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…
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken,…
Versión en Español Choritos al alicate is a distinctive way of cooking mussels in which a pair of pliers becomes…
Versión en Español Papas bravas is a dish that originated in Spain and became hugely popular across the Americas, with…
Versión en Español Papas chilotas al romero are a rustic, crispy side dish full of character. Native potatoes are washed,…
Versión en Español Murtado (also called murtao) is without a doubt one of Chile’s most traditional homemade liqueurs. It’s made…
Versión en Español Arrollados de jamón y queso are a dish from Chinese-Chilean cooking, eaten as a starter or a…
Versión en Español Huevos a la ostra is made with 2 fresh eggs, lime juice, salt, and pepper, whisked together…
Versión en Español Making longanizas de Chillán calls for a ratio of 80% lean meat to 20% pork fat. Using…
Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along…
Versión en Español Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This…
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.
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.
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.
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.
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).
Her journey to success began with her work on the film Rage with Nicolas Cage. Years later, her meeting with Ayo Edebiri, co-star of The Bear, opened the door to an opportunity that led to her Emmy nomination.
Chilean mussel soup is a classic dish for the colder days in Chile. It’s quick and easy to prepare, yet delivers a delicious result that’s perfect for rejuvenating the body after any celebration.
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.
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.
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.
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.
Potatoes with mote ((cooked and peeled grains of wheat or corn) is a traditional recipe from Mapuche gastronomy, delicious, and very easy to prepare. It’s a warm and nutritious stew, perfect for winter.
A very popular and versatile Merkén sauce for spreading that we inherited from our grandmothers, which serves as an accompaniment to almost any meal, from a sandwich to boiled potatoes or roasted lamb.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
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.
Chilean ají de color is a classic red chili seasoning infused in pork lard with garlic, essential for flavoring beans, lentils, and stews.
Versión en Español Chupe de locos is a Chilean baked abalone casserole made by tenderizing fresh abalones, simmering them in…
Make authentic Chilean steamed mussels (choritos al vapor) with white wine, garlic, and longaniza sausage. A coastal classic ready in 45 minutes with step-by-step instructions.
The umu ta’o is a ceremonial preparation from Easter Island and one of the most emblematic dishes of Rapa Nui culture. Unique in its technique and symbolism, traditionally prepared during important celebrations and collective rituals.
Versión en Español Chilean baked corvina (corvina al horno) is made by marinating corvina fillets in white wine, dill, salt,…
Chilean lamb and pea stew (cordero arvejado) is a hearty countryside dish of marinated lamb, potatoes, carrots, and peas in a thick savory sauce.
The Chilean buttered reineta recipe is a delicious and quick preparation ideal for sharing with family without much hassle, and it’s perfect for any season—simple and delightful.
Chilean baked milk is a classic and traditional homemade dessert throughout the country, passed down from generation to generation. It’s delicious, nutritious, very economical, and easy to prepare.
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.
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.
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.
Fruit tartlets are a classic seasonal dessert in Chile, especially popular during the summer. They are perfect for making in any size, combining pastry cream with the fresh fruits of your choice. Irresistible.
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.
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.
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.
“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 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.
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.
A unique recipe originally published in the cookbook “On the Route of the Choro Zapato from Caleta Chaihuín,” a mollusk that grows in the estuary of the river with the same name.
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.
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.
Versión en Español Malta con harina tostada is a cold cocktail and infusion deeply rooted in the popular culture of…
Borgoña is a delicious traditional cocktail made with two of Chile’s noblest products: Chilean red wine and strawberries. It’s ideal for accompanying your Independence Day celebrations.
Malt (dark beer) with condensed milk is a classic refreshment from the old soda fountains in the central region, mainly during the summer season.
Pickled onions are an economical and easy-to-make appetizer, also somewhat “addictive,” to enjoy on their own, with homemade bread, in salads, or crowning hearty main dishes like Chilean charquicán or porotos con riendas.
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.
Parmesan clams are a typical Chilean dish made with clams, a saltwater bivalve native to Chile known scientifically as “Mesodesma Donacium,” and Parmesan cheese.
Chile is the second largest producer of salmon in the world and Chilean salmon and avocado ceviche is undoubtedly one of the favorites around the world.
An exquisite and easy recipe for tuna and razor clam ceviche, a specialty from the Chilean coasts that you can’t miss out on, a perfect appetizer to enjoy with some toast.
Versión en Español Chilean Neapolitan empanadas are a popular, delicious staple of the country’s contemporary urban cooking, adapting the flavor…
