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…
“My love for completos grew so much that I decided to open a shop in Nishinomiya on July 10,” Yuma explains. The name “Once” refers to the traditional Chilean afternoon snack.
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.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
The renowned gastronomic guide TasteAtlas has once again recognized Chancho en Piedra as the best sauce in the world, crowning it as the best sauce of 2023.
To showcase Chile’s exportable offerings related to seafood in Hong Kong, ProChile’s economic department in that area organized a press lunch led by chef Carolina Bazán, better known as “China Bazán.”
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.
Make this budget-friendly Chilean canned jack mackerel fish stew at home. Jurel en tarro simmered with potatoes, carrots, and white wine broth — a complete hot meal for 4 people, ready in 30 minutes.
Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in…
Versión en Español Loco carbonada is a variation on the well-known traditional carbonada, made instead with tender locos (Chilean abalone)…
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.
This pine nut soup recipe is an ancestral Mapuche preparation originally made on a grinding stone. It’s very nutritious, tasty, and smooth to the palate.
Chilean caldo de pata: pressure-cook 1 kg beef feet 30 min, combine with sautéed sofrito, thicken with dry-toasted semolina. Rich in natural collagen and minerals. Ready in under 90 minutes.
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.
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.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
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.
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.
The “Aliño Completo” is probably the most representative spice blend in Chile, widely used in the preparation of sofritos that serve as the base for various dishes such as beans, stews, or empanadas.
Quick Chilean salmon skewers (brochetas de salmón) with tri-color bell peppers, red onion, and capers. Ready in 25 minutes. Serves 4.
Versión en Español Chilean corvina with sea urchin sauce is a coastal classic that brings together two of Chile’s finest…
Versión en Español Tapapecho al horno is a Chilean beef brisket slow roasted in the oven with red wine, carrots,…
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.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
Porotos con Mazamorra or Chilean beans with maize pudding, is one of the most popular dishes during the summer in Chile. It’s part of the many dishes made with corn and beans throughout the country.
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.
Quince jelly is a simple and easy recipe that makes the most of this aromatic fruit. It’s perfect for spreading on toast, cookies, or pairing with game meats or poultry.
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.
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.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
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.
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 leche: soft torpedo milk bread rolls made with flour, whole milk, butter, eggs and yeast. First proof 90 min, shape, second proof 30 min, egg wash, bake at 180°C for 25 min. Brioche-style, perfect for breakfast. Makes about 10 rolls.
A classic of national bakery and a favorite of many, Chilean marraqueta bread, also known as “pan batido” or “pan francés” has a century-old history that only reaffirms its popularity.
Chilean amasado bread is the bread of the house, the one our mothers and grandmothers used to make, the bread we enjoyed for breakfast straight out of the oven, spread with fresh butter or fruit jam.
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.
The rescoldo tortilla or tortilla al rescoldo (embers and ashes) is a type of traditional bread from Mapuche cuisine, with similar variations existing in Bolivia and northern Argentina.
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 picoroco ponche is a traditional seafood cocktail from Talcahuano made with barnacle meat, white wine, egg, and cinnamon, prized for its briny flavor and restorative reputation.
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.
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.
Chirimoya punch is a fresh and refreshing cocktail, very popular during the spring and summer seasons, especially during the celebration of Fiestas Patrias, Christmas, and New Year’s.
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.
A traditional recipe for merkén-seasoned pine nuts, a wonderful and versatile fruit, highly nutritious and easy to prepare on any occasion, a 100% traditional dish.
Chilean spicy limpets (picante de lapas) is a traditional northern Chile seafood appetizer made with limpets, rocoto, and Chilean chili, served with white rice.
In addition to the numerous benefits it brings, this cochayuyo ceviche is undoubtedly a delicious, healthy, and very easy-to-prepare Chilean recipe, without losing any of its original properties.
Chef Emilio Deik’s recipe for Chilean bone marrow butter (mantequilla de tuétano) — roasted osso buco marrow blended with chives, set cold and served on fresh bread or melted over grilled steak.
A useful and necessary recipe for Chilean empanada dough, which can be used for baked or fried empanadas, filled with meat, seafood, fruits, mushrooms, or whatever your imagination decides.
Versión en Español Chilean fermented cacho de cabra hot sauce is made by dissolving non-iodized salt in filtered water to…
