Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Versión en Español Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and…
Versión en Español Pine nuts in syrup are a sweet, modern preparation from southern Chilean cooking. The araucaria tree’s seeds…
Versión en Español Kibbeh nayyeh is a delicate dish from the Middle East, especially popular in Lebanon, Syria, and Palestine,…
Versión en Español Culen ponche is a Chilean drink made from a medicinal herb that grows between the country’s IV…
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes…
Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with…
Versión en Español Papas chilotas al romero are a rustic, crispy side dish full of character. Native potatoes are washed,…
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using…
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This…
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.
With the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
According to Amazon’s latest quarterly results, the company increased its net sales by 13% compared to the same period last year, reaching USD 143.3 billion.
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.
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.
The world of literary gastronomy has just incorporated its latest release with the book “Recetas Mapuches Tradicionales: Gastronomía Ancestral del Sur del Mundo” (Traditional Mapuche Recipes: Ancestral Gastronomy from the Southern World).
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
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.
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).
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.
This recipe for Chilean chicken soup, named “cazuela de pollo” is a classic in national cuisine, a dish that evokes family lunches and lingering conversations, perfect for enjoying during the winter, piping hot and always nutritious.
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.
Chilean murta (murtilla) jam is an organic, homemade preserve made from ripe murta berries and sugar, traditional to Mapuche culture and prized for its antioxidant properties.
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.
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 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.
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
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.
Traditional Chilean San Juan smoked pork stew — a festive one-pot braise of smoked ribs, chops, sausages, and chicken slow-cooked in white wine, served every June 24.
Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes.
Make this healthy Chilean baked jack mackerel at home. Whole jurel fillets scored and baked over onion and pepper with white wine, olive oil, garlic, and breadcrumbs at 180°C — ready in 30 minutes.
A delicious and traditional Chilean pork stew recipe (estofado) to enjoy in any season with the whole family, made with fresh and traditional ingredients.
Baked sea bass (corvina) is a traditional recipe originating in Chile, made with this traditional saltwater fish that has also become very popular in other countries such as Colombia and Peru.
Sierra is a flavorful fish, ideal for preparing as ceviche, stew, or baked fillets, as in this case. It is a highly regarded source of protein throughout Chile.
Make the Chilean torta 4 leches at home: a soaked sponge cake with condensed milk, evaporated milk, heavy cream, and manjar, topped with caramelized Swiss meringue. Serves 12.
Macho ruso: a dense Chilean milk pudding from Ovalle. Infuse 2 liters whole milk with cinnamon and orange peel, thicken with flour and cornstarch dissolved in cold milk, pour over caramel, and refrigerate until set. Serves 6.
The Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
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 digüeñes salad is a perfect way to make the most of these delicious mushrooms that are only available in the hualle forests during spring in southern Chile.
Make traditional Chilean meringue cups (tacitas de merengue) with a crispy pastry shell and glossy Italian meringue. Ready in 35 minutes. Makes 12.
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.
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
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.
Chilean pan de leche: soft torpedo milk bread rolls made with flour, whole milk, butter, eggs and yeast. First proof 90 min, shape, second proof 30 min, egg wash, bake at 180°C for 25 min. Brioche-style, perfect for breakfast. Makes about 10 rolls.
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.
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).
Versión en Español Chilean canelita — also called mistela de canela — is made by boiling cinnamon sticks with sugar…
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.
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in…
Make your own Araucano-style Chilean herbal bitter at home — a 28-day maceration of gentian, quina bark, boldo, and 14 botanicals in neutral spirits, inspired by the 1894 Sconfietti original.
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 Yugoslav cocktail is a classic Chilean drink that was very popular in the 70s and 80s, combining beer and white wine into a refreshing mix. It remains a nostalgic icon of past popular culture, enjoyed at some celebrations and gatherings.
Chilean octopus ceviche is a highly appreciated recipe for those who enjoy fresh preparations, served either on its own or as a side dish, optionally accompanied by some fresh shrimp.
Chilean scallops are among the favorite seafood of many in the country, although their high price often restricts regular consumption. This recipe for Parmesan scallops will make the wait worth it.
Beef trotter jelly is an old preparation introduced to Chile during colonial times and mostly popularized since the mid-19th century, primarily made in the summer.
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.
Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
Quick Chilean salmon skewers (brochetas de salmón) with tri-color bell peppers, red onion, and capers. Ready in 25 minutes. Serves 4.
