Versión en Español Chilean torta de pina y crema is a layered vanilla sponge cake moistened with pineapple juice and filled with whipped cream and chopped pineapple, finished with coconut and chocolate shavings. It takes 50 minutes of preparation plus 30 minutes of baking and serves 10 people. It is a classic of Chilean baking that has been part of birthdays, graduations, and year end parties for generations, loved for its creaminess and refreshing flavor.…
Versión en Español Chilean galletas de cochayuyo are thin savory crackers made with whole wheat flour and powdered cochayuyo seaweed, seasoned with garlic and onion powder, and baked until crisp. They take 20 minutes of preparation plus 30 minutes of baking and serve 6 people. Cochayuyo has a long culinary tradition in Chile as part of Mapuche culture for centuries, and these crackers are a great way to give new life to this heritage ingredient.…
Versión en Español Chilean salsa margarita is a rich, creamy seafood sauce made from a butter and flour roux with seafood stock and cream, loaded with shrimp, mussels, clams, machas, squid, and locos, and served over grilled or baked fish. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a delicious showcase of the enormous variety of Chilean seafood, a dish well worth making at home. How…
Versión en Español Chilean gloriao, also called cordial, is a hot drink made by dissolving coffee, sugar, and aguardiente in boiling water, traditionally served at rural wakes and at the Noche de San Juan. It takes 5 minutes of preparation plus 10 minutes of cooking and serves 6 people. It has been drunk in Chile since colonial times, originally made with burnt sugar caramel, boiled water, and aguardiente. How to Make Chilean Gloriao? The traditional…
Versión en Español Chilean escalopa de vacuno is a thin beef cutlet, usually posta rosada, seasoned with garlic, parsley, salt, and pepper, dipped in beaten egg, coated in breadcrumbs, and fried until golden. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. Known in Argentina and elsewhere as milanesa, the escalopa is a simple, versatile, and delicious favorite of Chilean home cooking. How to Make Chilean Beef Escalopa? The…
Versión en Español Pan sin levadura is a quick homemade bread made without yeast, leavened with baking powder and enriched with butter or oil and an optional egg, shaped into rolls and baked until golden. It takes 15 minutes of preparation plus 40 minutes of baking and makes 8 rolls for 4 people. It is fast to make and best eaten very fresh, ideally still warm from the oven. How to Make Yeast Free Bread?…
Versión en Español Chilean budin de acelgas is a baked savory pudding of steamed Swiss chard mixed with a sofrito of ground beef, onion, and carrot, bound with eggs, milk, cheese, and breadcrumbs and baked until golden. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people. Healthy, economical, and delicious, it is a recipe you can make almost all year with good quality greens, and you can even replace…
Versión en Español Chilean torta de amapolas is a layered celebration cake of poppy seed and walnut sponge soaked in a pisco and vanilla syrup and filled with manjar, whipped cream, and jam. It takes 60 minutes of preparation plus 20 minutes of baking and serves 8 people. It is a classic of Chilean baking, made with poppy seeds, a spice usually used to flavor or decorate cakes and breads. How to Make Chilean Poppy…
Versión en Español Chilean mantecados are crumbly shortbread cookies made mainly with flour and pork lard, flavored with lemon zest and a splash of white wine, and dusted generously with powdered sugar after baking. They take 15 minutes of preparation plus 15 minutes of baking and serve 6 people. The lard gives them a very particular texture that melts in the mouth, and they are ideal for any occasion. How to Make Chilean Mantecados? Mantecados…
Versión en Español Chilean chupe de mariscos is a creamy baked seafood casserole of mixed shellfish cooked with a sofrito of onion, red pepper, garlic, and white wine, thickened with bread soaked in milk and cream, and gratinated with queso mantecoso and Parmesan in clay bowls. It takes 45 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a Chilean classic for any season, served as a main course or…