Candied peanuts are a popular sweet snack in Chile, especially during spring and national holidays (Fiestas Patrias), though they are enjoyed year-round by both children and adults.
Quince jelly is a simple and easy recipe that makes the most of this aromatic fruit. It’s perfect for spreading on toast, cookies, or pairing with game meats or poultry.
This comprehensive collection goes beyond typical cookbooks by not only providing clear, well-explained recipes but also delving into the historical context of each dish.
They represent a manifestation of culture, history, and the identity of a country that has skillfully blended local traditions with foreign influences to create something truly unique.
A botanical discovery of great significance has taken place in the Maule Region: the rediscovery of the native tomatillo Solanum sanfurgoi, a species that had remained hidden from the view of science for more than 130 years.
Missing Chilean flavors? Longing for a good empanada or a comforting cazuela? Don’t worry, you don’t have to cross the pond to enjoy authentic Chilean cuisine.
A delicious and natural homemade butter recipe made only with high-fat cream (+35%) and a bit of salt to add stability and extend its shelf life.
Chilean stuffed potatoes are often one of the favorite dishes among children. They are a kind of thick empanada made of soft, delicious, and hearty mashed potatoes, typically filled with meat or cheese, and can be prepared either fried or baked.
There’s nothing better than having a good homemade liqueur on hand that concentrates the flavors of the land, like this recipe for calafate liqueur. It’s perfect for cold winter evenings and serves as a symbol of cuisine from the end of the world.
Chilean salmon, globally recognized for its quality and flavor, recently achieved a significant milestone with the U.S. Food and Drug Administration (FDA).