Versión en Español Guanaca or huañaca is a preparation made from toasted wheat flour and pork cooking broth, whether from head cheese, arrollado, sausages, or most commonly prietas blood sausage, which lends the dish all the seasoning of the main preparation, salt, garlic, onion, lard, and every other ingredient used. Nutritional Information Each serving of guanaca contains approximately 300 kcal, 30 g of carbohydrates, 15 g of fat, 10 g of protein, 5 g of…
Versión en Español Vega shrimp, also called Chilean mud shrimp (Parastacus pugnax), is a crustacean native to the semi-marshy lowlands known as “vegas”, mainly found in the central valley of the Ñuble region. Nutritional Information Each serving of vega shrimp chowder contains approximately 180 kcal, 10 g of carbohydrates, 8 g of fat, 15 g of protein, 2 g of fiber, 3 g of sugars, and 400 mg of sodium. (*) Values may vary depending…
Versión en Español Chancho borracho is a traditional Chilean dish known for its deep, rustic flavor, the result of slow-cooking smoked pork, longaniza sausage, and a vegetable base in white wine, ideal for cold days and family gatherings. A version by Chilean chef Eduino Winkler. Nutritional Information Each serving of chancho borracho contains approximately 710 kcal, 35 g of protein, 52 g of total fat (18 g saturated), 125 mg of cholesterol, 12 g of…
Versión en Español Enjoy this delicious homemade chocman, a traditional Chilean sponge bar dipped in chocolate and filled with soft manjar, without a doubt a childhood favorite for many. Nutritional Information Each serving of chocman contains approximately 385 kcal, 5 g of protein, 20 g of total fat (12 g saturated), 47 g of available carbohydrates, 25 g of total sugars, and 50 mg of sodium. (*) (*) Values may vary depending on ingredients and…
Versión en Español Ulpo is a traditional Mapuche drink made by mixing toasted wheat flour into warm milk or cold water, ready in under 5 minutes. Also called charcán, it is usually sweetened with sugar or honey, and when made with cold water instead of milk, it takes the name cocho. Nutritional Information Each serving of toasted flour ulpo contains approximately 230 kcal, 9 g of protein, 6 g of fat (3.5 g saturated), 35…
Versión en Español Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor from the cut, and it pairs beautifully with primavera rice, mashed potatoes, or a fresh salad. The marinade needs an overnight rest, but the payoff is a fork-tender roast that spends about 4 hours slowly braising in its own juices, wine, and vegetables. Nutritional Information Each serving of roasted plateada in its juices contains approximately…
Versión en Español Canned jack mackerel loaf is one of the most beloved, nutritious, and widely made recipes in Chilean home cooking, deeply rooted in the frugal pantry traditions of Chilean households, turning an everyday canned fish into a hearty, satisfying main course. Building the base and baking take about 45 minutes of prep and 25 minutes in the oven, transforming pantry staples into a soft, moist, spongy loaf that the whole family enjoys. Nutritional…
Versión en Español Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural pigments have long been used as a dye in Mapuche textiles, and here it becomes the base of a deep purple, aromatic liqueur. Macerating the berries takes three weeks of patience, but only 5 minutes of actual cooking, for a refreshing, tart-sweet result reminiscent of blueberry. Nutritional Information Each serving of maqui liqueur contains approximately…
Versión en Español Pollo al coñac (chicken in cognac) is a French-born recipe that is deceptively simple to prepare despite its elegant name, ideal alongside french fries or steamed rice, and a great way to surprise family with a dish that feels far more sophisticated than the effort it takes. Browning the chicken and building the sauce take about 20 minutes of prep and 50 minutes of cooking, filling the kitchen with the toasted aroma…
Versión en Español Changles empanadas are an unconventional but deeply Chilean twist on the classic empanada, reinterpreting the traditional pino filling with the tender growths of wild mushrooms native to southern Chile. Simmering and cleaning the changles takes about 45 minutes of prep and 30 minutes of cooking, filling the kitchen with the earthy aroma of the southern forests before the empanadas even hit the oven or the fryer. Nutritional Information Each empanada contains approximately…