Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.
Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
Chilean mussel soup is a classic dish for the colder days in Chile. It’s quick and easy to prepare, yet delivers a delicious result that’s perfect for rejuvenating the body after any celebration.
Zythos Media is thrilled to announce the launch of its latest publication in spanish: “Chilean Drinks, Cocktails, and Liquors: Traditional and Heritage Recipes.”
Lentil salad is one of the most classic legume salads, highly nutritious and easy to prepare, perfect for complementing with various sides like vegetables and aromatic herbs of all kinds.
Salads are a whole world in gastronomy because, although they may seem simple, some combinations can achieve a high degree of complexity and flavor, like this delicious mixed salad.
The white bean and onion salad has become one of the classic combinations of Chilean cuisine, highly recommended for starting a lighter diet.
The Yugoslav cocktail is a classic Chilean drink that was very popular in the 70s and 80s, combining beer and white wine into a refreshing mix. It remains a nostalgic icon of past popular culture, enjoyed at some celebrations and gatherings.
Chilean papaya candies, or homemade papaya gummies, are a delicious and very easy-to-make dessert typical of northern Chile, particularly La Serena, known for their exquisite sweetness.
This Chilean ajiaco recipe is a classic “day after” dish, often made with the leftover meat from the previous day’s barbecue, typically enjoyed during Fiestas Patrias or year-end celebrations. It’s perfect for warming up and comforting the body.