Versión en Español Cazuela chilota is a traditional stew from the Chiloé archipelago made by sautéing rehydrated dried mussels (cholgas) with onion, garlic, and paprika, then simmering them with potato, squash, hand-torn cabbage, and rice in a savory broth — ready in about 70 minutes and serving 6 people. A landmark dish of southern Chilean gastronomy, cazuela chilota fuses indigenous Mapuche-Huilliche ingredients with Spanish colonial cooking techniques, built on the distinctive smoky depth of cholgas…

Versión en Español Chilean beef cazuela is a traditional one-pot stew made by simmering bone-in beef in cold water with aromatics, then adding potato, squash, corn, green beans, and rice in stages until each ingredient is perfectly cooked in a rich, clear broth — ready in about 75 minutes and serving 6 people. The absolute standard of Chilean home cooking, cazuela de vacuno is a heritage dish that embodies the warmth of family tables across…

Versión en Español Chupe de jaiba is a Chilean crab casserole made by simmering crab meat with a sautéed base of onion, bell peppers, and white wine, combining it with a soaked-bread paste and two cheeses, then gratinating under the broiler until golden — ready in about 60 minutes and serving 6 people. A magnificent coastal dish from Chilean gastronomy, chupe de jaiba transforms humble crab meat into a rich, creamy casserole with deep maritime…

Versión en Español Chupe de locos is a Chilean baked abalone casserole made by tenderizing fresh abalones, simmering them in a rich bread-thickened base with milk and seafood stock, then gratinated under the broiler with parmesan until golden — ready in about 3 hours and serving 4 people. A spectacular dish from the Chilean coast, chupe de locos brings together the briny depth of fresh abalones with a creamy, soaked-bread base that absorbs all the…