Versión en Español Chilean asado carnicero a la parrilla is a beef shoulder cut, taken from the inner side of the shoulder blade, rubbed with a paste of garlic, merken, oregano, vinegar, and oil and grilled slowly over charcoal. It takes 40 minutes of preparation plus 60 minutes of grilling and serves 4 people. A regular at weekend barbecues at home, the asado carnicero, or butcher’s cut, is tender and full of flavor, ideal for…
Versión en Español Chilean sopaipillas de pinones are fried rounds of yeast dough made with flour from pinones, the seeds of the araucaria tree, mixed with wheat flour and a touch of honey. They take 90 minutes of preparation including rising plus 30 minutes of frying and serve 4 people. They are a heritage version of the classic Chilean sopaipilla, darker in color, with an earthy aroma and a firm texture, best eaten warm with…
Versión en Español Chilean asado de alpaca a la olla is an Andean pot roast in which lean alpaca meat is marinated with chili paste, garlic, soy sauce, vinegar, and cumin, seared, and then braised with onion, carrot, and bay leaf until tender. It takes 45 minutes of preparation plus 45 minutes of cooking and serves 4 people. Chilean alpaca meat is considered a natural, organic food, since the animals graze in the high Andes…
Versión en Español The Chilean gorda completa is a hot sandwich of thick gorda sausages, boiled and then browned, split lengthwise, and served in a toasted pan frica bun with tomato, salsa americana, sauerkraut, and mayonnaise. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 2 sandwiches. The gorda has often been seen as the poor relative of Santiago’s fuentes de soda, the classic sandwich diners, but anyone who has tried…
Versión en Español Chilean galletas de chuno are tender butter cookies made with chuno, the Chilean name for potato starch, plus flour, powdered sugar, egg, vanilla, and lemon zest, often topped with an almond. They take 20 minutes of preparation plus 10 minutes of baking and serve 6 people. They are very popular in Chile and are made with an ingredient deeply rooted in Andean cooking, and they are easy to prepare and melt in…
Versión en Español Chilean torta de yogurt con bizcocho is a chilled cake with a thin sponge base, a set mousse of Greek yogurt, whipped cream, and strawberries, and a clear layer of red gelatin on top. It takes about 4 hours including chilling plus 10 minutes of baking and serves 8 people. It is a classic semifreddo of Chilean home baking, perfect for summer lunches or as the centerpiece of afternoon once, balancing the…
Versión en Español Chilean torta de panqueques de naranja is a tall layered cake made of about 15 thin, oven baked butter pancakes stacked with an orange cream made from fresh orange juice, cornstarch, and whipped cream. It takes 90 minutes of preparation plus 30 minutes of baking and serves 8 people. It is a classic, delicious, and fairly easy cake to share with the whole family on any occasion, and a favorite with adults…
Versión en Español Chilean chupe de pulpo is a creamy seafood casserole of tender octopus pieces cooked with onion, red pepper, garlic, and white wine, thickened with bread soaked in cream, and gratinated with cheese in clay dishes. It takes 30 minutes of preparation plus 50 minutes of cooking and serves 4 people. It is a delicious and perhaps less common version of chupe that is well worth trying, since the mix of sea and…
Versión en Español Chilean pan con harina tostada is a homemade bread in which about a third of the flour is harina tostada, Chilean toasted wheat flour, giving the rolls a darker crumb and a nutty, toasty flavor. It takes 90 minutes of preparation including rising, plus 25 minutes of baking, and makes 8 to 10 rolls for 4 people. It is a simple, practical recipe that brings the characteristic flavor and texture of toasted…
Versión en Español Chilean empanadas de diguenes are baked turnovers filled with chopped diguenes, the wild tree fungus of southern Chile, mixed with grated queso chanco, cream, and merken. They take 30 minutes of preparation plus 30 minutes of cooking and serve 4 people. They are a delicious seasonal way to enjoy these mushrooms endemic to the forests of southern Chile, and a favorite for anyone who loves Mapuche inspired cooking. How to Make Chilean…