Versión en Español Colombian cabeza de gato is made by boiling 3 green plantains in salted water for about 20 minutes until tender, peeling and mashing them with butter and salt, mixing in finely diced onion, and shaping the mash into balls, served with costeño cheese and hard-boiled eggs. It takes 30 minutes of preparation plus 25 minutes of cooking and serves 2 people. It is a very popular breakfast on the Caribbean coast of…
Versión en Español Chilean murta ice cream is made by blending 500 g of fresh murta berries, mixing them with cold evaporated milk, cream or plain yogurt, and honey, and freezing the mixture while stirring every 30 to 40 minutes during the first 2 to 3 hours, then letting it set completely for about 12 hours. It takes 20 minutes of preparation plus 12 hours of freezing and serves 4 people, with no ice cream…
Versión en Español Tortilla de papas, the Spanish potato omelette, is made by slowly cooking thin potato slices and julienned onion in olive oil until tender, draining them, mixing them with beaten eggs, salt, and a touch of merkén, then setting the omelette in a skillet for about 5 minutes, flipping it with a plate, and cooking 3 to 4 minutes more. It takes 20 minutes of preparation plus 20 minutes of cooking and serves…
Versión en Español Chilean merenguitos con manjar are made by whipping 4 room-temperature egg whites with a pinch of salt to soft peaks, beating in powdered sugar, vanilla, and orange zest until glossy, piping small meringues, drying them at 90 C (194 F) for about 80 minutes and cooling them in the oven, then sandwiching pairs with manjar. They take 30 minutes of preparation plus 80 minutes of baking and serve 6 people. They belong…
Versión en Español Chilean apple cake, or queque de manzana, is made by mixing flour, sugar, baking powder, cinnamon, cloves, and salt, stirring in sunflower oil, eggs, and vanilla, folding in 4 diced apples and chopped walnuts, topping the batter with a fifth sliced apple, and baking at 180 C (356 F) for about 50 minutes. It takes 20 minutes of preparation plus 50 minutes of baking and makes 10 slices. It is one of…
Versión en Español The Chilean pisco mojito is a twist on the Cuban classic made by muddling quartered Pica lemons with sugar, lightly pressing in 8 mint leaves, filling the glass with crushed ice, adding 50 ml of Chilean pisco, and topping with soda water and a few drops of Angostura bitters. It takes 5 minutes to prepare and serves 1 person. It balances acidity, sweetness, and the aroma of mint, and the classic Cuban…
Versión en Español Chilean huevos a la copa are soft-boiled eggs made by covering 6 room-temperature eggs with cold water, bringing them to a boil, and cooking exactly 3 minutes from the first bubbles, then cooling them in cold water and serving them in egg cups topped with olive oil, lemon, crumbled bacon, chives, salt, and pepper. They take 5 minutes of preparation plus 3 minutes of cooking and serve 6 people. They are a…
Versión en Español Fried stuffed jalapeños are made by slitting and seeding 12 large jalapeños, filling them with a mix of mozzarella and cheddar, dipping them in egg and milk, flour, egg again, and breadcrumbs, and frying them at 160 C (320 F) for about 6 minutes until golden. They take 30 minutes of preparation plus 10 minutes of cooking and serve 4 people. They are an easy party appetizer for anyone who loves spicy…
Versión en Español Shrimp risotto is made by sautéing shrimp in olive oil, butter, and garlic and deglazing them with white wine, then cooking arborio rice with onion and garlic, adding hot vegetable stock and wine a cup at a time, and finishing it with the shrimp juices, parmesan, the shrimp, and parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. Risotto is an Italian dish in which…
Versión en Español Chilean pronto alivio, also called mejórate pronto, is a homemade digestif made by pressing fresh white grapes, straining the juice, mixing 2 parts of juice with 1 part of grape aguardiente in a glass or clay container, and resting it in a dry, dark place for at least 30 days. It takes 30 minutes of preparation plus 30 days of resting and makes 8 servings. It is a traditional preparation from Quillón…