Empolvados are a classic Chilean sweet recipe that is highly sought after, fluffy, and light, perfect for enjoying with a cup of tea, coffee, or hot chocolate, a must-have for family gatherings.
A soft and versatile Chilean sandwich of chicken and bell pepper, one of the most cherished in Chilean cuisine, perfect for takeout or preparing at home and enjoying with family.
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.
The raspberry and walnut caramel cake (torta caluga in spanish) is a delicious and tempting dessert that combines the freshness of raspberries with the crunchy texture of walnuts, resulting in an incredibly tasty treat.
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.
Grilled meat anticuchos are an essential appetizer at almost any barbecue in Chile. They are perfect for sharing, whetting the appetite, or even concluding a day of work, accompanied by a good beer or a glass of Chilean wine.
The Chilean causeo is a traditional dish in our cuisine, essentially a salad that often includes some kind of animal protein, such as pork trotters or beef, served cold. It’s typically enjoyed as an evening meal with fresh marraqueta breads.
Piure ceviche is an authentic preparation from Chilean gastronomy known for its simplicity and freshness, resulting in a delicious and unforgettable flavor.
Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It’s part of the many dishes made with corn and beans throughout the country.
Pickled onions are an economical and easy-to-make appetizer, also somewhat “addictive,” to enjoy on their own, with homemade bread, in salads, or crowning hearty main dishes like Chilean charquicán or porotos con riendas.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
Tomatican is a very popular stew in Chile, particularly in the central region of the country, commonly prepared during the summer season due to the availability and freshness of its main ingredients.
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.
The Chilean stuffed avocado, known as “palta reina,” is a traditional and popular appetizer throughout the country. It’s a savory and hearty starter that splendidly combines the flavors of avocado and tuna.
San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.
The Chilean corn pie has been recognized as the best casserole in the world by the specialized gastronomy website Taste Atlas, securing the top spot on its list of the 50 most outstanding dishes globally.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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 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.
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.
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.
Quinoa stew is a traditional dish from the Andean peoples and comes in various versions across different countries. This highly nutritious cereal is combined with a variety of vegetables and spices, creating a wholesome and delicious meal.
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.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
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.
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.
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.
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.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
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.
A delicious and natural homemade butter recipe made only with high-fat cream (+35%) and a bit of salt to add stability and extend its shelf life.
Chilean albacore, also known as white tuna, takes center stage in this traditional, simple, and delicious recipe. Here, you can savor all its unique characteristics in a dish that, despite not being as popular as one might expect, showcases the exceptional qualities of this fish.
The Chilean Swiss chard omelette recipe (tortilla de accelga) is one of those simple and delicious dishes, easy and quick to prepare, to share with the whole family at any time of the year.
German-style roast, meatloaf, or meat pudding is a rich traditional dish from southern Chile, influenced by German immigration. It is prepared with baked ground beef, although there are also versions made with lamb or pork.
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.
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.
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.
Red wine poached pears are a classic dessert across all of Latin America, but in Chile, they take on a new dimension due to the exceptional quality of its fruits and its world-renowned red wines, whether Carmenere, Merlot, or Cabernet Sauvignon.
Chilean “calzones rotos” are a recipe inherited from our grandmothers, a sweet, fried and fluffy dough worthy of preparing in any season, although they are particularly enjoyed in winter, with a coffee or a good mate.
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.
A very popular walnut kuchen recipe in Chile, traditionally enjoyed at “once” (the tea time), perfect to accompany with a good coffee or a hot mate any time of the year.
Chilean sweets, also known simply as “chilenitos”, are century-old desserts that were traditionally made in the areas of Curacaví, Melipilla, or La Ligua.
Delicious homemade apple empanadas, quick and easy to prepare, perfect for enjoying as an appetizer, dessert, or ideal to accompany tea time.
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.
“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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
Delicious on any occasion, this scrambled eggs with onion recipe is typically consumed for breakfast, as it provides the calories and energy needed to start the day off right.
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.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
Ideal for enjoying with very fresh ingredients, reineta ceviche works perfectly in multiple circumstances, such as an appetizer or snack at the end of a hot day.
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.
