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).
The miner’s carraca, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
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.
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.
Chanfaina is a stew originating from Spain, also very traditional in various Latin American countries, particularly rooted in Chilean country cuisine where it is made with lamb liver or kidneys.
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.
Smoked pork stew is a typical recipe from southern Chile, delicious and nutritious, especially prepared during winter to be shared in hearty servings.
Robust and replenishing, this traditional hot Chilean seafood stew (marical caliente) is a staple of year-end celebrations, although it deserves to be enjoyed all year round using the rich variety of seafood available.
Traditional from the Juan Fernández archipelago, Chilean lobster perol is a typical preparation of the people who work at sea, as it literally originated on fishing boats.
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.
