Versión en Español Cachitos are crisp Chilean pastry horns made from a rich egg yolk and white wine dough, rolled around conical molds, baked, and then filled with manjar or pastry cream. They take 45 minutes of preparation plus 15 minutes in the oven and make 8 servings. They belong to the family of traditional Chilean sweets usually eaten during Fiestas Patrias, although they are made and shared at home in any season, finished with…
Versión en Español Grilled beef udder, or ubre asada, is a traditional Chilean barbecue appetizer made from a whole udder brined overnight in 100 g of salt per liter of water, pre-cooked in a pressure cooker, cooled, cut into strips, and grilled over high heat until the edges turn golden and crisp. It takes 30 minutes of preparation plus 45 minutes of cooking and serves 4 people. The two steps that matter are the brine…
Versión en Español The Maracazzotti, also spelled Maracuzzotti, is a recent Chilean summer cocktail that combines the Italian amaro Ramazzotti with passion fruit flavored beer over plenty of ice. It takes about 5 minutes to build and makes one serving. Two ingredients are all it needs, which is exactly why it caught on so quickly. The herbal bitterness of the amaro cuts through the sweetness of the fruit beer, and a splash of sparkling water…
Versión en Español Mongolian beef, or carne mongoliana, is the Chinese-Chilean stir-fry of beef strips marinated in soy sauce and cornstarch, then seared over high heat with spring onions, garlic, and pickled aji oro peppers. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 2 people. It is one of the most widely eaten dishes in Chilean Chinese restaurants, ordered at lunch counters, family dinners, and home deliveries across the country,…