Delicious and refreshing, Chilean peach clery is a very easy-to-make white wine cocktail, an ideal fruit punch for the summer season, made with fresh seasonal fruit.
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.
Cochayuyo is a key seaweed in Chilean cuisine that takes on a modern and nutritious twist when sautéed with fresh vegetables, using a delicious Asian-inspired technique that preserves both its benefits and flavor.
The traditional version of the Pink Panther is hand-whipped in the same glass in which it is served and was known as the “Ferroviario” in the 1950s in southern Chile.
Chilean shrimp in pil pil sauce is a traditional Basque recipe that has become popular throughout Latin America due to the availability of its ingredients, simple preparation, and delightful flavor.
The chicken mayo sandwich is a foolproof dish, simple to prepare and resulting in a creamy, delicious, and filling meal, perfect for any time of the day.
A perfect marriage of sea and land produce in these delicious crab and creamy cheese empanadas, typical of southern Chile. This ancient recipe undoubtedly remains as popular as ever.
Chilean San Juan cirigües are a fried sweet dough, a delightful recipe from the countryside originating in the Bio-Bio region in the south of the country, where the recipe is passed down from generation to generation.
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).
Pisku is a typical dish of Mapuche gastronomy, known for its authentic flavor and cultural heritage, a nutritious and hearty meal that has even been included in the Junaeb menu.
A magnificent favorite dessert of preserved peaches, often bought ready-made, but incredibly easy to prepare with seasonal fruits and available all year round.
Catutos or multrunes are a very traditional recipe in Mapuche cuisine. They can be served cold with honey or rosehip jam, and in their savory version, they are served warm with butter, pebre (a Chilean condiment), or garlic sauce.
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.
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.
A delicious and traditional Chilean pork stew recipe (estofado) to enjoy in any season with the whole family, made with fresh and traditional ingredients.
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.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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 “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
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.”
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.
Osso buco stew encapsulates the essence of traditional Chilean cuisine and deserves a prominent place in any cookbook that highlights the best of the country’s original preparations.
Chanfaina is a stew originating from Spain, also very traditional in various Latin American countries, particularly rooted in Chilean country cuisine where it is made with lamb liver or kidneys.
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.
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.
A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
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.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
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.
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.
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.
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.
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.
Chilean breaded fried fish is a simple and economical recipe that is very common in all coastal areas of the country. It’s a dish prepared by coating fish with a flour batter that gives it a light and crispy crust.
Corn pie, known as “pastel de choclo” in Chile, is a delicious seasonal dish with a local version that originated in the Chilean countryside over 200 years ago. It’s a popular and homemade meal that’s a must-try during its peak season.
Traditionally, stuffed Italian zucchinis use a mixture of ground meat and rice, but this can be replaced with a blend of mushrooms, eggs, or assorted vegetables according to taste, always delicious.
The Chilean buttered reineta recipe is a delicious and quick preparation ideal for sharing with family without much hassle, and it’s perfect for any season—simple and delightful.
Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the “Walüng” or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration.
This Chilean ajiaco recipe is a classic “day after” dish, often made with the leftover meat from the previous day’s barbecue, typically enjoyed during Fiestas Patrias or year-end celebrations. It’s perfect for warming up and comforting the body.
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.
Maqui mousse is a light and delicious preparation that makes use of the powerful antioxidant properties of this native fruit from the Chilean Patagonia. It combines intense flavor, vibrant color, and an airy texture.
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.
The Chilean cherry kuchen is a delicious fusion of German baking and the flavors of southern Chile. This recipe combines the natural sweetness of fresh cherries with a soft dough base and a creamy topping that delights every palate.
An original, easy, and delicious recipe for preparing Maicena Alfajores with dulce de leche filling and coconut covering, very traditional in Chile, ideal for sharing with family due to their delightful texture and flavor.
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.
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.
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.
Chilean Egg Bread, or simply Chilean Sweet Bread, used to be a very typical preparation during the summers of yesteryears, enjoyed during beach outings throughout the country.
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.
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.
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.
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.
Serena Libre or Serena Sour is a cocktail created in the bars of the city of La Serena in the 90’s and has gained widespread popularity throughout the region and the country, delicious and refreshing.
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.
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.
A unique recipe originally published in the cookbook “On the Route of the Choro Zapato from Caleta Chaihuín,” a mollusk that grows in the estuary of the river with the same name.
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.
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.
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.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
An incredible recipe on how to prepare delicious Chilean smoked salmon, a classic from the southern Chilean cuisine that you can now make right at home.
Oysters (or scallops) are not always easy to find fresh in the market, but their flavor pairs perfectly with the smooth taste of avocado in this delicious mousse recipe.
Candied peanuts are a popular sweet snack in Chile, especially during spring and national holidays (Fiestas Patrias), though they are enjoyed year-round by both children and adults.
