Versión en Español Guanaca or huañaca is a preparation made from toasted wheat flour and pork cooking broth, whether from…
Versión en Español Vega shrimp, also called Chilean mud shrimp (Parastacus pugnax), is a crustacean native to the semi-marshy lowlands…
Versión en Español Chancho borracho is a traditional Chilean dish known for its deep, rustic flavor, the result of slow-cooking…
Versión en Español Enjoy this delicious homemade chocman, a traditional Chilean sponge bar dipped in chocolate and filled with soft…
Versión en Español Ulpo is a traditional Mapuche drink made by mixing toasted wheat flour into warm milk or cold…
Versión en Español Roasted plateada is an ideal recipe for slow, low-temperature oven cooking, drawing out every bit of flavor…
Versión en Español Canned jack mackerel loaf is one of the most beloved, nutritious, and widely made recipes in Chilean…
Versión en Español Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural…
Versión en Español Pollo al coñac (chicken in cognac) is a French-born recipe that is deceptively simple to prepare despite…
Versión en Español Changles empanadas are an unconventional but deeply Chilean twist on the classic empanada, reinterpreting the traditional pino…
Versión en Español Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom…
Versión en Español A mug cake, known in Chile as queque en taza, is a simple, very quick recipe with…
Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange…
Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse…
Versión en Español Chilean honey cookies, galletas de miel, are a classic, easy homemade treat made from a soft dough…
They represent a manifestation of culture, history, and the identity of a country that has skillfully blended local traditions with foreign influences to create something truly unique.
“My love for completos grew so much that I decided to open a shop in Nishinomiya on July 10,” Yuma explains. The name “Once” refers to the traditional Chilean afternoon snack.
This year, the exporting sector faces a shorter window for shipments due to the Chinese New Year falling on January 29, which is 12 days earlier than the date celebrated in 2024.
To showcase Chile’s exportable offerings related to seafood in Hong Kong, ProChile’s economic department in that area organized a press lunch led by chef Carolina Bazán, better known as “China Bazán.”
Her journey to success began with her work on the film Rage with Nicolas Cage. Years later, her meeting with Ayo Edebiri, co-star of The Bear, opened the door to an opportunity that led to her Emmy nomination.
A botanical discovery of great significance has taken place in the Maule Region: the rediscovery of the native tomatillo Solanum sanfurgoi, a species that had remained hidden from the view of science for more than 130 years.
Conger chowder or Broth of conger (Caldillo de Confrio in Spanish) is a typical Chilean dish, recognized from north to south, perfect for warming up on a cold day.
A simple and delicious recipe for homemade chicken feet broth, perfect for sharing on cold days and replenishing the body with energy during flu-like states. This broth boasts a robust and nutritious flavor, ideal for family gatherings.
Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in…
Traditionally, this stew is made with what is known as “tumbas de caballo,” which are large pieces of meat obtained from the area around the horse’s spine.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
This pine nut soup recipe is an ancestral Mapuche preparation originally made on a grinding stone. It’s very nutritious, tasty, and smooth to the palate.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
Make this authentic Chilean spicy rosehip sauce at home. A sweet-tangy Patagonian condiment with aji cacho de cabra, ready in 40 minutes, perfect for seafood and fried foods.
A very popular and versatile Merkén sauce for spreading that we inherited from our grandmothers, which serves as an accompaniment to almost any meal, from a sandwich to boiled potatoes or roasted lamb.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
Rosehip jam is a traditional preparation in southern Chile, with a delicate and refined flavor that works well as an accompaniment or ingredient in both sweet and savory dishes, whether it’s cookies, homemade bread, desserts, or cake fillings.
Chilean pebre is a traditional recipe that is a must-have for barbecues and grills or as an accompaniment to typical Chilean dishes. It’s simple and delicious, whether ground or finely chopped.
The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
Perfect for the weekend, this Chilean cuttlefish chupe (stew) recipe is both economical and easy to prepare—an always enticing way to enjoy the diverse array of products available on the Chilean coast.
