Versión en Español The Chilean mango sour is a pisco cocktail made by blending 500 ml of Chilean pisco with 350 ml of mango juice, sugar, and ice for about 60 seconds, served in sugar-rimmed martini glasses with an orange slice. It takes 5 minutes to prepare and serves 6 people. It is very popular in northern Chile, where it brings together the freshness of mango and the pisco of the region. How to Make…
Versión en Español Cintas fritas from Punta Arenas are crisp fried pastry ribbons of Croatian origin (krostule), made from a dough of flour, eggs, yolks, butter, sugar, vanilla, citrus zest, cinnamon, and nutmeg, rolled to 3 mm, cut into strips, twisted, fried at 160 C (320 F), and served with powdered sugar or honey. They take 20 minutes of preparation plus 30 minutes of frying and serve 6 people. They are a Croatian specialty very…
Versión en Español Chilean chupe de papas is a layered casserole of sliced boiled potatoes, bread soaked in milk and cooked with an onion, ají de color, and parsley sofrito, sliced chanco cheese, and grated cheese, baked at 180 C (356 F) until gratinated and topped with chopped hard-boiled egg. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people. Often confused with pastel de papas, it is an old…
Versión en Español Chilean cuchuflís are thin, crisp wafer tubes made from a batter of softened butter, powdered sugar, egg whites, and flour, baked in thin circles for about 3 minutes at 180 C (356 F), rolled around a stick while hot, and filled with manjar, optionally dipped in chocolate and sprinkles. They take 15 minutes of preparation plus 30 minutes of baking in batches and serve 6 people. They are a classic Chilean street…
Versión en Español Mapuche mayu poñi is a rustic mashed potato dish made by boiling quartered potatoes, mashing them coarsely, and folding in onion slowly softened in lard, finished with salt and smoky merkén. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people. Simple as it is, it captures the essence of Mapuche cooking, with potatoes, the smokiness of merkén, and a warm onion sofrito. How to Make Mapuche…
Versión en Español Chilean lomo de cerdo a la olla is a whole pork tenderloin seared in oil, then braised covered for about 30 minutes with a sofrito of onion, garlic, carrot, and red bell pepper, white wine, and bay leaves, sliced and returned to the sauce, and served over white rice. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. Also called solomillo a la cacerola, it is…
Versión en Español Venezuelan chicha, or chicha criolla, is a sweet, creamy rice drink made by soaking rice overnight, cooking it with water and a cinnamon stick until very soft, and blending it with milk, condensed milk, evaporated milk, sugar, vanilla, and a pinch of salt, served very cold with ice and cinnamon. It takes 12 hours of preparation, mostly soaking, plus 35 minutes of cooking and serves 4 people. It is a traditional drink…
Versión en Español Chilean queque de plátano is a banana loaf cake made by creaming margarine with sugar, adding eggs, flour, and baking powder, then milk or water, optional chocolate chips, and three very ripe mashed bananas, baked in a loaf pan at 180 C (356 F) for 30 to 40 minutes. It takes 30 minutes of preparation plus 40 minutes of baking and serves 8 people. It is a great way to use up…
Versión en Español The Chilean palomita blanca, or paloma, is a simple aperitif made by pouring 2 parts of dry anise liqueur into a tall glass and slowly adding 4 parts of cold mineral water until the drink turns milky white, served with a little ice. It takes 5 minutes to prepare and serves 1 person. Of Spanish origin, it was very common in the bars of old Santiago and is somewhat forgotten today, although…
Versión en Español Chilean consomé de pollo is a light chicken broth made by simmering a chicken breast with onion, carrot, and garlic for 40 minutes, straining it, and finishing it at a boil with beaten eggs stirred in to form ribbons, optional semolina, and fresh cilantro. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is a simple, restorative soup often served before the main course at…