Versión en Español Chilean riñones a la crema is beef kidney cut into thin strips, soaked overnight in water with vinegar and salt, browned in butter and oil, cooked with onion, garlic, and green bell pepper, seasoned with cumin and oregano, and finished in a milk and flour sauce until creamy. It takes 10 hours of soaking plus 30 minutes of cooking and serves 4 people. It is a traditional Chilean country dish that makes…

Versión en Español Chilean charquicán de cochayuyo is a vegetarian take on charquicán made by roasting potatoes, winter squash, and cochayuyo seaweed at 200 C (392 F), grinding the crisp seaweed, and mixing the scooped-out potato and squash with a blended sofrito of onion, garlic, celery, merkén, ají de color, oregano, and vegetable stock, plus peas, bell pepper, parsley, and cilantro, served with a fried egg. It takes 20 minutes of preparation plus 30 minutes…

Versión en Español Chilean chapsui de pollo is a chicken chop suey made by tenderizing bite-size chicken breast pieces with baking soda, stir-frying them with garlic and scallions, then adding steamed broccoli and cauliflower, carrot, bean sprouts, bell peppers, and a sauce of soy, cornstarch, and oyster sauce. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. Of Chinese origin and first adapted in the United States, chop suey…

Versión en Español Chilean arvejas partidas con arroz is a hearty stew of split peas soaked overnight and simmered with a sofrito of onion, garlic, and carrot, winter squash, and rice until thick and tender. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people. It is a simple, comforting, and nutritious dish, ideal for the coldest days of autumn and winter. How to Make Chilean Split Peas with Rice?…

Versión en Español Chilean fideos con jurel en tarro is pasta tossed with a quick sauce of canned jack mackerel sautéed with onion, red bell pepper, garlic, and grated carrot, then simmered with tomato sauce and finished with fresh parsley. It takes 10 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a simple, economical, and flavorful everyday dish that combines the richness of canned fish with the versatility of…

Versión en Español Chilean porotos negros con arroz is a hearty stew of black beans soaked overnight and simmered with a sofrito of onion, garlic, carrot, bell pepper, tomato, oregano, and merkén, the broth and shredded meat from a boiled pork leg, rice, and bay leaves, topped with fried longaniza slices. It takes 12 hours of soaking plus about 2 hours of cooking and serves 4 people. Black beans were not traditionally common in Chilean…

Versión en Español Chilean lisa a la teja is a whole mullet split open, filled between skin and flesh with sliced tomato, onion, garlic, oregano, salt, and pepper, dotted with butter, wrapped in foil, and cooked for about 30 minutes between two clay roof tiles over embers or in a clay oven. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a traditional recipe from the Maule…

Versión en Español Chilean reineta al horno con verduras is reineta (southern ray’s bream) fillets baked at 200 C (392 F) for 20 minutes on a bed of chopped onion, carrot, red bell pepper, and asparagus seasoned with olive oil, sea salt, pepper, and lemon juice, finished with fresh parsley. It takes 20 minutes of preparation plus 20 minutes of baking and serves 4 people. It is a simple, delicious dish for any day of…

Versión en Español Peruvian picante de mariscos is a creamy, spicy seafood stew made by sautéing shrimp, squid, octopus, limpets, and sea snails, then combining them with a sofrito of onion, garlic, ají amarillo, ají panca paste, and rocoto, deglazing with white wine, and finishing with fish stock, scallops, cream, cilantro, and parmesan. It takes 45 minutes of preparation plus 40 minutes of cooking and serves 6 people. It is a renowned dish of southern…

Versión en Español Chilean chupe de papas is a layered casserole of sliced boiled potatoes, bread soaked in milk and cooked with an onion, ají de color, and parsley sofrito, sliced chanco cheese, and grated cheese, baked at 180 C (356 F) until gratinated and topped with chopped hard-boiled egg. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people. Often confused with pastel de papas, it is an old…