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.
The kinwa salad (quinoa in Mapudungun) is a recipe that honors ancestral traditions using natural and fresh ingredients, paying tribute to the sustainable and healthy practices of the Mapuche culture.
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.
Juan José Orueta, founder of the artisanal ice cream shop “La Obra” in Curicó, has been recognized as the best ice cream maker in Latin America in the prestigious Gelato Festival World Ranking 2024.
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.
A very popular walnut kuchen recipe in Chile, traditionally enjoyed at “once” (the tea time), perfect to accompany with a good coffee or a hot mate any time of the year.
With a blend of indigenous culinary traditions and modern cooking techniques, some Chilean restaurants have managed to stand out in the prestigious 50 Best rankings, recognizing the best gastronomic destinations globally.
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.
