Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots, and onion until it turns completely fork tender. It takes about an hour to prep and six and a half hours in the oven, making it a perfect weekend project. Tapapecho is easy to find at any butcher shop or supermarket, but the recipe rewards patience, since the cut needs a long, gentle roast to…
Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s feet with vegetables and bay leaf until the meat turns fork tender. It takes about 20 minutes to prep and three hours to cook, yielding four hearty bowls. Passed down through generations, this broth is prized both as a nourishing family meal and as a traditional home remedy for cold weather and hangovers alike. Nutritional…
Versión en Español Malta con licor de cacao is a Chilean drink from the country’s university bar culture, made by layering sweet dark malt soda with cocoa liqueur and a spoonful of condensed milk. It’s ready in about 10 minutes and pours into two tall, chilled glasses. The drink dates back to the second half of the 20th century, when it became a fixture of soda fountains and taverns near university campuses in Santiago, Valparaiso,…
Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in a pork lard broth seasoned with chili paste, merkén, cilantro, and celery. They’re the most iconic farmhouse soup of the Cautin province in Araucania. Unlike machos ahogados, another rustic Chilean dumpling soup, concones are made from toasted rather than raw flour, which gives the broth a darker, earthier flavor. Nutritional Information Each serving of concones…
Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of a wild cactus native to Chile’s Atacama Desert, with pisco, sugar and ice. It takes about 15 minutes to prepare and yields four chilled glasses with a tangy, lightly sweet desert flavor. The copao (Eulychnia acida) grows on a tall, branching cactus found only between Copiapó and Illapel, on the arid coastal and inland hills…