A fresh and delicious Chilean salad, also known as “ensalada chilena,” is ideal to accompany your best national homemade dishes such as pastel de choclo (corn pie), roasted ribs, or lamb barbecue.
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.
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.
Chilean pebre is a traditional recipe that is a must-have for barbecues and grills or as an accompaniment to typical Chilean dishes. It’s simple and delicious, whether ground or finely chopped.
Delicious recipe for mussels (choritos) cooked in steam and then gratinated with a layer of cheese, undoubtedly a must-have in simple and tasty Chilean cuisine.
Italian steak sandwiches, known as “churrasco italiano,” are undoubtedly a staple in many food menus and a favorite among Chileans nationwide. These sandwiches are hearty and bursting with flavor.
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.
It’s a fairly simple yet versatile preparation. It involves sautéing vegetables mixed with hot water and toasted flour to form a thick, coffee-colored mixture, similar to a puree, which is delicious and very nutritious.
Chilean San Juan cirigües are a fried sweet dough, a delightful recipe from the countryside originating in the Bio-Bio region in the south of the country, where the recipe is passed down from generation to generation.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
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.
Oysters with lemon is a simple recipe that allows you to appreciate the natural and fresh flavors of these Chilean mollusks, accompanied by freshly squeezed lemon juice and a pinch of salt and pepper.
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.
The international portal Taste Atlas crowned Cola de Mono, a traditional Chilean year-end drink, as the best cocktail in the world in 2023.
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.
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.
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
In an unprecedented milestone, Chilean pizzera Daniela Zúñiga has been crowned as the “Best Pizza Maker in the World” following her victory at the Caputo World Pizza Championship held in the historic city of Naples, Italy.
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.
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.
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.
Conger chowder or Broth of conger (Caldillo de Confrio in Spanish) is a typical Chilean dish, recognized from north to south, perfect for warming up on a cold day.
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.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
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,
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.
Melon honey is a sweet and delicious sauce commonly used as a condiment that can be enjoyed on toast, pancakes, or as a dressing for 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 delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
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.
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.
Chilean stuffed potatoes are often one of the favorite dishes among children. They are a kind of thick empanada made of soft, delicious, and hearty mashed potatoes, typically filled with meat or cheese, and can be prepared either fried or baked.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
This beef steak with cilantro recipe is a delicacy that perfectly combines the juiciness of beef with the fresh flavors of cilantro and the umami touch of soy sauce, a simple recipe but full of flavor that will surely delight your palate.
Canned mackerel rice is a delicious and convenient option for enjoying a nutritious and tasty meal anytime, combining the soft texture of rice with the characteristic flavor of mackerel in an easy-to-transport and store format.
Chilean Paila Marina is a delicious traditional dish, known for its hearty broth, and can be prepared with any seafood available according to the season.
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.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
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.
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.
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.
Chilean “Camotillos” are a very old sweet made in convents during the colonial period and have almost disappeared from the national recipe book. They are sugary on the outside and soft on the inside.
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.
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.
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.
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.
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.
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.
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.
Roman punch is one of the most traditional combinations for Christmas and New Year’s celebrations in Chile, with origins dating back centuries to the Vatican.
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.
Enjoy a traditional homemade Chilean pisco sour in two versions, a classic and a frozen one, both resulting in a refreshing and delicious cocktail perfect for any occasion.
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.
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.
Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests.
Locos con Mayonesa (Chilean Abalones with Mayonnaise)or simply “Locos con Mayo” are undoubtedly one of the favorite seafood appetizers of Chileans. They are as simple in presentation as they are exclusive in availability.
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.
A traditional recipe for merkén-seasoned pine nuts, a wonderful and versatile fruit, highly nutritious and easy to prepare on any occasion, a 100% traditional dish.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
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.
