Versión en Español Grilled beef udder, or ubre asada, is a traditional Chilean barbecue appetizer made from a whole udder brined overnight in 100 g of salt per liter of water, pre-cooked in a pressure cooker, cooled, cut into strips, and grilled over high heat until the edges turn golden and crisp. It takes 30 minutes of preparation plus 45 minutes of cooking and serves 4 people. The two steps that matter are the brine…
Versión en Español The Maracazzotti, also spelled Maracuzzotti, is a recent Chilean summer cocktail that combines the Italian amaro Ramazzotti with passion fruit flavored beer over plenty of ice. It takes about 5 minutes to build and makes one serving. Two ingredients are all it needs, which is exactly why it caught on so quickly. The herbal bitterness of the amaro cuts through the sweetness of the fruit beer, and a splash of sparkling water…
Versión en Español Mongolian beef, or carne mongoliana, is the Chinese-Chilean stir-fry of beef strips marinated in soy sauce and cornstarch, then seared over high heat with spring onions, garlic, and pickled aji oro peppers. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 2 people. It is one of the most widely eaten dishes in Chilean Chinese restaurants, ordered at lunch counters, family dinners, and home deliveries across the country,…
Versión en Español Celery mayonnaise is a homemade Chilean sauce built on a classic egg and oil emulsion, blended with fresh celery leaves, garlic, and lemon juice until it turns pale green. It takes about 20 minutes and makes enough for 6 servings. It is the standard companion for grilled meats, sandwiches, and salads, and it works best made with celery leaves cut right before blending, when their aroma is at its peak. How to…
Versión en Español Murta kuchen is a classic of southern Chilean baking, a shortcrust tart filled with pastry cream and fresh murtilla berries that reflects the cultural fusion brought by German immigration. It takes 20 minutes of prep and 30 minutes in the oven, plus chilling time before serving. What sets it apart is the crisp base against the soft filling, and the wild perfume of the native berry balancing the sweetness of the cream,…
Versión en Español Queso de patitas de pollo is a traditional Chilean recipe from the south of the country, a variant of the classic beef or pork head cheese that uses chicken feet exclusively, simmered slowly until they release their natural collagen. It needs 30 minutes of prep, 4 hours of cooking, and a full night in the refrigerator to set. The result is a firm, sliceable terrine with grated carrot, cilantro, cumin, merken, and…
Versión en Español Bolitas de indio, sometimes also called milcaos con leche, are a traditional Mapuche dessert found all over southern Chile: small dumplings of grated raw potato simmered in milk sweetened with sugar and scented with cloves and orange zest. They take 20 minutes of prep and 10 minutes of cooking. The result is a simple, comforting dessert served cold in the same milk it cooked in, with a texture somewhere between a dumpling…
Versión en Español Roast beef is a preparation of English origin that has become a staple in Chilean homes, where a whole beef striploin is seared, coated in mustard and fresh herbs, and roasted hot and fast so the surface browns while the center stays pink. It takes 30 minutes of prep and 45 minutes in the oven, and the result is a juicy piece of beef that slices deli-thin. In Chile it moved out…
Versión en Español Conejitos rellenos are a traditional Chilean sweet bread, a classic after-school treat filled with pastry cream or manjar (dulce de leche). They take about an hour of hands-on prep plus 30 minutes of baking, and the result is a soft, pillowy bun with a rich, creamy center. The name “conejitos” (little rabbits) comes from the elongated shape the dough takes on when baked, a local twist on a recipe brought to southern…
Versión en Español Chilean orange sponge cake is a simple, moist cake made from flour, eggs, orange zest, and orange juice, delivering a lightly tangy, fluffy result that is sure to become one of your favorites. It takes about 50 minutes to prepare plus 40 minutes of baking, and it is a fun way to get a hit of vitamin C in dessert form. The batter comes together with basic pantry staples and just one…