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…
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.
With over 20 years of experience and the prestigious title of Master of Wine, Cooper selected the 47 best Chilean wines after tasting a total of 850 samples from 89 wineries during his visit to local vineyards and producers.
The recognition is especially noteworthy given its origin. In Chile, Cabernet Sauvignon wines receiving exceptional scores typically come from established areas such as Isla de Maipo.
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.
With the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
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.
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 fish stew (cazuela) is typically a recipe that makes the most of available ingredients and is generally thicker than a fish broth, following the traditions of the country’s main stew varieties.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
Porotos con cochayuyo is a traditional dish of Mapuche origin. It likely developed from the exchange of products between coastal Mapuches (lafkenches) and inland Mapuches (huilliches).
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.
A delicious cochayuyo stew (cazuela de cochayuyo) full of the properties of this magnificent seaweed that is usually used in traditional preparations as a substitute for beef.
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.
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
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.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
Rosehip jam is a traditional preparation in southern Chile, with a delicate and refined flavor that works well as an accompaniment or ingredient in both sweet and savory dishes, whether it’s cookies, homemade bread, desserts, or cake fillings.
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.
Versión en Español Chilean french fries in lard (papas fritas en manteca de chancho) are made by cutting firm potatoes…
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.
This beef steak with cilantro recipe is a delicacy that perfectly combines the juiciness of beef with the fresh flavors of cilantro and the umami touch of soy sauce, a simple recipe but full of flavor that will surely delight your palate.
Learn how to make the classic Chilean sándwich de guatitas with fresh salsa verde in 75 minutes. Tender beef tripe, crispy marraqueta, and a bright parsley-lemon sauce.
Versión en Español Chupe de jaiba is a Chilean crab casserole made by simmering crab meat with a sautéed base…
Choros, choritos, or mussels in english are one of the tastiest and most abundant seafood found along the Chilean coast, and this recipe for rice with choritos is a delicious and relatively simple way to prepare and enjoy them.
A very simple recipe for hojarascas for alfajores, which you can prepare in advance and later fill with manjar or chancaca, or use in the preparation of príncipes and other chilenitos that are typical during Chile’s Fiestas Patrias.
Empolvados are a classic Chilean sweet recipe that is highly sought after, fluffy, and light, perfect for enjoying with a cup of tea, coffee, or hot chocolate, a must-have for family gatherings.
A must-have recipe for crumb kuchen, very popular especially in southern Chile, where the topping is the star. Enjoy it any time.
Chilean San Juan cirigües are a fried sweet dough, a delightful recipe from the countryside originating in the Bio-Bio region in the south of the country, where the recipe is passed down from generation to generation.
“Leche Nevada” is a delicious Chilean frozen dessert enjoyed throughout the year across the country, a family classic passed down from generation to generation.
To make wine nougat, you can generally choose any Chilean wine of your preference, as they are of very good quality and can be easily found in any store or supermarket. Then, just follow the instructions, and the result will be worth it.
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.
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.
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.
After marraqueta bread, Chilean hallullas are probably everyone’s favorite bread due to their variety, availability, and possibilities, reaching almost 20% of the national bread market.
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.
Chilean pan de pascua: a dense spiced Christmas fruitcake with candied fruit, walnuts and raisins soaked in rum, kneaded into a yeast dough and baked at 180°C for 40 minutes. The iconic Chilean holiday cake. Serves 12.
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.
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.
Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
Ron pon, also known as “ronpon” or “rompon,” is a Christmas drink originating from Colonial times that has slowly faded from the central region but has endured mainly in the Chiloé archipelago.
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.
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.
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.
A classic Chilean seafood empanada from its Pacific coast, the second longest in the world, where you can find an infinite variety of seafood preparations, such as these fried or baked empanadas.
Versión en Español Chilean fermented cacho de cabra hot sauce is made by dissolving non-iodized salt in filtered water 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.
Quick and easy to prepare, the main thing in this preparation is the quality of the ingredients, using very fresh piures, kept cold, without freezing.
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.
