Versión en Español Chilean vegan anticuchos are grilled skewers of artichoke hearts, mushrooms, cherry tomatoes, red and green bell peppers, onion, and zucchini, brushed with an olive oil and basil dressing until golden. They take 20 minutes of preparation and about 10 minutes on the grill, and serve 6. Anticuchos are usually made with meat and are a star of the Fiestas Patrias barbecue, so this plant based version lets everyone at the table share…

Versión en Español Chilean sea snails al pil pil, or caracoles de mar al pil pil, are black sea snails boiled, removed from their shells, and sautéed in olive oil and butter with garlic, dried cacho de cabra chili, parsley, and cilantro, then finished with white wine. They take 30 minutes of preparation and about 60 minutes of cooking, and serve 6. The dish joins one of the Basque influences on Chilean cooking, the pil…

Versión en Español Perfect brown rice, or arroz integral graneado, is whole grain rice rinsed, lightly toasted in olive oil, and simmered covered in twice its volume of water until every grain is tender and separate. It takes 5 minutes of preparation and about 40 minutes of cooking, and serves 4. It is a nutritious, naturally gluten free alternative to white rice, with a nutty flavor that works as a side or as the base…

Versión en Español Chilean mashed potatoes, or puré de papas, are a smooth, creamy side made by boiling potatoes in their skins, peeling and pressing them, and mixing in butter and warm milk, with an optional pinch of nutmeg. They take 20 minutes of preparation and 20 minutes of cooking, and serve 8. Puré is a pillar of Chilean Sunday lunches, the base of pastel de papas, and the perfect partner for a barbecue, carne…

Versión en Español Colombian cabeza de gato is made by boiling 3 green plantains in salted water for about 20 minutes until tender, peeling and mashing them with butter and salt, mixing in finely diced onion, and shaping the mash into balls, served with costeño cheese and hard-boiled eggs. It takes 30 minutes of preparation plus 25 minutes of cooking and serves 2 people. It is a very popular breakfast on the Caribbean coast of…

Versión en Español Chilean huevos a la copa are soft-boiled eggs made by covering 6 room-temperature eggs with cold water, bringing them to a boil, and cooking exactly 3 minutes from the first bubbles, then cooling them in cold water and serving them in egg cups topped with olive oil, lemon, crumbled bacon, chives, salt, and pepper. They take 5 minutes of preparation plus 3 minutes of cooking and serve 6 people. They are a…

Versión en Español Fried stuffed jalapeños are made by slitting and seeding 12 large jalapeños, filling them with a mix of mozzarella and cheddar, dipping them in egg and milk, flour, egg again, and breadcrumbs, and frying them at 160 C (320 F) for about 6 minutes until golden. They take 30 minutes of preparation plus 10 minutes of cooking and serve 4 people. They are an easy party appetizer for anyone who loves spicy…

Versión en Español Chilean tártaro de vacuno is a beef tartare made by finely chopping very lean, fresh beef and mixing it with olive oil, mustard, Worcestershire sauce, hot sauce, chives, salt, and pepper, shaping it on plates, surrounding it with red onion, pickles, parsley, and capers, and crowning it with a raw egg yolk. It takes 30 minutes to prepare and serves 4 people. Because it is eaten raw, use very fresh, lean beef…

Versión en Español Chilean arroz chaufán is a Chinese-style fried rice made by sautéing rinsed rice with garlic and carrot, cooking it covered with boiling water, and folding in diced turkey ham browned with scallions and chopped scrambled egg. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is the classic side from Chilean Chinese restaurants, easy, economical, and perfect with meat or fish. How to Make Chilean…

Versión en Español Chilean fried wantán are crispy wontons made with homemade or store-bought wrappers filled with cooked pork, shrimp, cabbage, onion, garlic, ginger, and soy sauce, folded into triangles, sealed with water, and fried until golden, served with soy, sweet and sour, or tamarind sauce. They take about 90 minutes of preparation, including resting the dough, plus 10 minutes of frying and serve 4 people. Wantán are a staple starter in Chinese restaurants across…