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.
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.
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.
Make crispy Chilean fried pejerrey with a light beer batter in under 2 minutes per fillet. Cold carbonated liquid and oil at 180°C are the two non-negotiables for a golden, grease-free crust.
Make crispy Chilean fried cheese empanadas (empanadas de queso) at home in 1 hour. The key is queso mantecoso, sealed edges, and oil at exactly 170°C.
Award-winning recipe for Chilean chancaca alfajores with hojarasca wafers, walnuts and raisins. A 150-year-old tradition from Chile’s Lakes Region. Rest 24 hours for perfect texture.
Learn how to make the classic Chilean sándwich de guatitas with fresh salsa verde in 75 minutes. Tender beef tripe, crispy marraqueta, and a bright parsley-lemon sauce.
Learn how to cook Chilean corvina a la plancha in just 6 minutes. Crispy skin, tender flesh, seasoned with garlic and lemon. A healthy and delicious traditional recipe.
Make this innovative Chilean cochayuyo seaweed jam with spearmint — a sweet, earthy spread with a subtle marine note. No pectin needed. Ready in under 3 hours.
Make your own Araucano-style Chilean herbal bitter at home — a 28-day maceration of gentian, quina bark, boldo, and 14 botanicals in neutral spirits, inspired by the 1894 Sconfietti original.
Make this creamy Chilean lemon and abalone risotto with arborio rice, Parmesan, and fresh herbs. A gourmet fusion of Italian technique and Chilean seafood — ready in 70 minutes.
Traditional Chilean San Juan smoked pork stew — a festive one-pot braise of smoked ribs, chops, sausages, and chicken slow-cooked in white wine, served every June 24.
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.
Grill whole Chilean king crabs directly on the embers following the ancestral Yagán method. No seasoning needed — just fire and the finest crab in the southern seas. Ready in 35 minutes.
Classic Chilean marble cake (queque marmoleado) — a soft, fluffy vanilla and chocolate swirl cake baked in a bundt mold, perfect for afternoon tea and family celebrations.
The recognition is especially noteworthy given its origin. In Chile, Cabernet Sauvignon wines receiving exceptional scores typically come from established areas such as Isla de Maipo.
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 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.
With over 20 years of experience and the prestigious title of Master of Wine, Cooper selected the 47 best Chilean wines after tasting a total of 850 samples from 89 wineries during his visit to local vineyards and producers.
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.
“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.
Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
A simple and delicious recipe for homemade chicken feet broth, perfect for sharing on cold days and replenishing the body with energy during flu-like states. This broth boasts a robust and nutritious flavor, ideal for family gatherings.
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.
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.
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
Merkén, also known as Merquén or Meshken, is a spicy condiment of Mapuche origin that has become a hallmark of Chile’s heritage cuisine and is now recognized worldwide.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
A delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
Papaya jam is a delicious option to enjoy this tropical fruit throughout the year. It’s easy to make at home and can be used as a spread on toast, crackers, or to accompany cheeses.
The Chilean Swiss chard omelette recipe (tortilla de accelga) is one of those simple and delicious dishes, easy and quick to prepare, to share with the whole family at any time of the year.
A delicious and versatile baked pork rib recipe where the marinade with traditional Chilean ingredients and patience in marination play a fundamental role in its preparation.
Chilean albacore, also known as white tuna, takes center stage in this traditional, simple, and delicious recipe. Here, you can savor all its unique characteristics in a dish that, despite not being as popular as one might expect, showcases the exceptional qualities of this fish.
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.
A delicious recipe for Chilean conger eel and seafood in white sauce or Margarita sauce, ideal for sharing an entertaining and flavorful dish to enjoy on any occasion.
Grill whole Chilean king crabs directly on the embers following the ancestral Yagán method. No seasoning needed — just fire and the finest crab in the southern seas. Ready in 35 minutes.
The raspberry and walnut caramel cake (torta caluga in spanish) is a delicious and tempting dessert that combines the freshness of raspberries with the crunchy texture of walnuts, resulting in an incredibly tasty treat.
A homemade semolina pudding recipe, without a doubt one of the most popular desserts in Chile, cherished by all generations, recognized and loved by the entire family.
Make authentic Chilean mil hojas cake with thin pastry layers, manjar, pastry cream, and rosehip jam. Serves 12. Two-day recipe with overnight rests.
The Chilean cherry kuchen is a delicious fusion of German baking and the flavors of southern Chile. This recipe combines the natural sweetness of fresh cherries with a soft dough base and a creamy topping that delights every palate.
A very popular Chilean recipe, picarones with chancaca are an ideal dessert for winter days, to enjoy at any time, replenishing, sweet and warm while sharing with family.
Blueberry kuchen is one of the most popular recipes during the season in Chile. Fresh, flavorful, and often generously sized, blueberries have undoubtedly become one of the favorite fruits throughout the country.
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.
The po’e or poe de plátanos is a delicious traditional recipe from Rapa Nui (Easter Island), a kind of sweet cake often used to accompany meats, fish, and ceviches.
Milcao is a type of potatoes bread originated from the southern region of Chile, a hybrid of Chilean and Mapuche cuisine prepared with equal parts of raw and boiled potatoes, pork lard, and chicharrones.
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.
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.
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.
Artisanal apple chicha is a Creole brew considered one of the most popular and traditional beverages during the apple harvest in southern Chile, somewhat more rustic than cider and naturally fermented.
Versión en Español Chilean pihuelo is made by filling a tall glass just over halfway with grape chicha, stirring in…
A simple and delicious blueberry sour recipe, sometimes also known as blueberry pisco sour, that you’ll love from the first sip, ideal for a spring or summer afternoon.
Make your own Araucano-style Chilean herbal bitter at home — a 28-day maceration of gentian, quina bark, boldo, and 14 botanicals in neutral spirits, inspired by the 1894 Sconfietti original.
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.
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.
Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests.
Magellanic King Crab Chowder is undoubtedly an exquisite dish, made with a nationally esteemed product. Although sometimes hard to find, it is a distinctive mark of Chilean Patagonian cuisine.
Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
Pork head cheese, known as “queso de cabeza de chancho” in Chile, is a dish rooted in the rural traditions of the country, where every part of the food is valued and utilized to its fullest.
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 Empanadas de Pino are a version of a dish found in many Spanish-speaking countries, with different variations and formats—sweet, savory, baked, or fried.
