Versión en Español The Chilean pisco sour is a cocktail of pisco, Chile’s grape brandy, with lime juice and sugar…
Versión en Español Chilean grilled beef brisket, or tapapecho a la parrilla, is a cut from the beef chest cooked…
Versión en Español Tallarín saltado is a Peruvian chifa dish of long noodles stir-fried in a wok with strips of…
Versión en Español Chilean candied sweet potatoes, or camote confitado, are peeled sweet potato pieces cooked slowly in a syrup…
Versión en Español Chilean canned salmon empanadas, or empanadas de salmón en tarro, are filled with a pino, the classic…
Versión en Español Chilean pizzetas are small homemade pizzas, 7 to 8 cm (about 3 inches) across, made with a…
Versión en Español Chilean nalca jam, or mermelada de nalca, is a homemade preserve from southern Chile made by cooking…
Versión en Español Tallarines bontú are long noodles coated in a white sauce enriched with cream, ham and mushrooms, then…
Versión en Español Chilean Cantonese pork ribs, or costillar cantonés, are pork ribs marinated in soy sauce, honey, garlic and…
Versión en Español Chilean roast chicken with potatoes, or pollo al horno con papas, is a main dish of chicken…
Versión en Español Chilean baked fish, or pescado al horno, is a white fish fillet such as reineta, hake (merluza)…
Versión en Español Papas a la huancaína is a Peruvian appetizer of boiled potatoes covered in a creamy sauce of…
Versión en Español Chilean oven-roasted ribeye, or lomo vetado al horno, is a whole piece of this beef cut seared…
Versión en Español Chilean green bean stew, or guiso de porotos verdes, is a country dish of sliced green beans…
Versión en Español Chilean strawberries and cream, or frutillas con crema, is a seasonal dessert of fresh strawberries, cut and…
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.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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.
CapsaNativa, a Chilean university project, explores topical formulations with capsaicin from Chile’s cacho de cabra chili to address chronic pain.
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.
With over 3.2 million tons of fruit exported in 2023, Chile is the fourth largest fruit producer in the world. One of its future goals is to double its presence in the Indian market, to which it currently exports nearly 50,000 tons annually.
Versión en Español Cream of mushroom soup is sliced mushrooms sautéed with red onion and garlic in olive oil, deglazed…
Versión en Español Cream of artichoke soup is shallots sautéed in olive oil with fresh thyme, simmered with diced artichoke…
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Versión en Español Chicken gizzard soup, known in Chile as “sopa de contre,” is a traditional dish made with the…
Versión en Español Homemade fish stock, or fumet, is white fish bones and heads simmered for 30 minutes with sautéed…
Versión en Español Chilean lentil and pumpkin soup is soaked lentils simmered for about 50 minutes in vegetable broth with…
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
Sea urchin pâté is undoubtedly a culinary delight with a smooth texture that adds a touch of sophistication to any appetizer and is sure to surprise everyone. It is recommended to serve it cold.
Versión en Español Garlic mojo, or mojo de ajo, is a sauce of chopped garlic gently golden in olive oil,…
Versión en Español Chilean mermelada de moras, also called dulce de murras, is a simple jam of fresh blackberries macerated…
Versión en Español Chilean mermelada de frambuesas is a homemade raspberry jam made by cooking 500 g of fresh raspberries…
Versión en Español Homemade white sauce, or bechamel, is a roux of butter and flour cooked for 2 minutes, whisked…
Versión en Español Chilean oven braised short ribs, or asado de tira al horno, are a whole rack of beef…
Versión en Español Chilean oven-roasted ribeye, or lomo vetado al horno, is a whole piece of this beef cut seared…
Versión en Español Chilean carne al horno con verduras is a 1.5 kg beef rump (asiento) rubbed with olive oil,…
Versión en Español Chilean picante de guatitas y charqui is a thick Andean stew of tender beef tripe strips, soaked…
Grill Chilean huachalomo to a juicy 57°C medium: 60 sec sear per side over high heat, then 30 min per side at medium. Chile’s best budget steak — flavor and tenderness comparable to ribeye.
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.
Versión en Español Bolitas de indio, sometimes also called milcaos con leche, are a traditional Mapuche dessert found all over…
Versión en Español Passion fruit mousse, or mousse de maracuyá, is a sweet and tangy dessert made by blending strained…
Versión en Español Chilean vanilla loaf cake, or queque de vainilla, is a fluffy butter cake made by creaming butter…
Versión en Español Chilean queque de plátano is a banana loaf cake made by creaming margarine with sugar, adding eggs,…
Versión en Español Chilean merenguitos con manjar are made by whipping 4 room-temperature egg whites with a pinch of salt…
“Dulce Patria” is one of the most enigmatic and treasured creations in the Chilean dessert repertoire. It’s a cold, almond-based cream made with sliced almonds, eggs, and liqueur, boasting a smooth texture and refined flavor.
Sopaipillas with pumpkin are a classic Chilean fried bread consumed all year round, mainly in the central region of the country. They are very versatile and popular.
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.
Versión en Español Lentil bread is a flourless, egg free, gluten free loaf made from raw lentils ground into flour…
Versión en Español Gluten free pan de pascua is Chile’s Christmas fruitcake made with almond flour, rice flour, and cornstarch…
Versión en Español Homemade whole wheat sandwich bread is a dough of whole wheat and white flour, warm water and…
Vaina is a traditional cocktail in Chile, very popular and so ancient that its origins are not clearly defined, with a history that has multiple variations.
Versión en Español Chilean homemade lemonade is lemon juice and sugar stirred until dissolved, topped up with cold water, and…
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.
Versión en Español The Chilean pisco mojito is a twist on the Cuban classic made by muddling quartered Pica lemons…
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 traditional version of the Pink Panther is hand-whipped in the same glass in which it is served and was known as the “Ferroviario” in the 1950s in southern Chile.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
Charqui or charque (from the Quechua “ch’arki,” meaning “dried meat”) is a type of dried meat developed in the Andean regions of South America that has been used for centuries to preserve meat for long periods.
Versión en Español Chilean entrada de caracol trumulco is a cold seafood starter made by boiling shelled trumulco sea snails…
Versión en Español Chilean arrollados primavera are fried spring rolls made with thin homemade wrappers of flour, water, and oil,…
The secret to perfect Chilean fries lies in a two-stage fry: a first pass at 140°C in pork lard to…
Pequenes are a classic Chilean recipe from yesteryear, often enjoyed during national holidays when the meat runs out (or the budget is tight) but the desire to celebrate remains.
