Versión en Español Verduras salteadas are sautéed vegetables made by cooking carrot and bell pepper strips and broccoli florets in olive oil over medium-high heat for 5 minutes, then adding onion, garlic, and peas, seasoning, and finishing covered over low heat for 3 to 5 minutes. They take 20 minutes of preparation plus 15 minutes of cooking and serve 4 people. They are a quick, healthy, and colorful side for any protein, made with your…

Versión en Español Chilean puyes salteados al merkén are tiny translucent river fish quickly sautéed for about two minutes in olive oil perfumed with a crushed unpeeled garlic clove, seasoned with sea salt, pepper, and merkén, and served with crackers or toast. They take 10 minutes of preparation plus 5 minutes of cooking and serve 4 people. Puyes are small, scaleless fish caught with nets in southern Chilean river mouths, traditionally cooked right after the…

Versión en Español Chilean arrollados primavera are fried spring rolls made with thin homemade wrappers of flour, water, and oil, filled with ground beef, cabbage, carrot, ginger, and garlic cooked with soy sauce and sesame oil, chilled for 2 hours, and fried at 180 C (356 F) for about 5 minutes. They take 150 minutes of preparation plus 20 minutes of cooking and serve 4 people. They are one of the most traditional appetizers in…

Versión en Español Chilean cold canapés are 5 cm rounds of sandwich bread topped with three simple spreads, mashed artichoke hearts with mayonnaise, cream cheese with chives, and hard-boiled egg blended with cilantro and butter, finished with ham, cheese, hearts of palm, smoked salmon, or baby corn. They take 30 minutes of preparation and serve 8 people. They are simple and versatile, ideal for cocktail parties and year-end celebrations, and need almost no cooking. How…

Versión en Español Chilean arroz árabe is fluffy long-grain rice cooked with angel hair noodles toasted in oil, raisins, garlic powder, and salt, simmered covered over very low heat, and finished with butter for a slightly sweet and savory side dish. It takes 10 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a simple, economical, and original side for beef or chicken, especially pot roasts. How to Make Chilean…

Versión en Español Chilean rollitos de jamón rellenos are cold ham rolls filled with a mix of mashed hard-boiled eggs, chopped tomato, mayonnaise, salt, and pepper, rolled in large slices of ham and served on lettuce leaves. They take 15 minutes of preparation plus 10 minutes of cooking and serve 4 people. They are simple, versatile, and perfect as an appetizer or a quick salad for any occasion. How to Make Chilean Stuffed Ham Rolls?…

Versión en Español Chilean entrada de caracol trumulco is a cold seafood starter made by boiling shelled trumulco sea snails for about 60 minutes until tender, dicing them, and mixing them with avocado, softened onion, cilantro, lemon juice, sea salt, and a little homemade mayonnaise. It takes 45 minutes of preparation plus 60 minutes of cooking and serves 4 people. It has been eaten for generations on the Chilean coast, where these large snails once…

Versión en Español Mapuche mayu poñi is a rustic mashed potato dish made by boiling quartered potatoes, mashing them coarsely, and folding in onion slowly softened in lard, finished with salt and smoky merkén. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people. Simple as it is, it captures the essence of Mapuche cooking, with potatoes, the smokiness of merkén, and a warm onion sofrito. How to Make Mapuche…

Versión en Español Chilean pastelera de choclo is a baked creamed corn made by blending fresh corn kernels with milk and basil, cooking the purée with a sofrito of onion, butter, and ají de color until creamy, adding beaten eggs off the heat, and baking it in clay dishes with a sprinkle of powdered sugar until golden. It takes 45 minutes of preparation plus 30 minutes of cooking and serves 4 people. Unlike pastel de…

Versión en Español Chilean queso fresco casero is a soft fresh cheese made by bringing whole milk to a boil, resting it, curdling it with plain yogurt, lemon juice, and a little cream over gentle heat, and draining the curds in cheesecloth before shaping and chilling for 24 hours. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 6 people. Queso fresco is very popular all over Chile and is ideal…