Versión en Español Homemade pickled jalapeños are sliced fresh jalapeños packed into sterilized jars and covered with a boiling brine of white vinegar, water, sugar, salt, pepper, and coriander seeds, then cooled upside down and left in the refrigerator for 3 days before eating. They take 10 minutes of cooking plus 3 days of resting and make 6 servings. They are a simple, versatile condiment for salads, meats, sandwiches, and empanadas, perfect if you like…
Versión en Español Chilean tortilla de porotos verdes is a thick pan-fried omelette of boiled green beans bound with eggs and a little flour, cooked for about 5 minutes per side in olive oil and flipped with a plate. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people. It is a light, quick, and very popular everyday dish in Chilean homes, especially in summer, usually served with rice or…
Versión en Español Homemade KFC-style crispy fried chicken is made by marinating chicken pieces for at least 2 hours in a thick batter of flour, water, paprika, garlic, curry, thyme, dill, and tarragon, then dredging them, still wet, in a seasoned flour mix and frying at 180 C (356 F) until deep golden. It takes 120 minutes of preparation plus 30 minutes of frying and serves 4 people. Crispy fried chicken has become one of…
Versión en Español Chilean repollitos are cream puffs made from choux pastry of water, butter, flour, and eggs, piped and baked at 200 C (392 F) until hollow and golden, then filled with a milk and cornstarch pastry cream, optionally flavored with dark chocolate. They take 20 minutes of preparation plus 20 minutes of baking and serve 6 people. They are ideal for afternoon tea or a festive dessert, with a thin, crisp shell and…
Versión en Español Chilean kuchen de castañas is a southern-style tart made with a buttery pressed dough filled with a cream of boiled, peeled chestnuts cooked with caramelized sugar, milk, and cornstarch, topped with walnuts and almonds and baked at 180 C (356 F). It takes 30 minutes of preparation plus 45 minutes of cooking and serves 6 people. It is a seasonal recipe that gives a new dimension to the classic kuchens of southern…
Versión en Español Peruvian vinagreta de pollería is a creamy blender sauce made by emulsifying eggs, mustard, lemon juice, vinegar, parsley, oregano, and garlic with a slow stream of vegetable oil, served with pollo a la brasa, salads, and fries. It takes 15 minutes to prepare and serves 6 people. It is a traditional sauce from Peru’s rotisserie chicken shops, or pollerías, and a staple at family meals. How to Make Peruvian Polleria Vinaigrette? Vinagreta…
Versión en Español Venezuelan torta de piña is a pineapple upside-down cake made by pouring a pineapple juice caramel into the pan, covering it with pineapple rings and maraschino cherries, and baking a light butter cake batter on top at 180 C (356 F) for 40 to 45 minutes before turning it out. It takes 40 minutes of preparation plus 50 minutes of baking and serves 8 people. This traditional Venezuelan version has spread quickly…
Versión en Español A homemade Grimace Shake is a purple berry milkshake that copies the viral McDonald’s drink by blending vanilla ice cream, frozen blueberries, raspberries, and whole milk until creamy, topped with whipped cream and sprinkles. It takes 10 minutes to prepare and serves 2 people. It is an easy way to recreate the famous purple shake at home, with real fruit and no trip to the restaurant. How to Make a Grimace Shake…
Versión en Español Chilean arroz con huevo is fluffy long-grain white rice sautéed with garlic and oil, cooked covered over very low heat, and served topped with one or two fried eggs with runny yolks and a sprinkle of merkén. It takes 10 minutes of preparation plus 30 minutes of cooking and serves 4 people. Once considered a humble meal, it is now one of the most popular home-style dishes in Chile and across Latin…
Versión en Español Chilean fried tuna and cheese empanadas are half-moons of lard dough filled with tuna sautéed with onion and oregano plus pieces of chanco or mantecoso cheese, fried at 170 C (338 F) until golden and crisp. They take 30 minutes of preparation plus 60 minutes of cooking and serve 6 people. They are a typical recipe of Rapa Nui (Easter Island), where fresh tuna is abundant. How to Make Chilean Fried Tuna…