Versión en Español Chilean lomo de cerdo a la olla is a whole pork tenderloin seared in oil, then braised covered for about 30 minutes with a sofrito of onion, garlic, carrot, and red bell pepper, white wine, and bay leaves, sliced and returned to the sauce, and served over white rice. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. Also called solomillo a la cacerola, it is…

Versión en Español Chilean estofado de carne is a quick beef stew made with floured strips of posta rosada (beef round) browned in oil, cooked with onion, garlic, ají de color, oregano, and cumin, then simmered for 30 minutes with tomato sauce, beef stock, potatoes, carrots, and bay leaf. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is a basic of Chilean home cooking, easy and quick…

Versión en Español Chilean tortilla de porotos verdes is a thick pan-fried omelette of boiled green beans bound with eggs and a little flour, cooked for about 5 minutes per side in olive oil and flipped with a plate. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people. It is a light, quick, and very popular everyday dish in Chilean homes, especially in summer, usually served with rice or…

Versión en Español Homemade KFC-style crispy fried chicken is made by marinating chicken pieces for at least 2 hours in a thick batter of flour, water, paprika, garlic, curry, thyme, dill, and tarragon, then dredging them, still wet, in a seasoned flour mix and frying at 180 C (356 F) until deep golden. It takes 120 minutes of preparation plus 30 minutes of frying and serves 4 people. Crispy fried chicken has become one of…

Versión en Español Chilean arroz con huevo is fluffy long-grain white rice sautéed with garlic and oil, cooked covered over very low heat, and served topped with one or two fried eggs with runny yolks and a sprinkle of merkén. It takes 10 minutes of preparation plus 30 minutes of cooking and serves 4 people. Once considered a humble meal, it is now one of the most popular home-style dishes in Chile and across Latin…

Versión en Español Chilean picante de conejo is a spicy rabbit stew made by brining rabbit pieces overnight, browning them, and simmering them for an hour with a sofrito of rocoto chili, onion, carrot, garlic, and parsley seasoned with turmeric and cumin, finished with roughly mashed boiled potatoes and cilantro. It takes 12 hours of preparation, mostly brining, plus 70 minutes of cooking and serves 6 people. It is typical of northern Chile and part…

Versión en Español Chilean pescado en escabeche is floured, fried fish fillets covered with a hot marinade of vinegar, onion, carrot, garlic, bay leaves, thyme, and oregano, then left to cool and marinate for at least 6 hours before serving cold. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a traditional Holy Week dish in Chile, still made in some regions, especially the north, partly because…

Versión en Español Chilean asado de tira a la olla is beef short ribs seared in a cast iron pot and braised for 3 hours in dark beer with onion, carrot, bell peppers, celery, tomato, and garlic until the meat falls off the bone. It takes 20 minutes of preparation plus 3 hours of cooking and serves 4 people. It is a classic grandmother’s recipe, slow and patient, that gives tender, flavorful meat ideal for…

Versión en Español Riñones al jerez are beef kidneys marinated in vinegar water, quickly browned in butter, and simmered in a sauce of dry sherry, beef broth, onion, garlic, and parsley, served with white rice or mashed potatoes. They take 150 minutes of preparation, mostly marinating, plus 25 minutes of cooking and serve 2 people. It is a classic of Andalusian cooking, from the taverns of Jerez de la Frontera in Spain, with many adaptations…

Versión en Español Chilean charquicán de jurel is a hearty stew of potatoes, squash, corn, peas, carrot, onion, and bell pepper cooked in vegetable broth with canned jack mackerel, then roughly mashed and served with a fried egg and parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. Charquicán is one of Chile’s most popular stews, with traditional versions made with beef, vegetarian versions, and this comforting fish…