Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Versión en Español Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and…
Versión en Español Pine nuts in syrup are a sweet, modern preparation from southern Chilean cooking. The araucaria tree’s seeds…
Versión en Español Kibbeh nayyeh is a delicate dish from the Middle East, especially popular in Lebanon, Syria, and Palestine,…
Versión en Español Culen ponche is a Chilean drink made from a medicinal herb that grows between the country’s IV…
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes…
Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with…
Versión en Español Papas chilotas al romero are a rustic, crispy side dish full of character. Native potatoes are washed,…
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using…
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This…
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.
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.
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.
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
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.
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.
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.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
Quinoa stew is a traditional dish from the Andean peoples and comes in various versions across different countries. This highly nutritious cereal is combined with a variety of vegetables and spices, creating a wholesome and delicious meal.
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.
A simple and delicious Chilean seafood soup, ideal for warming up and replenishing the body, diverse, versatile, and perfect for any time of day, widely consumed throughout the country.
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.
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.
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.
Chilean ají de color is a classic red chili seasoning infused in pork lard with garlic, essential for flavoring beans, lentils, and stews.
Chilean murta (murtilla) jam is an organic, homemade preserve made from ripe murta berries and sugar, traditional to Mapuche culture and prized for its antioxidant properties.
Make this authentic Chilean spicy rosehip sauce at home. A sweet-tangy Patagonian condiment with aji cacho de cabra, ready in 40 minutes, perfect for seafood and fried foods.
A magnificent “chupe de guatitas” a Chilean recipe of homemade and rural food from the times when every slaughtered animal was used in some type of preparation.
Learn how to make traditional Chilean abalone empanadas (empanadas de locos), fried or baked, with this easy step-by-step recipe. Ready in 90 minutes.
Chilean pressure cooker brisket (tapapecho) is a tough cut turned tender and deeply flavored with red wine, herbs, and vegetables, ready in under 2 hours.
Chilean piure sea squirt rice is a lesser-known southern Chile dish combining round rice with the intense briny flavor of fresh piure, ready in an hour.
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.
Charquicán is a traditional Chilean dish originating from the Mapuche people, who used to prepare it with dried beef or horse before the development of cattle farming in Chile.
A must-have recipe for crumb kuchen, very popular especially in southern Chile, where the topping is the star. Enjoy it any time.
Chilean alcayota jam empanadas are a sweet, flaky Fiestas Patrias treat filled with alcayota jam and baked until golden brown.
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.
Make this authentic Chilean cherry kuchen at home. A buttery shortcrust base filled with fresh pitted cherries and cream custard, baked until set — a southern Chilean classic ready in under 2 hours.
Make authentic Chilean blackberry flan at home — a silky bain-marie custard layered over caramel and swirled with fresh mora puree. Chilled and unmolded for a striking dark-violet dessert. Serves 6.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
“Bocado de Dama” (Lady’s Bite) or Macarena bread, also known as “miracle bread,” is a small Chilean bread with a white and tasty crumb and a very distinctive spiral structure that makes it unmistakable.
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
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.
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.
Make Chilean michemar — a Pacific coast michelada with marinated piure and fresh clams, merkén-rimmed glass. Ready in 20 minutes. Serves 4.
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.
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
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.
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.
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.
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.
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.
Versión en Español Chilean Neapolitan empanadas are a popular, delicious staple of the country’s contemporary urban cooking, adapting the flavor…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together…
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.
Pickled golden chili is a preparation of intense yellow and shiny color, with a lot of flavor and medium-low spiciness, ideal for accompanying any type of food.
