Versión en Español Preserved changles are Chilean wild coral mushrooms simmered in a mix of apple cider vinegar and water with garlic and bay, then packed into sterilized jars and covered completely with neutral oil. It takes 20 minutes of preparation plus 20 minutes of cooking and fills enough jars for 6 servings. The vinegar lowers the pH and the oil seals out air, which is how the jars keep for up to 12 months…
Versión en Español Cazuela nogada is a Chilean chicken stew in which the pieces are browned first, simmered with onion, celery, parsley, potatoes, and rice, and then finished with a ground walnut sauce stirred in at the very end. It takes 30 minutes of preparation plus 60 minutes of cooking and serves 6 people. The walnut sauce is what sets it apart from every other cazuela, giving the broth a thick, creamy body and an…
Versión en Español Chilean potato salad, known simply as papas mayo, is a cold salad of boiled potatoes diced and folded with mayonnaise, mustard, celery, and onion, then rested in the refrigerator before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. The celery and the onion are what make the difference, since both cut through the richness of the mayonnaise with a fresh, crisp counterpoint. It is…
Versión en Español Bariatric tea, from the Greek word baros meaning weight, is a herbal infusion of green tea, cinnamon, fresh ginger, lemon, and mint designed to support digestive wellbeing as part of a balanced diet. It takes 10 minutes of preparation plus 10 minutes of infusion and makes 4 servings. It is drunk hot or chilled, plain or lightly sweetened with honey or stevia, and it is also used as part of a liquid…
Versión en Español Machos ahogados, also known as sopones, is a traditional Chilean winter soup in which spoonfuls of a flour and egg batter are dropped into a seasoned beef broth and simmered until they set into soft dumplings. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is one of the oldest and cheapest soups in the Chilean repertoire, made all over the country when the weather…
Versión en Español Chilean Swiss chard stew, or guiso de acelgas, is a home-style vegetable dish of blanched chard folded into an onion, garlic, and carrot sofrito, then finished with egg, cream, and grated cheese. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is one of the most common ways of eating greens in Chilean households, often made with chard straight from the family vegetable patch, and…
Versión en Español Cachitos are crisp Chilean pastry horns made from a rich egg yolk and white wine dough, rolled around conical molds, baked, and then filled with manjar or pastry cream. They take 45 minutes of preparation plus 15 minutes in the oven and make 8 servings. They belong to the family of traditional Chilean sweets usually eaten during Fiestas Patrias, although they are made and shared at home in any season, finished with…
Versión en Español Grilled beef udder, or ubre asada, is a traditional Chilean barbecue appetizer made from a whole udder brined overnight in 100 g of salt per liter of water, pre-cooked in a pressure cooker, cooled, cut into strips, and grilled over high heat until the edges turn golden and crisp. It takes 30 minutes of preparation plus 45 minutes of cooking and serves 4 people. The two steps that matter are the brine…
Versión en Español The Maracazzotti, also spelled Maracuzzotti, is a recent Chilean summer cocktail that combines the Italian amaro Ramazzotti with passion fruit flavored beer over plenty of ice. It takes about 5 minutes to build and makes one serving. Two ingredients are all it needs, which is exactly why it caught on so quickly. The herbal bitterness of the amaro cuts through the sweetness of the fruit beer, and a splash of sparkling water…
Versión en Español Mongolian beef, or carne mongoliana, is the Chinese-Chilean stir-fry of beef strips marinated in soy sauce and cornstarch, then seared over high heat with spring onions, garlic, and pickled aji oro peppers. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 2 people. It is one of the most widely eaten dishes in Chilean Chinese restaurants, ordered at lunch counters, family dinners, and home deliveries across the country,…