Versión en Español Chilean grilled entrecôte, or entrecot a la parrilla, is a bone in rib steak grilled over hot coals, seasoned only with coarse grill salt, and turned several times until the juices rise to the surface, then rested and served. It takes 15 minutes of preparation and about 30 minutes on the grill, and serves 2. It is a tender, flavorful cut from the back of the animal, ideal for the barbecue and…

Versión en Español Chilean pollo al jugo is chicken pieces browned in oil and then braised in vegetable broth with sautéed onion, garlic, cumin, and bay leaves until tender and juicy. It takes 15 minutes of preparation and about 30 minutes of cooking, and serves 4. It is a simple, classic dish of Chilean home cooking, quick to make and ideal with rice, mashed potatoes, or salads. How to Make Chilean Pollo al Jugo? You…

Versión en Español Chilean chicken pascualina is a savory pie of thin homemade dough layers filled with diced chicken breast, green beans, carrot, and celery in a creamy white sauce, sealed with two more dough layers and baked until golden. It takes about 2 hours of preparation and 35 minutes of cooking, and serves 6. It is a generous, family friendly dish and a base you can adapt with many different fillings. How to Make…

Versión en Español Chilean grilled short ribs, or asado de tira a la parrilla, are a whole rack of beef short ribs grilled bone side down over steady medium coals with coarse grill salt, then turned and finished on the meat side and cut between the bones. They take 10 minutes of preparation and about 60 minutes on the grill, and serve 4. For many, it is the ultimate cut for the Chilean barbecue, perfect…

Versión en Español Chilean pork tenderloin with pisco, or filete de cerdo al pisco, is pork tenderloin browned in olive oil and braised with onion, garlic, a little tomato sauce, boiling water, and Chilean pisco until tender, finished with fresh parsley. It takes 20 minutes of preparation and about 40 minutes of cooking, and serves 4. It is an original way to bring Chile’s national spirit into the kitchen, adding a unique aroma to a…

Versión en Español Chuño with eggs, or chuño con huevo, is white chuño, the freeze dried potato of the Andes, soaked overnight, boiled, and then scrambled with eggs and diced fresh cheese, finished with parsley. It takes 20 minutes of preparation, plus overnight soaking, and about 10 minutes of cooking, and serves 4. It is a quick, simplified version of chuño phuti from northern Chile, just as tasty and nourishing. How to Make Chuño with…

Versión en Español Chilean spaghetti omelette, or tortilla de fideos, is cooked long pasta mixed with beaten eggs, grated cheese, salt, pepper, and optional merkén, cooked slowly in olive oil until set, flipped, and browned on both sides. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is a simple but hearty dish that is perfect for using up leftover pasta, although it is worth cooking fresh noodles…

Versión en Español Chilean pot roast, or carne a la olla, is a whole piece of beef such as punta de ganso or osso buco, seared and then cooked in a pressure cooker or a regular pot with garlic, onion, carrot, tomato, red bell pepper, red wine, oregano, cumin, and ají de color, with the vegetables blended into a sauce. It takes 20 minutes of preparation and 45 minutes in a pressure cooker, or 2…

Versión en Español Chilean oven braised short ribs, or asado de tira al horno, are a whole rack of beef short ribs cooked slowly on a bed of thick sliced onion with bay leaves, garlic, red wine, and water, covered in foil, then served with the blended onion sauce. They take 20 minutes of preparation and 2½ hours in the oven, and serve 4. It is a classic of Chilean home cooking that needs time…

Versión en Español Chilean roast leg of goat, or pierna de chivo al horno, is goat or kid leg seasoned with salt, pepper, sliced garlic, and parsley, drizzled with olive oil, and slow roasted with white wine until tender and golden. It takes 30 minutes of preparation and about 2 hours and 25 minutes in the oven, and serves 4. It is a simple but delicious dish, traditionally eaten in southern Chile during the end…