Versión en Español Chilean salpicón is a cold salad of diced boiled beef (or leftover roast) mixed with cubed boiled potatoes and carrots, shredded lettuce, chopped hard-boiled eggs, and chives, dressed with mayonnaise and chilled for 10 minutes before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a classic of Chilean and Latin American cooking, ideal for hot days and for using up meat left…
Versión en Español Chilean ensalada de copihues is an unusual salad of thinly sliced copihue petals, the national flower of Chile, with vinagrillo leaves (wood sorrel), sliced mushrooms, halved cherry tomatoes, and toasted pumpkin seeds, dressed with olive oil and lleuque vinegar. It takes 20 minutes to prepare and serves 4 people. The copihue, kodkülla in Mapudungun, is endemic to Chile, and few people know its petals are edible; use only flowers from authorized growers,…
Versión en Español Chilean ensalada de piures y ulte is a cold seafood salad of cooked piures (red sea squirts) marinated in lemon juice and mixed with boiled ulte, the stem of the cochayuyo seaweed, plus onion, green chili, cilantro, oil, salt, and pepper. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a classic expression of Chilean coastal cooking, where the freshness of the seafood makes…
Versión en Español Chilean ensalada de romaza is a simple wild green salad made with 250 g of washed and chopped romaza (patience dock) leaves dressed with olive oil, apple cider vinegar or agraz, and sea salt. It takes 10 minutes to prepare and serves 2 people. Romaza grows abundantly around fields in southern Chile and has long been used as both food and medicine. How to Make Chilean Romaza Salad? The Mapuche commonly used…
Versión en Español Chilean ceviche de digüeñes is a fresh, no-cook spring salad made with wild digüeñe mushrooms, mandarin segments, avocado, red onion, green chili, bell pepper, ginger, and cilantro, dressed with lemon juice and olive oil. It takes 10 minutes of preparation and serves 4 people. It is a seasonal recipe from southern Chile, ideal as an appetizer or starter when digüeñes are freshly gathered. How to Make Chilean Digüeñes Ceviche? This ceviche is…
Versión en Español Chilean ensalada de changles is a simple salad of changles, wild coral mushrooms, boiled briefly and dressed with lemon juice, olive oil, salt, and fresh cilantro. It takes 10 minutes of preparation plus 5 minutes of cooking and serves 4 people. It is one of the simplest and freshest ways to enjoy these native Chilean mushrooms, full of flavor, texture, and nutrients, ideal for anyone who values seasonal and authentic Chilean cooking.…
Versión en Español Chilean ensalada de acelgas crudas is a fresh salad of finely sliced raw Swiss chard leaves with tomato and red onion, dressed with lemon juice, olive oil, and apple cider vinegar. It takes 15 minutes to prepare, needs no cooking, and serves 4 people. It is a light, natural side for almost any meal, full of nutrients and an excellent source of fiber. How to Make Chilean Raw Swiss Chard Salad? The…
Versión en Español Chilean potato salad, known simply as papas mayo, is a cold salad of boiled potatoes diced and folded with mayonnaise, mustard, celery, and onion, then rested in the refrigerator before serving. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people. The celery and the onion are what make the difference, since both cut through the richness of the mayonnaise with a fresh, crisp counterpoint. It is…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This part of the plant has a firm, meaty texture, and is prepared by cooking it with salt and lime until it reaches a soft consistency similar to sea hearts of palm. The dish can be made with fresh or dried ulte, the latter requiring rehydration beforehand. The recipe allows for a variety of vegetables and…
Chilean nalca and digüeñes salad is a raw, refreshing spring dish from southern Chile, pairing nalca stalk with foraged digüeñes mushrooms in a lime and vinegar dressing, ready in 20 minutes.