Versión en Español Chilean pickled chili peppers (ají en escabeche) are made by washing and pricking fresh chilies, packing them into sterilized glass jars with whole black peppercorns, covering completely with apple cider vinegar, adding coarse sea salt, sealing hermetically, and resting in a cool dark place for at least 5 days before serving — a traditional Chilean condiment that keeps up to 6 months and serves 8 portions. One of the oldest preservation techniques…
Versión en Español Chilean mote con manjar is made by simmering cooked hulled wheat (mote) in whole milk infused with orange peel, cinnamon, and vanilla for 5 minutes, then stirring in manjar (dulce de leche) until completely dissolved, letting the mixture cool, and refrigerating for at least 2 hours before serving cold in individual cups — a creamy, aromatic Chilean dessert ready in 25 minutes that serves 6 people. A modernized version of one of…
Versión en Español Chilean baked corvina (corvina al horno) is made by marinating corvina fillets in white wine, dill, salt, and pepper for 60 minutes, then baking them on a bed of tomato slices with sautéed garlic and onion, covered in foil, at 180°C for 45 minutes — a light, aromatic Pacific fish dish that serves 4 people in just over an hour. Corvina is one of the most prized white fish along the Chilean…
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy corn (mote), unpeeled potatoes, carrots, onion, garlic, and ají de color, slow-cooked in broth — then finished by plunging two glowing-hot river stones directly into the pot, intensifying the heat and deepening the flavors. It serves 4 and takes around 75 minutes to prepare. A ceremonial dish of the Aymara people of northern Chile, Bolivia,…
Versión en Español Chilean french fries in lard (papas fritas en manteca de chancho) are made by cutting firm potatoes into 1 cm sticks, rinsing off excess starch, drying them, frying in pork lard at 140°C for 5 to 6 minutes, cooling completely, then frying a second time at 180°C for 1 to 2 minutes until golden and crispy — salted immediately off the heat, they serve 6 people in under 65 minutes. The double-fry…
Versión en Español Chilean chunchules with toasted flour are made by cleaning and braiding beef intestines, pre-cooking them in water with garlic and salt for 45 minutes, coating them in seasoned harina tostada (toasted wheat flour), and pan-frying them in oil at 160°C until golden and crispy on both sides — a traditional Chilean offal dish ready in 75 minutes that serves 4 people. A staple of Chilean asado culture and criollo home cooking, chunchules…
Versión en Español Chilean lamb chops with corn pastelera (chuletas de cordero con pastelera de choclo) are made by marinating a rack of lamb with merkén, garlic, and olive oil for 3 hours, searing the chops in a hot pan until golden, and serving them over a creamy corn pastelera with a Carménère wine reduction — a Chilean celebration dish that serves 6 people. The combination of seared lamb, sweet corn paste, and a spiced…
Versión en Español Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon, then layering sliced onion, cheese, tomato, and smoked longaniza on top, seasoning with merkén, oregano, and thyme, and baking covered at 180°C for 30 minutes — ready in 60 minutes total and serving 4 people. A typical dish of southern Chilean and Chiloé cuisine, cancato de merluza austral combines the freshness of Pacific-caught hake with…
Versión en Español Quechua Pachamanka is an ancestral Andean earth oven preparation made by marinating lamb, beef, and pork overnight in garlic, oregano, and beer, then layering the meats with potatoes, sweet potato, fava beans, and sweet humitas over volcanic stones heated until red-hot in a sealed underground pit — cooked for 90 minutes and serving 6 people. One of the oldest and most symbolic dishes of the Andes, pachamanka — from the Quechua words…
Versión en Español Chilean stuffed avocado with king crab is made by combining shredded centolla meat with diced cucumber, mayonnaise, and parsley, then filling ripe avocado halves that have been scooped, seasoned with lemon juice, and plated on a lettuce bed — no cooking required, ready in 15 minutes, and serving 2 people. A magnificent pairing of two icons of Chilean gastronomy, palta rellena con centolla brings together the buttery creaminess of Chilean avocado and…