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Homemade Valdivian Raw Meat Recipe
Homemade Valdivian Raw Meat Recipe

The Valdivian raw meat dish is undoubtedly an unmissable classic in one of the most beautiful cities in Chile, where a mandatory stop is the traditional café Das Haus 1959 (formerly Haussmann).

How to make Valdivian Raw Meat?

A good afternoon snack with a couple of raw meat dishes, plus a low-fat dark beer (black or pink beef) and an apple kuchen will help you remember why you’ll want to return to Valdivia time and time again.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 350
Preparation: 30 minutes
Cooking: 5 minutes
Servings: 4 people

Traditional Valdivian Raw Meat recipe


1. Raw Meat

  • 500 g of ground beef
  • 8 slices of sandwich bread

2. Accompaniments

  • 1 large onion, chopped
  • 2 dill pickles, chopped
  • 2 lemons, quartered
  • 1 green chili, chopped
  • Old-fashioned mustard
  • Olive oil
  • Salt
  • Pepper

3. Sauce

  • 120 g of homemade mayonnaise
  • 2 tablespoons of natural yogurt
  • 2 tablespoons of cream
  • 1 tablespoon of chopped cilantro
  • 1 tablespoon of chopped chives
  • Salt


  1. Remove any excess fat with a sharp knife and in a food processor or hand blender, grind the meat until smooth and homogeneous. Reserve in the refrigerator.
  2. In a medium bowl, add the cream, homemade mayonnaise, natural yogurt, cilantro, chives, a little olive oil, and salt to taste. Mix all the ingredients with the help of a spoon. Reserve.
  3. Toast the slices of sandwich bread or place them in the oven at medium temperature for a couple of minutes, turning them to get an evenly toasted and slightly crispy texture, spread the meat on each toast and arrange on a low and wide plate.
  4. Arrange the raw meat dishes on the table along with all the accompaniments: chopped onion, dill pickles, green chili macerated in olive oil, and old-fashioned mustard served in small individual bowls.
  5. Gently prick the surface of the meat with a fork and distribute the chopped onion over it, squeeze the juice of the quartered lemon on top, and add the pickles, green chili, old-fashioned mustard, salt, and pepper to taste.
  6. Serve the Valdivian raw meat immediately, ideally accompanied by a craft beer like Pale Ale or Stout.

Preparation tips

Nowadays, it is common to find meat for raw dishes already processed in supermarkets, ready to be used, so you should always check the packaging and expiration date.

Did you know?

Valdivian raw meat dishes are a heritage of German immigration in the city, but gradually they have extended their fame throughout the country, always accompanied by a good beer produced in the same city.


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