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…
Juan José Orueta, founder of the artisanal ice cream shop “La Obra” in Curicó, has been recognized as the best ice cream maker in Latin America in the prestigious Gelato Festival World Ranking 2024.
In an unprecedented milestone, Chilean pizzera Daniela Zúñiga has been crowned as the “Best Pizza Maker in the World” following her victory at the Caputo World Pizza Championship held in the historic city of Naples, Italy.
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.
The international portal Taste Atlas crowned Cola de Mono, a traditional Chilean year-end drink, as the best cocktail in the world in 2023.
The Yum Cha restaurant in Santiago and the Ruta de los Abastos in the O’Higgins region have been included in the prestigious list that highlights 100 places around the world.
A botanical discovery of great significance has taken place in the Maule Region: the rediscovery of the native tomatillo Solanum sanfurgoi, a species that had remained hidden from the view of science for more than 130 years.
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.
A traditional Chilean carbonada is a delicious and hearty dish, a simple and straightforward recipe that is ubiquitous on tables throughout the country, a stew widely consumed during the winter.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
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.
Versión en Español Chilean-style menestrón is a traditional stew made with vegetable broth, legumes, noodles, and seasonal vegetables. The main…
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
Chilean ají de color is a classic red chili seasoning infused in pork lard with garlic, essential for flavoring beans, lentils, and stews.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
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.
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.
Apricot season is notoriously short, and the harvest is fleeting. That’s why we look forward to it every year—to enjoy them fresh and preserve that wonderful flavor in a jam that lasts all year long.
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
Grill Chilean huachalomo to a juicy 57°C medium: 60 sec sear per side over high heat, then 30 min per side at medium. Chile’s best budget steak — flavor and tenderness comparable to ribeye.
Authentic Chilean pollona de Los Ángeles: chicken, pork ribs and longanizas slow-cooked in vino pipeño and homemade chicken stock. Serves 6.
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 Chilean shrimp and cheese empanadas are made by preparing a soft wheat dough with lard, warm milk,…
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.
This Chilean ajiaco recipe is a classic “day after” dish, often made with the leftover meat from the previous day’s barbecue, typically enjoyed during Fiestas Patrias or year-end celebrations. It’s perfect for warming up and comforting the body.
Delicious pear empanadas that are a classic of Chilean cuisine, particularly from the central region and are usually enjoyed at any time of the year.
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.
Chilean papaya candies, or homemade papaya gummies, are a delicious and very easy-to-make dessert typical of northern Chile, particularly La Serena, known for their exquisite sweetness.
An original, easy, and delicious recipe for preparing Maicena Alfajores with dulce de leche filling and coconut covering, very traditional in Chile, ideal for sharing with family due to their delightful texture and flavor.
The Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
The ‘Torta Amor’ is a vibrant and delicious way to express affection through gastronomy. This dessert, made with layers of thin pastry filled with dulce de leche, custard cream, and raspberry jam, is not only a feast for the palate but also an expression of love and tradition.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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.
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.
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.
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.
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.
Make the Chilean michelada at home with cold lager beer, limón de Pica, and a merkén-and-salt rim. Ready in 5 minutes — the ultimate Chilean beer cocktail.
Mulled wine, also known as “vino navegado,” “navegado,” “navega’o,” or “candola,” is a hot beverage made with red wine, oranges, and spices. It is very popular in Chile during the winter.
The traditional version of the Pink Panther is hand-whipped in the same glass in which it is served and was known as the “Ferroviario” in the 1950s in southern Chile.
Make Chilean michemar — a Pacific coast michelada with marinated piure and fresh clams, merkén-rimmed glass. Ready in 20 minutes. Serves 4.
Calafate sour is considered one of the best-kept secrets of the Austral Road, and it’s a cocktail originally created by the Magellan writer and bartender René Andrades.
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
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.
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.
Versión en Español Chilean fermented cacho de cabra hot sauce is made by dissolving non-iodized salt in filtered water to…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together…
Salmon tartare is a fresh, delicious, and healthy dish, perfect as a light starter or a special meal. It’s an ideal choice for those looking to enjoy Chilean cuisine with a modern twist.
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.
