Versión en Español Papas champi is a classic dish from northern Chile, freshly fried potatoes topped with a creamy mushroom…
Versión en Español A mug cake, known in Chile as queque en taza, is a simple, very quick recipe with…
Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange…
Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse…
Versión en Español Chilean honey cookies, galletas de miel, are a classic, easy homemade treat made from a soft dough…
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…
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 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.
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 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.
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.
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.
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).
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.
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 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.
Chanfaina is a stew originating from Spain, also very traditional in various Latin American countries, particularly rooted in Chilean country cuisine where it is made with lamb liver or kidneys.
Osso buco stew encapsulates the essence of traditional Chilean cuisine and deserves a prominent place in any cookbook that highlights the best of the country’s original preparations.
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.
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 delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
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.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
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.
Make this authentic Chilean Aymara watia (huatia) at home. Beef marinated in orange juice and slow-braised with cilantro, mint, and cumin — a traditional Andean stew from northern Chile, ready in under 2 hours.
Make this easy Chilean roasted hake wrapped in bacon at home. Southern hake fillets seasoned with garlic and thyme, wrapped in smoked bacon, and oven-roasted at 200°C for 15 minutes — moist inside, crispy outside.
The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
Chilean green bean stew (porotos quebrados) is a quick, comforting dish with green beans, squash, corn, and beef, ready in 45 minutes and served piping hot with fresh basil.
Make this quick Chilean hake scrambled eggs with merkén at home. Shredded hake fillets scrambled with eggs, garlic, and parsley, finished with Mapuche smoked chili — ready in 20 minutes.
Learn how to cook Chilean corvina a la plancha in just 6 minutes. Crispy skin, tender flesh, seasoned with garlic and lemon. A healthy and delicious traditional recipe.
Versión en Español Pine nuts in syrup are a sweet, modern preparation from southern Chilean cooking. The araucaria tree’s seeds…
Pompadour cake is an emblematic Chilean dessert, particularly popular in the sixth region, known for its delicate texture and exquisite flavor of caramel, meringue, and banana.
Chilean alcayota jam empanadas are a sweet, flaky Fiestas Patrias treat filled with alcayota jam and baked until golden brown.
San Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.
Versión en Español A mug cake, known in Chile as queque en taza, is a simple, very quick recipe with…
Mote con huesillos is one of the most traditional desserts in Chilean cuisine, made from cooking dehydrated peaches (huesillos) and cooked wheat berries (mote), an absolute classic enjoyed during spring and the Fiestas Patrias (National Holidays).
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.
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
Dobladitas are a traditional Chilean bread that shares the same dough as empanadas but is folded into four parts, baked directly, and often served with cheese.
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.
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.
“Bocado de Dama” (Lady’s Bite) or Macarena bread, also known as “miracle bread,” is a small Chilean bread with a white and tasty crumb and a very distinctive spiral structure that makes it unmistakable.
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
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.
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.
Versión en Español Copao sour is a Chilean cocktail made by blending the pulp of the copao, the fruit of…
Enjoy a traditional homemade Chilean pisco sour in two versions, a classic and a frozen one, both resulting in a refreshing and delicious cocktail perfect for any occasion.
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in…
Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.
Chilean Chorrillana is a traditional dish from the port of Valparaíso that is believed to have been created in the 1970s at the “J Cruz” restaurant.
Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice,…
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.
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.
Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
