Pantrucas, pancutras, or pancuchas are a name derived from the Mapudungun word “pangkutra,” which means soup with flour dough. It is a delicious, nutritious, and easy-to-prepare soup,
After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.
A classic Chilean seafood empanada from its Pacific coast, the second longest in the world, where you can find an infinite variety of seafood preparations, such as these fried or baked empanadas.
Chilean “calzones rotos” are a recipe inherited from our grandmothers, a sweet, fried and fluffy dough worthy of preparing in any season, although they are particularly enjoyed in winter, with a coffee or a good mate.
Chilean Chorrillana is a traditional dish from the port of Valparaíso that is believed to have been created in the 1970s at the “J Cruz” restaurant.
Sopaipillas with pumpkin are a classic Chilean fried bread consumed all year round, mainly in the central region of the country. They are very versatile and popular.
Chile is the second largest producer of salmon in the world and Chilean salmon and avocado ceviche is undoubtedly one of the favorites around the world.
A classic of national bakery and a favorite of many, Chilean marraqueta bread, also known as “pan batido” or “pan francés” has a century-old history that only reaffirms its popularity.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
Charquicán is a traditional Chilean dish originating from the Mapuche people, who used to prepare it with dried beef or horse before the development of cattle farming in Chile.