Versión en Español Mapuche yuyo soup, or sopa de yuyo, is a simple country soup of chopped yuyo, a wild mustard green, with diced potatoes, onion, shallot, carrot, and parsley, simmered in water with thyme and served with cilantro and crushed green chili or merkén. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 4. The Mapuche often made it because yuyo grows wild everywhere without being cultivated, making it…

Versión en Español Andean quinoa lawa, or mazamorra de quinoa, is a thick, hearty stew of rinsed quinoa and potatoes simmered in water over a sofrito of onion, garlic, and bell pepper, seasoned with oregano and cumin, and finished with chopped hard boiled eggs and parsley. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 6. Quinoa has been a daily staple of Andean cultures for thousands of years, and…

Versión en Español Homemade bone broth, or caldo de huesos, is made by roasting collagen rich bones, then simmering them for many hours in a slow cooker with filtered water, crushed garlic, and apple cider vinegar, before straining, chilling, and skimming off the fat. It takes 40 minutes of preparation and from 8 to 48 hours of cooking, depending on the bones, and makes 12 servings. It is one of the most nourishing preparations of…

Versión en Español Chilean vegetable soup, or sopa de verduras, is a light, comforting soup of potatoes, carrots, squash, green beans, and celery simmered in water seasoned with garlic sautéed in olive oil and paprika, optionally finished with beaten eggs and fresh cilantro. It takes 30 minutes of preparation and 30 minutes of cooking, and serves 6. It is a Chilean winter classic, served piping hot to warm up on cold days, ideally with freshly…

Versión en Español Chilean turkey cazuela with chuchoca, or cazuela de pava con chuchoca, is a traditional country soup of turkey pieces simmered until tender, then cooked with potatoes, onion, bell pepper, celery, and chuchoca, a coarse ground dried corn that thickens the broth. It takes 30 minutes of preparation and about 85 minutes of cooking, and serves 6. It is a very traditional rural Chilean dish that remains popular thanks to turkey farms, and…

Versión en Español Mapuche cocimiento de verduras is a hearty one pot stew of seasonal vegetables, potatoes, green beans, shelled beans, squash, corn, cabbage, and chard, cooked together with seared pork ribs seasoned with garlic, cumin, and oregano. It takes 45 minutes of preparation and 45 to 60 minutes of cooking, and serves 6. It is abundant, nourishing, and very easy to make, since everything cooks in a single pot, and it is traditionally served…

Versión en Español Sopa de chalaco is a Chilean fish soup made with chalaco, also called pejesapo or tomoyo (Sicyases sanguineus), a rock fish with soft, pleasant flesh, simmered in a broth of lard, onion, garlic, leek, white wine, and potatoes. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4. It is a simple, comforting coastal soup traditionally eaten along the Chilean coast from Arica to Valdivia, finished with merkén,…

Versión en Español Caiquén cazuela (čalaktásap in the Kawésqar language) is a slow cooked broth of upland goose, also known as the Magellan goose, with potatoes, carrots, onion, garlic, wild celery, rice, and a touch of merkén. It takes 30 minutes of preparation and about 2 hours of cooking, and serves 6. It comes from the Kawésqar people of the Magallanes Region, canoe nomads of the southern channels whose cooking relied on what their immediate…

Versión en Español Chilean caldillo de pejeperro is a northern fish soup made by simmering the head and backbone of a pejeperro (Chilean sheepshead) into a stock, then cooking potatoes, carrots, tomato, onion, and garlic with ají de color, cumin, and oregano in that stock with white wine, and finishing with the fish pieces, milk, an optional egg yolk, and parsley. It takes 45 minutes of preparation plus about an hour of cooking and serves…

Versión en Español Chilean caldillo de mariscos is a light seafood broth made by sautéing onion, garlic, and red bell pepper, deglazing with white wine, simmering in fish stock with bay leaf and oregano, and then steaming clams, mussels, shrimp, and scallops in it for about 5 minutes, finished with parsley. It takes 15 minutes of preparation plus 30 minutes of cooking and serves 4 people. It celebrates the freshness of the Chilean sea and…