Versión en Español Chilean guiso de garbanzos is a hearty chickpea stew made by soaking dried chickpeas overnight, cooking them twice until tender, and simmering them for 40 minutes with a sofrito of onion, shallot, tomato, winter squash, and thyme, vegetable stock, and their own cooking liquid. It takes 12 hours of soaking plus about 3 hours of cooking and serves 4 people. One of its great advantages is that, once cooked, the stew freezes…

Versión en Español Chilean carne al horno con verduras is a 1.5 kg beef rump (asiento) rubbed with olive oil, butter, mustard, salt, and pepper, seared on all sides, sprinkled with thyme and oregano, and roasted at 180 C (356 F) with potatoes, onions, carrots, and red bell pepper, then basted with vegetable stock and rested before slicing. It takes 20 minutes of preparation plus about an hour of roasting and serves 4 people. It…

Versión en Español Chilean escalopa kaiser, a beef cordon bleu, is made by pounding beef cutlets very thin, folding them over a slice of ham and cheese, dredging them in flour, dipping them in egg beaten with garlic and parsley, coating them in breadcrumbs, chilling for 30 minutes, and frying at 160 C (320 F) until golden. It takes 50 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a…

Versión en Español Chilean tortilla de coliflor is a fluffy omelette made by boiling cauliflower florets for 10 minutes, sautéing them briefly with garlic in olive oil, mixing them with 6 beaten eggs and chopped parsley, and cooking the mixture in a skillet for a couple of minutes per side. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 2 people. It is a simple, healthy lunch that combines the texture…

Versión en Español Chilean picante de guatitas y charqui is a thick Andean stew of tender beef tripe strips, soaked and shredded llama or alpaca charqui, and gelatinous meat from a boiled beef foot, cooked in a sofrito of garlic, onion, ají de color, and rocoto, and thickened with crumbled boiled potatoes, finished with cilantro. It takes 4 hours of soaking plus about 2 hours of cooking and serves 8 people. It is a hearty…

Versión en Español Chilean garbanzos con arroz is a hearty stew of chickpeas soaked overnight and pressure-cooked with bay leaf, then simmered with a sofrito of onion, garlic, and red bell pepper, winter squash, and rice, optionally topped with fried longaniza and merkén. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people. It is a healthy, nourishing, and warming dish, ideal for winter lunches. How to Make Chilean Chickpeas…

Versión en Español Chilean tortilla de arroz is a thick omelette made by mixing 3 cups of cooked rice with 3 beaten eggs, grated cheese, chives, and oregano, cooking half the mixture in a skillet, layering ham and mantecoso cheese, covering with the rest, and flipping it with a plate to brown both sides. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 4 people. It is one of the classic…

Versión en Español Chilean criadillas rebozadas are bull testicles cleaned of their outer membrane, cut into thin fillets, dipped in egg beaten with garlic and parsley, then in flour and breadcrumbs, and fried in olive oil for 2 to 3 minutes per side until crisp. They take 15 minutes of preparation plus 30 minutes of cooking and serve 4 people. Criadillas are a traditional offal dish, mild in flavor, served as an appetizer or main…

Versión en Español Chilean ñoquis de castaña are chestnut gnocchi made by boiling and peeling chestnuts, mashing them into a purée with flour, egg, and parmesan, shaping small dumplings marked with a fork, boiling them until they float, and sautéing them in butter with rosemary. They take 45 minutes of preparation plus 20 minutes of cooking and serve 4 people. Although gnocchi are not traditionally Chilean, chestnuts are a common autumn treat in southern Chile,…

Versión en Español Chilean tortilla de lechuga is a quick omelette made by mixing 4 beaten eggs with 2 cups of chopped, well-dried lettuce, a little onion, and grated cheese, cooking it in olive oil for about 5 minutes per side, and flipping it with a plate. It takes 10 minutes of preparation plus 10 minutes of cooking and serves 2 people. It is a tasty, healthy way to add more vegetables to your diet,…