Versión en Español Chilean crema ácida is a quick homemade sour cream made by folding salted lemon juice into plain or Greek yogurt and chilling it for 30 minutes, with optional black pepper or merkén. It takes 10 minutes of preparation and serves 4 people. It is a simple, versatile side, popular throughout Latin American cooking, ideal with grilled meats, salads, sandwiches, and tortillas. How to Make Crema Ácida? Crema ácida needs only a few…
Versión en Español Chilean pebre de nalca is a fresh southern relish made with peeled, finely diced nalca stalks, chopped cilantro, oil, sea salt, and merkén, served raw with grilled meats, boiled potatoes, or bread. It takes just 15 minutes to prepare and serves 4 people. It is a traditional criollo preparation from southern Chile, adapted by the Mapuche people to accompany catutos and roasted meats. How to Make Chilean Nalca Pebre? This is a…
Versión en Español Chilean mermelada de ciruelas is a homemade plum jam made by softening halved plums in water with a cinnamon stick, then cooking them with sugar until thick and jarring the jam hot in sterilized jars. It takes 30 minutes of preparation plus 40 minutes of cooking and makes 8 servings. It is a pantry essential for anyone who loves homemade preserves made with natural fruit and no artificial preservatives. How to Make…
Versión en Español Chilean manjar, also called manjar blanco or dulce de leche, is a thick caramel spread made by slowly cooking whole milk with sugar and a cinnamon stick for 60 to 90 minutes, then finished with butter for shine. It takes 15 minutes of preparation plus 90 minutes of cooking and makes about 10 servings. It is one of those wonderful, simple, and delicious preparations that accompany Chileans from childhood and throughout their…
Versión en Español Chilean salsa margarita is a rich, creamy seafood sauce made from a butter and flour roux with seafood stock and cream, loaded with shrimp, mussels, clams, machas, squid, and locos, and served over grilled or baked fish. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people. It is a delicious showcase of the enormous variety of Chilean seafood, a dish well worth making at home. How…
Versión en Español Salsa de morchellas is a creamy sauce of morel mushrooms sauteed with shallot in butter, reduced with dry white wine and vegetable stock, and finished with heavy cream, made to serve over grilled or roasted meat. It takes 15 minutes of preparation plus 25 minutes of cooking and serves 6 people. It is a classic of European cooking that has found a special place on Chilean tables thanks to its elegant character…
Versión en Español Chilean mermelada de moras, also called dulce de murras, is a simple jam of fresh blackberries macerated with an equal weight of sugar and lemon juice, then cooked for about 40 minutes until it sets. It takes 4 hours of maceration plus 40 minutes of cooking and makes 6 servings. It is a fresh, seasonal jam, ideal for spreading on sweet or savory bread, serving with fresh cheese, or using in baking…
Versión en Español Chilean calafate syrup is a deep purple sweetener made by simmering calafate berries with sugar, water, and a touch of lemon, then straining the liquid into bottles. It takes 15 minutes of preparation plus 30 minutes of cooking and makes 10 servings. It comes from Chilean Patagonia and is made from the berries of the calafate, a wild shrub known for its sweet and sour flavor and its antioxidant properties, ideal for…
Versión en Español Arrope de uva is an artisanal syrup from the Elqui Valley in northern Chile, made by pressing the juice from fresh grapes and reducing it slowly in a large open pan, using vine shoot or fig wood ash as a natural clarifier. It takes 30 minutes of preparation plus 60 minutes of cooking and makes enough for 6 servings. It stands out for its intense concentrated sweetness and its toasted notes, and…
Versión en Español Preserved changles are Chilean wild coral mushrooms simmered in a mix of apple cider vinegar and water with garlic and bay, then packed into sterilized jars and covered completely with neutral oil. It takes 20 minutes of preparation plus 20 minutes of cooking and fills enough jars for 6 servings. The vinegar lowers the pH and the oil seals out air, which is how the jars keep for up to 12 months…