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.
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.
A must-have recipe for crumb kuchen, very popular especially in southern Chile, where the topping is the star. Enjoy it any time.
Curanto in the hole (curanto al hoyo in spanish) comes from the Mapudungun word “kurantu” (rocky place) and is an ancient technique originating from the Chiloé Archipelago that uses hot stones buried in a hole in the ground to cook food.
Some say that the chacarero is the most Chilean of all sandwiches, traditionally enjoyed in the fields of Chile as a snack during harvest season, and the original version does not include mayonnaise.
Chilean mussel soup is a classic dish for the colder days in Chile. It’s quick and easy to prepare, yet delivers a delicious result that’s perfect for rejuvenating the body after any celebration.
Zythos Media is thrilled to announce the launch of its latest publication in spanish: “Chilean Drinks, Cocktails, and Liquors: Traditional and Heritage Recipes.”
Lentil salad is one of the most classic legume salads, highly nutritious and easy to prepare, perfect for complementing with various sides like vegetables and aromatic herbs of all kinds.
Salads are a whole world in gastronomy because, although they may seem simple, some combinations can achieve a high degree of complexity and flavor, like this delicious mixed salad.
The white bean and onion salad has become one of the classic combinations of Chilean cuisine, highly recommended for starting a lighter diet.
