This Chilean ajiaco recipe is a classic “day after” dish, often made with the leftover meat from the previous day’s barbecue, typically enjoyed during Fiestas Patrias or year-end celebrations. It’s perfect for warming up and comforting the body.

The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad.

Chilean Bistec a lo Pobre, also known as bife or filete a lo pobre, is one of those dishes beloved by people of all ages—a true feast fit for any celebration, irresistible and considered a “gourmet” dish of national homemade cuisine.

Pickled rabbit, or conejo escabechado, is a traditional Chilean recipe, delicious and aromatic. In addition to being a healthy dish low in fat and calories, it can be enjoyed either hot or cold depending on the chosen accompaniments.

The Chilean chicken chupe recipe is a variation using “land” products of these classic Chilean preparations typically made with seafood, but whose combination of ingredients allows for infinite variations, all equally delicious.

Hake is undoubtedly one of Chileans’ favorite fish, especially when baked in this simple yet delicious recipe, which can be served in various ways.

Baked sea bass (corvina) is a traditional recipe originating in Chile, made with this traditional saltwater fish that has also become very popular in other countries such as Colombia and Peru.

Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.

The homemade huaso rolled pork, commonly known simply as “huaso rolled pork,” is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork.