Versión en Español Chancho borracho is a traditional Chilean dish known for its deep, rustic flavor, the result of slow-cooking smoked pork, longaniza sausage, and a vegetable base in white wine, ideal for cold days and family gatherings. A version by Chilean chef Eduino Winkler. Nutritional Information Each serving of chancho borracho contains approximately 710 kcal, 35 g of protein, 52 g of total fat (18 g saturated), 125 mg of cholesterol, 12 g of…
Versión en Español Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor from the cut, and it pairs beautifully with primavera rice, mashed potatoes, or a fresh salad. The marinade needs an overnight rest, but the payoff is a fork-tender roast that spends about 4 hours slowly braising in its own juices, wine, and vegetables. Nutritional Information Each serving of roasted plateada in its juices contains approximately…
Versión en Español Canned jack mackerel loaf is one of the most beloved, nutritious, and widely made recipes in Chilean home cooking, deeply rooted in the frugal pantry traditions of Chilean households, turning an everyday canned fish into a hearty, satisfying main course. Building the base and baking take about 45 minutes of prep and 25 minutes in the oven, transforming pantry staples into a soft, moist, spongy loaf that the whole family enjoys. Nutritional…
Versión en Español Pollo al coñac (chicken in cognac) is a French-born recipe that is deceptively simple to prepare despite its elegant name, ideal alongside french fries or steamed rice, and a great way to surprise family with a dish that feels far more sophisticated than the effort it takes. Browning the chicken and building the sauce take about 20 minutes of prep and 50 minutes of cooking, filling the kitchen with the toasted aroma…
Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse corn purée baked over beef and chicken in individual clay dishes until the top turns golden. Prep runs about 30 minutes and the bake takes another 50, for a hearty dish traditionally served straight from the clay dish it was baked in. Nutritional Information Each serving of pastel de chuchoca contains approximately 450 kcal, 25…
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots, and onion until it turns completely fork tender. It takes about an hour to prep and six and a half hours in the oven, making it a perfect weekend project. Tapapecho is easy to find at any butcher shop or supermarket, but the recipe rewards patience, since the cut needs a long, gentle roast to…
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes an actual kitchen tool, used to seal the shells shut with wire. Each mussel is stuffed with a bit of sausage and cheese, wired closed, and baked, so the shell traps every drop of juice inside until it’s cracked open at the table. Nutritional Information Each serving of choritos al alicate contains approximately 350 kcal,…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using hydrated natural casings and adjusting the seasoning beforehand ensures the traditional texture and flavor of this iconic sausage from south-central Chile. The tradition behind this product began with Cecinas Villablanca, under the influence of artisanal French techniques. This specialty stands out for its quality and versatility, becoming an essential component in a variety of classic…
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with what is gathered along the coast, blending a hearty, starchy texture with a distinctly salty, oceanic profile. The recipe stands out for its simplicity, traditionally eaten in coastal communities and rural areas of Chile’s southern regions. It’s made with skin-on boiled potatoes, roughly mashed, mixed with a sauté of white onion, garlic, and red bell…
Versión en Español Cabrito a la olla, or cabrito a la cacerola, is a heritage dish of Chile’s Coquimbo Region, deeply rooted in the Limarí, Elqui, and Choapa valleys, where it is served at countryside lunches and local festivities. It is served piping hot in clay dishes, prized for its notably low fat content compared to other meats and for its deep, rustic flavor typical of Chile’s semi-arid north. Nutritional Information Each serving of cabrito…