Quick Chilean salmon skewers (brochetas de salmón) with tri-color bell peppers, red onion, and capers. Ready in 25 minutes. Serves 4.
Authentic Chilean pollona de Los Ángeles: chicken, pork ribs and longanizas slow-cooked in vino pipeño and homemade chicken stock. Serves 6.
Chilean apple chicha with toasted flour: a 3-ingredient, 10-minute rural drink from southern Chile. Served cold or at room temperature. Serves 4.
Learn how to make traditional Chilean abalone empanadas (empanadas de locos), fried or baked, with this easy step-by-step recipe. Ready in 90 minutes.
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.
The new label features a bold design showcasing a bull in reddish and orange tones, symbolizing the history and local character of Torobayo in Valdivia, the birthplace of this beer.
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.
“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.
In an unprecedented milestone, Chilean pizzera Daniela Zúñiga has been crowned as the “Best Pizza Maker in the World” following her victory at the Caputo World Pizza Championship held in the historic city of Naples, Italy.
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.
They represent a manifestation of culture, history, and the identity of a country that has skillfully blended local traditions with foreign influences to create something truly unique.
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.
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.
A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
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.
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.
Strawberry jams are undoubtedly one of Chileans’ favorites, especially during the summer season when strawberries are fresh and of good size.
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.
Quince jam, known as “dulce de membrillo” in Spanish, is a preparation originally from Spain and Portugal that has become widely popular in Latin American cuisine over the last few decades.
Chilean blueberry jam is a very simple homemade recipe to prepare, very tasty and ideal to accompany toast, cheeses, or even grilled meats.
Papaya syrup, also known as papaya honey, is an ideal preparation to be used as an accompaniment for various sweet or savory dishes, whether they are desserts or meats such as ribs or pork loin.
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.
Versión en Español Cazuela chilota is a traditional stew from the Chiloé archipelago made by sautéing rehydrated dried mussels (cholgas)…
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.
Chilean breaded fried fish is a simple and economical recipe that is very common in all coastal areas of the country. It’s a dish prepared by coating fish with a flour batter that gives it a light and crispy crust.
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.
Authentic Chilean pollona de Los Ángeles: chicken, pork ribs and longanizas slow-cooked in vino pipeño and homemade chicken stock. Serves 6.
Crab pie is one of the classic dishes of the Chilean coast, becoming increasingly popular in kitchens across the country, delicious and nutritious.
“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.
Sopaipillas pasadas with chancaca is a winter dish, served hot and enjoyed as a perfect dessert or an afternoon snack by the stove. This is undoubtedly a very popular recipe throughout Chile.
A must-have recipe for crumb kuchen, very popular especially in southern Chile, where the topping is the star. Enjoy it any time.
Chocolate and red wine prove to be an unbeatable combination in this recipe for truffles—elegant and delicious, perfect for enjoying on various occasions.
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.
Fanshop is a very simple Chilean cocktail made with light and smooth lager beer (such as Cristal, Escudo, Heineken, or Stella Artois) and orange-flavored carbonated soda, traditionally Fanta, hence its name. It’s ideal for enjoying ice cold on hot days.
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.
Chilean Egg Bread, or simply Chilean Sweet Bread, used to be a very typical preparation during the summers of yesteryears, enjoyed during beach outings throughout the country.
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.
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.
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.
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.
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.
The Yugoslav cocktail is a classic Chilean drink that was very popular in the 70s and 80s, combining beer and white wine into a refreshing mix. It remains a nostalgic icon of past popular culture, enjoyed at some celebrations and gatherings.
Cola de Mono, or simply “Colemono,” is a traditional Chilean beverage primarily prepared and consumed during the year-end holidays, for Christmas and New Year’s, often accompanied by a delicious “pan de pascua” (fruitcake).
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.
Make Chilean michemar — a Pacific coast michelada with marinated piure and fresh clams, merkén-rimmed glass. Ready in 20 minutes. Serves 4.
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.
Charqui or charque (from the Quechua “ch’arki,” meaning “dried meat”) is a type of dried meat developed in the Andean regions of South America that has been used for centuries to preserve meat for long periods.
Catutos or multrunes are a very traditional recipe in Mapuche cuisine. They can be served cold with honey or rosehip jam, and in their savory version, they are served warm with butter, pebre (a Chilean condiment), or garlic sauce.
Delicious on any occasion, this scrambled eggs with onion recipe is typically consumed for breakfast, as it provides the calories and energy needed to start the day off right.
Ceviche is a dish that is part of the culinary culture of various countries with a coast along the Pacific Ocean, adapted to the local culture and ingredients, with the common denominator that the fish is marinated in citrus fruit juice.
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.
