Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s feet with vegetables and bay leaf until the meat turns fork tender. It takes about 20 minutes to prep and three hours to cook, yielding four hearty bowls. Passed down through generations, this broth is prized both as a nourishing family meal and as a traditional home remedy for cold weather and hangovers alike. Nutritional…

Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in a pork lard broth seasoned with chili paste, merkén, cilantro, and celery. They’re the most iconic farmhouse soup of the Cautin province in Araucania. Unlike machos ahogados, another rustic Chilean dumpling soup, concones are made from toasted rather than raw flour, which gives the broth a darker, earthier flavor. Nutritional Information Each serving of concones…

Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone) that give it a new flavor profile, though it still carries the signature taste of Chilean seafood. Nutritional Information Each serving of loco carbonada contains approximately 300 kcal, 45 g of carbohydrates, 7 g of fat, 18 g of protein, 4 g of fiber, 3 g of sugars, 50 mg of cholesterol, and 300 mg…

Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main ingredients include beans, potatoes, squash, carrot, and basil. It’s prepared by cooking pre-soaked beans together with sautéed vegetables and short pasta, and served hot, optionally finished with basil pesto and grated cheese to bring out its aromatic profile. Menestrón, also called minestrón or minestrone, is a classic Italian dish that has adapted beautifully to South…

Chilean wild mushroom broth (caldo de digüeñes) is a light Mapuche soup from southern Chile made with foraged mushrooms, toasted flour, and spearmint, ready in 30 minutes.

Learn how to make sopa de locos, the traditional Chilean abalone broth soup with white wine, pasta, and egg. Ready in 35 minutes. Serves 4.

Learn how to make authentic Chilean pumpkin cream soup with this simple homemade recipe. Ready in 70 minutes, creamy and nutritious for the whole family.

Make this budget-friendly Chilean canned jack mackerel fish stew at home. Jurel en tarro simmered with potatoes, carrots, and white wine broth — a complete hot meal for 4 people, ready in 30 minutes.

Chilean caldo de pata: pressure-cook 1 kg beef feet 30 min, combine with sautéed sofrito, thicken with dry-toasted semolina. Rich in natural collagen and minerals. Ready in under 90 minutes.

Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy corn (mote), unpeeled potatoes, carrots, onion, garlic, and ají de color, slow-cooked in broth — then finished by plunging two glowing-hot river stones directly into the pot, intensifying the heat and deepening the flavors. It serves 4 and takes around 75 minutes to prepare. A ceremonial dish of the Aymara people of northern Chile, Bolivia,…