Versión en Español Shoestring fries, known in Chile as “papas al hilo” or “papas hilo,” are one of the many ways to enjoy fried potatoes, usually served as a lighter appetizer but hugely popular as a topping for hot dogs or hamburgers. Their thin, thread-like cut makes them fry up extra crisp in just a few minutes, and a light sprinkle of sea salt or smoked merkén is often all they need. How to Make…

Versión en Español Guanaca or huañaca is a preparation made from toasted wheat flour and pork cooking broth, whether from head cheese, arrollado, sausages, or most commonly prietas blood sausage, which lends the dish all the seasoning of the main preparation, salt, garlic, onion, lard, and every other ingredient used. Nutritional Information Each serving of guanaca contains approximately 300 kcal, 30 g of carbohydrates, 15 g of fat, 10 g of protein, 5 g of…

Versión en Español Changles empanadas are an unconventional but deeply Chilean twist on the classic empanada, reinterpreting the traditional pino filling with the tender growths of wild mushrooms native to southern Chile. Simmering and cleaning the changles takes about 45 minutes of prep and 30 minutes of cooking, filling the kitchen with the earthy aroma of the southern forests before the empanadas even hit the oven or the fryer. Nutritional Information Each empanada contains approximately…

Versión en Español Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom sauce and finished with parmesan cheese and parsley, a favorite in Arica and Iquique for ending a night out. Frying and building the sauce take about 30 minutes of prep and 20 minutes of cooking, for a rich, shareable plate. Nutritional Information Each serving of papas champi contains approximately 420 kcal, 10 g of protein,…

Versión en Español Chapes, also called black limpets (Fisurella latimarginata), are a medium sized mollusk found from Pimentel in Peru down to the mouth of the Biobío River in Chile, where they were once a staple in the Mapuche diet. This recipe turns them into a crisp, fried empanada filling that takes about an hour start to finish. It’s a traditional Chilean fried empanada recipe, just built around a chapes pino instead of the usual…

Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice, salt, thinly sliced red onion, and fresh chopped cilantro. It is served ice cold in a cocktail glass or deep bowl as an appetizer or starter, with no additional cooking needed if the shellfish is ultra fresh. Ready in 20 minutes. The dish leans entirely on the quality of the seafood, so buying it the…

Versión en Español Kibbeh nayyeh is a delicate dish from the Middle East, especially popular in Lebanon, Syria, and Palestine, and it calls for real care since it’s made with raw meat, but when prepared correctly it’s a truly unique dish. Nutritional Information Each serving of kibbeh nayyeh contains approximately 300 kcal, 20 g of protein, 18 g of total fat (7 g saturated fat), 70 mg of cholesterol, 15 g of carbohydrates, 2 g…

Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with each country developing its own version of the spicy brava sauce. This Chilean take swaps the classic cayenne heat for merkén, the country’s most iconic smoky chili seasoning, folded into a rich, creamy sauce. Nutritional Information Each serving of papas bravas al merkén contains approximately 450 kcal, 40 g of carbohydrates, 30 g of fat,…

Versión en Español Papas chilotas al romero are a rustic, crispy side dish full of character. Native potatoes are washed, halved with the skin left on, and roasted at high heat until the outside turns crackling and golden while the inside stays soft. They stand out for their striking mix of colors on the table, a crunchy exterior, and a tender center, perfect as a snack or paired with meat and fish. Nutritional Information Each…

Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a side. The recipe involves filling squares of flour-and-egg dough with a chopped ham and cheese mix, sealing the edges before frying. The dough needs a rest in the fridge, which gives it the elasticity needed to hold the filling during frying. Served hot, they’re paired with soy sauce or sweet and sour sauce. Arrollados de…