Pickled golden chili is a preparation of intense yellow and shiny color, with a lot of flavor and medium-low spiciness, ideal for accompanying any type of food.
Malt (dark beer) with condensed milk is a classic refreshment from the old soda fountains in the central region, mainly during the summer season.
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.
One of the most appetizing appetizers is the stuffed avocado, a flagship dish in family gatherings and celebrations, simple and delicious to enjoy in any season.
Chupe de Camarones is undoubtedly a popular recipe in many countries, but a special feature of the Chilean version is the use of soaked bread, which provides an additional creaminess and texture that makes it unmistakable.
Oyster sauce is a simple and delicious traditional recipe in Chinese and Asian cuisine, commonly used to accompany vegetables, rice, or Chinese noodles.
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.
Pan-seared butter salmon is a delicious and quick way to prepare this flavorful and nutrient-rich Chilean fish, making it a perfect option for a healthy and tasty meal.
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.
Charquicán is a traditional Chilean dish originating from the Mapuche people, who used to prepare it with dried beef or horse before the development of cattle farming in Chile.
Chilean creamy oysters are a delightful, elegant, and easy-to-prepare dish, perfect for special occasions, while also being an excellent source of proteins and minerals.
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.
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.
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.
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.
The “Taste Atlas Awards” ranking positioned the top 100 cuisines worldwide, highlighting Italy, Japan, and Greece in the first places.
The world of literary gastronomy has just incorporated its latest release with the book “Recetas Mapuches Tradicionales: Gastronomía Ancestral del Sur del Mundo” (Traditional Mapuche Recipes: Ancestral Gastronomy from the Southern World).
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.
Chile’s 2024 Fiestas Patrias are set to be exceptionally festive due to the number of public holidays that Chileans will enjoy.
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.
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.
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).
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.
Conger chowder or Broth of conger (Caldillo de Confrio in Spanish) is a typical Chilean dish, recognized from north to south, perfect for warming up on a cold day.
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.
Pisku is a typical dish of Mapuche gastronomy, known for its authentic flavor and cultural heritage, a nutritious and hearty meal that has even been included in the Junaeb menu.
Enjoy a simple and delightful recipe for Chilean red wine jam, non-alcoholic and perfect for accompanying a wide range of dishes from appetizers and main courses to desserts.
Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
Sea urchin pâté is undoubtedly a culinary delight with a smooth texture that adds a touch of sophistication to any appetizer and is sure to surprise everyone. It is recommended to serve it cold.
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.
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.
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.
Porotos con Riendas (bean and noddles) are probably one of the most traditional main dishes in Chilean cuisine, and its name is originally a peasant metaphor for the strips of pigskin that were added to the cooking of beans in its origins.
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.
Patasca or pataska is a typical recipe from northern Chile, specifically from the Atacama Region, especially consumed during its religious festivals.
Chilean stuffed potatoes are often one of the favorite dishes among children. They are a kind of thick empanada made of soft, delicious, and hearty mashed potatoes, typically filled with meat or cheese, and can be prepared either fried or baked.
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.
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.
Semolina with milk and red wine sauce is a very popular dessert in the southern part of Chile that can be enjoyed cold or warm, in any season.
Maqui mousse is a light and delicious preparation that makes use of the powerful antioxidant properties of this native fruit from the Chilean Patagonia. It combines intense flavor, vibrant color, and an airy texture.
Oysters with lemon is a simple recipe that allows you to appreciate the natural and fresh flavors of these Chilean mollusks, accompanied by freshly squeezed lemon juice and a pinch of salt and pepper.
Learn how to prepare kuchen very easily with this traditional recipe that you can use to fill with strawberries, raspberries, or even blackberries, or a mix of all of them to your taste or availability.
Chilean sweet “pajaritos” are one of the typical recipes for Fiestas Patrias, helping to complement the large amount of savory foods consumed during these festivities, although you can also find them available throughout the year.
“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.
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.
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.
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.
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 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.
Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare.
Mulled wine, also known as “vino navegado,” “navegado,” “navega’o,” or “candola,” is a hot beverage made with red wine, oranges, and spices. It is very popular in Chile during the winter.
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.
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.
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.”
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.
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.
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.
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.
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.
Chilean mussels ceviche is a delicious and refreshing dish that combines the marine flavors of mussels with the citrusy and spicy touch of lemon and merkén.
Oysters (or scallops) are not always easy to find fresh in the market, but their flavor pairs perfectly with the smooth taste of avocado in this delicious mousse recipe.
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.
