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.
Chilean octopus ceviche is a highly appreciated recipe for those who enjoy fresh preparations, served either on its own or as a side dish, optionally accompanied by some fresh shrimp.
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.
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.
It features a base of tomatoes, avocado, and mayonnaise on a completo bread, topped with green sauce and green chili, either in paste or chopped form.
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.
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.
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.
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.
Mulled wine, also known as “vino navegado,” “navegado,” “navega’o,” or “candola,” is a hot beverage made with red wine, oranges, and spices. It is very popular in Chile during the winter.
The “as” is a recent addition to the wide variety of sandwiches in Chilean cuisine and has inherited all the combinations from its older sibling, the Italian hot dog.
Calafate sour is considered one of the best-kept secrets of the Austral Road, and it’s a cocktail originally created by the Magellan writer and bartender René Andrades.
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.
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.
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).
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.
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.
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 the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
“My love for completos grew so much that I decided to open a shop in Nishinomiya on July 10,” Yuma explains. The name “Once” refers to the traditional Chilean afternoon snack.
Rodolfo Guzmán, el visionario detrás del prestigioso restaurante Boragó en Santiago, Chile, ha logrado un hito culinario al ser reconocido como uno de los 10 mejores chefs del mundo según The Best Chef Awards 2023.
Chilean fish stew (cazuela) is typically a recipe that makes the most of available ingredients and is generally thicker than a fish broth, following the traditions of the country’s main stew varieties.
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.
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.
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.
Chilean bread soup, sometimes also known as “poor man’s soup,” is undoubtedly a staple dish throughout the country that adapts well to the possibilities of each environment.
A traditional Chilean carbonada is a delicious and hearty dish, a simple and straightforward recipe that is ubiquitous on tables throughout the country, a stew widely consumed during the winter.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
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.
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.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
Chilean breaded fried fish is a simple and economical recipe that is very common in all coastal areas of the country. It’s a dish prepared by coating fish with a flour batter that gives it a light and crispy crust.
A simple and delicious seafood chupe recipe, ideal for any season. It can be served as a main course or in small portions as an appetizer or starter—an authentic Chilean classic.
Sierra is a flavorful fish, ideal for preparing as ceviche, stew, or baked fillets, as in this case. It is a highly regarded source of protein throughout Chile.
A gastronomic delight crafted with some of the country’s most traditional ingredients, salmon, merkén, and Cahuil salt. If using salmon with skin, it is recommended to cook it first on the skin side.
Perfect for the weekend, this Chilean cuttlefish chupe (stew) recipe is both economical and easy to prepare—an always enticing way to enjoy the diverse array of products available on the Chilean coast.
The Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
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.
Delicious homemade apple empanadas, quick and easy to prepare, perfect for enjoying as an appetizer, dessert, or ideal to accompany tea time.
A homemade semolina pudding recipe, without a doubt one of the most popular desserts in Chile, cherished by all generations, recognized and loved by the entire family.
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.
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.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
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 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.
There’s nothing better than having a good homemade liqueur on hand that concentrates the flavors of the land, like this recipe for calafate liqueur. It’s perfect for cold winter evenings and serves as a symbol of cuisine from the end of the world.
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.”
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.
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.
Chilean Pajarete, also known as “wine of the sun” or “sunny wine” is originally a sweet wine with a designation of origin that can only be produced in the regions of Atacama and Coquimbo.
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.
Piure ceviche is an authentic preparation from Chilean gastronomy known for its simplicity and freshness, resulting in a delicious and unforgettable flavor.
This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix.
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.
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.
Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.
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.
