The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
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.
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.
A delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
Chilean sweet “pajaritos” are one of the typical recipes for Fiestas Patrias, helping to complement the large amount of savory foods consumed during these festivities, although you can also find them available throughout the year.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
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.
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.
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.
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.
A classic Chilean seafood empanada from its Pacific coast, the second longest in the world, where you can find an infinite variety of seafood preparations, such as these fried or baked empanadas.
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.
Sopaipillas pasadas with chancaca is a winter dish, served hot and enjoyed as a perfect dessert or an afternoon snack by the stove. This is undoubtedly a very popular recipe throughout Chile.
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.
The new label features a bold design showcasing a bull in reddish and orange tones, symbolizing the history and local character of Torobayo in Valdivia, the birthplace of this beer.
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.”
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.
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.
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.
This year, the exporting sector faces a shorter window for shipments due to the Chinese New Year falling on January 29, which is 12 days earlier than the date celebrated in 2024.
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 delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
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.
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.
This pine nut soup recipe is an ancestral Mapuche preparation originally made on a grinding stone. It’s very nutritious, tasty, and smooth to the palate.
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.
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.
Enjoy a simple and delightful recipe for Chilean red wine jam, non-alcoholic and perfect for accompanying a wide range of dishes from appetizers and main courses to desserts.
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 delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
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.
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.
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.
Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.
The umu ta’o is a ceremonial preparation from Easter Island and one of the most emblematic dishes of Rapa Nui culture. Unique in its technique and symbolism, traditionally prepared during important celebrations and collective rituals.
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.
A delicious and versatile baked pork rib recipe where the marinade with traditional Chilean ingredients and patience in marination play a fundamental role in its preparation.
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 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.
Fruit tartlets are a classic seasonal dessert in Chile, especially popular during the summer. They are perfect for making in any size, combining pastry cream with the fresh fruits of your choice. Irresistible.
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.
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.
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.
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.
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.
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.
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 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.
Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
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.
Artisanal apple chicha is a Creole brew considered one of the most popular and traditional beverages during the apple harvest in southern Chile, somewhat more rustic than cider and naturally fermented.
The Chilean Pichuncho is a popular adaptation cocktail, akin to the national version of the Manhattan. It blends Chilean Pisco with white or pink Vermouth, typically in equal parts sharing the spotlight.
Cola de Mono, or simply “Colemono,” is a traditional Chilean beverage primarily prepared and consumed during the year-end holidays, for Christmas and New Year’s, often accompanied by a delicious “pan de pascua” (fruitcake).
Chirimoya punch is a fresh and refreshing cocktail, very popular during the spring and summer seasons, especially during the celebration of Fiestas Patrias, Christmas, and New Year’s.
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.
Delicious recipe for mussels (choritos) cooked in steam and then gratinated with a layer of cheese, undoubtedly a must-have in simple and tasty Chilean cuisine.
Pork cracklings, or “chicharrones de chancho,” are made by cooking pork fat that still contains some meat (such as pork belly) and frying it in its own lard. These can be enjoyed on their own or as part of various dishes.
This carrot omelet recipe (tortilla de zanahoria) is simply delightful—perfect to enjoy all year round and ideal for those looking to eat lighter and healthier.
Pequenes are a classic Chilean recipe from yesteryear, often enjoyed during national holidays when the meat runs out (or the budget is tight) but the desire to celebrate remains.
Magellanic King Crab Chowder is undoubtedly an exquisite dish, made with a nationally esteemed product. Although sometimes hard to find, it is a distinctive mark of Chilean Patagonian cuisine.
