Promoting Chilean pisco worldwide has been a key objective of the Chilean Export Promotion Bureau, ProChile, alongside showcasing other iconic products from the country.
The figure of Santa Claus, widely recognized around the world as the jolly old man who distributes gifts during Christmas, takes on a unique name and personality in Chile: Viejito Pascuero.
The new label features a bold design showcasing a bull in reddish and orange tones, symbolizing the history and local character of Torobayo in Valdivia, the birthplace of this beer.
The American Cider Association has designated Chile as the guest of honor at CiderCon 2025, the most important conference for cider industry professionals, set to take place from February 7 to 9 in Chicago, United States.
Chilean seafood stew is an easy-to-prepare dish packed with flavor and textures. It combines the best of sea and land ingredients to create a meal bursting with the distinctive tastes of Chilean cuisine.
The investigation is based on original manuscripts of the book Cautiverio Feliz (1677), written by Francisco Núñez de Pineda y Bascuñán, a Spanish soldier captured by the Mapuche in the Biobío region.
Thanks to its high nutritional value and numerous health benefits, salmon is becoming an increasingly popular choice for Christmas and New Year’s menus.
During the 19th century, Carménère was one of the most widely planted grape varieties in Bordeaux, France. However, it disappeared after a phylloxera plague devastated the vineyards, until its resurgence in Chilean soil in the 20th century.
Wet hot dogs, or “completos mojados” in spanish are a regional variation of the Italian-style completo, particularly popular in the Maule region of Chile.
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.