Versión en Español Shoestring fries, known in Chile as “papas al hilo” or “papas hilo,” are one of the many…
Versión en Español Chilean tripe and vegetable stew, “guatitas a la jardinera,” is a hearty and traditional countryside dish, an…
Versión en Español Chilean roscas or rosquillas are a delicious fried sweet dough ring, perfect for colder days and for…
Versión en Español Gluten-free hojarascas are a practical recipe that stays true to the spirit of traditional Chilean baking, delivering…
Versión en Español Chilean mote risotto is a delicious, inventive way to enjoy these cooked, peeled wheat berries, a technique…
Versión en Español Chicken gizzard soup, known in Chile as “sopa de contre,” is a traditional dish made with the…
Versión en Español Caracoquesos are a comforting, homemade dish, especially popular with kids in Chilean households, made by boiling shell-shaped…
Versión en Español Calafate sour is considered one of the best-kept secrets of the Carretera Austral, a cocktail originally created…
Versión en Español Sangria is probably the most universal export of Spanish cocktail culture, and it’s often said there are…
Versión en Español Chumbeque is a traditional sweet from northern Chile built from thin, crisp sheets of lard-based dough layered…
Versión en Español Chilean American sauce, or “salsa americana,” is a chunky relish made from dill pickles, pickled pearl onions,…
Versión en Español Pickled nalca is an innovative yet traditional way to preserve nalca stalks once the short harvest season…
Versión en Español Mongolian chicken is a dish of Asian origin, originally made with chicken breast marinated in soy sauce…
Versión en Español Chilean zucchini loaf, or “budin de zapallo italiano,” is a savory baked dish that turns summer zucchini…
Versión en Español Maqui coffee is a traditional preparation that has been made for hundreds of years in southern Chile,…
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.
In an unprecedented milestone, Chilean pizzera Daniela Zúñiga has been crowned as the “Best Pizza Maker in the World” following her victory at the Caputo World Pizza Championship held in the historic city of Naples, Italy.
The recognition is especially noteworthy given its origin. In Chile, Cabernet Sauvignon wines receiving exceptional scores typically come from established areas such as Isla de Maipo.
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.
The world of literary gastronomy has just incorporated its latest release with the book “Recetas Mapuches Tradicionales: Gastronomía Ancestral del Sur del Mundo” (Traditional Mapuche Recipes: Ancestral Gastronomy from the Southern World).
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
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.
A delicious cochayuyo stew (cazuela de cochayuyo) full of the properties of this magnificent seaweed that is usually used in traditional preparations as a substitute for beef.
Potatoes with mote ((cooked and peeled grains of wheat or corn) is a traditional recipe from Mapuche gastronomy, delicious, and very easy to prepare. It’s a warm and nutritious stew, perfect for winter.
Porotos con cochayuyo is a traditional dish of Mapuche origin. It likely developed from the exchange of products between coastal Mapuches (lafkenches) and inland Mapuches (huilliches).
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.
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
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.
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
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.
Apricot season is notoriously short, and the harvest is fleeting. That’s why we look forward to it every year—to enjoy them fresh and preserve that wonderful flavor in a jam that lasts all year long.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad.
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes…
Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It’s part of the many dishes made with corn and beans throughout the country.
A gastronomic delight crafted with some of the country’s most traditional ingredients, salmon, merkén, and Cahuil salt. If using salmon with skin, it is recommended to cook it first on the skin side.
The homemade huaso rolled pork, commonly known simply as “huaso rolled pork,” is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork.
Versión en Español Canned jack mackerel loaf is one of the most beloved, nutritious, and widely made recipes in Chilean…
Maqui mousse is a light and delicious preparation that makes use of the powerful antioxidant properties of this native fruit from the Chilean Patagonia. It combines intense flavor, vibrant color, and an airy texture.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
Make authentic Chilean apple empanadas at home — a sweet, buttery pastry filled with cinnamon-spiced apple, traditional from the south of Chile. Ready in 60 minutes for 6 people.
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.
Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets.
Versión en Español Pine nuts in syrup are a sweet, modern preparation from southern Chilean cooking. The araucaria tree’s seeds…
The po’e or poe de plátanos is a delicious traditional recipe from Rapa Nui (Easter Island), a kind of sweet cake often used to accompany meats, fish, and ceviches.
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.
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.
Chilean pan de pascua: a dense spiced Christmas fruitcake with candied fruit, walnuts and raisins soaked in rum, kneaded into a yeast dough and baked at 180°C for 40 minutes. The iconic Chilean holiday cake. Serves 12.
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.
Vaina is a traditional cocktail in Chile, very popular and so ancient that its origins are not clearly defined, with a history that has multiple variations.
Versión en Español Ulpo is a traditional Mapuche drink made by mixing toasted wheat flour into warm milk or cold…
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in…
Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of…
An essential combination of spirits and cola, made in this case with Chilean pisco, and known as “Piscola” or “Combinado Nacional.”
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.
Beef trotter jelly is an old preparation introduced to Chile during colonial times and mostly popularized since the mid-19th century, primarily made in the summer.
Chilean Chorrillana is a traditional dish from the port of Valparaíso that is believed to have been created in the 1970s at the “J Cruz” restaurant.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a…
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.
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.
