmothers, which serves as an accompaniment to almost any meal, from a sandwich to boiled potatoes or roasted lamb.
Versión en Español Homemade low sodium soy sauce is a quick, unfermented soy style sauce made by simmering crushed soybeans…
Versión en Español Homemade pistachio cream is shelled pistachios processed with olive oil and a pinch of salt into a…
Versión en Español Chilean salsa margarita is a rich, creamy seafood sauce made from a butter and flour roux with…
Versión en Español Greek yogurt sauce with mayonnaise and chives is Greek or plain yogurt mixed with mayonnaise and chopped…
Versión en Español Homemade heavy cream, or crema de leche casera, is made by gently heating whole milk with unsalted…
Versión en Español Changles with sautéed potatoes is a traditional southern Chilean dish of changles, wild coral mushrooms, cleaned with…
Versión en Español Chilean estofado de carne is a quick beef stew made with floured strips of posta rosada (beef…
Versión en Español Escalopa with duchess potatoes is a Chilean plate of thin, pounded lean beef steaks dipped in egg…
Versión en Español Filet mignon in mushroom sauce is made by wrapping 4 beef tenderloin medallions with bacon, searing them…
Versión en Español Chilean porotos negros con arroz is a hearty stew of black beans soaked overnight and simmered with…
Chilean lamb and pea stew (cordero arvejado) is a hearty countryside dish of marinated lamb, potatoes, carrots, and peas in a thick savory sauce.
The digüeñes salad is a perfect way to make the most of these delicious mushrooms that are only available in the hualle forests during spring in southern Chile.
Versión en Español Cintas fritas from Punta Arenas are crisp fried pastry ribbons of Croatian origin (krostule), made from a…
Quince jelly is a simple and easy recipe that makes the most of this aromatic fruit. It’s perfect for spreading on toast, cookies, or pairing with game meats or poultry.
Versión en Español Chilean berry gratin is a pastry cream of egg yolks, sugar, cornstarch, and hot milk finished with…
Chilean “Camotillos” are a very old sweet made in convents during the colonial period and have almost disappeared from the national recipe book. They are sugary on the outside and soft on the inside.
Versión en Español Chilean torta de galletas Tritón is a no-bake icebox cake made by layering 600 g of Tritón…
Versión en Español Keto bread, or pan cetogénico, is a low carbohydrate, gluten free loaf made with almond flour, egg…
Versión en Español Pan sin levadura is a quick homemade bread made without yeast, leavened with baking powder and enriched…
Versión en Español Homemade oat bread, or pan de avena, is a loaf of whole wheat flour, bread flour, and…
Chilean Egg Bread, or simply Chilean Sweet Bread, used to be a very typical preparation during the summers of yesteryears, enjoyed during beach outings throughout the country.
Milcao is a type of potatoes bread originated from the southern region of Chile, a hybrid of Chilean and Mapuche cuisine prepared with equal parts of raw and boiled potatoes, pork lard, and chicharrones.
Chuañe, also known as “mella” or “duro,” is an ancient Mapuche-Huilliche recipe made with grated potatoes, preferably pilcahues, which are sweet potatoes sprouting from the previous year’s plant.
Cola de Mono, or simply “Colemono,” is a traditional Chilean beverage primarily prepared and consumed during the year-end holidays, for Christmas and New Year’s, often accompanied by a delicious “pan de pascua” (fruitcake).
Versión en Español Chilean hot chocolate, or chocolate caliente, is whole milk infused with orange peel, thickened with pure cocoa…
Versión en Español Maqui coffee is a traditional preparation that has been made for hundreds of years in southern Chile,…
Versión en Español Homemade iced tea with lemon and mint is tea bags and half the mint steeped in hot…
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange…
Chilean empanadas de jurel en tarro: fried turnovers filled with canned jack mackerel, blanched onion, parsley and hard-boiled egg in a homemade lard dough, fried at 170°C until golden. Classic Semana Santa recipe. Makes 12–16 empanadas.
Versión en Español Black olive coral, also called a lace tuile, is a crisp, lacy garnish made by blending black…
Versión en Español Chilote potato chips are thin slices of native potatoes from Chiloé, purple in this version, brushed with…
Versión en Español Chilean stuffed avocado with king crab is made by combining shredded centolla meat with diced cucumber, mayonnaise,…
Versión en Español Chilean papas rusticas al horno are skin on potato wedges, parboiled and then tossed in olive oil…
This recipe for mussels in oil is a magnificent way to store this delicious mollusk and give it a new value as a preserved ingredient, rested and imparting a lot of personality.
