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…
“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.
The Best Sommelier of Chile 2024 competition, organized by the Chilean Sommelier Association (ASCL), concluded with resounding success, crowning Marcelo Arriagada as the Best Sommelier in the country for the second consecutive time.
The world of literary gastronomy has just incorporated its latest release with the book “Recetas Mapuches Tradicionales: Gastronomía Ancestral del Sur del Mundo” (Traditional Mapuche Recipes: Ancestral Gastronomy from the Southern World).
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
The international portal Taste Atlas crowned Cola de Mono, a traditional Chilean year-end drink, as the best cocktail in the world in 2023.
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
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.
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,
Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.
Learn how to make authentic Chilean pumpkin cream soup with this simple homemade recipe. Ready in 70 minutes, creamy and nutritious for the whole family.
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.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
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.
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.
Make this healthy Chilean baked jack mackerel at home. Whole jurel fillets scored and baked over onion and pepper with white wine, olive oil, garlic, and breadcrumbs at 180°C — ready in 30 minutes.
Make this authentic Chilean roasted lamb shank at home. Marinated 48 hours with merken and slow-roasted for 3 hours, Garrón de Cordero al Horno is tender, juicy, and deeply flavorful.
The homemade huaso rolled pork, commonly known simply as “huaso rolled pork,” is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork.
Undoubtedly part of Chile’s culinary landscape, humitas are a classic recipe, especially popular in the summer to coincide with the corn (choclo) season.
Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It’s part of the many dishes made with corn and beans throughout the country.
Chilean albacore, also known as white tuna, takes center stage in this traditional, simple, and delicious recipe. Here, you can savor all its unique characteristics in a dish that, despite not being as popular as one might expect, showcases the exceptional qualities of this fish.
Learn how to prepare kuchen very easily with this traditional recipe that you can use to fill with strawberries, raspberries, or even blackberries, or a mix of all of them to your taste or availability.
San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.
Macho ruso: a dense Chilean milk pudding from Ovalle. Infuse 2 liters whole milk with cinnamon and orange peel, thicken with flour and cornstarch dissolved in cold milk, pour over caramel, and refrigerate until set. Serves 6.
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.
Masa 123 (masa murbe) is a foundational Chilean shortcrust dough of German heritage made from one part sugar, two parts butter, and three parts flour, the base for tarts, pies, and cookies.
Make authentic Chilean apple empanadas at home — a sweet, buttery pastry filled with cinnamon-spiced apple, traditional from the south of Chile. Ready in 60 minutes for 6 people.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
A classic and traditional recipe for pumpkinless sopaipillas, as they are made in southern Chile, usually using a bit of the bread dough mixture, a preparation that is pure nostalgia from the kitchens of yesteryear.
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.
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 Chochoca negra from Chiloé, also called chochoyeco, trotroyeco, or trutru, is a bread made from grated and…
Beetroot mistela is a maceration of Chilean aguardiente or pisco with beetroots steeped in sugar, which is said to have taken its name from the “mistela flower.”
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
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.
Chilean bitter batido is a classic cocktail made with Angostura bitters, cocoa liqueur, and powdered sugar, shaken until foamy and served in a flute glass, a staple of old Santiago bars.
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.
The secret to perfect Chilean fries lies in a two-stage fry: a first pass at 140°C in pork lard to…
This recipe for preserved Chilote garlic is not about garlic in vinegar or pickled, as one might think, but rather about lacto-fermented Chilote garlic in brine.
A magnificent and delicious recipe for Chilean tuna and avocado tartare, ideal for various occasions, with a simple yet elegant presentation, a refined dish with an Asian touch that you can even prepare a day in advance.
In addition to the numerous benefits it brings, this cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties.
A useful and necessary recipe for Chilean empanada dough, which can be used for baked or fried empanadas, filled with meat, seafood, fruits, mushrooms, or whatever your imagination decides.
Chilean empanadas de jurel en tarro: fried turnovers filled with canned jack mackerel, blanched onion, parsley and hard-boiled egg in a homemade lard dough, fried at 170°C until golden. Classic Semana Santa recipe. Makes 12–16 empanadas.
