Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a side. The recipe involves filling squares of flour-and-egg dough with a chopped ham and cheese mix, sealing the edges before frying. The dough needs a rest in the fridge, which gives it the elasticity needed to hold the filling during frying. Served hot, they’re paired with soy sauce or sweet and sour sauce. Arrollados de…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together until you get a foamy, creamy yellow mixture. It requires no cooking and is ready in 5 minutes. It’s Chile’s traditional energizing preparation to start the day or fuel up before a workout. Nutritional Information Each serving of huevos a la ostra contains approximately 210 kcal, 12 g of protein, 15 g of total fat,…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using hydrated natural casings and adjusting the seasoning beforehand ensures the traditional texture and flavor of this iconic sausage from south-central Chile. The tradition behind this product began with Cecinas Villablanca, under the influence of artisanal French techniques. This specialty stands out for its quality and versatility, becoming an essential component in a variety of classic…
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along the coast and on urban Chilean tables. They stand out for the extreme tenderness and natural sweetness of the crab meat, which pairs perfectly with the smoky notes and creaminess of the dressing, making it an ideal coastal appetizer to share. A simple recipe for crab claws with flavored butter or scallion mayonnaise, simple, natural,…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This part of the plant has a firm, meaty texture, and is prepared by cooking it with salt and lime until it reaches a soft consistency similar to sea hearts of palm. The dish can be made with fresh or dried ulte, the latter requiring rehydration beforehand. The recipe allows for a variety of vegetables and…
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with what is gathered along the coast, blending a hearty, starchy texture with a distinctly salty, oceanic profile. The recipe stands out for its simplicity, traditionally eaten in coastal communities and rural areas of Chile’s southern regions. It’s made with skin-on boiled potatoes, roughly mashed, mixed with a sauté of white onion, garlic, and red bell…
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main ingredients include beans, potatoes, squash, carrot, and basil. It’s prepared by cooking pre-soaked beans together with sautéed vegetables and short pasta, and served hot, optionally finished with basil pesto and grated cheese to bring out its aromatic profile. Menestrón, also called minestrón or minestrone, is a classic Italian dish that has adapted beautifully to South…
Versión en Español Chilean Neapolitan empanadas are a popular, delicious staple of the country’s contemporary urban cooking, adapting the flavor profile of Italian pizza to the format of the classic Chilean empanada. They stand out for their juicy interior, stretchy melted cheese, and intense herbal aroma, making them a quick, versatile, and much-loved choice for snacking, lunch, or family gatherings. They’re filled with diced tomato, queso mantecoso cheese, and oregano, sealed in empanada dough, and…
Versión en Español Cabrito a la olla, or cabrito a la cacerola, is a heritage dish of Chile’s Coquimbo Region, deeply rooted in the Limarí, Elqui, and Choapa valleys, where it is served at countryside lunches and local festivities. It is served piping hot in clay dishes, prized for its notably low fat content compared to other meats and for its deep, rustic flavor typical of Chile’s semi-arid north. Nutritional Information Each serving of cabrito…
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of south-central Chile. It stands out for its thick, grainy, textured consistency, and for an organoleptic profile dominated by notes of coffee, dark caramel, cereal grains, and molasses. It is especially popular in Chile’s southern wheat-growing regions, where it is consumed during winter and cold spells as a kind of “breakfast of champions” among people who…