Porotos Con Riendas

A meal originated in the Santiago garrison. In the trip by train from the Capital city to the South of Chile, before getting to the train station in Valdivia and after a long night, this thick soup was …

Tortilla De Rescoldo is a traditional Chilean unleavened bread prepared by rural travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire.

Chilean Thousand Layers Cake is a classic Chilean cake. The most traditional filling is Dulce de Leche and walnuts, but pastry cream and whipped cream are also popular. Not to sweet jams like plum or rhubarb are also …

Pipeño (a type of sweet fermented wine) with pineapple ice-cream served in a one-litre glass. Terremoto literally translates as 'Earthquake' since you are left with the ground (and legs) feeling very shaky. The next round usually contains the …

Sopaipilla is a kind of fried pastry and a type of quick bread (made in the central part of Chile) include zapallo (pumpkin) in their dough, it wasn't typically used in the South of Chile. Sopaipillas are known …

Chile is a country favored with a long coast; however, the dishes of marine origins in the Chilean gastronomy are not that many. Even if fried fish is the king in restaurants during the summer, you can enjoy …

Quesillo, in Chilean cuisine, is a soft, fresh white cheese, milder and moister than aged cheeses, often eaten with honey as a simple dessert or used in salads.

Traditional Chilean countryside stew made mainly of ripe Cranberry beans., maize kernels and squash. Other common ingredients are potatoes, onions, carrots, and herbs such as cumin, basil and oregano. It is considered a summer stew, because that is …

Popular Chilean everyday meal. The traditional preparation involves cutting a whole chicken up into its pieces cooked with peas and carrots. Some versions include diced tomatoes or tomato paste and diced vegetables you like, but the peas are …

Take a young, tender chicken, hopefully one not much ran around in the vegetables garden. Wash it, smear it with garlic salt and wrap it in plastic. Then, make a paste with mud and cover the chicken. Take …

Chilean version of pot roast. Plateada, literally “silver plated,” is a cut of beef, uncommon in English speaking countries where it is called “rib cap.” It is a flat muscle (the Spinalis dorsi if you really want to …

Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to …