Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
Make traditional Chilean meringue cups (tacitas de merengue) with a crispy pastry shell and glossy Italian meringue. Ready in 35 minutes. Makes 12.
Versión en Español Chilean prietas with potatoes is one of the most honest expressions of traditional Chilean home cooking — blood sausage boiled until tender, paired with floury potatoes and a slow-cooked caramelized onion that balances the richness of the sausage. The dish is simple, deeply savory, and built around ingredients that have been part of Chilean rural cuisine for generations. This recipe serves 4 people and takes about 75 minutes from start to finish.…
Versión en Español Chilean corvina with sea urchin sauce is a coastal classic that brings together two of Chile’s finest seafood products in a single, intensely flavored dish. Oven-baked corvina fillets are served under a velvety sauce of blended sea urchin tongues, white wine, cognac, and cream — a preparation that is both luxurious and deeply rooted in Chilean fishing culture. The recipe serves 6 people and comes together in under 50 minutes. Sea urchin…
Make authentic Chilean grilled octopus (pulpo a la parrilla) with quinoa pesto. Tender, smoky, and ready in under 2 hours. Serves 6.
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in two tablespoons of toasted flour and one tablespoon of sugar until evenly suspended, then topping with aguardiente, stirring once more, and serving immediately very cold. The result is a thick, faintly sweet, grain-and-fruit cocktail at roughly 15–20° alcohol that has been drunk in Chile since at least the nineteenth century. Prep takes 5 minutes and…
Versión en Español Chilean shrimp and cheese empanadas are made by preparing a soft wheat dough with lard, warm milk, and baking powder, filling circles of rolled dough with flash-cooked shrimp, chunks of mantecoso cheese, and merkén, sealing the edges, and baking at 200°C for 15 minutes or frying in oil at 160°C until golden. The result is a bubbling, crispy pastry with molten cheese and tender shrimp inside. Prep takes 40 minutes, cooking 30…
Versión en Español Chilean canelita — also called mistela de canela — is made by boiling cinnamon sticks with sugar and water for 15 minutes, straining the syrup into a glass bottle, adding Chilean grape aguardiente, and resting the mixture for at least 24 hours before serving. The result is a smooth, amber-colored cinnamon liqueur at 5–10° alcohol that has been a staple of Chilean home kitchens for over a century, traditionally served as a…
Versión en Español Chilean choriqueso from Punta Arenas is made by crumbling smoked chorizo into a pan with oil and cooking over medium-low heat into a smooth spreadable paste, spreading it onto split hallulla rolls, covering with a slice of gouda cheese, baking at 180°C for 3 minutes until the cheese melts, then topping with mayonnaise and serving immediately — a Patagonian street food sandwich ready in 30 minutes that serves 2. The choriqueso is…
Versión en Español Chilean fermented cacho de cabra hot sauce is made by dissolving non-iodized salt in filtered water to create a brine, submerging red ají cacho de cabra chilies and garlic in the brine for 10 to 15 days at room temperature to lacto-ferment, then blending with apple cider vinegar, olive oil, and a pinch of sugar — bottled and refrigerated, it keeps over 2 months and serves 10. This recipe revives an ancestral…