Versión en Español Spinach pascualina is a savory pie of homemade olive oil dough filled with spinach sautéed with onion, garlic, butter, and nutmeg, mixed with grated parmesan, with whole hard boiled eggs nestled inside, covered with a second layer of dough, and baked until golden. It takes 45 minutes of preparation and about 30 minutes of baking, and serves 6. Simple and nourishing, it is very popular in Chile as a starter, main course,…

Versión en Español Wild boar stew in red wine, or estofado de jabalí, is boar meat marinated for 48 hours in red wine with apples, pears, carrots, onion, and herbs, then browned and braised slowly in the marinade with bay leaves, with potatoes added at the end. It takes 2 days of preparation, mostly marinating, and about 90 minutes of cooking, and serves 6. Wild boar is a challenging game meat, but this slow red…

Versión en Español Chilean chicken stew, or estofado de pollo, is diced chicken breast cooked with a sofrito of onion, garlic, oregano, cumin, and ají de color, then simmered with carrots, potatoes, tomato sauce, and water until tender, finished with fresh parsley. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is a classic, simple, and affordable Chilean home stew, quick to make for lunch or dinner, just…

Versión en Español Chilean Swiss chard gratin, or acelgas gratinadas, is blanched chard leaves rolled around a sofrito of garlic, onion, red bell pepper, and grated carrot bound with white sauce, covered with more sauce and parmesan, and baked until golden. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6. It is a healthy, delicious, and easy dish, and the filling is very versatile, so you can add chicken or…

Versión en Español Stuffed roast turkey breast is turkey breast butterflied, marinated with oil, sugar, oregano, coriander, and onion powder, filled with a cooked mixture of apples, ham, garlic, onion, rum, and broth, rolled, roasted under foil, and served with a sauce made from its juices. It takes 60 minutes of preparation and about 50 minutes of cooking, and serves 4. It is a traditional Christmas dish in Chile and a perfect alternative to a…

Versión en Español Chilean wild mushroom risotto is creamy arborio rice cooked with white wine, chicken broth, and the soaking liquid of morels, then finished with native mushrooms, morels, digüeñes, and gargales, sautéed in butter with merkén and cream, and topped with grated cheese and parsley. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is an original gourmet recipe built on endemic Chilean mushrooms, which can be…

Versión en Español Chilean beef stroganoff, or strogonoff de carne, is diced beef browned in olive oil, dusted with flour, cooked with onion, mushrooms, and ají de color, simmered in red wine and beef broth, and finished with plain yogurt and milk into a creamy sauce. It takes 30 minutes of preparation and 20 minutes of cooking, and serves 6. Of Russian origin and adapted by French cuisine, it is a very popular home dish…

Versión en Español Chilean oxtail in red wine, or cola de vaca al vino tinto, is beef oxtail seared and slowly braised with onion, garlic, carrots, celery, cumin, bay leaves, thyme, red wine, and beef broth, with potatoes added halfway, until the meat falls off the bone. It takes 45 minutes of preparation and about 2½ hours of cooking, and serves 4. It is one of the tastiest stews of Chilean cooking, and its secret…

Versión en Español Chilean tuna omelette, or tortilla de atún, is drained canned tuna mixed with beaten eggs, chopped scallions, salt, pepper, and an optional spoonful of flour, cooked in a hot oiled pan until set and flipped to brown the other side. It takes 10 minutes of preparation and about 15 minutes of cooking, and serves 2. It is perfect when you have little time but still want a nourishing meal, made with affordable…

Versión en Español Chilean guachasca is a rustic country dish of potatoes, squash, and cabbage cooked with a sofrito of onion, grated carrot, garlic, and oregano, then lightly mashed like charquicán and served with fried chorizo. It takes 15 minutes of preparation and about 30 minutes of cooking, and serves 4. Born in the rural home cooking of central and southern Chile, it is a humble, comforting dish made from inexpensive staples. How to Make…