Versión en Español Shoestring fries, known in Chile as “papas al hilo” or “papas hilo,” are one of the many ways to enjoy fried potatoes, usually served as a lighter appetizer but hugely popular as a topping for hot dogs or hamburgers. Their thin, thread-like cut makes them fry up extra crisp in just a few minutes, and a light sprinkle of sea salt or smoked merkén is often all they need. How to Make…
Versión en Español Chilean tripe and vegetable stew, “guatitas a la jardinera,” is a hearty and traditional countryside dish, an old-fashioned recipe made from beef tripe, unbeatable for sharing with family. Tripe, or “guatitas,” is a very common ingredient across Latin American cooking, easy to prepare with simple ingredients as long as you follow the steps carefully for the best result. How to Make Guatitas a la Jardinera? Guatitas a la jardinera simmers pre-cooked beef…
Versión en Español Chilean roscas or rosquillas are a delicious fried sweet dough ring, perfect for colder days and for sharing their comforting flavor and texture with family or friends over an afternoon “once.” They’re made from a soft, orange-scented dough enriched with milk, butter, and egg, cut into rings, fried until golden, and finished with a coating of granulated sugar. How to Make Fried Roscas? Fried roscas are a simple wheat flour dough enriched…
Versión en Español Gluten-free hojarascas are a practical recipe that stays true to the spirit of traditional Chilean baking, delivering the same crisp, delicate wafers, but adapted for anyone who doesn’t eat gluten. They’re the perfect base for alfajores, chilenitos, and princesas, classics of Chile’s Independence Day celebrations. Hojarascas get their name from their brittle, dry-leaf-like texture, and this version swaps out wheat flour for a blend of rice flour, cornstarch, and chuño (potato starch)…
Versión en Español Chilean mote risotto is a delicious, inventive way to enjoy these cooked, peeled wheat berries, a technique closely tied to Mapuche tradition and later adapted to wheat once it arrived in the Americas. The dish borrows the slow, constant-stirring technique of Italian risotto and applies it to Chile’s own mote, giving a familiar Italian method a distinctly Chilean, native-grain result. How to Make Chilean Mote Risotto? Mote risotto combines traditional Chilean wheat…
Versión en Español Chicken gizzard soup, known in Chile as “sopa de contre,” is a traditional dish made with the chicken’s muscular stomach. This cut stands out for its high protein content and low fat, and turns into a warming, restorative broth once slow-cooked with vegetables, potatoes, and noodles. For a tender bite, it helps to pre-boil the gizzards in water with a splash of vinegar first, since the slow cooking process is what breaks…
Versión en Español Caracoquesos are a comforting, homemade dish, especially popular with kids in Chilean households, made by boiling shell-shaped pasta (conchiglie) and coating it in a creamy cheese sauce. They stand out for their silky texture and the way the shell shape traps the sauce inside each piece, making them a quick, inexpensive, and satisfying meal for any weeknight. How to Make Chilean Caracoquesos? Caracoquesos come together with shell pasta boiled until al dente…
Versión en Español Calafate sour is considered one of the best-kept secrets of the Carretera Austral, a cocktail originally created by Magallanes-born writer and bartender René Andrades, built around the tart, deep-purple native berry of southern Chile. Here we share two versions, one made with calafate liqueur and the other with pisco and calafate syrup, two classic examples of the many products made from this traditional fruit of southern Chile. How to Make Calafate Sour?…
Versión en Español Sangria is probably the most universal export of Spanish cocktail culture, and it’s often said there are as many recipes for it as there are people who make it. The Chilean take builds on the classic red wine and macerated fruit base, adding pisco and blueberries for a local twist. Both versions rely on the same idea, chopped fresh fruit macerated with sugar before the wine and spirits go in, giving the…
Versión en Español Chumbeque is a traditional sweet from northern Chile built from thin, crisp sheets of lard-based dough layered and soaked in a fig-leaf, cinnamon, and lemon syrup, then pressed and rested until the layers bind into a firm, sliceable block. Its recipe carries multicultural roots that blend Chinese pastry tradition with local ingredients, and the Iquique style is known for its firm texture and long shelf life compared to other regional versions. How…