Versión en Español Chilean wild mushroom risotto is creamy arborio rice cooked with white wine, chicken broth, and the soaking liquid of morels, then finished with native mushrooms, morels, digüeñes, and gargales, sautéed in butter with merkén and cream, and topped with grated cheese and parsley. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is an original gourmet recipe built on endemic Chilean mushrooms, which can be…
Versión en Español Homemade churros are a simple dough of flour, boiling salted water, piped through a churro maker and fried in hot oil until golden and crisp, then filled with manjar, dipped in chocolate, or dusted with sugar. They take 45 minutes of preparation and about 20 minutes of frying, and serve 8. Churros are hugely popular in Spain, Portugal, Latin America, and beyond, and in Chile they are a favorite street treat, especially…
Versión en Español Raspberry mojito, or mojito de frambuesa, is a fruity twist on the Cuban classic made by muddling raspberries with sugar and lemon juice, pressing in fresh mint, adding white rum and ice, and topping with sparkling water. It takes 5 minutes to prepare and makes 1 drink. Fresh and fruity, it balances sweet and citrus with the cool note of mint, and it is perfect for any occasion. How to Make a…
Versión en Español Homemade basil pesto, or salsa pesto, is fresh basil pounded in a mortar with garlic and pine nuts or walnuts, then mixed with grated parmesan and olive oil and seasoned with salt. It takes 15 minutes to prepare, needs no cooking, and serves 6. A classic of Italian cooking, it is very aromatic and easy to make, and in Chile you can even make it with Mapuche piñones, the seeds of the…
Versión en Español Chilean beef stroganoff, or strogonoff de carne, is diced beef browned in olive oil, dusted with flour, cooked with onion, mushrooms, and ají de color, simmered in red wine and beef broth, and finished with plain yogurt and milk into a creamy sauce. It takes 30 minutes of preparation and 20 minutes of cooking, and serves 6. Of Russian origin and adapted by French cuisine, it is a very popular home dish…
Versión en Español Homemade sauerkraut, or chucrut, is finely shredded cabbage massaged with sea salt until it releases its juice, packed tightly into a sterilized jar under its own brine, and left to ferment naturally for 3 to 5 days. It takes about 20 minutes of active preparation plus 3 to 5 days of fermentation, and serves 6. Originally from Central Europe, sauerkraut is now eaten all over the world, and in Chile it is…
Versión en Español Chilean lamb sandwich with sheep cheese is marinated leg of lamb braised with vegetables, white wine, and broth until tender, chopped across the grain, topped with melted sheep cheese and sautéed onion, and served in warm pan amasado. It takes about 12 hours of marinating and preparation and 90 minutes of cooking, and serves 4. It is a southern Chilean favorite that takes time, but the effort is more than worth it.…
Versión en Español Homemade natural ketchup is made by simmering fresh tomatoes with green bell pepper, onion, and garlic, blending them with apple cider vinegar, brown sugar, paprika, dry mustard, cinnamon, clove, and pepper, and cooking the sauce down slowly until thick. It takes 20 minutes of active preparation and about 100 minutes of cooking, and makes 12 servings. Unlike industrial ketchup, it has no additives or preservatives, and you can make it with any…
Versión en Español Homemade Chantilly cream, or crema chantilly, is well chilled heavy cream whipped with powdered sugar and vanilla until soft and fluffy, with a vegan version made from the solid part of chilled coconut milk. It takes 10 minutes to prepare, plus chilling the cream, and serves 8. A French classic fully adopted by Chilean baking, it is used to decorate cakes, top café helado, crown preserved fruit, and much more. How to…
Versión en Español Chilean shallot pebre, or pebre de chalota, also called cebollatún, is a fresh relish of finely chopped shallots with wild herbs such as mastuerzo (nasturtium), vinagrillo (wood sorrel), and fennel stalks, dressed with apple cider vinegar, water, salt, merkén, and optional olive oil. It takes 15 minutes to prepare and serves 4. It is an essential side for countless Mapuche and country dishes of central and southern Chile. How to Make Shallot…