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…
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
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.
The Chilean corn pie has been recognized as the best casserole in the world by the specialized gastronomy website Taste Atlas, securing the top spot on its list of the 50 most outstanding dishes globally.
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.
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 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.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
Quinoa stew is a traditional dish from the Andean peoples and comes in various versions across different countries. This highly nutritious cereal is combined with a variety of vegetables and spices, creating a wholesome and delicious meal.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
Versión en Español Caldo de patas de cerdo is a comforting, collagen rich Chilean broth made by slow simmering pig’s…
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.
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.
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.
Homemade sweet and sour sauce for sushi is a simple, foolproof Western-style sauce with soy sauce, vinegar, and ketchup, ready in 15 minutes.
A delicious and natural homemade butter recipe made only with high-fat cream (+35%) and a bit of salt to add stability and extend its shelf life.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
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.
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.
Versión en Español Quechua Pachamanka is an ancestral Andean earth oven preparation made by marinating lamb, beef, and pork overnight…
Versión en Español Chilean beef cazuela is a traditional one-pot stew made by simmering bone-in beef in cold water with…
Sierra is a flavorful fish, ideal for preparing as ceviche, stew, or baked fillets, as in this case. It is a highly regarded source of protein throughout Chile.
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.
Make a traditional Chilean fricandela at home — a seasoned beef patty with sautéed onion, garlic, and breadcrumbs, served on pan frica with avocado, tomato, and mayonnaise.
Versión en Español Chupe de locos is a Chilean baked abalone casserole made by tenderizing fresh abalones, simmering them in…
Sopaipillas pasadas with chancaca is a winter dish, served hot and enjoyed as a perfect dessert or an afternoon snack by the stove. This is undoubtedly a very popular recipe throughout Chile.
Make authentic Chilean cocadas — baked coconut cookies with a crispy caramelized crust and chewy center. Six ingredients, ready in 45 minutes.
Papas buna, or poñi füna, is an ancestral Mapuche fermented potato porridge from Chile’s Los Ríos Region. Learn how to make this unique Lafkenche preparation.
Make Chilean banana kuchen at home — a butter shortcrust tart filled with ripe banana slices and vanilla pastry cream, baked in the southern Chile tradition. Serves 6 in 80 minutes.
Make Chilean tres leches cake at home — a vanilla sponge soaked with condensed milk, evaporated milk, and cream, topped with Swiss meringue. Serves 12, refrigerate 2 hours before serving.
Make traditional Chilean meringue cups (tacitas de merengue) with a crispy pastry shell and glossy Italian meringue. Ready in 35 minutes. Makes 12.
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.
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.
“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.
A popular oregano bread recipe that used to be found on the back of some white flour packages, quick, delicious, and very versatile, perfect to pair with whatever you like.
Chapaleles are one of the most popular side dishes in the cuisine of southern Chile, from the Chiloé archipelago, typically prepared as part of another major local dish, the curanto en hoyo (a traditional pit-cooked meal).
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.
Versión en Español Chilean submarino is a beer cocktail made by sinking a small shot glass of liquor, usually pisco,…
Delicious and refreshing, Chilean peach clery is a very easy-to-make white wine cocktail, an ideal fruit punch for the summer season, made with fresh seasonal fruit.
Gold liquor is an alcoholic beverage primarily made from whey, brandy, and saffron. It is considered the typical liquor of Chonchi, as only a few residents of that locality still produce it in Chiloé, in southern Chile.
hilean grape aguardiente is a traditional alcoholic beverage crafted in various wine-producing regions of Chile. Known for its unique and robust flavor, this distilled drink has been part of Chilean culture for centuries.
Versión en Español A Ramazzotti Spritz is an Italian-style cocktail built on Ramazzotti, an amaro flavored with hibiscus and orange…
The whisky sour is a cocktail created in Chile in the 19th century and belongs to the family in which any spirit to which lemon juice and sugar are added is called a “sour,” one of the most basic recipes in mixology, with bittersweet notes that are perfect for a post-dinner drink.
Versión en Español Chilean choriqueso from Punta Arenas is made by crumbling smoked chorizo into a pan with oil and…
Versión en Español Kibbeh nayyeh is a delicate dish from the Middle East, especially popular in Lebanon, Syria, and Palestine,…
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.
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.
Grilled meat anticuchos are an essential appetizer at almost any barbecue in Chile. They are perfect for sharing, whetting the appetite, or even concluding a day of work, accompanied by a good beer or a glass of Chilean wine.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
