Versión en Español Chilean ensalada de romaza is a simple wild green salad made with 250 g of washed and chopped romaza (patience dock) leaves dressed with olive oil, apple cider vinegar or agraz, and sea salt. It takes 10 minutes to prepare and serves 2 people. Romaza grows abundantly around fields in southern Chile and has long been used as both food and medicine. How to Make Chilean Romaza Salad? The Mapuche commonly used…
Versión en Español Chilean caldillo de longaniza is a quick country soup made by cooking crumbled smoked longaniza sausage with carrot and scallion, adding potato wedges and 1 1/2 liters of hot water, then onion, cilantro, and broken noodles, and simmering for 20 minutes until the potatoes are tender. It takes 10 minutes of preparation plus 25 minutes of cooking and serves 4 people. It is a humble, comforting soup rooted in the country cooking…
Versión en Español Chilean porotos negros con arroz is a hearty stew of black beans soaked overnight and simmered with a sofrito of onion, garlic, carrot, bell pepper, tomato, oregano, and merkén, the broth and shredded meat from a boiled pork leg, rice, and bay leaves, topped with fried longaniza slices. It takes 12 hours of soaking plus about 2 hours of cooking and serves 4 people. Black beans were not traditionally common in Chilean…
Versión en Español Chilean lisa a la teja is a whole mullet split open, filled between skin and flesh with sliced tomato, onion, garlic, oregano, salt, and pepper, dotted with butter, wrapped in foil, and cooked for about 30 minutes between two clay roof tiles over embers or in a clay oven. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a traditional recipe from the Maule…
Versión en Español Chilean mermelada de cerezas is a homemade cherry jam made by pitting 500 g of cherries, macerating them for 45 minutes with 250 g of sugar and lemon juice, and cooking them for about 30 minutes until thick, then jarring the jam hot in sterilized jars. It takes 60 minutes of preparation plus 30 minutes of cooking and makes 6 servings. It is a summer favorite in Chile, worth making in season…
Versión en Español Chilean cazuela de frangollo is a hearty stew of beef shank (osobuco) browned with onion and garlic, simmered in water with soaked cracked wheat (frangollo), oregano, ají de color, and cumin, then finished with potatoes, carrots, bell pepper, squash, and corn on the cob. It takes 3 hours of soaking plus 60 minutes of cooking and serves 4 people. It is an almost forgotten recipe from the Valparaíso region, once made with…
Versión en Español Torta de trufa is a chocolate layer cake made with a moist cocoa sponge of flour, eggs, oil, buttermilk, vanilla, cocoa, sugar, and baking soda, baked at 180 C (356 F) for about an hour, split in two, and filled and covered with a ganache of 500 g of chocolate and 300 g of cream. It takes 30 minutes of preparation plus 60 minutes of baking and serves 10 people. It is…
Versión en Español The so-called Japanese tea is a simple herbal infusion made by simmering 4 bay leaves and 3 cinnamon sticks in 500 ml of water for 5 minutes, resting it for 5 more, straining, and adding lemon juice. It takes 5 minutes of preparation plus 10 minutes of cooking and serves 2 people. It is popular in Chile as a light drink for bloating and digestion, best taken as part of a balanced…
Versión en Español Chilean reineta al horno con verduras is reineta (southern ray’s bream) fillets baked at 200 C (392 F) for 20 minutes on a bed of chopped onion, carrot, red bell pepper, and asparagus seasoned with olive oil, sea salt, pepper, and lemon juice, finished with fresh parsley. It takes 20 minutes of preparation plus 20 minutes of baking and serves 4 people. It is a simple, delicious dish for any day of…
Versión en Español Peruvian picante de mariscos is a creamy, spicy seafood stew made by sautéing shrimp, squid, octopus, limpets, and sea snails, then combining them with a sofrito of onion, garlic, ají amarillo, ají panca paste, and rocoto, deglazing with white wine, and finishing with fish stock, scallops, cream, cilantro, and parmesan. It takes 45 minutes of preparation plus 40 minutes of cooking and serves 6 people. It is a renowned dish of southern…