Chilean piure sea squirt rice is a lesser-known southern Chile dish combining round rice with the intense briny flavor of fresh piure, ready in an hour.
Chilean pressure cooker brisket (tapapecho) is a tough cut turned tender and deeply flavored with red wine, herbs, and vegetables, ready in under 2 hours.
Chilean lamb and pea stew (cordero arvejado) is a hearty countryside dish of marinated lamb, potatoes, carrots, and peas in a thick savory sauce.
Chilean roasted beef tenderloin (lomo liso al horno) is a marinated, oven-roasted whole cut served in medallions, ideal for family celebrations and holiday dinners.
Chilean green bean stew (porotos quebrados) is a quick, comforting dish with green beans, squash, corn, and beef, ready in 45 minutes and served piping hot with fresh basil.
Learn how to make bistec de pana al ajo, the classic Chilean garlic-marinated beef liver steaks. Soaked in vinegar for tenderness. Ready in 100 minutes.
Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes.
Make a traditional Chilean fricandela at home — a seasoned beef patty with sautéed onion, garlic, and breadcrumbs, served on pan frica with avocado, tomato, and mayonnaise.
Make authentic Chilean San Carlos artisanal longaniza at home. Ground pork loin and bacon at 80/20 ratio, seasoned with paprika and garlic, stuffed in natural casing and grilled until golden — a Ñuble Region classic.
Make this traditional Chilean pastel de piures at home. Dried sea squirt (Pyura chilensis) soaked, ground, and simmered with sofrito, folded into potato mash, and baked until golden — a Patagonian coastal classic.