Versión en Español Chilean baked fish, or pescado al horno, is a white fish fillet such as reineta, hake (merluza) or corvina, baked on a bed of potatoes and vegetables with lemon and olive oil. It takes 20 minutes of prep and 35 minutes in the oven, all in a single baking dish, and serves 4. The key is to roast the vegetables first and add the fish at the end, so both are done…
Versión en Español Papas a la huancaína is a Peruvian appetizer of boiled potatoes covered in a creamy sauce of ají amarillo (Peruvian yellow chili), queso fresco (fresh white cheese), milk and soda crackers, served cold on lettuce leaves with hard-boiled egg and botija olives. It takes 50 minutes of prep and 25 minutes of cooking, and serves 4. What sets it apart is the bright yellow color and gentle heat of the ají amarillo,…
Versión en Español Chilean oven-roasted ribeye, or lomo vetado al horno, is a whole piece of this beef cut seared in a skillet and roasted at 180°C (356°F) until it reaches the internal temperature of your chosen doneness, then served in slices. It takes 45 minutes of prep and 1 hour 15 minutes of cooking, resting included, and serves 6. What sets it apart is the intramuscular fat of the vetado, which softens as it…
Versión en Español Chilean green bean stew, or guiso de porotos verdes, is a country dish of sliced green beans cooked with potatoes, onion, carrot and ají de color (Chilean sweet paprika), then bound at the end with beaten egg. It takes 20 minutes of prep and 35 minutes on the stove, and it makes an inexpensive summer lunch for 4. What sets it apart is its moist, thick texture, somewhere between a charquicán (a…
Versión en Español Chilean strawberries and cream, or frutillas con crema, is a seasonal dessert of fresh strawberries, cut and lightly sugared, layered with firm whipped cream. It takes about 35 minutes with no cooking for 4 servings and is served cold in glasses or small bowls. When the first strawberries of the season arrive, frutillas con crema show up on many Chilean tables as dessert after a family lunch or for once, the Chilean…
Versión en Español Chilean crème caramel, or crema volteada, is a dessert of milk, eggs and sugar baked in a water bath over a layer of caramel. Once chilled, it is unmolded by flipping it onto a plate, covered in its own liquid caramel. It takes 20 minutes of prep and 1 hour and 10 minutes of cooking for 8 servings, plus at least 4 hours in the refrigerator. Crema volteada is one of the…
Versión en Español Chilean grilled chunchules, or chunchules a la parrilla, are thin beef intestines that are cleaned, simmered until tender and then finished over the coals until golden and crisp on the outside. They take about 30 minutes of prep and 1 hour and 40 minutes of cooking for 6 servings, and they are one of the most prized achuras, the offal cuts of a Chilean asado (barbecue). At many Chilean barbecues the chunchules…
Versión en Español Chilean beef chop suey, or chapsui de carne, is a Chinese-Chilean stir-fry of thin beef slices that are marinated, seared in a wok and tossed with crisp vegetables in a light soy sauce, then served over fluffy long-grain rice. It takes about 30 minutes of prep and 25 minutes of cooking for 4 servings. Chapsui is one of the classics of Chile’s Chinese restaurants, alongside arroz chaufán (fried rice) and fried wontons.…