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.
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.
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.
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 “Aliño Completo” is probably the most representative spice blend in Chile, widely used in the preparation of sofritos that serve as the base for various dishes such as beans, stews, or empanadas.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests.
Eggs with tomato in the Chilean style are a simple and easy recipe ideal for any time of the day, whether it’s breakfast, teatime, or lunch. Always delicious and nutritious, it offers room for a personal touch.
A very simple recipe for hojarascas for alfajores, which you can prepare in advance and later fill with manjar or chancaca, or use in the preparation of príncipes and other chilenitos that are typical during Chile’s Fiestas Patrias.
A classic from Chilean sandwich shops, though not as popular, this dish features beef tongue cooked in vegetable broth, without its skin. The tongue is then sliced and grilled before being combined with a delicious Chilean marraqueta roll.
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.
The Yugoslav cocktail is a classic Chilean drink that was very popular in the 70s and 80s, combining beer and white wine into a refreshing mix. It remains a nostalgic icon of past popular culture, enjoyed at some celebrations and gatherings.
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.
Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the “Walüng” or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration.
The Yum Cha restaurant in Santiago and the Ruta de los Abastos in the O’Higgins region have been included in the prestigious list that highlights 100 places around the world.
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.
A botanical discovery of great significance has taken place in the Maule Region: the rediscovery of the native tomatillo Solanum sanfurgoi, a species that had remained hidden from the view of science for more than 130 years.
According to Amazon’s latest quarterly results, the company increased its net sales by 13% compared to the same period last year, reaching USD 143.3 billion.
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.
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.
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.
Lentils are arguably the oldest cultivated legume, and this recipe for lentils with rice is a classic originating from the Arab world, with regional variations that make it flavorful, healthy, and budget-friendly.
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.
Chilean mussel soup is a classic dish for the colder days in Chile. It’s quick and easy to prepare, yet delivers a delicious result that’s perfect for rejuvenating the body after any celebration.
A simple and delicious recipe for homemade chicken feet broth, perfect for sharing on cold days and replenishing the body with energy during flu-like states. This broth boasts a robust and nutritious flavor, ideal for family gatherings.
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.
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.
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.
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.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad.
Garlic liver steak, known in Chile as “bistec de pana,” is a traditional dish that, while less common nowadays, remains a quick, nutritious, and affordable option for any day of the week.
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.
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.
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.
Potato pie is one of the most classic and beloved Chilean recipes, representing a perfect blend of minced meat, hard-boiled eggs, olives, chicken, and mashed potatoes.
Eggs with tomato in the Chilean style are a simple and easy recipe ideal for any time of the day, whether it’s breakfast, teatime, or lunch. Always delicious and nutritious, it offers room for a personal touch.
Delicious pear empanadas that are a classic of Chilean cuisine, particularly from the central region and are usually enjoyed at any time of the year.
To make wine nougat, you can generally choose any Chilean wine of your preference, as they are of very good quality and can be easily found in any store or supermarket. Then, just follow the instructions, and the result will be worth it.
Empolvados are a classic Chilean sweet recipe that is highly sought after, fluffy, and light, perfect for enjoying with a cup of tea, coffee, or hot chocolate, a must-have for family gatherings.
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.
The “Suspiros de Monja” are sweet pastries of Spanish origin traditionally known as “buñuelos de viento” (wind fritters), which, although not commonly made nowadays, were one of the pillars of Chilean pastry during the Colonial period.
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.
After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.
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 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.
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.
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.
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.
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.
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.
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.
The Valdivian raw meat dish is undoubtedly an unmissable classic in one of the most beautiful cities in Chile, where a mandatory stop is the traditional café Das Haus 1959 (formerly Haussmann).
Quick and easy to prepare, the main thing in this preparation is the quality of the ingredients, using very fresh piures, kept cold, without freezing.
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.
This recipe for mussels in oil is a magnificent way to store this delicious mollusk and give it a new value as a preserved ingredient, rested and imparting a lot of personality.
Catutos or multrunes are a very traditional recipe in Mapuche cuisine. They can be served cold with honey or rosehip jam, and in their savory version, they are served warm with butter, pebre (a Chilean condiment), or garlic sauce.
In addition to the numerous benefits it brings, this cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties.
