Make this innovative Chilean cochayuyo seaweed jam with spearmint — a sweet, earthy spread with a subtle marine note. No pectin needed. Ready in under 3 hours.
Make your own Araucano-style Chilean herbal bitter at home — a 28-day maceration of gentian, quina bark, boldo, and 14 botanicals in neutral spirits, inspired by the 1894 Sconfietti original.
Make this creamy Chilean lemon and abalone risotto with arborio rice, Parmesan, and fresh herbs. A gourmet fusion of Italian technique and Chilean seafood — ready in 70 minutes.
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.
Make authentic Chilean steamed mussels (choritos al vapor) with white wine, garlic, and longaniza sausage. A coastal classic ready in 45 minutes with step-by-step instructions.
Grill whole Chilean king crabs directly on the embers following the ancestral Yagán method. No seasoning needed — just fire and the finest crab in the southern seas. Ready in 35 minutes.
Classic Chilean marble cake (queque marmoleado) — a soft, fluffy vanilla and chocolate swirl cake baked in a bundt mold, perfect for afternoon tea and family celebrations.
Make authentic Chilean blackberry flan at home — a silky bain-marie custard layered over caramel and swirled with fresh mora puree. Chilled and unmolded for a striking dark-violet dessert. Serves 6.
Make Chilean chichón — the traditional rural cocktail of equal parts grape chicha and pipeño wine. Ready in 5 minutes. Serves 2.
Make authentic Chilean príncipes at home — a three-layer hojarasca wafer filled with huevo mol and coated in Swiss meringue, from the heritage sweets of Curacaví. Serves 10.