Macho ruso: a dense Chilean milk pudding from Ovalle. Infuse 2 liters whole milk with cinnamon and orange peel, thicken with flour and cornstarch dissolved in cold milk, pour over caramel, and refrigerate until set. Serves 6.

Award-winning recipe for Chilean chancaca alfajores with hojarasca wafers, walnuts and raisins. A 150-year-old tradition from Chile’s Lakes Region. Rest 24 hours for perfect texture.

Make this innovative Chilean cochayuyo seaweed jam with spearmint — a sweet, earthy spread with a subtle marine note. No pectin needed. Ready in under 3 hours.

Classic Chilean marble cake (queque marmoleado) — a soft, fluffy vanilla and chocolate swirl cake baked in a bundt mold, perfect for afternoon tea and family celebrations.

Make authentic Chilean blackberry flan at home — a silky bain-marie custard layered over caramel and swirled with fresh mora puree. Chilled and unmolded for a striking dark-violet dessert. Serves 6.

Make authentic Chilean príncipes at home — a three-layer hojarasca wafer filled with huevo mol and coated in Swiss meringue, from the heritage sweets of Curacaví. Serves 10.

Make authentic Chilean cocadas — baked coconut cookies with a crispy caramelized crust and chewy center. Six ingredients, ready in 45 minutes.

Make authentic Chilean mil hojas cake with thin pastry layers, manjar, pastry cream, and rosehip jam. Serves 12. Two-day recipe with overnight rests.

Make traditional Chilean meringue cups (tacitas de merengue) with a crispy pastry shell and glossy Italian meringue. Ready in 35 minutes. Makes 12.

Versión en Español Chilean mote con manjar is made by simmering cooked hulled wheat (mote) in whole milk infused with orange peel, cinnamon, and vanilla for 5 minutes, then stirring in manjar (dulce de leche) until completely dissolved, letting the mixture cool, and refrigerating for at least 2 hours before serving cold in individual cups — a creamy, aromatic Chilean dessert ready in 25 minutes that serves 6 people. A modernized version of one of…