Versión en Español Salchipapas are a plate of crisp French fries topped with sliced fried hot dog sausages, served with mayonnaise, ketchup, and mustard or any sauces you like. They take 15 minutes of preparation plus 20 minutes of frying and serve 4 people. They are a very popular snack in Chile, Colombia, Ecuador, and Peru, a street food staple eaten freshly made and dressed with all kinds of sauces. How to Make Salchipapas? As…

Versión en Español Palitos de ajo y oregano are homemade breadsticks made from a simple pizza style dough flavored with crushed garlic, oregano, and a little lard, shaped into thin sticks and baked until lightly golden. They take 40 minutes of preparation plus 20 minutes of baking and serve 6 people. They are an easy appetizer for any occasion and go perfectly with all kinds of sauces and cocktails. Below you will also find a…

Versión en Español Chilean empanadas de diguenes are baked turnovers filled with chopped diguenes, the wild tree fungus of southern Chile, mixed with grated queso chanco, cream, and merken. They take 30 minutes of preparation plus 30 minutes of cooking and serve 4 people. They are a delicious seasonal way to enjoy these mushrooms endemic to the forests of southern Chile, and a favorite for anyone who loves Mapuche inspired cooking. How to Make Chilean…

Versión en Español Chuno phuti is an Andean dish of northern Chile in which chuno, the traditional freeze dried potato, is rehydrated, boiled with bones, and sauteed with onion, garlic, aji de color, oregano, and eggs, finished with crumbled sheep or goat cheese. It takes 12 hours of soaking plus 30 minutes of cooking and serves 6 people. Chuno, also called the white gold of the Aymara, is made by dehydrating potatoes with an artisanal…

Versión en Español Chilean empanadas de piure are fried turnovers filled with chopped piure, the red Chilean sea squirt, sauteed with onion, shallots, oregano, and aji de color, a traditional recipe from Isla Mocha. They take 45 minutes of preparation plus 30 minutes of cooking and serve 6 people. They are a must on Isla Mocha in September for the Fiestas Patrias, Chile’s national holidays, but they are just as good at any time of…

Versión en Español Chilean pinones en escabeche are boiled and peeled araucaria pine nuts preserved in jars with a mixture of red wine vinegar, olive oil, peppercorns, rosemary, and bay leaf, optionally with carrots, pearl onions, and gherkins. They take about 2 hours of cooking plus at least 7 days of pickling and make 12 servings. It is a gourmet preserve from southern Chile that seasons and preserves the seed of the araucaria tree, with…

Versión en Español Tuna antipasto is a cold appetizer of canned tuna simmered with tomato sauce, mustard, carrots, green beans, onion, bell pepper, and stuffed olives, served chilled with crackers or toast. It takes 20 minutes of preparation plus about 30 minutes of cooking and serves 4 people. The idea of antipasto comes from Italian cuisine, where it names the starters served before the main courses of primo, secondo, and dolce. This tuna version is…

Versión en Español Chilean choclos cocidos con mantequilla are fresh corn cobs boiled in salted water and served hot with butter melting over the kernels, a summer classic eaten with your hands. It takes 10 minutes of preparation plus 15 minutes of cooking and serves 4 people. It is one of the simplest ways to enjoy the sweetness and tender texture of Chilean summer corn, and a favorite side for family barbecues and lunches during…

Versión en Español Grilled beef udder, or ubre asada, is a traditional Chilean barbecue appetizer made from a whole udder brined overnight in 100 g of salt per liter of water, pre-cooked in a pressure cooker, cooled, cut into strips, and grilled over high heat until the edges turn golden and crisp. It takes 30 minutes of preparation plus 45 minutes of cooking and serves 4 people. The two steps that matter are the brine…

Versión en Español Queso de patitas de pollo is a traditional Chilean recipe from the south of the country, a variant of the classic beef or pork head cheese that uses chicken feet exclusively, simmered slowly until they release their natural collagen. It needs 30 minutes of prep, 4 hours of cooking, and a full night in the refrigerator to set. The result is a firm, sliceable terrine with grated carrot, cilantro, cumin, merken, and…