Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked…
Versión en Español Chapes, also called black limpets (Fisurella latimarginata), are a medium sized mollusk found from Pimentel in Peru…
Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice,…
Versión en Español Chicha de uva de Curacaví is a naturally fermented grape drink made with 5 kg of destemmed…
Versión en Español Chilean submarino is a beer cocktail made by sinking a small shot glass of liquor, usually pisco,…
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots,…
Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s…
Versión en Español Malta con licor de cacao is a Chilean drink from the country’s university bar culture, made by…
Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in…
Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of…
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…
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
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.
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.
“My love for completos grew so much that I decided to open a shop in Nishinomiya on July 10,” Yuma explains. The name “Once” refers to the traditional Chilean afternoon snack.
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.
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.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
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.
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.
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Chilean wild mushroom broth (caldo de digüeñes) is a light Mapuche soup from southern Chile made with foraged mushrooms, toasted flour, and spearmint, ready in 30 minutes.
Learn how to make sopa de locos, the traditional Chilean abalone broth soup with white wine, pasta, and egg. Ready in 35 minutes. Serves 4.
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.
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.
Papaya syrup, also known as papaya honey, is an ideal preparation to be used as an accompaniment for various sweet or savory dishes, whether they are desserts or meats such as ribs or pork loin.
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
Alcayota jam, or sweet made from alcayota, is one of Chile’s most traditional preparations using this fruit, a member of the squash family, commonly processed for these types of confectionery.
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.
Tomatican is a very popular stew in Chile, particularly in the central region of the country, commonly prepared during the summer season due to the availability and freshness of its main ingredients.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
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.
Versión en Español Chilean cancato de merluza austral is made by seasoning southern hake fillets with salt, pepper, and lemon,…
The recipe for Chilean meat and seafood “al disco,” or a combination of meat and seafood cooked on a large disc, is a preparation originating from the southern region that has spread throughout the country.
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.
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.
Chilean baked milk is a classic and traditional homemade dessert throughout the country, passed down from generation to generation. It’s delicious, nutritious, very economical, and easy to prepare.
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.
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.
A very popular Chilean recipe, picarones with chancaca are an ideal dessert for winter days, to enjoy at any time, replenishing, sweet and warm while sharing with family.
Make authentic Chilean mil hojas cake with thin pastry layers, manjar, pastry cream, and rosehip jam. Serves 12. Two-day recipe with overnight rests.
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 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.
Chuañe, also known as “mella” or “duro,” is an ancient Mapuche-Huilliche recipe made with grated potatoes, preferably pilcahues, which are sweet potatoes sprouting from the previous year’s plant.
Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked…
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
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.
Malted egg is a typical winter cocktail in Chile. It is easy to prepare and incredibly delicious combination of low-alcohol dark beer, beaten or mixed with eggs, and sweetened with sugar, a timeless Chilean classic.
Make this authentic Mapuche rosehip chicha at home. A traditional wild-fermented drink from fresh rosa mosqueta — mildly alcoholic, sweet-and-sour, and ready in 15 days with just 3 ingredients.
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.
Chilean tropical gin and passion fruit cocktail is a refreshing summer drink made with gin, natural passion fruit pulp, pineapple juice, and tonic water, ready in 5 minutes.
A magnificent recipe for Chilean sea urchin punch, an appetizer “from the depths” also with white wine and Chilean pisco, which surprises with a presentation that will leave no one indifferent.
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.
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.
Chilean Empanadas de Pino are a version of a dish found in many Spanish-speaking countries, with different variations and formats—sweet, savory, baked, or fried.
Chef Emilio Deik’s recipe for Chilean bone marrow butter (mantequilla de tuétano) — roasted osso buco marrow blended with chives, set cold and served on fresh bread or melted over grilled steak.
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.
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 crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along…
