Gold liquor is an alcoholic beverage primarily made from whey, brandy, and saffron. It is considered the typical liquor of Chonchi, as only a few residents of that locality still produce it in Chiloé, in southern Chile.
A magnificent and delicious recipe for Chilean tuna and avocado tartare, ideal for various occasions, with a simple yet elegant presentation, a refined dish with an Asian touch that you can even prepare a day in advance.
Mote con huesillos is one of the most traditional desserts in Chilean cuisine, made from cooking dehydrated peaches (huesillos) and cooked wheat berries (mote), an absolute classic enjoyed during spring and the Fiestas Patrias (National Holidays).
The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad.
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.
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.
Learn how to prepare kuchen very easily with this traditional recipe that you can use to fill with strawberries, raspberries, or even blackberries, or a mix of all of them to your taste or availability.
Chilean bread soup, sometimes also known as “poor man’s soup,” is undoubtedly a staple dish throughout the country that adapts well to the possibilities of each environment.
A delicious and innovative recipe for red wine ice cream, very simple to make, where you can use the grape variety of your choice in any available format.
This recipe for mussels in oil is a magnificent way to store this delicious mollusk and give it a new value as a preserved ingredient, rested and imparting a lot of personality.
Pantrucas, pancutras, or pancuchas are a name derived from the Mapudungun word “pangkutra,” which means soup with flour dough. It is a delicious, nutritious, and easy-to-prepare soup,
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
A simple and delicious Chilean seafood soup, ideal for warming up and replenishing the body, diverse, versatile, and perfect for any time of day, widely consumed throughout the country.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
Chilean seafood stew is an easy-to-prepare dish packed with flavor and textures. It combines the best of sea and land ingredients to create a meal bursting with the distinctive tastes of Chilean cuisine.
The recognition is especially noteworthy given its origin. In Chile, Cabernet Sauvignon wines receiving exceptional scores typically come from established areas such as Isla de Maipo.
The American Cider Association has designated Chile as the guest of honor at CiderCon 2025, the most important conference for cider industry professionals, set to take place from February 7 to 9 in Chicago, United States.
With over 20 years of experience and the prestigious title of Master of Wine, Cooper selected the 47 best Chilean wines after tasting a total of 850 samples from 89 wineries during his visit to local vineyards and producers.
Rodolfo Guzmán, el visionario detrás del prestigioso restaurante Boragó en Santiago, Chile, ha logrado un hito culinario al ser reconocido como uno de los 10 mejores chefs del mundo según The Best Chef Awards 2023.
With over 3.2 million tons of fruit exported in 2023, Chile is the fourth largest fruit producer in the world. One of its future goals is to double its presence in the Indian market, to which it currently exports nearly 50,000 tons annually.
The Best Sommelier of Chile 2024 competition, organized by the Chilean Sommelier Association (ASCL), concluded with resounding success, crowning Marcelo Arriagada as the Best Sommelier in the country for the second consecutive time.
A delicious cochayuyo stew (cazuela de cochayuyo) full of the properties of this magnificent seaweed that is usually used in traditional preparations as a substitute for beef.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
Traditional from the Juan Fernández archipelago, Chilean lobster perol is a typical preparation of the people who work at sea, as it literally originated on fishing boats.
Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.
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.
Porotos con cochayuyo is a traditional dish of Mapuche origin. It likely developed from the exchange of products between coastal Mapuches (lafkenches) and inland Mapuches (huilliches).
Sea urchin pâté is undoubtedly a culinary delight with a smooth texture that adds a touch of sophistication to any appetizer and is sure to surprise everyone. It is recommended to serve it cold.
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.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
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.
Chicken liver pâté is a traditional Chilean preparation known for its intense flavor and creamy texture. Its artisanal elaboration highlights natural ingredients and culinary techniques that guarantee a tasty and nutritious product.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
A delicious and traditional Chilean pork stew recipe (estofado) to enjoy in any season with the whole family, made with fresh and traditional ingredients.
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.
Porotos con Riendas (bean and noddles) are probably one of the most traditional main dishes in Chilean cuisine, and its name is originally a peasant metaphor for the strips of pigskin that were added to the cooking of beans in its origins.
A delicious recipe for Chilean conger eel and seafood in white sauce or Margarita sauce, ideal for sharing an entertaining and flavorful dish to enjoy on any occasion.
A gastronomic delight crafted with some of the country’s most traditional ingredients, salmon, merkén, and Cahuil salt. If using salmon with skin, it is recommended to cook it first on the skin side.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
Delicious homemade apple empanadas, quick and easy to prepare, perfect for enjoying as an appetizer, dessert, or ideal to accompany tea time.
“Dulce Patria” is one of the most enigmatic and treasured creations in the Chilean dessert repertoire. It’s a cold, almond-based cream made with sliced almonds, eggs, and liqueur, boasting a smooth texture and refined flavor.
Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets.
Chonchinas are sweet Chilean rolls shaped like doughnuts, and their origin is often a well-kept secret from the Big Island of Chiloé. Perfect for any occasion, these treats are closely associated, much like the golden liqueur, with the city of Chonchi.
Chilean sweets, also known simply as “chilenitos”, are century-old desserts that were traditionally made in the areas of Curacaví, Melipilla, or La Ligua.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
Chuañe, also known as “mella” or “duro,” is an ancient Mapuche-Huilliche recipe made with grated potatoes, preferably pilcahues, which are sweet potatoes sprouting from the previous year’s plant.
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.
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).
After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.
Sopaipillas with pumpkin are a classic Chilean fried bread consumed all year round, mainly in the central region of the country. They are very versatile and popular.
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.
Roman punch is one of the most traditional combinations for Christmas and New Year’s celebrations in Chile, with origins dating back centuries to the Vatican.
Chilean Pajarete, also known as “wine of the sun” or “sunny wine” is originally a sweet wine with a designation of origin that can only be produced in the regions of Atacama and Coquimbo.
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.
The whisky sour is a cocktail created in Chile in the 19th century and belongs to the family in which any spirit to which lemon juice and sugar are added is called a “sour,” one of the most basic recipes in mixology, with bittersweet notes that are perfect for a post-dinner drink.
Enjoy a traditional homemade Chilean pisco sour in two versions, a classic and a frozen one, both resulting in a refreshing and delicious cocktail perfect for any occasion.
The Chilean terremoto is a typical cocktail from the central region of the country, very popular in September during the celebration of Fiestas Patrias, although it can be enjoyed throughout the year, in its versions with and without alcohol.
Pork cracklings, or “chicharrones de chancho,” are made by cooking pork fat that still contains some meat (such as pork belly) and frying it in its own lard. These can be enjoyed on their own or as part of various dishes.
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).
Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked.
Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
A magnificent and delicious recipe for Chilean tuna and avocado tartare, ideal for various occasions, with a simple yet elegant presentation, a refined dish with an Asian touch that you can even prepare a day in advance.
Pork head cheese, known as “queso de cabeza de chancho” in Chile, is a dish rooted in the rural traditions of the country, where every part of the food is valued and utilized to its fullest.
