Versión en Español Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon, then layering sliced onion, cheese, tomato, and smoked longaniza on top, seasoning with merkén, oregano, and thyme, and baking covered at 180°C for 30 minutes — ready in 60 minutes total and serving 4 people. A typical dish of southern Chilean and Chiloé cuisine, cancato de merluza austral combines the freshness of Pacific-caught hake with…

Versión en Español Quechua Pachamanka is an ancestral Andean earth oven preparation made by marinating lamb, beef, and pork overnight in garlic, oregano, and beer, then layering the meats with potatoes, sweet potato, fava beans, and sweet humitas over volcanic stones heated until red-hot in a sealed underground pit — cooked for 90 minutes and serving 6 people. One of the oldest and most symbolic dishes of the Andes, pachamanka — from the Quechua words…

Versión en Español Papas con chuchoca is a traditional Chilean potato and dried corn stew made by sautéing onion, garlic, and paprika in lard and butter, simmering quartered potatoes and squash until tender, then adding chuchoca (coarse dried corn) in a slow stream while mashing the vegetables slightly — ready in about 60 minutes and serving 5 people. One of the most beloved dishes in Chilean home cooking, papas con chuchoca is a budget-friendly, deeply…

Versión en Español Cazuela chilota is a traditional stew from the Chiloé archipelago made by sautéing rehydrated dried mussels (cholgas) with onion, garlic, and paprika, then simmering them with potato, squash, hand-torn cabbage, and rice in a savory broth — ready in about 70 minutes and serving 6 people. A landmark dish of southern Chilean gastronomy, cazuela chilota fuses indigenous Mapuche-Huilliche ingredients with Spanish colonial cooking techniques, built on the distinctive smoky depth of cholgas…

Versión en Español Chilean beef cazuela is a traditional one-pot stew made by simmering bone-in beef in cold water with aromatics, then adding potato, squash, corn, green beans, and rice in stages until each ingredient is perfectly cooked in a rich, clear broth — ready in about 75 minutes and serving 6 people. The absolute standard of Chilean home cooking, cazuela de vacuno is a heritage dish that embodies the warmth of family tables across…

Versión en Español Chupe de jaiba is a Chilean crab casserole made by simmering crab meat with a sautéed base of onion, bell peppers, and white wine, combining it with a soaked-bread paste and two cheeses, then gratinating under the broiler until golden — ready in about 60 minutes and serving 6 people. A magnificent coastal dish from Chilean gastronomy, chupe de jaiba transforms humble crab meat into a rich, creamy casserole with deep maritime…

Versión en Español Chupe de locos is a Chilean baked abalone casserole made by tenderizing fresh abalones, simmering them in a rich bread-thickened base with milk and seafood stock, then gratinated under the broiler with parmesan until golden — ready in about 3 hours and serving 4 people. A spectacular dish from the Chilean coast, chupe de locos brings together the briny depth of fresh abalones with a creamy, soaked-bread base that absorbs all the…