Chilean empanadas de jurel en tarro: fried turnovers filled with canned jack mackerel, blanched onion, parsley and hard-boiled egg in a homemade lard dough, fried at 170°C until golden. Classic Semana Santa recipe. Makes 12–16 empanadas.
Chilean panitas de vacuno: beef liver cut in cubes, seared 2 min per side on high heat, finished 3 min covered with caramelized onion and ají de color sofrito. Ready in 45 minutes. Chile’s most economical and nutrient-dense weekday protein. Serves 4.
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.
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.
Macho ruso: a dense Chilean milk pudding from Ovalle. Infuse 2 liters whole milk with cinnamon and orange peel, thicken with flour and cornstarch dissolved in cold milk, pour over caramel, and refrigerate until set. Serves 6.
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.
With the goal of discovering and nurturing the next generation of chefs under 30, the prestigious S.Pellegrino Young Chef Academy competition has begun its regional finals, which will be held worldwide until next January.
This comprehensive collection goes beyond typical cookbooks by not only providing clear, well-explained recipes but also delving into the historical context of each dish.
This is an endemic species that only grows in Chile and Argentina. Additionally, La Araucanía region concentrates 50% of the plant’s global presence.
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.
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.
According to Amazon’s latest quarterly results, the company increased its net sales by 13% compared to the same period last year, reaching USD 143.3 billion.
A simple and delicious Chilean seafood soup, ideal for warming up and replenishing the body, diverse, versatile, and perfect for any time of day, widely consumed throughout the country.
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.
Valdiviano soup is an exquisite typical dish originated in the city of Valdivia. It is an ideal soup recipe to consume with family on cold days in the rainiest city in the country.
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.
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.
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.
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.
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.
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.
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.
Alcayota jam, or sweet made from alcayota, is one of Chile’s most traditional preparations using this fruit, a member of the squash family, commonly processed for these types of confectionery.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
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.
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 shrimp and cheese empanadas are made by preparing a soft wheat dough with lard, warm milk,…
The recipe for Chilean meat and seafood “al disco,” or a combination of meat and seafood cooked on a large disc, is a preparation originating from the southern region that has spread throughout the country.
Versión en Español Chilean prietas with potatoes is one of the most honest expressions of traditional Chilean home cooking —…
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.
“Colegial” or sweet bread pudding is a classic dessert in Chilean gastronomy—rich, economical, and easy to prepare, perfect for enjoying with the whole family.
Make authentic Chilean apple empanadas at home — a sweet, buttery pastry filled with cinnamon-spiced apple, traditional from the south of Chile. Ready in 60 minutes for 6 people.
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.
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.
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.
Empolvados are a classic Chilean sweet recipe that is highly sought after, fluffy, and light, perfect for enjoying with a cup of tea, coffee, or hot chocolate, a must-have for family gatherings.
Chapaleles are one of the most popular side dishes in the cuisine of southern Chile, from the Chiloé archipelago, typically prepared as part of another major local dish, the curanto en hoyo (a traditional pit-cooked meal).
Sopaipillas with pumpkin are a classic Chilean fried bread consumed all year round, mainly in the central region of the country. They are very versatile and popular.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
Make authentic Chilean gluten-free sopaipillas with rice flour and squash — crispy when fried, soft when baked. Ready in 35 minutes. Serves 4.
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.
Vaina is a traditional cocktail in Chile, very popular and so ancient that its origins are not clearly defined, with a history that has multiple variations.
Ron pon, also known as “ronpon” or “rompon,” is a Christmas drink originating from Colonial times that has slowly faded from the central region but has endured mainly in the Chiloé archipelago.
A classic summer cocktail in Chile, “melon con vino,” better known simply as “melvin,” is a typical drink enjoyed at the beach, picnics, and family gatherings. It’s simple, delicious, and refreshing.
There’s nothing better than having a good homemade liqueur on hand that concentrates the flavors of the land, like this recipe for calafate liqueur. It’s perfect for cold winter evenings and serves as a symbol of cuisine from the end of the world.
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.
Beetroot mistela is a maceration of Chilean aguardiente or pisco with beetroots steeped in sugar, which is said to have taken its name from the “mistela flower.”
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.
This recipe for preserved Chilote garlic is not about garlic in vinegar or pickled, as one might think, but rather about lacto-fermented Chilote garlic in brine.
Chilean scallops are mollusks related to oysters and can be served fresh, stewed, dried, smoked, or in their shells—perfect for appetizers like this delicious recipe for scallops Florentine with spinach and white wine.
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.
Cooking originates and evolves through experimentation, and what better way to try it than with this simple and delicious recipe for Merkén cookies that will leave no one indifferent.
Fried meat empanadas or “empanadas de pino” in sanish are a must-have during Chilean Independence Day celebrations, and in the south, they are usually prepared well in advance because they are considerably smaller in size than traditional oven-baked meat pies.
