Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked with a fork, and an incredibly soft, flaky crumb. While it shares roots with versions from neighboring countries, the Chilean pan coliza stands out for being fluffier and more buttery, best eaten warm with a little butter. Kneading and proofing take about 90 minutes, with another 15 to 20 minutes for baking. Nutritional Information Each…
Versión en Español Chapes, also called black limpets (Fisurella latimarginata), are a medium sized mollusk found from Pimentel in Peru down to the mouth of the Biobío River in Chile, where they were once a staple in the Mapuche diet. This recipe turns them into a crisp, fried empanada filling that takes about an hour start to finish. It’s a traditional Chilean fried empanada recipe, just built around a chapes pino instead of the usual…
Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice, salt, thinly sliced red onion, and fresh chopped cilantro. It is served ice cold in a cocktail glass or deep bowl as an appetizer or starter, with no additional cooking needed if the shellfish is ultra fresh. Ready in 20 minutes. The dish leans entirely on the quality of the seafood, so buying it the…
Versión en Español Chicha de uva de Curacaví is a naturally fermented grape drink made with 5 kg of destemmed pink or País grapes, pressed and strained, bottled with a loose cork, and left to ferment in a cool, dark place for 3 to 4 days. It is served with a little sugar or toasted flour to taste, and it is the official drink poured for the presidential toast every September 19th in Chile. The…
Versión en Español Chilean submarino is a beer cocktail made by sinking a small shot glass of liquor, usually pisco, vodka, or rum, into a tall glass of cold Pilsner beer. The liquor releases slowly from the bottom as you drink, so the flavor builds stronger with every sip. It is popular across Chile, Brazil, Mexico, and Spain, each country calling it something different depending on the liquor used. The whole drink comes together in…
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots, and onion until it turns completely fork tender. It takes about an hour to prep and six and a half hours in the oven, making it a perfect weekend project. Tapapecho is easy to find at any butcher shop or supermarket, but the recipe rewards patience, since the cut needs a long, gentle roast to…
Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s feet with vegetables and bay leaf until the meat turns fork tender. It takes about 20 minutes to prep and three hours to cook, yielding four hearty bowls. Passed down through generations, this broth is prized both as a nourishing family meal and as a traditional home remedy for cold weather and hangovers alike. Nutritional…
Versión en Español Malta con licor de cacao is a Chilean drink from the country’s university bar culture, made by layering sweet dark malt soda with cocoa liqueur and a spoonful of condensed milk. It’s ready in about 10 minutes and pours into two tall, chilled glasses. The drink dates back to the second half of the 20th century, when it became a fixture of soda fountains and taverns near university campuses in Santiago, Valparaiso,…
Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in a pork lard broth seasoned with chili paste, merkén, cilantro, and celery. They’re the most iconic farmhouse soup of the Cautin province in Araucania. Unlike machos ahogados, another rustic Chilean dumpling soup, concones are made from toasted rather than raw flour, which gives the broth a darker, earthier flavor. Nutritional Information Each serving of concones…
Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of a wild cactus native to Chile’s Atacama Desert, with pisco, sugar and ice. It takes about 15 minutes to prepare and yields four chilled glasses with a tangy, lightly sweet desert flavor. The copao (Eulychnia acida) grows on a tall, branching cactus found only between Copiapó and Illapel, on the arid coastal and inland hills…