Borgoña is a delicious traditional cocktail made with two of Chile’s noblest products: Chilean red wine and strawberries. It’s ideal for accompanying your Independence Day celebrations.
The blood sausage and blue cheese sandwich, which also includes walnuts and cream, is one of those discoveries you won’t easily forget after tasting. Simply irresistible.
“Colegial” or sweet bread pudding is a classic dessert in Chilean gastronomy—rich, economical, and easy to prepare, perfect for enjoying with the whole family.
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.
The Chilean Potito Sandwich, popularly known as “sánguche’e potito” (backside sandwich) is a classic urban food found in stadiums across the country, mainly in the metropolitan region.
Charquicán is a traditional Chilean dish originating from the Mapuche people, who used to prepare it with dried beef or horse before the development of cattle farming in Chile.
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.
A recipe for Chilean sea urchin tongues that are a small gem of freshness, ideal as an appetizer that can be accompanied by soft buttered toast.
Magellanic King Crab Chowder is undoubtedly an exquisite dish, made with a nationally esteemed product. Although sometimes hard to find, it is a distinctive mark of Chilean Patagonian cuisine.
Charqui or charque (from the Quechua “ch’arki,” meaning “dried meat”) is a type of dried meat developed in the Andean regions of South America that has been used for centuries to preserve meat for long periods.
Chilean Chorrillana is a traditional dish from the port of Valparaíso that is believed to have been created in the 1970s at the “J Cruz” restaurant.
“Bocado de Dama” (Lady’s Bite) or Macarena bread, also known as “miracle bread,” is a small Chilean bread with a white and tasty crumb and a very distinctive spiral structure that makes it unmistakable.
Chirimoya punch is a fresh and refreshing cocktail, very popular during the spring and summer seasons, especially during the celebration of Fiestas Patrias, Christmas, and New Year’s.
A magnificent favorite dessert of preserved peaches, often bought ready-made, but incredibly easy to prepare with seasonal fruits and available all year round.
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.
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.
The new label features a bold design showcasing a bull in reddish and orange tones, symbolizing the history and local character of Torobayo in Valdivia, the birthplace of this beer.
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 Yum Cha restaurant in Santiago and the Ruta de los Abastos in the O’Higgins region have been included in the prestigious list that highlights 100 places around the world.
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.
Juan José Orueta, founder of the artisanal ice cream shop “La Obra” in Curicó, has been recognized as the best ice cream maker in Latin America in the prestigious Gelato Festival World Ranking 2024.
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.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
Potatoes with mote ((cooked and peeled grains of wheat or corn) is a traditional recipe from Mapuche gastronomy, delicious, and very easy to prepare. It’s a warm and nutritious stew, perfect for winter.
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
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).
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.
Papaya syrup, also known as papaya honey, is an ideal preparation to be used as an accompaniment for various sweet or savory dishes, whether they are desserts or meats such as ribs or pork loin.
A quick and easy recipe forchimichurri, a typical dressing in Argentina, Chile, Uruguay, Paraguay, and Mexico, usually spicy and used to accompany barbecues, skewers, choripanes, or to marinate poultry or fish.
Papaya jam is a delicious option to enjoy this tropical fruit throughout the year. It’s easy to make at home and can be used as a spread on toast, crackers, or to accompany cheeses.
Merkén, also known as Merquén or Meshken, is a spicy condiment of Mapuche origin that has become a hallmark of Chile’s heritage cuisine and is now recognized worldwide.
Calafate jam or preserve is a traditional recipe from Chilean Patagonia, where these fruits naturally grow and are a significant part of the culinary tradition.
A delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
Undoubtedly part of Chile’s culinary landscape, humitas are a classic recipe, especially popular in the summer to coincide with the corn (choclo) season.
This beef steak with cilantro recipe is a delicacy that perfectly combines the juiciness of beef with the fresh flavors of cilantro and the umami touch of soy sauce, a simple recipe but full of flavor that will surely delight your palate.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
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.
