Versión en Español Chilean fried tuna and cheese empanadas are half-moons of lard dough filled with tuna sautéed with onion and oregano plus pieces of chanco or mantecoso cheese, fried at 170 C (338 F) until golden and crisp. They take 30 minutes of preparation plus 60 minutes of cooking and serve 6 people. They are a typical recipe of Rapa Nui (Easter Island), where fresh tuna is abundant. How to Make Chilean Fried Tuna…

Versión en Español Chilean empanadas de charqui de llama are fried empanadas filled with llama charqui (dried llama meat) that is rehydrated, boiled, shredded, and cooked with onion, ají de color, and cumin, wrapped in a wine and lard dough. They take 12 hours of preparation, mostly chilling the filling, plus 45 minutes of cooking, and serve 6 people. They are a specialty of northern Chile that brings together some of the best Andean culinary…

Versión en Español Chilean papas rusticas al horno are skin on potato wedges, parboiled and then tossed in olive oil with garlic, thyme, oregano, and merken and roasted until golden. They take 30 minutes of preparation plus 30 minutes of cooking and serve 6 people. They are an easy alternative to French fries, perfect as a snack or as a side for all kinds of Chilean dishes, with a creamy center and a seasoned, crisp…

Versión en Español Chilean fritos de coliflor are cauliflower florets briefly boiled in water with a splash of milk, dipped in a light batter of milk, eggs, and flour, and fried until golden and crisp. They take 30 minutes of preparation plus 20 minutes of cooking and serve 4 people. They are an economical, comforting dish of Chilean home cooking that turns an often overlooked vegetable into an irresistible bite, with a crisp, airy coating…

Versión en Español Yoguis, or waffle dogs, are hot dog sausages on sticks dipped in a sweet waffle batter and cooked in a long waffle iron, or fried, until golden and crisp. They take 15 minutes of preparation plus 15 minutes of cooking and serve 4 people. A fun mix of hot dogs and waffles, they are a creative way to enjoy a classic snack, ideal for an afternoon treat, a party appetizer, or a…

Versión en Español Papas gratinadas are sliced parboiled potatoes layered in a baking dish with garlic butter and seasoned cream, topped with grated Parmesan, and baked until golden. They take 20 minutes of preparation plus 30 minutes of cooking and serve 4 people. This simple, delicious, and affordable side goes with all kinds of meat and is popular all year, but especially at Christmas and New Year. How to Make Potatoes au Gratin? Use firm…

Versión en Español Chilean galletas de cochayuyo are thin savory crackers made with whole wheat flour and powdered cochayuyo seaweed, seasoned with garlic and onion powder, and baked until crisp. They take 20 minutes of preparation plus 30 minutes of baking and serve 6 people. Cochayuyo has a long culinary tradition in Chile as part of Mapuche culture for centuries, and these crackers are a great way to give new life to this heritage ingredient.…

Versión en Español Papas duquesas, or duchess potatoes, are small balls of mashed potato enriched with butter and egg yolks, rolled in flour and fried until golden, crisp outside and creamy inside. They take 20 minutes of preparation plus 30 minutes of cooking and serve 4 people. This classic side of French origin has spread around the world, and in Chile it is a great way to use the country’s wide variety of excellent native…

Versión en Español Chilean pure picante is creamy mashed potatoes made with milk and butter and colored and spiced with red chili sauce and aji de color, finished with a sprinkle of merken. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 6 people. It is a simple, quick homemade side that works wonderfully with white or red meats. How to Make Chilean Spicy Mashed Potatoes? Use firm, fresh potatoes. If…

Versión en Español Chilean yuyo frito is a country dish of young yuyo stems and leaves, a wild field mustard, blanched and then sauteed in olive oil with onion, shallots, and garlic until lightly browned. It takes 20 minutes of preparation plus 10 minutes of cooking and serves 4 people. Yuyo (Brassica campestris) is a field plant of the mustard family whose stems are eaten before it develops its bright yellow flowers. How to Make…