Chef Emilio Deik’s recipe for Chilean bone marrow butter (mantequilla de tuétano) — roasted osso buco marrow blended with chives, set cold and served on fresh bread or melted over grilled steak.
Make crispy Chilean fried cheese empanadas (empanadas de queso) at home in 1 hour. The key is queso mantecoso, sealed edges, and oil at exactly 170°C.
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…
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 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…
The secret to perfect Chilean fries lies in a two-stage fry: a first pass at 140°C in pork lard to cook the potato through, and a second at 180°C to form a golden, shatteringly crispy crust. Fried potatoes are probably the most international of all culinary preparations—a perfect combination of a product and a South American technique that, contrary to popular belief, did not originate in Belgium or France, where it was later refined, but…
Chilean scallops are mollusks related to oysters and can be served fresh, stewed, dried, smoked, or in their shells—perfect for appetizers like this delicious recipe for scallops Florentine with spinach and white wine.
Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
This recipe combines the soft and slightly crispy texture of potatoes with the deep, silky flavor of rosehip jam. It’s ideal for family meals, lunch, or Chilean-style teatime known as la once.