Versión en Español Torta de auyama is a traditional Venezuelan pumpkin cake made with pureed winter squash, condensed milk, butter, eggs, and flour, spiced with cinnamon and nutmeg and baked into a moist, pudding like cake. It takes 15 minutes of preparation plus 70 minutes of cooking and serves 6 people. Auyama is one of the names for winter squash or pumpkin in Venezuela, where this cake is a classic of criollo cooking. It has…
Versión en Español Chilean pan frica is a soft, round bread roll made with flour, milk, butter, and egg yolk and topped with sesame seeds, the classic bun for Chilean sandwiches and burgers. It takes 2 hours of preparation including rising, plus 20 minutes of baking, and makes 8 to 12 buns. It is one of the most versatile breads of Chilean cooking, soft and delicious on its own with butter or as the bun…
Versión en Español Chilean pure picante is creamy mashed potatoes made with milk and butter and colored and spiced with red chili sauce and aji de color, finished with a sprinkle of merken. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 6 people. It is a simple, quick homemade side that works wonderfully with white or red meats. How to Make Chilean Spicy Mashed Potatoes? Use firm, fresh potatoes. If…
Versión en Español Chilean yuyo frito is a country dish of young yuyo stems and leaves, a wild field mustard, blanched and then sauteed in olive oil with onion, shallots, and garlic until lightly browned. It takes 20 minutes of preparation plus 10 minutes of cooking and serves 4 people. Yuyo (Brassica campestris) is a field plant of the mustard family whose stems are eaten before it develops its bright yellow flowers. How to Make…
Versión en Español Chilean chicha de chupones is a homemade fermented drink made from the nectar of chupones, the sweet fruits of the quiscal plant of the southern forests, boiled, strained, and fermented with a little yeast for 3 to 5 days. It takes 30 minutes of cooking plus about 3 days of fermentation and serves 20 people. The chupon or quiscal is a plant endemic to the temperate zones of Chile, growing from the…
Versión en Español Chilean arroz primavera is fluffy long grain rice, first toasted in oil with garlic and then cooked in water, mixed with blanched peas, corn, green beans, and carrot and finished with fresh parsley. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is one of the most popular ways to prepare rice in Chile, an easy, colorful, seasonal side that goes with countless main dishes,…
Versión en Español Salchipapas are a plate of crisp French fries topped with sliced fried hot dog sausages, served with mayonnaise, ketchup, and mustard or any sauces you like. They take 15 minutes of preparation plus 20 minutes of frying and serve 4 people. They are a very popular snack in Chile, Colombia, Ecuador, and Peru, a street food staple eaten freshly made and dressed with all kinds of sauces. How to Make Salchipapas? As…
Versión en Español Chilean retafiao, or retafiado, is a traditional liqueur made by mixing fresh grape juice with aguardiente in a 2 to 1 ratio and leaving it to rest and slowly ferment for at least 30 days. It takes 30 minutes of preparation plus a month of aging and serves 12 people. It is mostly drunk in southern Chile, where it is said to have taken root with the French immigrants who settled around…
Versión en Español Chilean sopa de jigote is a colonial era stew of finely chopped beef cooked with onion, wine, and vinegar in its own broth, then layered with raisins, black olives, cheese, and herbs and served with croutons and hard boiled egg. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. An almost forgotten recipe in Chile, jigote was a common dish in the eighteenth century, and the…
Versión en Español Chilean puchero seco is a one pot boiled dinner of beef, smoked pork ribs, and chorizo cooked in a pressure cooker with very little water, together with potatoes, squash, corn, zucchini, cabbage, celery, and herbs, then served piece by piece on the plate. It takes 45 minutes of preparation plus 35 minutes of cooking and serves 6 people. It captures the abundance of the Chilean countryside and the Spanish culinary heritage adapted…