The recipe for “Carne Mechada” is another classic in Chilean gastronomy, a protagonist in our culinary cultural heritage, often confused with “carne desmechada,” which refers to a completely different recipe.
Charquicán is a traditional Chilean dish originating from the Mapuche people, who used to prepare it with dried beef or horse before the development of cattle farming in Chile.
Pompadour cake is an emblematic Chilean dessert, particularly popular in the sixth region, known for its delicate texture and exquisite flavor of caramel, meringue, and banana.
San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.
A very simple recipe for hojarascas for alfajores, which you can prepare in advance and later fill with manjar or chancaca, or use in the preparation of príncipes and other chilenitos that are typical during Chile’s Fiestas Patrias.
Sopaipillas pasadas with chancaca is a winter dish, served hot and enjoyed as a perfect dessert or an afternoon snack by the stove. This is undoubtedly a very popular recipe throughout Chile.
Quince jelly is a simple and easy recipe that makes the most of this aromatic fruit. It’s perfect for spreading on toast, cookies, or pairing with game meats or poultry.
Fanshop is a very simple Chilean cocktail made with light and smooth lager beer (such as Cristal, Escudo, Heineken, or Stella Artois) and orange-flavored carbonated soda, traditionally Fanta, hence its name. It’s ideal for enjoying ice cold on hot days.
Milcao is a type of potatoes bread originated from the southern region of Chile, a hybrid of Chilean and Mapuche cuisine prepared with equal parts of raw and boiled potatoes, pork lard, and chicharrones.
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 recipe for Chilean bread with pork cracklings, sometimes also known as “pan chilote,” ideal for cold winter days, full of flavor and calories, very easy to prepare and perfect for the whole family.
Mapuche potato sopaipillas, also known as “pan de papas” (potatoes bread) are a traditional food in the Mapuche diet, although they are less commonly made today, they are still highly appreciated by those who are familiar with them.
A classic of national bakery and a favorite of many, Chilean marraqueta bread, also known as “pan batido” or “pan francés” has a century-old history that only reaffirms its popularity.
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.
Mulled wine, also known as “vino navegado,” “navegado,” “navega’o,” or “candola,” is a hot beverage made with red wine, oranges, and spices. It is very popular in Chile during the winter.
An essential combination of spirits and cola, made in this case with Chilean pisco, and known as “Piscola” or “Combinado Nacional.”
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.
A simple and delicious blueberry sour recipe, sometimes also known as blueberry pisco sour, that you’ll love from the first sip, ideal for a spring or summer afternoon.
Artisanal apple chicha is a Creole brew considered one of the most popular and traditional beverages during the apple harvest in southern Chile, somewhat more rustic than cider and naturally fermented.
Calafate sour is considered one of the best-kept secrets of the Austral Road, and it’s a cocktail originally created by the Magellan writer and bartender René Andrades.
Fried meat empanadas or “empanadas de pino” in sanish are a must-have during Chilean Independence Day celebrations, and in the south, they are usually prepared well in advance because they are considerably smaller in size than traditional oven-baked meat pies.
Ñachi or ñache is a traditional dish of Mapuche origin consumed in southern Chile. It is prepared using fresh blood from an animal (usually a goat or lamb) at the moment of slaughter. The blood is seasoned with various ingredients, such as cilantro and merkén.
Popcorn, or “cabritas” as known in Chile, is probably the favorite snack for movie nights, birthdays, or just enjoying at any time. Discover how to give this traditional salty snack an enticing and fiery twist with the addition of merkén.
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 traditional recipe for merkén-seasoned pine nuts, a wonderful and versatile fruit, highly nutritious and easy to prepare on any occasion, a 100% traditional dish.
Quick and easy to prepare, the main thing in this preparation is the quality of the ingredients, using very fresh piures, kept cold, without freezing.
