Bake authentic Chilean pan copihue at home — the soft, elongated bread used for completos and Chilean hot dogs. Made with flour, milk, butter, and yeast in 70 minutes.
Learn how to make authentic Chilean pumpkin cream soup with this simple homemade recipe. Ready in 70 minutes, creamy and nutritious for the whole family.
Make a classic Chilean piscola at home. Chilean pisco over ice, topped with cold Coca-Cola and optionally garnished with limón de pica — Chile’s national cocktail, ready in 5 minutes.
Make these traditional Chilean charqui canapés at home. Shredded dried meat with caramelized onion and soy sauce on merkén-butter toasted bread rounds — a nearly forgotten Chilean appetizer, ready in 30 minutes.
Make authentic Chilean San Carlos artisanal longaniza at home. Ground pork loin and bacon at 80/20 ratio, seasoned with paprika and garlic, stuffed in natural casing and grilled until golden — a Ñuble Region classic.
Make this traditional Chilean pastel de piures at home. Dried sea squirt (Pyura chilensis) soaked, ground, and simmered with sofrito, folded into potato mash, and baked until golden — a Patagonian coastal classic.
Make this authentic Chilean Patagonian lamb ribs in rosehip sauce at home. Seared and oven-roasted rack served with an artisanal mosqueta preserve reduction — a signature dish of the Magallanes region, ready in 50 minutes.
Make this budget-friendly Chilean canned jack mackerel fish stew at home. Jurel en tarro simmered with potatoes, carrots, and white wine broth — a complete hot meal for 4 people, ready in 30 minutes.
Make this healthy Chilean baked jack mackerel at home. Whole jurel fillets scored and baked over onion and pepper with white wine, olive oil, garlic, and breadcrumbs at 180°C — ready in 30 minutes.
Make this quick Chilean hake scrambled eggs with merkén at home. Shredded hake fillets scrambled with eggs, garlic, and parsley, finished with Mapuche smoked chili — ready in 20 minutes.
Make this easy Chilean roasted hake wrapped in bacon at home. Southern hake fillets seasoned with garlic and thyme, wrapped in smoked bacon, and oven-roasted at 200°C for 15 minutes — moist inside, crispy outside.
Make this authentic Chilean Aymara watia (huatia) at home. Beef marinated in orange juice and slow-braised with cilantro, mint, and cumin — a traditional Andean stew from northern Chile, ready in under 2 hours.
Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
Make this authentic Chilean cherry kuchen at home. A buttery shortcrust base filled with fresh pitted cherries and cream custard, baked until set — a southern Chilean classic ready in under 2 hours.
Make this authentic Chilean fried hake at home. Beer-dipped fillets coated in harina tostada (toasted flour) and pan-fried until golden and crispy — a Chilean coastal staple ready in 40 minutes.
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 Yum Cha restaurant in Santiago and the Ruta de los Abastos in the O’Higgins region have been included in the prestigious list that highlights 100 places around the world.
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.
According to Amazon’s latest quarterly results, the company increased its net sales by 13% compared to the same period last year, reaching USD 143.3 billion.
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
They represent a manifestation of culture, history, and the identity of a country that has skillfully blended local traditions with foreign influences to create something truly unique.
Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
Make this budget-friendly Chilean canned jack mackerel fish stew at home. Jurel en tarro simmered with potatoes, carrots, and white wine broth — a complete hot meal for 4 people, ready in 30 minutes.
Chanfaina is a stew originating from Spain, also very traditional in various Latin American countries, particularly rooted in Chilean country cuisine where it is made with lamb liver or kidneys.
Learn how to make authentic Chilean pumpkin cream soup with this simple homemade recipe. Ready in 70 minutes, creamy and nutritious for the whole family.
A traditional Chilean carbonada is a delicious and hearty dish, a simple and straightforward recipe that is ubiquitous on tables throughout the country, a stew widely consumed during the winter.
A delicious and natural homemade butter recipe made only with high-fat cream (+35%) and a bit of salt to add stability and extend its shelf life.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
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.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
Versión en Español Quechua Pachamanka is an ancestral Andean earth oven preparation made by marinating lamb, beef, and pork overnight…
Versión en Español Chilean shrimp and cheese empanadas are made by preparing a soft wheat dough with lard, warm milk,…
Chilean stuffed potatoes are often one of the favorite dishes among children. They are a kind of thick empanada made of soft, delicious, and hearty mashed potatoes, typically filled with meat or cheese, and can be prepared either fried or baked.
Versión en Español Chilean lamb chops with corn pastelera (chuletas de cordero con pastelera de choclo) are made by marinating…
Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.
Chonchinas are sweet Chilean rolls shaped like doughnuts, and their origin is often a well-kept secret from the Big Island of Chiloé. Perfect for any occasion, these treats are closely associated, much like the golden liqueur, with the city of Chonchi.
Eggs with tomato in the Chilean style are a simple and easy recipe ideal for any time of the day, whether it’s breakfast, teatime, or lunch. Always delicious and nutritious, it offers room for a personal touch.
Manjarate (a combination of “manjar” and “chocolate” in spanish) is a Chilean dessert mousse made with evaporated milk and manjar (dulce de leche), topped with melted chocolate (either bitter or sweet depending on taste).
Blueberry kuchen is one of the most popular recipes during the season in Chile. Fresh, flavorful, and often generously sized, blueberries have undoubtedly become one of the favorite fruits throughout the country.
Chilean papaya candies, or homemade papaya gummies, are a delicious and very easy-to-make dessert typical of northern Chile, particularly La Serena, known for their exquisite sweetness.
A delicious and innovative recipe for red wine ice cream, very simple to make, where you can use the grape variety of your choice in any available format.
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.
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.
Sopaipillas with pumpkin are a classic Chilean fried bread consumed all year round, mainly in the central region of the country. They are very versatile and popular.
A recipe for Chilean bread with pork cracklings, sometimes also known as “pan chilote,” ideal for cold winter days, full of flavor and calories, very easy to prepare and perfect for the whole family.
“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.
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
Chupilca is a colonial beverage that consists of mixing red wine with toasted flour. Its name may derive from the “cupilca” or “kupilca” from the Mapuche culture, which is a traditional mixture of toasted flour with apple chicha.
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).
The Chilean terremoto is a typical cocktail from the central region of the country, very popular in September during the celebration of Fiestas Patrias, although it can be enjoyed throughout the year, in its versions with and without alcohol.
Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
Gold liquor is an alcoholic beverage primarily made from whey, brandy, and saffron. It is considered the typical liquor of Chonchi, as only a few residents of that locality still produce it in Chiloé, in southern Chile.
Borgoña is a delicious traditional cocktail made with two of Chile’s noblest products: Chilean red wine and strawberries. It’s ideal for accompanying your Independence Day celebrations.
Chilean Empanadas de Pino are a version of a dish found in many Spanish-speaking countries, with different variations and formats—sweet, savory, baked, or fried.
A unique recipe originally published in the cookbook “On the Route of the Choro Zapato from Caleta Chaihuín,” a mollusk that grows in the estuary of the river with the same name.
Popcorn, or “cabritas” as known in Chile, is probably the favorite snack for movie nights, birthdays, or just enjoying at any time. Discover how to give this traditional salty snack an enticing and fiery twist with the addition of merkén.
Quick and easy to prepare, the main thing in this preparation is the quality of the ingredients, using very fresh piures, kept cold, without freezing.
Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked.
