Cochayuyo is a key seaweed in Chilean cuisine that takes on a modern and nutritious twist when sautéed with fresh vegetables, using a delicious Asian-inspired technique that preserves both its benefits and flavor.
The white bean and onion salad has become one of the classic combinations of Chilean cuisine, highly recommended for starting a lighter diet.
Made famous worldwide by the legendary Kiosko Roca, this preparation combines the intensity of smoked chorizo with the creaminess of melted cheese inside thick hallulla bread, creating a comforting bite designed to combat the harsh Magellanic climate.
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.
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.
A simple and delicious Chilean baked salmon recipe, best prepared with a fresh salmon fillet or high-quality frozen salmon, perfect for enjoying on any occasion.
The chicken and avocado sandwich, also known as “ave palta” or “pollo palta,” is undoubtedly one of the favorite sandwiches of many Chileans. Simple, delicious, and very healthy, it’s perfect for using up leftover roast chicken.
Chupilca is a colonial beverage that consists of mixing red wine with toasted flour. Its name may derive from the “cupilca” or “kupilca” from the Mapuche culture, which is a traditional mixture of toasted flour with apple chicha.
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.
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.
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.
It’s often said that sea urchins are an acquired taste, but this Chilean sea urchin omelette might just change the minds of many skeptics.
Quinoa salad is a simple and highly versatile recipe that allows you to easily incorporate this ancient grain as an important part of a balanced and natural diet.
The secret to perfect Chilean fries lies in a two-stage fry: a first pass at 140°C in pork lard to…
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.
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.
The new label features a bold design showcasing a bull in reddish and orange tones, symbolizing the history and local character of Torobayo in Valdivia, the birthplace of this beer.
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.”
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.
With over 20 years of experience and the prestigious title of Master of Wine, Cooper selected the 47 best Chilean wines after tasting a total of 850 samples from 89 wineries during his visit to local vineyards and producers.
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.
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.
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
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.
A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
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.
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.
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.
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.
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.
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.
Cochayuyo is a key seaweed in Chilean cuisine that takes on a modern and nutritious twist when sautéed with fresh vegetables, using a delicious Asian-inspired technique that preserves both its benefits and flavor.
Chupe de Camarones is undoubtedly a popular recipe in many countries, but a special feature of the Chilean version is the use of soaked bread, which provides an additional creaminess and texture that makes it unmistakable.
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.
The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
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.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
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.
An original, easy, and delicious recipe for preparing Maicena Alfajores with dulce de leche filling and coconut covering, very traditional in Chile, ideal for sharing with family due to their delightful texture and flavor.
The Chilean cherry kuchen is a delicious fusion of German baking and the flavors of southern Chile. This recipe combines the natural sweetness of fresh cherries with a soft dough base and a creamy topping that delights every palate.
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.
Learn how to prepare this delicious Chilean rice pudding with just a few simple steps, ideal for enjoying as a dessert after a hearty main course. It boasts traditional creaminess and sweetness.
Fruit tartlets are a classic seasonal dessert in Chile, especially popular during the summer. They are perfect for making in any size, combining pastry cream with the fresh fruits of your choice. Irresistible.
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.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
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.
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.
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 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.
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.
Borgoña is a delicious traditional cocktail made with two of Chile’s noblest products: Chilean red wine and strawberries. It’s ideal for accompanying your Independence Day celebrations.
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 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.
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.
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.
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.
A useful and necessary recipe for Chilean empanada dough, which can be used for baked or fried empanadas, filled with meat, seafood, fruits, mushrooms, or whatever your imagination decides.
