Versión en Español Chilean vegetarian mushroom empanadas are baked turnovers of whole wheat dough filled with a pino of mushrooms, onion, and red and green bell peppers seasoned with merkén and cumin, with an optional piece of hard boiled egg. They take 45 minutes of preparation and 30 minutes of baking, and serve 6. The recipe comes from Chilean chef Connie Achurra, and its whole wheat dough needs no rising time before being rolled out.…

Versión en Español Chilean corn fritters, called tortitas de maíz or croquetas de choclo, are small pan fried patties of cooked corn kernels bound with semolina or chuchoca, flour, milk, parsley, and baking powder, cooked 5 minutes per side until golden. They take 20 minutes of preparation and 10 minutes of cooking, and serve 4. A quick, tasty, and healthy recipe to enjoy in the middle of the summer corn season with the whole family.…

Versión en Español Fried calamari, or calamares fritos, are squid rings coated in a mix of flour, cornstarch, salt, and pepper and fried in hot oil for a couple of minutes until golden and crisp, served with lemon and sauces. They take 30 minutes of preparation and about 30 minutes of frying in batches, and serve 6. Originally from Andalusia in Spain, they are one of the most popular dishes in bars and restaurants, and…

Versión en Español Homemade cream cheese, or queso crema casero, is made by heating whole milk to 90°C (194°F), curdling it with lemon juice, straining the curds through a cloth, and blending them with a little of the whey and salt until smooth and spreadable. It takes 40 minutes of preparation and 10 minutes of cooking, and serves 6. Inexpensive, simple, and free of preservatives, it is a homemade alternative to commercial spreads such as…

Versión en Español Crispy homemade onion rings are thick slices of onion dredged in seasoned flour, dipped in a batter of milk, egg, and baking powder, coated in breadcrumbs or panko, and deep fried until golden. They take 30 minutes of preparation and about 15 minutes of frying, and serve 4. Born in the United States and loved around the world, they are a favorite snack and side at Chilean burger joints and home gatherings,…

Versión en Español Black olive coral, also called a lace tuile, is a crisp, lacy garnish made by blending black olives with water, straining the juice, mixing it with oil and a little flour, and cooking thin rounds in a hot nonstick pan until the water evaporates. It takes 5 minutes of preparation and about 15 minutes of cooking, and serves 4. It is a fine dining secret for turning a home cooked plate into…

Versión en Español Chilean shrimp ceviche, or ceviche de camarones, is lightly blanched shrimp, optionally with diced hake, mixed with scallions and avocado and marinated in fresh Pica lime juice with olive oil, salt, pepper, and merkén, then finished with cilantro. It takes about 60 minutes of preparation, including marinating, and 5 minutes of cooking, and serves 4 as a starter. It is a very common dish in Chilean cooking, enjoyed in many variations from…

Versión en Español Merkén candied almonds, or almendras caramelizadas al merkén, are raw almonds coated in frothy egg white and a mix of white and brown sugar, salt, cinnamon, and merkén, then baked until caramelized and crunchy. They take 20 minutes of preparation and about 30 minutes in the oven, and serve 8. Sweet, salty, and gently smoky, they are perfect as an appetizer, as part of a nut mix, or with a cold beer.…

Versión en Español Chilote potato chips are thin slices of native potatoes from Chiloé, purple in this version, brushed with olive oil, sprinkled with merkén, baked until crisp, and served with a cream cheese, lemon, and chive dip. They take 30 minutes of preparation and about 15 minutes in the oven, and serve 4. Baked instead of fried, they are a colorful, lighter snack, and you can experiment with the many native potato varieties of…

Versión en Español Chilean tuna croquettes, or croquetas de atún, are tender fritters of canned tuna mixed with milk soaked bread, sautéed onion, eggs, flour, and parsley, spooned into a hot pan and fried until golden. They take 15 minutes of preparation and about 30 minutes of cooking, and serve 4. They are a classic, inexpensive, and versatile dish of everyday Chilean cooking, ideal for a quick lunch or light dinner and a good way…