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.

This dish is made with alternating layers of mashed potatoes and a sautéed cochayuyo filling with spices, topped with gratinéed cheese. The seaweed must first be soaked to soften it, resulting in a comforting dish.

Cochayuyo is a key seaweed in Chilean cuisine that takes on a modern and nutritious twist when sautéed with fresh vegetables, using a delicious Asian-inspired technique that preserves both its benefits and flavor.

Garlic liver steak, known in Chile as “bistec de pana,” is a traditional dish that, while less common nowadays, remains a quick, nutritious, and affordable option for any day of the week.

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.

Chilean stuffed potatoes are often one of the favorite dishes among children. They are a kind of thick empanada made of soft, delicious, and hearty mashed potatoes, typically filled with meat or cheese, and can be prepared either fried or baked.

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.

Chilean seafood stew is an easy-to-prepare dish packed with flavor and textures. It combines the best of sea and land ingredients to create a meal bursting with the distinctive tastes of Chilean cuisine.

Canned mackerel rice is a delicious and convenient option for enjoying a nutritious and tasty meal anytime, combining the soft texture of rice with the characteristic flavor of mackerel in an easy-to-transport and store format.

Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.