A classic from Chilean sandwich shops, though not as popular, this dish features beef tongue cooked in vegetable broth, without its skin. The tongue is then sliced and grilled before being combined with a delicious Chilean marraqueta roll.
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 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.
Pickled onions are an economical and easy-to-make appetizer, also somewhat “addictive,” to enjoy on their own, with homemade bread, in salads, or crowning hearty main dishes like Chilean charquicán or porotos con riendas.
Brazo de Reina, also known in other countries as “Brazo Gitano” or “Pinono,” is a delicious dessert made of fluffy sponge cake, rolled and filled with manjar (dulce de leche), although sometimes also with fruit jam.
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.
Chicken liver pâté is a traditional Chilean preparation known for its intense flavor and creamy texture. Its artisanal elaboration highlights natural ingredients and culinary techniques that guarantee a tasty and nutritious product.
The blood sausage and blue cheese sandwich, which also includes walnuts and cream, is one of those discoveries you won’t easily forget after tasting. Simply irresistible.
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.
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.
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.
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.
German-style roast, meatloaf, or meat pudding is a rich traditional dish from southern Chile, influenced by German immigration. It is prepared with baked ground beef, although there are also versions made with lamb or pork.
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.
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.
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.
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.
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.
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.”
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
“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.
Lentils are arguably the oldest cultivated legume, and this recipe for lentils with rice is a classic originating from the Arab world, with regional variations that make it flavorful, healthy, and budget-friendly.
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.
An excellent recipe for Chilean mussels (choritos) cream made with simple and straightforward ingredients. It’s quick to prepare but full of flavor.
Porotos con cochayuyo is a traditional dish of Mapuche origin. It likely developed from the exchange of products between coastal Mapuches (lafkenches) and inland Mapuches (huilliches).
Pantrucas, pancutras, or pancuchas are a name derived from the Mapudungun word “pangkutra,” which means soup with flour dough. It is a delicious, nutritious, and easy-to-prepare soup,
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.
Chicken liver pâté is a traditional Chilean preparation known for its intense flavor and creamy texture. Its artisanal elaboration highlights natural ingredients and culinary techniques that guarantee a tasty and nutritious product.
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.
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.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
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.
Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday.
The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
A classic recipe hailing from southern Chile, though cherished throughout the country, especially comforting during winter days.
The homemade huaso rolled pork, commonly known simply as “huaso rolled pork,” is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork.
Chilean Spit-Roasted Lamb (Asado de cordero al palo) is a preparation that was incorporated into the Mapuche diet as part of the “Walüng” or time of harvest and abundance, also known as the time for roasted or stewed lamb as a celebration.
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.
Quinoa cake is a delicious and healthy alternative to traditional cakes, incorporating the benefits and softness of cooked quinoa to create a perfect and nutritious cake for any occasion.
Brazo de Reina, also known in other countries as “Brazo Gitano” or “Pinono,” is a delicious dessert made of fluffy sponge cake, rolled and filled with manjar (dulce de leche), although sometimes also with fruit jam.
A must-have recipe for crumb kuchen, very popular especially in southern Chile, where the topping is the star. Enjoy it any time.
A magnificent favorite dessert of preserved peaches, often bought ready-made, but incredibly easy to prepare with seasonal fruits and available all year round.
Delicious pear empanadas that are a classic of Chilean cuisine, particularly from the central region and are usually enjoyed at any time of the year.
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.
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.
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.
A classic and traditional recipe for pumpkinless sopaipillas, as they are made in southern Chile, usually using a bit of the bread dough mixture, a preparation that is pure nostalgia from the kitchens of yesteryear.
Chuañe, also known as “mella” or “duro,” is an ancient Mapuche-Huilliche recipe made with grated potatoes, preferably pilcahues, which are sweet potatoes sprouting from the previous year’s plant.
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.
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.
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.
Enjoy a traditional homemade Chilean pisco sour in two versions, a classic and a frozen one, both resulting in a refreshing and delicious cocktail perfect for any occasion.
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.
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.
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.
Delicious and refreshing, Chilean peach clery is a very easy-to-make white wine cocktail, an ideal fruit punch for the summer season, made with fresh seasonal fruit.
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.
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.
Grilled meat anticuchos are an essential appetizer at almost any barbecue in Chile. They are perfect for sharing, whetting the appetite, or even concluding a day of work, accompanied by a good beer or a glass of Chilean wine.
Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked.
Cochayuyo empanadas are an excellent vegetarian alternative for this classic preparation, made with a very nutritious seaweed abundant on the Chilean coasts.
A magnificent and delicious recipe for Chilean tuna and avocado tartare, ideal for various occasions, with a simple yet elegant presentation, a refined dish with an Asian touch that you can even prepare a day in advance.
An incredible recipe on how to prepare delicious Chilean smoked salmon, a classic from the southern Chilean cuisine that you can now make right at home.
