Papas buna, or poñi füna, is an ancestral Mapuche fermented potato porridge from Chile’s Los Ríos Region. Learn how to make this unique Lafkenche preparation.
Learn how to make bistec de pana al ajo, the classic Chilean garlic-marinated beef liver steaks. Soaked in vinegar for tenderness. Ready in 100 minutes.
Learn how to make sopa de locos, the traditional Chilean abalone broth soup with white wine, pasta, and egg. Ready in 35 minutes. Serves 4.
Learn how to make the Chilean piston — pisco with tonic water and Pica lemon. A refreshing 5-minute cocktail that rivals the classic piscola.
Learn how to make muday de arveja, the traditional Mapuche pea chicha from Canete. Two authentic recipes with pea shells or dried peas and potato.
Learn how to make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes.
Make the Chilean torta 4 leches at home: a soaked sponge cake with condensed milk, evaporated milk, heavy cream, and manjar, topped with caramelized Swiss meringue. Serves 12.
Make Chilean tres leches cake at home — a vanilla sponge soaked with condensed milk, evaporated milk, and cream, topped with Swiss meringue. Serves 12, refrigerate 2 hours before serving.
Make the Chilean michelada at home with cold lager beer, limón de Pica, and a merkén-and-salt rim. Ready in 5 minutes — the ultimate Chilean beer cocktail.
Make Chilean banana kuchen at home — a butter shortcrust tart filled with ripe banana slices and vanilla pastry cream, baked in the southern Chile tradition. Serves 6 in 80 minutes.
Make a traditional Chilean fricandela at home — a seasoned beef patty with sautéed onion, garlic, and breadcrumbs, served on pan frica with avocado, tomato, and mayonnaise.
Bake authentic Chilean pan copihue at home — the soft, elongated bread used for completos and Chilean hot dogs. Made with flour, milk, butter, and yeast in 70 minutes.
Learn how to make authentic Chilean pumpkin cream soup with this simple homemade recipe. Ready in 70 minutes, creamy and nutritious for the whole family.
Make a classic Chilean piscola at home. Chilean pisco over ice, topped with cold Coca-Cola and optionally garnished with limón de pica — Chile’s national cocktail, ready in 5 minutes.
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.
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.
With over 3.2 million tons of fruit exported in 2023, Chile is the fourth largest fruit producer in the world. One of its future goals is to double its presence in the Indian market, to which it currently exports nearly 50,000 tons annually.
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.
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.”
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.
A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.
This pine nut soup recipe is an ancestral Mapuche preparation originally made on a grinding stone. It’s very nutritious, tasty, and smooth to the palate.
Versión en Español Chilean calapurca (also spelled kalapurca) is a pre-Columbian Aymara soup made with shredded llama meat, hulled hominy…
Chilean bread soup, sometimes also known as “poor man’s soup,” is undoubtedly a staple dish throughout the country that adapts well to the possibilities of each environment.
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.
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.
Chilean pebre is a traditional recipe that is a must-have for barbecues and grills or as an accompaniment to typical Chilean dishes. It’s simple and delicious, whether ground or finely chopped.
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.
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.
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.
Chilean Paila Marina is a delicious traditional dish, known for its hearty broth, and can be prepared with any seafood available according to the season.
Make this authentic Chilean fried hake at home. Beer-dipped fillets coated in harina tostada (toasted flour) and pan-fried until golden and crispy — a Chilean coastal staple ready in 40 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.
Quick Chilean salmon skewers (brochetas de salmón) with tri-color bell peppers, red onion, and capers. Ready in 25 minutes. Serves 4.
Versión en Español Chilean prietas with potatoes is one of the most honest expressions of traditional Chilean home cooking —…
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.
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.
The Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
“Leche Nevada” is a delicious Chilean frozen dessert enjoyed throughout the year across the country, a family classic passed down from generation to generation.
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.
“Dulce Patria” is one of the most enigmatic and treasured creations in the Chilean dessert repertoire. It’s a cold, almond-based cream made with sliced almonds, eggs, and liqueur, boasting a smooth texture and refined flavor.
The “Suspiros de Monja” are sweet pastries of Spanish origin traditionally known as “buñuelos de viento” (wind fritters), which, although not commonly made nowadays, were one of the pillars of Chilean pastry during the Colonial period.
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.
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.
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.
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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
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 magnificent recipe for Chilean sea urchin punch, an appetizer “from the depths” also with white wine and Chilean pisco, which surprises with a presentation that will leave no one indifferent.
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.
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.
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).
Make Chilean chichón — the traditional rural cocktail of equal parts grape chicha and pipeño wine. Ready in 5 minutes. Serves 2.
Learn how to make cachintor, the traditional Atacameno carob drink from the Atacama Desert. A naturally sweet, gluten-free beverage ready in 15 minutes.
This recipe combines the soft and slightly crispy texture of potatoes with the deep, silky flavor of rosehip jam. It’s ideal for family meals, lunch, or Chilean-style teatime known as la once.
Ñachi or ñache is a traditional dish of Mapuche origin consumed in southern Chile. It is prepared using fresh blood from an animal (usually a goat or lamb) at the moment of slaughter. The blood is seasoned with various ingredients, such as cilantro and merkén.
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.
Chilean piures in green sauce are a delicious, albeit not widely known, appetizer similar to ceviche, ideal for replenishing the body after a lively night thanks to their freshness and intensity.
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.
The Chilean stuffed avocado, known as “palta reina,” is a traditional and popular appetizer throughout the country. It’s a savory and hearty starter that splendidly combines the flavors of avocado and tuna.
