Versión en Español Hard boiled quail eggs are quail eggs placed in cold water, brought to a boil over medium high heat with a teaspoon of salt, and cooked 4 to 5 minutes from the boil for a firm yolk, or 2 to 3 minutes for a soft yolk, then cooled in cold water and peeled. They take 10 minutes of preparation and 5 minutes of cooking, and serve 4. A bite sized snack or…

Versión en Español Meñarki potatoes stuffed with vegetables are native potatoes boiled until tender but firm, peeled, cut into 5 cm pieces, and hollowed out, then filled with corn, peas, and red bell pepper dressed with lemon juice and topped with homemade mayonnaise and chives. They take 30 minutes of preparation and 30 minutes of cooking, and serve 4. The recipe showcases meñarki (also spelled meñarky), a native potato from southern Chile little known outside…

Versión en Español Homemade chickpea hummus is cooked chickpeas blended with tahini, olive oil, garlic, lemon juice, cumin, cinnamon, Chilean paprika, and cilantro into a creamy dip, loosened with water or cooking liquid and chilled for an hour. It takes 15 minutes of preparation plus 1 hour of chilling, and serves 6. A Middle Eastern classic that has spread around the world for being cheap, simple, and versatile. How to Make Chickpea Hummus? You can…

Versión en Español Chilean garlic shrimp, or camarones al ajillo, are shrimp seasoned with salt, pepper, and lemon, double coated in flour mixed with granulated garlic, parsley, and ground cacho de cabra chili and beaten egg, chilled, and pan fried for 2 to 3 minutes per side, served with merkén and a pink sauce of mayonnaise, tomato, and lemon. They take 45 minutes of preparation and 15 minutes of cooking, and serve 4. One of…

Versión en Español Chilean digüeñes a la parmesana is digüeñes, a wild southern Chilean mushroom, sautéed with onion, chives, green pepper, merkén, and garlic, mixed with steamed mussels and clams and white wine, spooned back into the shells, topped with parmesan, and gratinated at 200°C (392°F) for 5 minutes. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6. A creative recipe by Estela López Vega, who won first place with…

Versión en Español A perfect poached egg, or huevo pochado, is a fresh egg cracked into a bowl and slipped into a whirlpool of boiling water with a teaspoon of vinegar, cooked for 3 minutes for a runny yolk or 4 minutes for a firmer white, and lifted out with a slotted spoon. It takes 5 minutes of preparation and 5 minutes of cooking, and serves 1. Also called huevo escalfado or huevo flor in…

Versión en Español Homemade chickpea falafel is dried chickpeas soaked for 24 hours and blended raw with onion, garlic, cilantro, parsley, cumin, chickpea flour, and baking powder, chilled for 30 minutes, rolled into walnut sized balls, coated in chickpea flour, and fried at 170°C (338°F) until golden. It takes 60 minutes of preparation plus soaking and 30 minutes of cooking, and serves 6. A Middle Eastern classic made with chickpeas, naturally gluten free, vegan, nutritious,…

Versión en Español Stuffed eggs, or huevos rellenos, are hard boiled eggs halved and filled with their yolks mashed with mayonnaise, yogurt, mustard, thyme, salt, and pepper, or in the tuna version with drained canned tuna, mayonnaise, and tomato sauce, garnished with black olives and chives. They take 30 minutes of preparation and 10 minutes of cooking, and serve 4. A classic, family favorite appetizer that is easy to make and endlessly versatile. How to…

Versión en Español Smoked salmon roulade is slices of smoked salmon laid in a rectangle on plastic wrap, spread with a blended filling of cream cheese, scallions, and green pepper with capers, rolled into a tight spiral, frozen for at least 4 hours, and sliced into rounds served with a lemon sour cream sauce. It takes 30 minutes of preparation plus 4 hours of freezing, and serves 6. A fresh, elegant appetizer inspired by the…

Versión en Español Homemade rice croquettes are cooked rice mixed with grated cheese, egg, flour, parsley, salt, and pepper, shaped by hand, coated in bread crumbs, and fried for 2 to 3 minutes per side until golden. They take 20 minutes of preparation and 15 minutes of cooking, and serve 4. A thrifty recipe that makes the most of leftover rice, great as an appetizer, side, or snack. How to Make Rice Croquettes? Cooked rice…