Versión en Español Chilean locro falso is a meatless Andean style vegetable stew of potatoes, squash, green beans, peas, carrot, and celery simmered with oregano and cumin, then enriched with a sofrito of onion, tomato, corn, and aji de color and finished with grated Parmesan. It takes 60 minutes of preparation plus 45 minutes of cooking and serves 6 people. The word locro comes from the Quechua ruqru or luqru, meaning stew, a hearty dish…
Versión en Español The Chilean completo is a hot dog in a long soft bun loaded with diced tomato, sauerkraut, salsa americana, and a generous layer of mayonnaise, the best selling sandwich in the fuentes de soda and street carts of Santiago. It takes 30 minutes of preparation plus 10 minutes of cooking and makes 4 completos for 2 people. It is the most traditional of the almost 50 topping combinations that exist for this…
Versión en Español Salsa de morchellas is a creamy sauce of morel mushrooms sauteed with shallot in butter, reduced with dry white wine and vegetable stock, and finished with heavy cream, made to serve over grilled or roasted meat. It takes 15 minutes of preparation plus 25 minutes of cooking and serves 6 people. It is a classic of European cooking that has found a special place on Chilean tables thanks to its elegant character…
Versión en Español Chilean cazuela de cordero magallanica is a hearty lamb soup from the Magallanes region in which lamb pieces are simmered into a clear broth and cooked with potatoes, carrots, squash, green beans, celery, and bell pepper, finished with a little rice and fresh cilantro. It takes 30 minutes of preparation plus 2 hours of cooking and serves 6 people. It is an emblematic dish of Magallanes, especially Punta Arenas, where cold weather…
Versión en Español The Chilean chuflay is a simple highball of aguardiente topped with a sweet soda, traditionally Bilz, or with grenadine, served over ice in a tall glass. It takes 5 minutes to prepare and makes 1 drink. It was born from an old infusion of fruit such as watermelon in aguardiente or pisco, and today it is mixed with all kinds of sodas. How to Make a Chilean Chuflay? According to the Chilean…
Versión en Español Chilean lomo liso a la parrilla is beef strip loin cut into thick steaks, brushed with oil, seasoned with coarse grilling salt, and cooked over charcoal until juicy. It takes 30 minutes of preparation plus 30 minutes of grilling and serves 6 people. It is a classic, easy barbecue cut, tender and juicy, to enjoy with family or friends any day of the week. How to Make Chilean Grilled Lomo Liso? You…
Versión en Español Papas duquesas, or duchess potatoes, are small balls of mashed potato enriched with butter and egg yolks, rolled in flour and fried until golden, crisp outside and creamy inside. They take 20 minutes of preparation plus 30 minutes of cooking and serve 4 people. This classic side of French origin has spread around the world, and in Chile it is a great way to use the country’s wide variety of excellent native…
Versión en Español Chilean ninos envueltos are blanched cabbage leaves rolled around a filling of ground beef and fluffy rice seasoned with onion, garlic, oregano, and aji de color, served covered in warm tomato sauce. They take 45 minutes of preparation plus 30 minutes of cooking and serve 4 people. They are a classic of Chilean home cooking with many family variations, a nostalgic, comforting, and budget friendly lunch. How to Make Chilean Ninos Envueltos?…
Versión en Español Homemade azucar flor, or powdered sugar, is granulated sugar blitzed into a fine powder with a little cornstarch in a blender or food processor and then sifted. It takes 5 minutes and makes about 500 g, enough for 10 recipes. Powdered sugar, also called icing sugar or glace, is granulated sugar ground mechanically until the crystals reach about 0.15 mm, and it is used for desserts, meringues, cakes, and all kinds of…
Versión en Español Venezuelan pernil is a whole pork leg injected with a garlic and white wine brine, marinated in a blended sauce of onion, aji dulce, garlic, orange juice, red wine, prunes, and spices, and slow roasted for 5 hours until very tender. It takes 45 minutes of preparation plus 5 hours of cooking and serves 12 people. Pernil is one of the emblematic dishes of Christmas in Venezuela. This version follows the recipe…