A simple and delicious Chilean baked salmon recipe, best prepared with a fresh salmon fillet or high-quality frozen salmon, perfect for enjoying on any occasion.
Chile is the second largest producer of salmon in the world and Chilean salmon and avocado ceviche is undoubtedly one of the favorites around the world.
Cancato de salmón is a traditional dish from the south of Chile that perfectly combines one of the world’s finest salmons with high-quality sausages, typically longanizas from Chillán.
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.
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.
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.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
hilean grape aguardiente is a traditional alcoholic beverage crafted in various wine-producing regions of Chile. Known for its unique and robust flavor, this distilled drink has been part of Chilean culture for centuries.
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.
The Chilean terremoto is a typical cocktail from the central region of the country, very popular in September during the celebration of Fiestas Patrias, although it can be enjoyed throughout the year, in its versions with and without alcohol.
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.
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.
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.
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.
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.
CES Roofing, a licensed commercial roofing contractor serving Florida, has been named the 2025 Best of the Best Television National Award winner for commercial roofing.
The American Cider Association has designated Chile as the guest of honor at CiderCon 2025, the most important conference for cider industry professionals, set to take place from February 7 to 9 in Chicago, United States.
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.
In an unprecedented milestone, Chilean pizzera Daniela Zúñiga has been crowned as the “Best Pizza Maker in the World” following her victory at the Caputo World Pizza Championship held in the historic city of Naples, Italy.
This comprehensive collection goes beyond typical cookbooks by not only providing clear, well-explained recipes but also delving into the historical context of each dish.
With over 3.2 million tons of fruit exported in 2023, Chile is the fourth largest fruit producer in the world. One of its future goals is to double its presence in the Indian market, to which it currently exports nearly 50,000 tons annually.
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.
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.
The Don Fausto cabbage stew is an ancient recipe with meat and cabbage, simple, hearty, and quick to prepare, probably of Spanish influence and Arab origins.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
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.
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.
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.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
Chicken liver pâté is a traditional Chilean preparation known for its intense flavor and creamy texture. Its artisanal elaboration highlights natural ingredients and culinary techniques that guarantee a tasty and nutritious product.
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.
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.
Alcayota jam, or sweet made from alcayota, is one of Chile’s most traditional preparations using this fruit, a member of the squash family, commonly processed for these types of confectionery.
Chupe de Camarones is undoubtedly a popular recipe in many countries, but a special feature of the Chilean version is the use of soaked bread, which provides an additional creaminess and texture that makes it unmistakable.
The recipe for Chilean meat and seafood “al disco,” or a combination of meat and seafood cooked on a large disc, is a preparation originating from the southern region that has spread throughout the country.
Chilean seafood stew is an easy-to-prepare dish packed with flavor and textures. It combines the best of sea and land ingredients to create a meal bursting with the distinctive tastes of Chilean cuisine.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
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.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
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.
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.
A very popular Chilean recipe, picarones with chancaca are an ideal dessert for winter days, to enjoy at any time, replenishing, sweet and warm while sharing with family.
Brazo de Reina, also known in other countries as “Brazo Gitano” or “Pinono,” is a delicious dessert made of fluffy sponge cake, rolled and filled with manjar (dulce de leche), although sometimes also with fruit jam.
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.
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.
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).
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.
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.
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.
A classic and traditional recipe for pumpkinless sopaipillas, as they are made in southern Chile, usually using a bit of the bread dough mixture, a preparation that is pure nostalgia from the kitchens of yesteryear.
The apiao is a colonial-era drink consisting primarily of macerated aguardiente with celery, traditionally recommended as a digestive and aperitif.
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.
Beetroot mistela is a maceration of Chilean aguardiente or pisco with beetroots steeped in sugar, which is said to have taken its name from the “mistela flower.”
Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
Roman punch is one of the most traditional combinations for Christmas and New Year’s celebrations in Chile, with origins dating back centuries to the Vatican.
Malted egg is a typical winter cocktail in Chile. It is easy to prepare and incredibly delicious combination of low-alcohol dark beer, beaten or mixed with eggs, and sweetened with sugar, a timeless Chilean classic.
Chilean creamy oysters are a delightful, elegant, and easy-to-prepare dish, perfect for special occasions, while also being an excellent source of proteins and minerals.
Salmon tartare is a fresh, delicious, and healthy dish, perfect as a light starter or a special meal. It’s an ideal choice for those looking to enjoy Chilean cuisine with a modern twist.
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.
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.
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.
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.
