Versión en Español Chilean chupe de jurel en tarro is a creamy baked casserole made with flaked canned jack mackerel, bread soaked in milk, sautéed onion, garlic, merkén, and oregano, topped with grated cheese and gratinated until golden. It takes 20 minutes of preparation plus 25 minutes of cooking and serves 4 people. It is one of the most comforting dishes of Chilean home cooking, born from coastal tradition and from times when meals had…
Versión en Español Chilean abastero a la parrilla is a lean, flavorful beef cut from the back of the leg grilled slowly over medium charcoal heat, either simply salted or marinated first in garlic, oil, vinegar, white wine, and oregano. It takes 30 minutes of preparation plus 60 minutes of grilling and serves 6 people. It is one of the best value cuts in Chile. Although lean, the secret to a tender abastero is slow…
Versión en Español Chilean lomo de cerdo al horno is a pork loin rubbed with oil, thyme, oregano, and paprika, marinated in white wine and stock, and roasted while basting with its juices until tender and glazed. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is a juicy, delicious, and lean main course, a healthy and affordable option for lunch or dinner or even for sandwiches. How…
Versión en Español Chilean escalopa de vacuno is a thin beef cutlet, usually posta rosada, seasoned with garlic, parsley, salt, and pepper, dipped in beaten egg, coated in breadcrumbs, and fried until golden. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. Known in Argentina and elsewhere as milanesa, the escalopa is a simple, versatile, and delicious favorite of Chilean home cooking. How to Make Chilean Beef Escalopa? The…
Versión en Español Chilean budin de acelgas is a baked savory pudding of steamed Swiss chard mixed with a sofrito of ground beef, onion, and carrot, bound with eggs, milk, cheese, and breadcrumbs and baked until golden. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people. Healthy, economical, and delicious, it is a recipe you can make almost all year with good quality greens, and you can even replace…
Versión en Español Chilean chupe de mariscos is a creamy baked seafood casserole of mixed shellfish cooked with a sofrito of onion, red pepper, garlic, and white wine, thickened with bread soaked in milk and cream, and gratinated with queso mantecoso and Parmesan in clay bowls. It takes 45 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a Chilean classic for any season, served as a main course or…
Versión en Español Chilean changles con fideos is a southern country dish of changles, wild coral mushrooms, sauteed with onion, bell peppers, garlic, and oregano, seasoned with soy sauce, and tossed with spaghetti. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a classic of rural cooking in southern Chile, especially in La Araucania and Los Rios, showing off changles, wild mushrooms that sprout in the native…
Versión en Español Chilean lomo liso a la parrilla is beef strip loin cut into thick steaks, brushed with oil, seasoned with coarse grilling salt, and cooked over charcoal until juicy. It takes 30 minutes of preparation plus 30 minutes of grilling and serves 6 people. It is a classic, easy barbecue cut, tender and juicy, to enjoy with family or friends any day of the week. How to Make Chilean Grilled Lomo Liso? You…
Versión en Español Chilean ninos envueltos are blanched cabbage leaves rolled around a filling of ground beef and fluffy rice seasoned with onion, garlic, oregano, and aji de color, served covered in warm tomato sauce. They take 45 minutes of preparation plus 30 minutes of cooking and serve 4 people. They are a classic of Chilean home cooking with many family variations, a nostalgic, comforting, and budget friendly lunch. How to Make Chilean Ninos Envueltos?…
Versión en Español Venezuelan pernil is a whole pork leg injected with a garlic and white wine brine, marinated in a blended sauce of onion, aji dulce, garlic, orange juice, red wine, prunes, and spices, and slow roasted for 5 hours until very tender. It takes 45 minutes of preparation plus 5 hours of cooking and serves 12 people. Pernil is one of the emblematic dishes of Christmas in Venezuela. This version follows the recipe…