Versión en Español Guanaca or huañaca is a preparation made from toasted wheat flour and pork cooking broth, whether from…
Versión en Español Vega shrimp, also called Chilean mud shrimp (Parastacus pugnax), is a crustacean native to the semi-marshy lowlands…
Versión en Español Chancho borracho is a traditional Chilean dish known for its deep, rustic flavor, the result of slow-cooking…
Versión en Español Enjoy this delicious homemade chocman, a traditional Chilean sponge bar dipped in chocolate and filled with soft…
Versión en Español Ulpo is a traditional Mapuche drink made by mixing toasted wheat flour into warm milk or cold…
Versión en Español Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor…
Versión en Español Canned jack mackerel loaf is one of the most beloved, nutritious, and widely made recipes in Chilean…
Versión en Español Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural…
Versión en Español Pollo al coñac (chicken in cognac) is a French-born recipe that is deceptively simple to prepare despite…
Versión en Español Changles empanadas are an unconventional but deeply Chilean twist on the classic empanada, reinterpreting the traditional pino…
Versión en Español Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom…
Versión en Español A mug cake, known in Chile as queque en taza, is a simple, very quick recipe with…
Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange…
Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse…
Versión en Español Chilean honey cookies, galletas de miel, are a classic, easy homemade treat made from a soft dough…
Juan José Orueta, founder of the artisanal ice cream shop “La Obra” in Curicó, has been recognized as the best ice cream maker in Latin America in the prestigious Gelato Festival World Ranking 2024.
A botanical discovery of great significance has taken place in the Maule Region: the rediscovery of the native tomatillo Solanum sanfurgoi, a species that had remained hidden from the view of science for more than 130 years.
The international portal Taste Atlas crowned Cola de Mono, a traditional Chilean year-end drink, as the best cocktail in the world in 2023.
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.”
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.
With the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
Pisku is a typical dish of Mapuche gastronomy, known for its authentic flavor and cultural heritage, a nutritious and hearty meal that has even been included in the Junaeb menu.
Osso buco stew encapsulates the essence of traditional Chilean cuisine and deserves a prominent place in any cookbook that highlights the best of the country’s original preparations.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Chilean caldo de pata: pressure-cook 1 kg beef feet 30 min, combine with sautéed sofrito, thicken with dry-toasted semolina. Rich in natural collagen and minerals. Ready in under 90 minutes.
A simple and delicious Chilean seafood soup, ideal for warming up and replenishing the body, diverse, versatile, and perfect for any time of day, widely consumed throughout the country.
Homemade sweet and sour sauce for sushi is a simple, foolproof Western-style sauce with soy sauce, vinegar, and ketchup, ready in 15 minutes.
A quick and easy recipe forchimichurri, a typical dressing in Argentina, Chile, Uruguay, Paraguay, and Mexico, usually spicy and used to accompany barbecues, skewers, choripanes, or to marinate poultry or fish.
Papaya syrup, also known as papaya honey, is an ideal preparation to be used as an accompaniment for various sweet or savory dishes, whether they are desserts or meats such as ribs or pork loin.
The “Aliño Completo” is probably the most representative spice blend in Chile, widely used in the preparation of sofritos that serve as the base for various dishes such as beans, stews, or empanadas.
Rosehip jam is a traditional preparation in southern Chile, with a delicate and refined flavor that works well as an accompaniment or ingredient in both sweet and savory dishes, whether it’s cookies, homemade bread, desserts, or cake fillings.
Sea urchin pâté is undoubtedly a culinary delight with a smooth texture that adds a touch of sophistication to any appetizer and is sure to surprise everyone. It is recommended to serve it cold.
A simple and delicious seafood chupe recipe, ideal for any season. It can be served as a main course or in small portions as an appetizer or starter—an authentic Chilean classic.
Learn how to make bistec de pana al ajo, the classic Chilean garlic-marinated beef liver steaks. Soaked in vinegar for tenderness. Ready in 100 minutes.
Quinoa cake is a delicious and healthy alternative to traditional cakes, incorporating the benefits and softness of cooked quinoa to create a perfect and nutritious cake for any occasion.
Traditional Chilean San Juan smoked pork stew — a festive one-pot braise of smoked ribs, chops, sausages, and chicken slow-cooked in white wine, served every June 24.
A delicious recipe for Chilean conger eel and seafood in white sauce or Margarita sauce, ideal for sharing an entertaining and flavorful dish to enjoy on any occasion.
Versión en Español Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor…
Papas buna, or poñi füna, is an ancestral Mapuche fermented potato porridge from Chile’s Los Ríos Region. Learn how to make this unique Lafkenche preparation.
Semolina with milk and red wine sauce is a very popular dessert in the southern part of Chile that can be enjoyed cold or warm, in any season.
Brazo de Reina, also known in other countries as “Brazo Gitano” or “Pinono,” is a delicious dessert made of fluffy sponge cake, rolled and filled with manjar (dulce de leche), although sometimes also with fruit jam.
A very popular walnut kuchen recipe in Chile, traditionally enjoyed at “once” (the tea time), perfect to accompany with a good coffee or a hot mate any time of the year.
San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.
Award-winning recipe for Chilean chancaca alfajores with hojarasca wafers, walnuts and raisins. A 150-year-old tradition from Chile’s Lakes Region. Rest 24 hours for perfect texture.
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.
Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked…
“Bocado de Dama” (Lady’s Bite) or Macarena bread, also known as “miracle bread,” is a small Chilean bread with a white and tasty crumb and a very distinctive spiral structure that makes it unmistakable.
A classic and traditional recipe for pumpkinless sopaipillas, as they are made in southern Chile, usually using a bit of the bread dough mixture, a preparation that is pure nostalgia from the kitchens of yesteryear.
A classic of national bakery and a favorite of many, Chilean marraqueta bread, also known as “pan batido” or “pan francés” has a century-old history that only reaffirms its popularity.
After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
Learn how to make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
Chilean apple chicha with toasted flour: a 3-ingredient, 10-minute rural drink from southern Chile. Served cold or at room temperature. Serves 4.
A classic summer cocktail in Chile, “melon con vino,” better known simply as “melvin,” is a typical drink enjoyed at the beach, picnics, and family gatherings. It’s simple, delicious, and refreshing.
Delicious and refreshing, Chilean peach clery is a very easy-to-make white wine cocktail, an ideal fruit punch for the summer season, made with fresh seasonal fruit.
Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.
An incredible recipe on how to prepare delicious Chilean smoked salmon, a classic from the southern Chilean cuisine that you can now make right at home.
This recipe combines the soft and slightly crispy texture of potatoes with the deep, silky flavor of rosehip jam. It’s ideal for family meals, lunch, or Chilean-style teatime known as la once.
Pequenes are a classic Chilean recipe from yesteryear, often enjoyed during national holidays when the meat runs out (or the budget is tight) but the desire to celebrate remains.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
The Valdivian raw meat dish is undoubtedly an unmissable classic in one of the most beautiful cities in Chile, where a mandatory stop is the traditional café Das Haus 1959 (formerly Haussmann).