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with…
Choros, choritos, or mussels in english are one of the tastiest and most abundant seafood found along the Chilean coast, and this recipe for rice with choritos is a delicious and relatively simple way to prepare and enjoy them.
Chilean pulmay or Chilote pot curanto is a variation of the traditional pit curanto, prepared in a pot, covered with cabbage, and preserving its cooking juices, which are served separately accompanying the cooking of meats and seafood.
Versión en Español Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon,…
Make this innovative Chilean cochayuyo seaweed jam with spearmint — a sweet, earthy spread with a subtle marine note. No pectin needed. Ready in under 3 hours.
Fruit tartlets are a classic seasonal dessert in Chile, especially popular during the summer. They are perfect for making in any size, combining pastry cream with the fresh fruits of your choice. Irresistible.
Manjarate (a combination of “manjar” and “chocolate” in spanish) is a Chilean dessert mousse made with evaporated milk and manjar (dulce de leche), topped with melted chocolate (either bitter or sweet depending on taste).
The ‘Torta Amor’ is a vibrant and delicious way to express affection through gastronomy. This dessert, made with layers of thin pastry filled with dulce de leche, custard cream, and raspberry jam, is not only a feast for the palate but also an expression of love and tradition.
Semolina with milk and red wine sauce is a very popular dessert in the southern part of Chile that can be enjoyed cold or warm, in any season.
Chilean alcayota jam empanadas are a sweet, flaky Fiestas Patrias treat filled with alcayota jam and baked until golden brown.
The po’e or poe de plátanos is a delicious traditional recipe from Rapa Nui (Easter Island), a kind of sweet cake often used to accompany meats, fish, and ceviches.
Chapaleles are one of the most popular side dishes in the cuisine of southern Chile, from the Chiloé archipelago, typically prepared as part of another major local dish, the curanto en hoyo (a traditional pit-cooked meal).
The rescoldo tortilla or tortilla al rescoldo (embers and ashes) is a type of traditional bread from Mapuche cuisine, with similar variations existing in Bolivia and northern Argentina.
Chilean amasado bread is the bread of the house, the one our mothers and grandmothers used to make, the bread we enjoyed for breakfast straight out of the oven, spread with fresh butter or fruit jam.
A popular oregano bread recipe that used to be found on the back of some white flour packages, quick, delicious, and very versatile, perfect to pair with whatever you like.
Dobladitas are a traditional Chilean bread that shares the same dough as empanadas but is folded into four parts, baked directly, and often served with cheese.
There’s nothing better than having a good homemade liqueur on hand that concentrates the flavors of the land, like this recipe for calafate liqueur. It’s perfect for cold winter evenings and serves as a symbol of cuisine from the end of the world.
Ron pon, also known as “ronpon” or “rompon,” is a Christmas drink originating from Colonial times that has slowly faded from the central region but has endured mainly in the Chiloé archipelago.
Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
Chupilca is a colonial beverage that consists of mixing red wine with toasted flour. Its name may derive from the “cupilca” or “kupilca” from the Mapuche culture, which is a traditional mixture of toasted flour with apple chicha.
Learn how to make the Chilean piston — pisco with tonic water and Pica lemon. A refreshing 5-minute cocktail that rivals the classic piscola.
Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.
Piure ceviche is an authentic preparation from Chilean gastronomy known for its simplicity and freshness, resulting in a delicious and unforgettable flavor.
Locos con Mayonesa (Chilean Abalones with Mayonnaise)or simply “Locos con Mayo” are undoubtedly one of the favorite seafood appetizers of Chileans. They are as simple in presentation as they are exclusive in availability.
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along…
Quick Chilean salmon skewers (brochetas de salmón) with tri-color bell peppers, red onion, and capers. Ready in 25 minutes. Serves 4.
Chilean mussels ceviche is a delicious and refreshing dish that combines the marine flavors of mussels with the citrusy and spicy touch of lemon and merkén.
