Versión en Español Changles with sautéed potatoes is a traditional southern Chilean dish of changles, wild coral mushrooms, cleaned with a damp cloth and simmered for 20 minutes with sautéed onion, ají de color, bay leaf, aliño completo, and beef broth, served with boiled red skinned potatoes browned in oil with oregano. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4. Changles are a prized ingredient in Mapuche cooking, eaten…

Versión en Español Chilean conger in beer with shrimp, or congrio a la cerveza, is conger fillets braised for 10 to 12 minutes in a sauce of caramelized onion, garlic, flour, paprika, tomato, and pilsner beer, finished with sautéed shrimp and parsley. It takes 30 minutes of preparation and 25 minutes of cooking, and serves 4. A simple recipe that brings out the sea flavors of conger, one of Chile’s most traditional fish. How to…

Versión en Español Vegetarian lentil burgers, or hamburguesas de lentejas, are patties of coarsely mashed cooked lentils mixed with garlic, onion, parsley, flour, egg, and an optional pinch of merkén, chilled for 2 hours, pan fried in olive oil, and served in buns with a mayonnaise and yogurt spread, tomato, and lettuce. They take 45 minutes of preparation, plus soaking and chilling, and 60 minutes of cooking, and serve 4. Their texture and flavor are…

Versión en Español Homemade ham and ricotta ravioli are squares of fresh egg pasta made with flour, eggs, olive oil, warm water, and salt, rolled to about 3 mm and filled with a mixture of ricotta, chopped ham, and grated Parmigiano Reggiano, then boiled for 3 to 5 minutes. They take 45 minutes of preparation and 5 minutes of cooking, and serve 4. An Italian classic that you can fill with spinach, meat, or cheese,…

Versión en Español Oven baked mustard chicken, or pollo a la mostaza al horno, is skin on chicken pieces seasoned with garlic, set on a bed of onion, bathed in a whisked sauce of whole grain mustard, olive oil, and white vinegar, and roasted at 200°C (392°F) with parboiled potato wedges. It takes 30 minutes of preparation and 30 minutes of baking, and serves 4. Tasty and budget friendly, it is ideal for family meals…

Versión en Español Chilean style chicken fajitas are chicken strips marinated for 30 minutes in lemon juice, oregano, ají de color, and an optional pinch of merkén, sautéed with red onion, garlic, and red and green bell peppers, and wrapped in warm wheat or corn tortillas with guacamole, sour cream, and Pica lime. They take 15 minutes of preparation and 15 minutes of cooking, and serve 4. A Tex-Mex favorite that has been quickly adapted…

Versión en Español Creamy chicken with mushrooms, or pollo con champiñones a la crema, is browned chicken tenders simmered for 10 minutes in a sauce of sautéed onion, garlic, and sliced mushrooms with cream, white wine, chicken broth, and oregano. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4. A hearty, generous dish found in many Chilean kitchens, ideal for cooler days and for sharing with the whole family. How…

Versión en Español Chicken and broccoli stir fry, or saltado de brócoli, is strips of chicken breast stir fried over high heat with onion, tomato, garlic, ginger, and ají de color, then steamed with broccoli florets and soy sauce and thickened with cornstarch and a pinch of sugar. It takes 20 minutes of preparation and 15 minutes of cooking, and serves 4. A Chinese style dish that became very popular in Chile and Peru thanks…

Versión en Español Chilean style ground beef, or carne molida a la chilena, is lean ground beef browned with a sofrito of onion and garlic, seasoned with cilantro, oregano, merkén, and sliced dried cacho de cabra chili, and simmered covered with fresh chopped tomatoes. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 4. Easy, tasty, and with a traditional touch of heat, it goes with rice, pasta, fries, or stuffed…

Versión en Español Chilean meatballs in tomato sauce, or albóndigas con salsa de tomate, are ground beef mixed with a blend of egg, milk, white wine, garlic, bread crumbs, and parsley, shaped into balls, browned in oil, and simmered in tomato sauce for 10 minutes. They take 30 minutes of preparation and 30 minutes of cooking, and serve 4. A comforting classic of Chilean home cooking, soft and juicy inside, often served for Sunday lunch…