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…
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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 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.
On July 14, 2025, the Delhi High Court issued an unprecedented ruling in the long-standing dispute between Chile and Peru over the right to use the denomination “Pisco” in the international market.
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 Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
Conger chowder or Broth of conger (Caldillo de Confrio in Spanish) is a typical Chilean dish, recognized from north to south, perfect for warming up on a cold day.
Traditionally, this stew is made with what is known as “tumbas de caballo,” which are large pieces of meat obtained from the area around the horse’s spine.
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.
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.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
Papaya jam is a delicious option to enjoy this tropical fruit throughout the year. It’s easy to make at home and can be used as a spread on toast, crackers, or to accompany cheeses.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
Melon honey is a sweet and delicious sauce commonly used as a condiment that can be enjoyed on toast, pancakes, or as a dressing for desserts.
A simple and delicious seafood chupe recipe, ideal for any season. It can be served as a main course or in small portions as an appetizer or starter—an authentic Chilean classic.
Conger chowder or Broth of conger (Caldillo de Confrio in Spanish) is a typical Chilean dish, recognized from north to south, perfect for warming up on a cold day.
Versión en Español Chilean baked corvina (corvina al horno) is made by marinating corvina fillets in white wine, dill, salt,…
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes…
Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes.
A classic recipe hailing from southern Chile, though cherished throughout the country, especially comforting during winter days.
Make the Chilean torta 4 leches at home: a soaked sponge cake with condensed milk, evaporated milk, heavy cream, and manjar, topped with caramelized Swiss meringue. Serves 12.
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.
Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets.
Chilean “Camotillos” are a very old sweet made in convents during the colonial period and have almost disappeared from the national recipe book. They are sugary on the outside and soft on the inside.
Red wine poached pears are a classic dessert across all of Latin America, but in Chile, they take on a new dimension due to the exceptional quality of its fruits and its world-renowned red wines, whether Carmenere, Merlot, or Cabernet Sauvignon.
The digüeñes salad is a perfect way to make the most of these delicious mushrooms that are only available in the hualle forests during spring in southern Chile.
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.
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 Pan coliza, also spelled colisa, is a Chilean bread known for its square shape, a surface pricked…
Chilean amasado bread is the bread of the house, the one our mothers and grandmothers used to make, the bread we enjoyed for breakfast straight out of the oven, spread with fresh butter or fruit jam.
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.
Bake authentic Chilean pan copihue at home — the soft, elongated bread used for completos and Chilean hot dogs. Made with flour, milk, butter, and yeast in 70 minutes.
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.
Malt (dark beer) with condensed milk is a classic refreshment from the old soda fountains in the central region, mainly during the summer season.
Chupilca is a colonial beverage that consists of mixing red wine with toasted flour. Its name may derive from the “cupilca” or “kupilca” from the Mapuche culture, which is a traditional mixture of toasted flour with apple chicha.
Versión en Español Culen ponche is a Chilean drink made from a medicinal herb that grows between the country’s IV…
An essential combination of spirits and cola, made in this case with Chilean pisco, and known as “Piscola” or “Combinado Nacional.”
Cola de Mono, or simply “Colemono,” is a traditional Chilean beverage primarily prepared and consumed during the year-end holidays, for Christmas and New Year’s, often accompanied by a delicious “pan de pascua” (fruitcake).
Breaded goat cheese is a quick, delicious, and nutritious appetizer with a classic touch of oregano and Chilean merkén, giving it a distinctive flavor.
This recipe combines the soft and slightly crispy texture of potatoes with the deep, silky flavor of rosehip jam. It’s ideal for family meals, lunch, or Chilean-style teatime known as la once.
This recipe for mussels in oil is a magnificent way to store this delicious mollusk and give it a new value as a preserved ingredient, rested and imparting a lot of personality.
Chilean creamy oysters are a delightful, elegant, and easy-to-prepare dish, perfect for special occasions, while also being an excellent source of proteins and minerals.
The tongue in vinaigrette is a traditional dish in Chilean cuisine with European roots. It is enjoyed both at celebrations and family meals, standing out for its tender texture and intense flavor, perfect for serving cold.
Fried meat empanadas or “empanadas de pino” in sanish are a must-have during Chilean Independence Day celebrations, and in the south, they are usually prepared well in advance because they are considerably smaller in size than traditional oven-baked meat pies.
