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…
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.
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 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.
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.
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.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
Make this budget-friendly Chilean canned jack mackerel fish stew at home. Jurel en tarro simmered with potatoes, carrots, and white wine broth — a complete hot meal for 4 people, ready in 30 minutes.
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Chilean wild mushroom broth (caldo de digüeñes) is a light Mapuche soup from southern Chile made with foraged mushrooms, toasted flour, and spearmint, ready in 30 minutes.
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 Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
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 ají de color is a classic red chili seasoning infused in pork lard with garlic, essential for flavoring beans, lentils, and stews.
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.
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.
Make this authentic Chilean Patagonian lamb ribs in rosehip sauce at home. Seared and oven-roasted rack served with an artisanal mosqueta preserve reduction — a signature dish of the Magallanes region, ready in 50 minutes.
Learn how to make the classic Chilean sándwich de guatitas with fresh salsa verde in 75 minutes. Tender beef tripe, crispy marraqueta, and a bright parsley-lemon sauce.
Versión en Español Papas con luche is a dish from Mapuche cuisine that brings together the region’s farmed crops with…
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.
For connoisseurs of Chilean cuisine, beef tongue is a delicate dish that is often underappreciated nowadays. However, it offers various options, from being enjoyed boiled, with walnut sauce as in this case, fried, or in a sandwich with mayonnaise.
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.
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.
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.
Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets.
Chilean “Camotillos” are a very old sweet made in convents during the colonial period and have almost disappeared from the national recipe book. They are sugary on the outside and soft on the inside.
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.
A delicious and innovative recipe for red wine ice cream, very simple to make, where you can use the grape variety of your choice in any available format.
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.
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.
Bake authentic Chilean pan copihue at home — the soft, elongated bread used for completos and Chilean hot dogs. Made with flour, milk, butter, and yeast in 70 minutes.
The po’e or poe de plátanos is a delicious traditional recipe from Rapa Nui (Easter Island), a kind of sweet cake often used to accompany meats, fish, and ceviches.
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.
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.
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.
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
The apiao is a colonial-era drink consisting primarily of macerated aguardiente with celery, traditionally recommended as a digestive and aperitif.
Vaina is a traditional cocktail in Chile, very popular and so ancient that its origins are not clearly defined, with a history that has multiple variations.
Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
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.
Locos con Mayonesa (Chilean Abalones with Mayonnaise)or simply “Locos con Mayo” are undoubtedly one of the favorite seafood appetizers of Chileans. They are as simple in presentation as they are exclusive in availability.
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.
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.
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.
Versión en Español Chilean fermented cacho de cabra hot sauce is made by dissolving non-iodized salt in filtered water to…
Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with…
