Magellanic King Crab Chowder is undoubtedly an exquisite dish, made with a nationally esteemed product. Although sometimes hard to find, it is a distinctive mark of Chilean Patagonian cuisine.
Cochayuyo empanadas are an excellent vegetarian alternative for this classic preparation, made with a very nutritious seaweed abundant on the Chilean coasts.
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.
It’s a fairly simple yet versatile preparation. It involves sautéing vegetables mixed with hot water and toasted flour to form a thick, coffee-colored mixture, similar to a puree, which is delicious and very nutritious.
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.
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.
Pequenes are a classic Chilean recipe from yesteryear, often enjoyed during national holidays when the meat runs out (or the budget is tight) but the desire to celebrate remains.
Grilled meat anticuchos are an essential appetizer at almost any barbecue in Chile. They are perfect for sharing, whetting the appetite, or even concluding a day of work, accompanied by a good beer or a glass of Chilean wine.
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.
Beef trotter jelly is an old preparation introduced to Chile during colonial times and mostly popularized since the mid-19th century, primarily made in the summer.
