Versión en Español Lentil bread is a flourless, egg free, gluten free loaf made from raw lentils ground into flour at home, toasted in the oven, and leavened with dry yeast. It takes about 3 hours including rising time and 45 minutes of oven time, and makes 6 servings. It is a good option for vegans and anyone avoiding gluten, with a nutty flavor, plenty of plant protein and fiber, and only four ingredients. How…
Versión en Español Sopa de chalaco is a Chilean fish soup made with chalaco, also called pejesapo or tomoyo (Sicyases sanguineus), a rock fish with soft, pleasant flesh, simmered in a broth of lard, onion, garlic, leek, white wine, and potatoes. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4. It is a simple, comforting coastal soup traditionally eaten along the Chilean coast from Arica to Valdivia, finished with merkén,…
Versión en Español Jote, also called tincola, is a Chilean drink made by mixing red wine with cola in roughly equal parts and serving it over ice, sometimes with a slice of orange. It takes 5 minutes to make and this recipe serves 4. The same mix is popular in many countries under different names, such as calimocho in Spain, but in Chile it is a summer classic and a favorite of university students thanks…
Versión en Español Homemade mayonnaise is an emulsified sauce of egg, neutral oil, lemon juice, and salt, ready in a few minutes with an immersion blender or by hand, and in Chile it is the queen of home sauces. This recipe makes about 10 servings of 2 tablespoons each. It is believed to come from the town of Mahón, on the Mediterranean island of Menorca, which is why the French originally called it mahonnaise. In…
Versión en Español Chilean lemon pie, or pie de limón, is a classic dessert made with a crisp shortcrust base, a dense filling of sweetened condensed milk and fresh lemon juice, and a golden Italian meringue lattice on top. It takes 90 minutes of preparation and about 45 minutes of cooking, plus at least 4 hours in the fridge, and serves 8. It stands out for its contrast of textures and its balance between the…
Versión en Español Crumbl style cookies are large, soft, chewy sugar cookies topped with a swirl of pink almond and vanilla buttercream, inspired by the famous American bakery chain. They take 20 minutes of preparation and about 15 minutes in the oven, and make 6 big cookies. Baking them at a low temperature keeps them pale and tender, and powdered sugar plus cornstarch in the dough gives them the dense, melt in your mouth texture…
Versión en Español This Chilean fruit salad combines fresh strawberries, blueberries, green apple, and orange, topped with a light dressing of plain yogurt, honey, and chopped mint. It takes 15 minutes to prepare, needs no cooking, and serves 4. It is a simple, refreshing dessert that showcases the quality of Chilean fruit, and it works just as well as a healthy breakfast or an afternoon snack on a hot day. How to Make a Fruit…
Versión en Español Filetitos de pollo apanado are Chilean breaded chicken tenders, dipped twice in seasoned egg and breadcrumbs and then fried or baked until golden and crisp. They take 30 minutes of preparation and up to 30 minutes of cooking, and serve 4. Easy, versatile, and loved by kids and adults alike, they work as a main course with rice or mashed potatoes, as a snack with dipping sauces, or as a filling for…
Versión en Español Espuma de limón, or Chilean lemon foam, is a light, refreshing no bake dessert similar to a mousse, made by whipping well chilled evaporated milk until fluffy and then folding in lemon juice and sweetened condensed milk. It takes 15 minutes of hands on work and 2 hours in the fridge, and serves 4. With only three main ingredients and no eggs or gelatin, it is one of the most popular homemade…
Versión en Español Caiquén cazuela (čalaktásap in the Kawésqar language) is a slow cooked broth of upland goose, also known as the Magellan goose, with potatoes, carrots, onion, garlic, wild celery, rice, and a touch of merkén. It takes 30 minutes of preparation and about 2 hours of cooking, and serves 6. It comes from the Kawésqar people of the Magallanes Region, canoe nomads of the southern channels whose cooking relied on what their immediate…