Versión en Español Miel de uva, or grape honey, is a natural syrup made by simmering fresh red or green grapes in a little water, straining the juice, and reducing it over low heat until it has a honey-like consistency, with optional lemon juice and bee honey. It takes 10 minutes of preparation plus 40 minutes of cooking and makes 12 servings. It is a very old preparation, ideal for sweetening desserts and infusions or…
Versión en Español The Chilean rumano completo is a sandwich made with a garlic-seasoned patty of equal parts ground beef and pork, served in a toasted pan frica with a rustic homemade tomato sauce, sauerkraut, and mayonnaise. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. It appears to have originally been a sandwich exclusive to the Fuente Alemana, near Plaza Italia in Santiago de Chile. How to Make…
Versión en Español Chilean galletas de harina tostada are crisp butter cookies made with almost equal parts of butter, all-purpose flour, and harina tostada (toasted wheat flour), cut into rounds and baked at 180 C (350 F) until lightly golden. They take 45 minutes of preparation plus 20 minutes of baking and serve 4 people. They keep the nutty, toasty flavor of harina tostada and are usually served with powdered sugar, manjar, or fruit jam.…
Versión en Español Chilean crema ácida is a quick homemade sour cream made by folding salted lemon juice into plain or Greek yogurt and chilling it for 30 minutes, with optional black pepper or merkén. It takes 10 minutes of preparation and serves 4 people. It is a simple, versatile side, popular throughout Latin American cooking, ideal with grilled meats, salads, sandwiches, and tortillas. How to Make Crema Ácida? Crema ácida needs only a few…
Versión en Español Chilean caldillo de chanchitos de mar is a rustic coastal soup made with sand hoppers sautéed with carrot, onion, bell pepper, celery leaves, garlic, and potatoes, thickened with harina tostada and finished with egg and cilantro. It takes 30 minutes of preparation plus 15 minutes of cooking and serves 4 people. Chanchitos de mar, also called sand fleas or sand hoppers (Talitrus saltator), are small crustaceans 3 to 5 cm long found…
Versión en Español Chilean torta helada de merengue frambuesa is a frozen layer cake made with three crisp meringue discs, raspberry whipped cream, raspberry jam, and fresh raspberries, finished with chantilly cream and frozen until firm. It takes 45 minutes of preparation plus 90 minutes of baking and serves 8 people. It is a favorite for summer celebrations and special occasions, where the tartness of the raspberries balances the sweetness of the meringue and the…
Versión en Español Chilean chupe de jurel en tarro is a creamy baked casserole made with flaked canned jack mackerel, bread soaked in milk, sautéed onion, garlic, merkén, and oregano, topped with grated cheese and gratinated until golden. It takes 20 minutes of preparation plus 25 minutes of cooking and serves 4 people. It is one of the most comforting dishes of Chilean home cooking, born from coastal tradition and from times when meals had…
Versión en Español Chilean pebre de nalca is a fresh southern relish made with peeled, finely diced nalca stalks, chopped cilantro, oil, sea salt, and merkén, served raw with grilled meats, boiled potatoes, or bread. It takes just 15 minutes to prepare and serves 4 people. It is a traditional criollo preparation from southern Chile, adapted by the Mapuche people to accompany catutos and roasted meats. How to Make Chilean Nalca Pebre? This is a…
Versión en Español Chilean conserva de membrillos con murta is a traditional preserve of quince wedges and murta berries layered in jars and covered with a light cinnamon syrup, then sealed in a boiling water bath. It takes 20 minutes of preparation plus 50 minutes of cooking and serves 8 people. Murta, or murtilla, grows wild in southern Chile and is a small red berry with yellow tones, similar in shape to a blueberry, while…
Versión en Español Chilean abastero a la parrilla is a lean, flavorful beef cut from the back of the leg grilled slowly over medium charcoal heat, either simply salted or marinated first in garlic, oil, vinegar, white wine, and oregano. It takes 30 minutes of preparation plus 60 minutes of grilling and serves 6 people. It is one of the best value cuts in Chile. Although lean, the secret to a tender abastero is slow…