Versión en Español Chilean pinones en escabeche are boiled and peeled araucaria pine nuts preserved in jars with a mixture of red wine vinegar, olive oil, peppercorns, rosemary, and bay leaf, optionally with carrots, pearl onions, and gherkins. They take about 2 hours of cooking plus at least 7 days of pickling and make 12 servings. It is a gourmet preserve from southern Chile that seasons and preserves the seed of the araucaria tree, with…
Versión en Español Chilean calafate syrup is a deep purple sweetener made by simmering calafate berries with sugar, water, and a touch of lemon, then straining the liquid into bottles. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 10 servings. It comes from Chilean Patagonia and is made from the berries of the calafate, a wild shrub known for its sweet and sour flavor and its antioxidant properties, ideal for…
Versión en Español Chilean arvejado de rollizo is a gentle fish stew of rollizo, the Chilean sandperch, cooked in white wine over green peas with a sofrito of carrot, red bell pepper, onion, and garlic. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. The rollizo (Pinguipes chilensis) is a rocky reef fish found along the whole Chilean coast, from Arica to Magallanes. It is medium sized and elongated,…
Versión en Español Chilean guiso de zapallo italiano is a quick home stew of diced zucchini cooked with ground beef, onion, garlic, tomato, and basil, finished with lightly beaten eggs stirred through at the end. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a classic of everyday Chilean cooking, loved for being cheap, fast, and comforting, and for offering protein, fiber, and vitamins without many calories.…
Versión en Español Chilean charquican de pesca seca is a coastal version of charquican in which mashed potatoes and squash are mixed with shredded salt dried hake sauteed with onion and garlic, and finished with cilantro. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. Pescada seca, or simply pesca seca, is an old way of preserving fish such as hake, conger eel, corvina, and tope shark by salting…
Versión en Español Chilean chicha de cera de abeja is a traditional drink made by boiling the honey soaked wax cappings left over from the honey harvest in water with grape vine leaves until the liquid reduces by half. It takes 45 minutes of preparation plus 2 hours of cooking and serves 10 people. It was traditionally prepared after the honey harvest in southern Chile, and it has long been made for family consumption by…
Versión en Español Chilean ensalada de acelgas crudas is a fresh salad of finely sliced raw Swiss chard leaves with tomato and red onion, dressed with lemon juice, olive oil, and apple cider vinegar. It takes 15 minutes to prepare, needs no cooking, and serves 4 people. It is a light, natural side for almost any meal, full of nutrients and an excellent source of fiber. How to Make Chilean Raw Swiss Chard Salad? The…
Versión en Español Chilean carne al jugo is a traditional beef stew in which affordable cuts are seared and then cooked slowly with onion, garlic, carrot, vinegar, tomato sauce, and spices until the meat falls apart with a fork. It takes 30 minutes of preparation plus 2 hours and 30 minutes of cooking and serves 4 people. It is part of the everyday home cooking Chileans grow up with, and it is almost always served…
Versión en Español Chilean pollo ganso a la olla is a pot roast of pollo ganso, the lean beef cut known in English as eye of round, seared whole and braised with vegetables, white wine, and vegetable stock until tender. It takes 30 minutes of preparation plus 60 minutes of cooking and serves 6 people. Despite its name, which translates as goose chicken, pollo ganso is beef, with a mild, well defined flavor that makes…
Versión en Español Chilean chicha de maqui, also called treco, trecu, or tecu, is a traditional Mapuche drink made by crushing and pressing maqui berries and leaving the juice to ferment naturally. It takes about 15 days of fermentation, or it can be drunk fresh, and it serves 12 people. It was widely consumed by the Mapuche people in southern Chile, and it gives a refreshing, astringent, deep purple drink rich in antioxidants. How to…