A delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
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).
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.
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.
The Sourdough Library in Belgium, established in the town of Sankt-Vith in 2013, emerged as a non-profit initiative aimed at preserving the biological diversity of yeasts and fostering understanding of various natural ferments in the baking industry.
This recipe for mussels in oil is a magnificent way to store this delicious mollusk and give it a new value as a preserved ingredient, rested and imparting a lot of personality.
Jarred horse mackerel is an emblematic ingredient of the Chilean pantry, a product that is much more than a simple canned fish.
Traditionally, salmon burgers can be served alone or on frica bread, akin to a Chilean burger, topped with a delicious Chilean avocado sauce.
