Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange blossom that reaches about 15% ABV, mixed in equal parts with sparkling wine and topped with a splash of sparkling water. It comes together in 5 minutes and is served over plenty of ice with fresh orange slices, a refreshing, low-effort option for warm weather. Nutritional Information Each serving of Ramazzotti Spritz contains approximately 120…
Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse corn purée baked over beef and chicken in individual clay dishes until the top turns golden. Prep runs about 30 minutes and the bake takes another 50, for a hearty dish traditionally served straight from the clay dish it was baked in. Nutritional Information Each serving of pastel de chuchoca contains approximately 450 kcal, 25…
Versión en Español Chilean honey cookies, galletas de miel, are a classic, easy homemade treat made from a soft dough that you roll out and shape by hand or with your favorite cutters. The dough needs about 30 minutes of hands-on prep plus a 2-hour chill, then 12 to 15 minutes in the oven. Nutritional Information Each serving of honey cookies contains approximately 410 kcal, 4 g of protein, 22 g of total fat (14…
Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked with a fork, and an incredibly soft, flaky crumb. While it shares roots with versions from neighboring countries, the Chilean pan coliza stands out for being fluffier and more buttery, best eaten warm with a little butter. Kneading and proofing take about 90 minutes, with another 15 to 20 minutes for baking. Nutritional Information Each…
Versión en Español Chapes, also called black limpets (Fisurella latimarginata), are a medium sized mollusk found from Pimentel in Peru down to the mouth of the Biobío River in Chile, where they were once a staple in the Mapuche diet. This recipe turns them into a crisp, fried empanada filling that takes about an hour start to finish. It’s a traditional Chilean fried empanada recipe, just built around a chapes pino instead of the usual…
Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice, salt, thinly sliced red onion, and fresh chopped cilantro. It is served ice cold in a cocktail glass or deep bowl as an appetizer or starter, with no additional cooking needed if the shellfish is ultra fresh. Ready in 20 minutes. The dish leans entirely on the quality of the seafood, so buying it the…
Versión en Español Chicha de uva de Curacaví is a naturally fermented grape drink made with 5 kg of destemmed pink or País grapes, pressed and strained, bottled with a loose cork, and left to ferment in a cool, dark place for 3 to 4 days. It is served with a little sugar or toasted flour to taste, and it is the official drink poured for the presidential toast every September 19th in Chile. The…
Versión en Español Chilean submarino is a beer cocktail made by sinking a small shot glass of liquor, usually pisco, vodka, or rum, into a tall glass of cold Pilsner beer. The liquor releases slowly from the bottom as you drink, so the flavor builds stronger with every sip. It is popular across Chile, Brazil, Mexico, and Spain, each country calling it something different depending on the liquor used. The whole drink comes together in…
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots, and onion until it turns completely fork tender. It takes about an hour to prep and six and a half hours in the oven, making it a perfect weekend project. Tapapecho is easy to find at any butcher shop or supermarket, but the recipe rewards patience, since the cut needs a long, gentle roast to…
Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s feet with vegetables and bay leaf until the meat turns fork tender. It takes about 20 minutes to prep and three hours to cook, yielding four hearty bowls. Passed down through generations, this broth is prized both as a nourishing family meal and as a traditional home remedy for cold weather and hangovers alike. Nutritional…