Learn how to make bistec de pana al ajo, the classic Chilean garlic-marinated beef liver steaks. Soaked in vinegar for tenderness. Ready in 100 minutes.
Learn how to make sopa de locos, the traditional Chilean abalone broth soup with white wine, pasta, and egg. Ready in 35 minutes. Serves 4.
Learn how to make the Chilean piston — pisco with tonic water and Pica lemon. A refreshing 5-minute cocktail that rivals the classic piscola.
Learn how to make muday de arveja, the traditional Mapuche pea chicha from Canete. Two authentic recipes with pea shells or dried peas and potato.
Learn how to make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes.
Make the Chilean torta 4 leches at home: a soaked sponge cake with condensed milk, evaporated milk, heavy cream, and manjar, topped with caramelized Swiss meringue. Serves 12.
Make Chilean tres leches cake at home — a vanilla sponge soaked with condensed milk, evaporated milk, and cream, topped with Swiss meringue. Serves 12, refrigerate 2 hours before serving.
Make the Chilean michelada at home with cold lager beer, limón de Pica, and a merkén-and-salt rim. Ready in 5 minutes — the ultimate Chilean beer cocktail.
Make Chilean banana kuchen at home — a butter shortcrust tart filled with ripe banana slices and vanilla pastry cream, baked in the southern Chile tradition. Serves 6 in 80 minutes.