Versión en Español Chilean tortilla de coliflor is a fluffy omelette made by boiling cauliflower florets for 10 minutes, sautéing them briefly with garlic in olive oil, mixing them with 6 beaten eggs and chopped parsley, and cooking the mixture in a skillet for a couple of minutes per side. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 2 people. It is a simple, healthy lunch that combines the texture…
Versión en Español Chilean picante de guatitas y charqui is a thick Andean stew of tender beef tripe strips, soaked and shredded llama or alpaca charqui, and gelatinous meat from a boiled beef foot, cooked in a sofrito of garlic, onion, ají de color, and rocoto, and thickened with crumbled boiled potatoes, finished with cilantro. It takes 4 hours of soaking plus about 2 hours of cooking and serves 8 people. It is a hearty…
Versión en Español Chilean-style guacamole is made by coarsely mashing 4 ripe avocados with Pica lemon juice and folding in finely chopped tomato, onion, cilantro, salt, and optional green chili, then chilling it for 10 minutes and serving it with nachos or tortillas. It takes 15 minutes to prepare and serves 6 people. Guacamole is a Mexican classic, but its ingredients are so common in Chilean kitchens that it has become a favorite in Chile…
Versión en Español Chilean garbanzos con arroz is a hearty stew of chickpeas soaked overnight and pressure-cooked with bay leaf, then simmered with a sofrito of onion, garlic, and red bell pepper, winter squash, and rice, optionally topped with fried longaniza and merkén. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people. It is a healthy, nourishing, and warming dish, ideal for winter lunches. How to Make Chilean Chickpeas…
Versión en Español Chilean arroz chaufán is a Chinese-style fried rice made by sautéing rinsed rice with garlic and carrot, cooking it covered with boiling water, and folding in diced turkey ham browned with scallions and chopped scrambled egg. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is the classic side from Chilean Chinese restaurants, easy, economical, and perfect with meat or fish. How to Make Chilean…
Versión en Español Homemade baklava rolls, known in Chile as dulces árabes, are made by layering buttered phyllo sheets with a filling of ground nuts, sugar, cinnamon, and butter, rolling them up, cutting them into pieces, baking at 160 C (320 F) for 35 to 40 minutes, and drizzling them with honey as soon as they come out of the oven. They take 30 minutes of preparation plus 40 minutes of baking and serve 6…
Versión en Español Chilean tortilla de arroz is a thick omelette made by mixing 3 cups of cooked rice with 3 beaten eggs, grated cheese, chives, and oregano, cooking half the mixture in a skillet, layering ham and mantecoso cheese, covering with the rest, and flipping it with a plate to brown both sides. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 4 people. It is one of the classic…
Versión en Español Chilean criadillas rebozadas are bull testicles cleaned of their outer membrane, cut into thin fillets, dipped in egg beaten with garlic and parsley, then in flour and breadcrumbs, and fried in olive oil for 2 to 3 minutes per side until crisp. They take 15 minutes of preparation plus 30 minutes of cooking and serve 4 people. Criadillas are a traditional offal dish, mild in flavor, served as an appetizer or main…
Versión en Español Chilean chirimoya alegre is a chilled summer dessert of seeded cherimoya segments bathed in freshly squeezed orange juice and topped with a soft meringue of egg whites beaten with sugar, garnished with orange slices. It takes 30 minutes to prepare and serves 4 people. The cherimoya is a delicate white Andean fruit that oxidizes easily, and its sweet and tangy flesh pairs perfectly with citrus. How to Make Chirimoya Alegre? Cherimoya goes…
Versión en Español Chilean ñoquis de castaña are chestnut gnocchi made by boiling and peeling chestnuts, mashing them into a purée with flour, egg, and parmesan, shaping small dumplings marked with a fork, boiling them until they float, and sautéing them in butter with rosemary. They take 45 minutes of preparation plus 20 minutes of cooking and serve 4 people. Although gnocchi are not traditionally Chilean, chestnuts are a common autumn treat in southern Chile,…