Versión en Español Chilean carne al jugo is a traditional beef stew in which affordable cuts are seared and then cooked slowly with onion, garlic, carrot, vinegar, tomato sauce, and spices until the meat falls apart with a fork. It takes 30 minutes of preparation plus 2 hours and 30 minutes of cooking and serves 4 people. It is part of the everyday home cooking Chileans grow up with, and it is almost always served…

Versión en Español Chilean pollo ganso a la olla is a pot roast of pollo ganso, the lean beef cut known in English as eye of round, seared whole and braised with vegetables, white wine, and vegetable stock until tender. It takes 30 minutes of preparation plus 60 minutes of cooking and serves 6 people. Despite its name, which translates as goose chicken, pollo ganso is beef, with a mild, well defined flavor that makes…

Versión en Español Chilean Swiss chard stew, or guiso de acelgas, is a home-style vegetable dish of blanched chard folded into an onion, garlic, and carrot sofrito, then finished with egg, cream, and grated cheese. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is one of the most common ways of eating greens in Chilean households, often made with chard straight from the family vegetable patch, and…

Versión en Español Mongolian beef, or carne mongoliana, is the Chinese-Chilean stir-fry of beef strips marinated in soy sauce and cornstarch, then seared over high heat with spring onions, garlic, and pickled aji oro peppers. It takes 15 minutes of preparation plus 15 minutes of cooking and serves 2 people. It is one of the most widely eaten dishes in Chilean Chinese restaurants, ordered at lunch counters, family dinners, and home deliveries across the country,…

Versión en Español Roast beef is a preparation of English origin that has become a staple in Chilean homes, where a whole beef striploin is seared, coated in mustard and fresh herbs, and roasted hot and fast so the surface browns while the center stays pink. It takes 30 minutes of prep and 45 minutes in the oven, and the result is a juicy piece of beef that slices deli-thin. In Chile it moved out…

Versión en Español Chilean tripe and vegetable stew, “guatitas a la jardinera,” is a hearty and traditional countryside dish, an old-fashioned recipe made from beef tripe, unbeatable for sharing with family. Tripe, or “guatitas,” is a very common ingredient across Latin American cooking, easy to prepare with simple ingredients as long as you follow the steps carefully for the best result. How to Make Guatitas a la Jardinera? Guatitas a la jardinera simmers pre-cooked beef…

Versión en Español Chilean mote risotto is a delicious, inventive way to enjoy these cooked, peeled wheat berries, a technique closely tied to Mapuche tradition and later adapted to wheat once it arrived in the Americas. The dish borrows the slow, constant-stirring technique of Italian risotto and applies it to Chile’s own mote, giving a familiar Italian method a distinctly Chilean, native-grain result. How to Make Chilean Mote Risotto? Mote risotto combines traditional Chilean wheat…

Versión en Español Caracoquesos are a comforting, homemade dish, especially popular with kids in Chilean households, made by boiling shell-shaped pasta (conchiglie) and coating it in a creamy cheese sauce. They stand out for their silky texture and the way the shell shape traps the sauce inside each piece, making them a quick, inexpensive, and satisfying meal for any weeknight. How to Make Chilean Caracoquesos? Caracoquesos come together with shell pasta boiled until al dente…

Versión en Español Mongolian chicken is a dish of Asian origin, originally made with chicken breast marinated in soy sauce and rice wine, that has become very popular in the West with a somewhat simplified process based on ingredient availability, while staying just as delicious. In Chile it’s a weeknight favorite, built around a glossy soy-based sauce that clings to bite-sized chicken and scallions, almost always served alongside fried rice. How to Make Mongolian Chicken?…

Versión en Español Chilean zucchini loaf, or “budin de zapallo italiano,” is a savory baked dish that turns summer zucchini into a soft, custardy loaf bound with soaked bread, cheese, and a light onion sofrito. It works equally well as a light main dish or a side, and it’s especially popular in spring and summer when zucchini is at its best. The texture can be rustic, with roughly chopped zucchini, or smooth and silky if…