Mapuche potato sopaipillas, also known as “pan de papas” (potatoes bread) are a traditional food in the Mapuche diet, although they are less commonly made today, they are still highly appreciated by those who are familiar with them.
Breaded goat cheese is a quick, delicious, and nutritious appetizer with a classic touch of oregano and Chilean merkén, giving it a distinctive flavor.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
The Chilean causeo is a traditional dish in our cuisine, essentially a salad that often includes some kind of animal protein, such as pork trotters or beef, served cold. It’s typically enjoyed as an evening meal with fresh marraqueta breads.
Chapaleles are one of the most popular side dishes in the cuisine of southern Chile, from the Chiloé archipelago, typically prepared as part of another major local dish, the curanto en hoyo (a traditional pit-cooked meal).
Tomatican is a very popular stew in Chile, particularly in the central region of the country, commonly prepared during the summer season due to the availability and freshness of its main ingredients.
The Valdivian raw meat dish is undoubtedly an unmissable classic in one of the most beautiful cities in Chile, where a mandatory stop is the traditional café Das Haus 1959 (formerly Haussmann).
Calafate jam or preserve is a traditional recipe from Chilean Patagonia, where these fruits naturally grow and are a significant part of the culinary tradition.