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…
It grows in perfect conditions in Chile, has a long shelf life after harvesting, and is sweet as honey. With these characteristics, ‘Purple Honey’ has already begun to make its mark on the world and become a winner.
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.
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
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.
The international portal Taste Atlas crowned Cola de Mono, a traditional Chilean year-end drink, as the best cocktail in the world in 2023.
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.
Learn how to make sopa de locos, the traditional Chilean abalone broth soup with white wine, pasta, and egg. Ready in 35 minutes. Serves 4.
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.
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
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.
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.
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
The “Aliño Completo” is probably the most representative spice blend in Chile, widely used in the preparation of sofritos that serve as the base for various dishes such as beans, stews, or empanadas.
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.
Apricot season is notoriously short, and the harvest is fleeting. That’s why we look forward to it every year—to enjoy them fresh and preserve that wonderful flavor in a jam that lasts all year long.
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.
Homemade sweet and sour sauce for sushi is a simple, foolproof Western-style sauce with soy sauce, vinegar, and ketchup, ready in 15 minutes.
The Chilean chicken chupe recipe is a variation using “land” products of these classic Chilean preparations typically made with seafood, but whose combination of ingredients allows for infinite variations, all equally delicious.
Chilean pulmay or Chilote pot curanto is a variation of the traditional pit curanto, prepared in a pot, covered with cabbage, and preserving its cooking juices, which are served separately accompanying the cooking of meats and seafood.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with…
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.
Make this authentic Chilean roasted lamb shank at home. Marinated 48 hours with merken and slow-roasted for 3 hours, Garrón de Cordero al Horno is tender, juicy, and deeply flavorful.
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.
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.
Learn how to prepare this delicious Chilean rice pudding with just a few simple steps, ideal for enjoying as a dessert after a hearty main course. It boasts traditional creaminess and sweetness.
Classic Chilean marble cake (queque marmoleado) — a soft, fluffy vanilla and chocolate swirl cake baked in a bundt mold, perfect for afternoon tea and family celebrations.
Semolina with milk and red wine sauce is a very popular dessert in the southern part of Chile that can be enjoyed cold or warm, in any season.
Manjarate (a combination of “manjar” and “chocolate” in spanish) is a Chilean dessert mousse made with evaporated milk and manjar (dulce de leche), topped with melted chocolate (either bitter or sweet depending on taste).
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.
Versión en Español Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and…
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).
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.
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.
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 make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
Make a classic Chilean piscola at home. Chilean pisco over ice, topped with cold Coca-Cola and optionally garnished with limón de pica — Chile’s national cocktail, ready in 5 minutes.
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.
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 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.
Versión en Español Chilean canelita — also called mistela de canela — is made by boiling cinnamon sticks with sugar…
Versión en Español Chilean pickled chili peppers (ají en escabeche) are made by washing and pricking fresh chilies, packing them…
Versión en Español Chilean choriqueso from Punta Arenas is made by crumbling smoked chorizo into a pan with oil and…
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.
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.
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.
Chef Emilio Deik’s recipe for Chilean bone marrow butter (mantequilla de tuétano) — roasted osso buco marrow blended with chives, set cold and served on fresh bread or melted over grilled steak.
