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.
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.
Pickled golden chili is a preparation of intense yellow and shiny color, with a lot of flavor and medium-low spiciness, ideal for accompanying any type of food.
Mote con huesillos is one of the most traditional desserts in Chilean cuisine, made from cooking dehydrated peaches (huesillos) and cooked wheat berries (mote), an absolute classic enjoyed during spring and the Fiestas Patrias (National Holidays).
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.
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.
Popcorn, or “cabritas” as known in Chile, is probably the favorite snack for movie nights, birthdays, or just enjoying at any time. Discover how to give this traditional salty snack an enticing and fiery twist with the addition of merkén.
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.
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.
“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.
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.
Pisku is a typical dish of Mapuche gastronomy, known for its authentic flavor and cultural heritage, a nutritious and hearty meal that has even been included in the Junaeb menu.
A perfect marriage of sea and land produce in these delicious crab and creamy cheese empanadas, typical of southern Chile. This ancient recipe undoubtedly remains as popular as ever.
The Chilean buttered reineta recipe is a delicious and quick preparation ideal for sharing with family without much hassle, and it’s perfect for any season—simple and delightful.
A diverse, refreshing, and flavor-packed green salad with Chilean salmon and fresh mandarins that is sure to surprise the whole family and become a repeated favorite.
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 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.
Santiago, the capital of Chile, has been recognized as one of the top 30 global cities for local gastronomy according to a recent report by TasteAtlas, an authority in the culinary field.
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 comprehensive collection goes beyond typical cookbooks by not only providing clear, well-explained recipes but also delving into the historical context of each dish.
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.
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.
Traditionally, this stew is made with what is known as “tumbas de caballo,” which are large pieces of meat obtained from the area around the horse’s spine.
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.
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.
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.
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.
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.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
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.
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.
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.
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.
This dish is made with alternating layers of mashed potatoes and a sautéed cochayuyo filling with spices, topped with gratinéed cheese. The seaweed must first be soaked to soften it, resulting in a comforting dish.
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.
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.
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.
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.
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.
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.
“Colegial” or sweet bread pudding is a classic dessert in Chilean gastronomy—rich, economical, and easy to prepare, perfect for enjoying with the whole family.
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.
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.
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.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
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 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.
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 classic summer cocktail in Chile, melon with wine, known simply as “melvin,” is a typical beverage to enjoy at the beach, picnics, and family gatherings – simple, delicious, and refreshing.
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.
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.
Gold liquor is an alcoholic beverage primarily made from whey, brandy, and saffron. It is considered the typical liquor of Chonchi, as only a few residents of that locality still produce it in Chiloé, in southern Chile.
An essential combination of spirits and cola, made in this case with Chilean pisco, and known as “Piscola” or “Combinado Nacional.”
This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix.
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.
Cochayuyo empanadas are an excellent vegetarian alternative for this classic preparation, made with a very nutritious seaweed abundant on the Chilean coasts.
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.
A recipe for Chilean sea urchin tongues that are a small gem of freshness, ideal as an appetizer that can be accompanied by soft buttered toast.
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.
