Versión en Español Homemade donas are yeast-raised donuts made with flour, milk, butter, eggs, sugar, and vanilla, cut into rings, proofed, and either fried at 180 C (356 F) or baked at 200 C (392 F), then finished with powdered sugar, chocolate glaze, or vanilla glaze. They take 90 minutes of preparation plus 20 minutes of cooking and serve 6 people. Donuts have become one of the world’s favorite sweets thanks to how easily they…
Versión en Español Chilean picante de conejo is a spicy rabbit stew made by brining rabbit pieces overnight, browning them, and simmering them for an hour with a sofrito of rocoto chili, onion, carrot, garlic, and parsley seasoned with turmeric and cumin, finished with roughly mashed boiled potatoes and cilantro. It takes 12 hours of preparation, mostly brining, plus 70 minutes of cooking and serves 6 people. It is typical of northern Chile and part…
Versión en Español Chilean pescado en escabeche is floured, fried fish fillets covered with a hot marinade of vinegar, onion, carrot, garlic, bay leaves, thyme, and oregano, then left to cool and marinate for at least 6 hours before serving cold. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a traditional Holy Week dish in Chile, still made in some regions, especially the north, partly because…
Versión en Español Mermelada de maracuyá is a homemade passion fruit jam made by dissolving sugar in water, adding passion fruit pulp, and simmering it over low heat for 30 to 40 minutes until thick and deep golden, then jarring it in sterilized jars. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 6 servings. It is an easy way to enjoy the unique tropical flavor of passion fruit on toast,…
Versión en Español Chilean asado de tira a la olla is beef short ribs seared in a cast iron pot and braised for 3 hours in dark beer with onion, carrot, bell peppers, celery, tomato, and garlic until the meat falls off the bone. It takes 20 minutes of preparation plus 3 hours of cooking and serves 4 people. It is a classic grandmother’s recipe, slow and patient, that gives tender, flavorful meat ideal for…
Versión en Español Riñones al jerez are beef kidneys marinated in vinegar water, quickly browned in butter, and simmered in a sauce of dry sherry, beef broth, onion, garlic, and parsley, served with white rice or mashed potatoes. They take 150 minutes of preparation, mostly marinating, plus 25 minutes of cooking and serve 2 people. It is a classic of Andalusian cooking, from the taverns of Jerez de la Frontera in Spain, with many adaptations…
Versión en Español Chilean empanadas de charqui de llama are fried empanadas filled with llama charqui (dried llama meat) that is rehydrated, boiled, shredded, and cooked with onion, ají de color, and cumin, wrapped in a wine and lard dough. They take 12 hours of preparation, mostly chilling the filling, plus 45 minutes of cooking, and serve 6 people. They are a specialty of northern Chile that brings together some of the best Andean culinary…
Versión en Español Chilean charquicán de jurel is a hearty stew of potatoes, squash, corn, peas, carrot, onion, and bell pepper cooked in vegetable broth with canned jack mackerel, then roughly mashed and served with a fried egg and parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. Charquicán is one of Chile’s most popular stews, with traditional versions made with beef, vegetarian versions, and this comforting fish…
Versión en Español Chilean caldo de papas chilotas is a hearty potato soup made with native Chiloé potatoes simmered with a sofrito of onion, carrot, bell pepper, garlic, and oregano, served with a spoonful of harina tostada and chopped chicharrones. It takes 30 minutes of preparation plus 25 minutes of cooking and serves 6 people. It is an economical, nourishing dish from southern Chile, usually served in clay bowls to keep it hot, ideal for…
Versión en Español Chilean ceviche de digüeñes is a fresh, no-cook spring salad made with wild digüeñe mushrooms, mandarin segments, avocado, red onion, green chili, bell pepper, ginger, and cilantro, dressed with lemon juice and olive oil. It takes 10 minutes of preparation and serves 4 people. It is a seasonal recipe from southern Chile, ideal as an appetizer or starter when digüeñes are freshly gathered. How to Make Chilean Digüeñes Ceviche? This ceviche is…