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.
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 recipe for “Carne Mechada” is another classic in Chilean gastronomy, a protagonist in our culinary cultural heritage, often confused with “carne desmechada,” which refers to a completely different recipe.
A delicious combination of Chilean seafood, preferably fresh, although excellent packaged and frozen products are always available for your convenience.
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.
A delicious recipe of Porotos Granados with Pilco, a typical dish of Chilean rural cuisine, with deep roots in Mapuche gastronomy for centuries, hearty, nutritious, and satisfying.
Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked.
Chilean scallops are mollusks related to oysters and can be served fresh, stewed, dried, smoked, or in their shells—perfect for appetizers like this delicious recipe for scallops Florentine with spinach and white wine.
Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
Hake is undoubtedly one of Chileans’ favorite fish, especially when baked in this simple yet delicious recipe, which can be served in various ways.
Hot fava bean salad is a dish from the Mapuche tradition, who also used to prepare a puree of dried and toasted beans in a callana.
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.
Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
A soft and versatile Chilean sandwich of chicken and bell pepper, one of the most cherished in Chilean cuisine, perfect for takeout or preparing at home and enjoying with family.
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
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.
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.
Her journey to success began with her work on the film Rage with Nicolas Cage. Years later, her meeting with Ayo Edebiri, co-star of The Bear, opened the door to an opportunity that led to her Emmy nomination.
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.”
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.
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.
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 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.
Pantrucas, pancutras, or pancuchas are a name derived from the Mapudungun word “pangkutra,” which means soup with flour dough. It is a delicious, nutritious, and easy-to-prepare soup,
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.
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.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
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.
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.
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.
Undoubtedly part of Chile’s culinary landscape, humitas are a classic recipe, especially popular in the summer to coincide with the corn (choclo) season.
The recipe for “Carne Mechada” is another classic in Chilean gastronomy, a protagonist in our culinary cultural heritage, often confused with “carne desmechada,” which refers to a completely different recipe.
German-style roast, meatloaf, or meat pudding is a rich traditional dish from southern Chile, influenced by German immigration. It is prepared with baked ground beef, although there are also versions made with lamb or pork.
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.
Blueberry kuchen is one of the most popular recipes during the season in Chile. Fresh, flavorful, and often generously sized, blueberries have undoubtedly become one of the favorite fruits throughout the country.
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.
Semolina with milk and red wine sauce is a very popular dessert in the southern part of Chile that can be enjoyed cold or warm, in any season.
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.
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.
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.
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 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.
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 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.
A classic and traditional recipe for pumpkinless sopaipillas, as they are made in southern Chile, usually using a bit of the bread dough mixture, a preparation that is pure nostalgia from the kitchens of yesteryear.
Chilean amasado bread is the bread of the house, the one our mothers and grandmothers used to make, the bread we enjoyed for breakfast straight out of the oven, spread with fresh butter or fruit jam.
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 simple and delicious blueberry sour recipe, sometimes also known as blueberry pisco sour, that you’ll love from the first sip, ideal for a spring or summer afternoon.
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).
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.
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.
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.
Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
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.
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.
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.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
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.
