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…
Versión en Español Palitos de ajo y oregano are homemade breadsticks made from a simple pizza style dough flavored with crushed garlic, oregano, and a little lard, shaped into thin sticks and baked until lightly golden. They take 40 minutes of preparation plus 20 minutes of baking and serve 6 people. They are an easy appetizer for any occasion and go perfectly with all kinds of sauces and cocktails. Below you will also find a…
Versión en Español Chilean risotto de piures is a creamy arborio rice risotto cooked slowly in a broth made from piures, the red Chilean sea squirt, and finished with the chopped piures, cream, Parmesan, and a touch of lemon zest. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is one of the most innovative dishes of contemporary Chilean seafood cooking, combining the classic technique of northern Italy…
Versión en Español Chilean asado carnicero a la parrilla is a beef shoulder cut, taken from the inner side of the shoulder blade, rubbed with a paste of garlic, merken, oregano, vinegar, and oil and grilled slowly over charcoal. It takes 40 minutes of preparation plus 60 minutes of grilling and serves 4 people. A regular at weekend barbecues at home, the asado carnicero, or butcher’s cut, is tender and full of flavor, ideal for…
Versión en Español Chilean sopaipillas de pinones are fried rounds of yeast dough made with flour from pinones, the seeds of the araucaria tree, mixed with wheat flour and a touch of honey. They take 90 minutes of preparation including rising plus 30 minutes of frying and serve 4 people. They are a heritage version of the classic Chilean sopaipilla, darker in color, with an earthy aroma and a firm texture, best eaten warm with…
Versión en Español Chilean asado de alpaca a la olla is an Andean pot roast in which lean alpaca meat is marinated with chili paste, garlic, soy sauce, vinegar, and cumin, seared, and then braised with onion, carrot, and bay leaf until tender. It takes 45 minutes of preparation plus 45 minutes of cooking and serves 4 people. Chilean alpaca meat is considered a natural, organic food, since the animals graze in the high Andes…
Versión en Español The Chilean gorda completa is a hot sandwich of thick gorda sausages, boiled and then browned, split lengthwise, and served in a toasted pan frica bun with tomato, salsa americana, sauerkraut, and mayonnaise. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 2 sandwiches. The gorda has often been seen as the poor relative of Santiago’s fuentes de soda, the classic sandwich diners, but anyone who has tried…
Versión en Español Chilean galletas de chuno are tender butter cookies made with chuno, the Chilean name for potato starch, plus flour, powdered sugar, egg, vanilla, and lemon zest, often topped with an almond. They take 20 minutes of preparation plus 10 minutes of baking and serve 6 people. They are very popular in Chile and are made with an ingredient deeply rooted in Andean cooking, and they are easy to prepare and melt in…
Versión en Español Chilean torta de yogurt con bizcocho is a chilled cake with a thin sponge base, a set mousse of Greek yogurt, whipped cream, and strawberries, and a clear layer of red gelatin on top. It takes about 4 hours including chilling plus 10 minutes of baking and serves 8 people. It is a classic semifreddo of Chilean home baking, perfect for summer lunches or as the centerpiece of afternoon once, balancing the…