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 comprehensive collection goes beyond typical cookbooks by not only providing clear, well-explained recipes but also delving into the historical context of each dish.
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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.
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.
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.
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.
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.
Traditional from the Juan Fernández archipelago, Chilean lobster perol is a typical preparation of the people who work at sea, as it literally originated on fishing boats.
Pisku is a typical dish of Mapuche gastronomy, known for its authentic flavor and cultural heritage, a nutritious and hearty meal that has even been included in the Junaeb menu.
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.
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.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
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.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
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.
Versión en Español Chilean chunchules with toasted flour are made by cleaning and braiding beef intestines, pre-cooking them in water…
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.
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots,…
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 pulmay or Chilote pot curanto is a variation of the traditional pit curanto, prepared in a pot, covered with cabbage, and preserving its cooking juices, which are served separately accompanying the cooking of meats and seafood.
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.
Delicious pear empanadas that are a classic of Chilean cuisine, particularly from the central region and are usually enjoyed at any time of the year.
Papas buna, or poñi füna, is an ancestral Mapuche fermented potato porridge from Chile’s Los Ríos Region. Learn how to make this unique Lafkenche preparation.
Quince jelly is a simple and easy recipe that makes the most of this aromatic fruit. It’s perfect for spreading on toast, cookies, or pairing with game meats or poultry.
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.
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 Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
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.
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.
Versión en Español Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked…
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.
Versión en Español Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and…
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.
Chilean picoroco ponche is a traditional seafood cocktail from Talcahuano made with barnacle meat, white wine, egg, and cinnamon, prized for its briny flavor and restorative reputation.
Versión en Español Culen ponche is a Chilean drink made from a medicinal herb that grows between the country’s IV…
Learn how to make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
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 Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
Cooking originates and evolves through experimentation, and what better way to try it than with this simple and delicious recipe for Merkén cookies that will leave no one indifferent.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
Breaded goat cheese is a quick, delicious, and nutritious appetizer with a classic touch of oregano and Chilean merkén, giving it a distinctive flavor.
An exquisite and easy recipe for tuna and razor clam ceviche, a specialty from the Chilean coasts that you can’t miss out on, a perfect appetizer to enjoy with some toast.
Chilean loaded fries (papas supremas) layer crispy fries with ground beef, creamy cheese sauce, tomato, and sour cream, one of the most popular shareable appetizers in Chile.
Versión en Español Kibbeh nayyeh is a delicate dish from the Middle East, especially popular in Lebanon, Syria, and Palestine,…
