Welcome to our Chile & Cuisine Recipe Book!
Learn how to make delicious Chilean  homecooked meals!

APPETIZERS AND SEAFOOD

Fresh, colorful, and full of flavor—these coastal classics mix local Seafood with simple ingredients.​

CHILEAN BAKED DELICACIES

From golden Empanadas to oven favorites, these are the baked goods Chileans grew up on.

STEWS AND SOUPS

Slow-cooked, filling, and made to share—these are the dishes that bring everyone to the table.​

​Chile's culinary history is a rich tapestry that reflects the country's diverse cultural heritage. From the arrival of the Spanish conquistadors in the 1500s to the fusion with indigenous Mapuche and Inca traditions, Chilean cuisine has evolved through centuries of adaptation and blending. This unique mix was further enriched during the 1800s, particularly in port cities like Valparaíso, where global influences from seafarers and immigrants introduced new techniques and ingredients.

What sets Chilean cuisine apart is its celebration of simple, fresh, and locally sourced ingredients that capture the essence of the country's varied landscapes—from the fertile valleys and vast coastlines to the rugged Andes mountains. Staples such as seafood, corn, potatoes, and native spices create dishes that are hearty yet nuanced, reflecting the fusion of traditions that have shaped them.

In the 21st century, this culinary legacy is cherished and shared, showcasing recipes that blend history with modern adaptations. Whether it’s a vibrant pebre salsa served alongside freshly baked bread or a comforting bowl of cazuela de vacuno, Chilean food carries with it stories of resilience, creativity, and community. Each dish tells a tale, inviting diners to experience the harmonious intersection of European influence and indigenous flavors that define Chile's unique place in the world of cuisine.

CHILEAN APPETIZERS

WE'RE CAUGHT IN BETWEEN

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We’re caught in between Peru, home to one of the world’s top cuisines, and Argentina, famous for its bold, Italian-inspired food. Chilean cooking sits in the middle — full of heart, a little messy, and totally original.​

LET'S GET TO THE COOKING!

STARTERS

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​PEBRE
​Chilean Salsa

Pebre is a classic Chilean condiment rooted in Mapuche traditions, combining native ingredients like ají and cilantro with Spanish-introduced elements such as onions, garlic, and vinegar. Its name comes from the Catalan word pebre (pepper), reflecting European influence. Originally inspired by Mapuche merkén, Pebre has evolved into a fresh salsa commonly served with bread, asados, or grilled meats. Versatile and symbolic, Pebre embodies Chile’s culinary heritage—blending indigenous and colonial flavors in every spoonful.

Ingredients:

• 45 g olive oil
• 150 g medium onion, finely diced
• 15 g granulated sugar (optional, to reduce acidity)
• 1 bunch cilantro, finely chopped
• 150 g tomato, finely diced
• 40 g merkén or 40 g green chili, deseeded and finely diced
• 15 g white vinegar or juice of one lemon
• 2.5 g cumin
• 5 g sweet paprika
• 5 g salt
  ​

Technique:

1. In a bowl, add the olive oil.
2. Dice the onion and rinse it under warm water with the sugar to mellow its sharpness.
3. Add the chopped cilantro, tomato, chili, vinegar, and lemon juice.
4. Season with cumin, paprika, and salt.
5. Stir well and let it marinate for the best flavor—Pebre is even better after resting for 15–30 minutes.

EMPANADAS
Chilean Pastries

Empanadas, a beloved Chilean staple, trace their roots to Spain, with culinary influences dating back to Middle Eastern samosas brought by the Moors. Introduced during colonization, the recipe was adapted with local ingredients and traditions. The classic Empanada de Pino features a savory filling of beef, onions, olives, raisins, and a hard-boiled egg, all wrapped in a hand-folded dough and baked or fried. These hearty pastries are especially popular during national celebrations like Fiestas Patrias, blending indigenous and European culinary legacies into one flavorful bite.

Empanada Dough (Makes 16, ~100g each)

Ingredients:

• 1 kg all-purpose flour
• 1 egg (50–60 g)
• 15–20 g salt (to taste)
• 100 ml white wine
• 375 ml boiled/medium-hot wate
• 130 g melted manteca (lard) (or butter/olive oil as substitute)
  
  

For Egg Wash:

• 1 egg yolk, beaten

Technique for dough:

1. In a large bowl, mix flour and salt.
2. Add melted fat and gently mix.
3. Stir in the egg and wine, then slowly incorporate the hot water, mixing until a soft, pliable dough forms.
4. Knead briefly until smooth. Dough weight should be about 1600 g.
5. Divide into 16 equal balls (~100 g each).
6. Roll each ball into a 25 cm circle on a floured surface.
7. Lightly fold to mark the center — this is where you’ll place the filling

Pino (Beef Filling)Ingredients:

• 250 g ground beef
• 150 g onion, finely minced
• 3 g garlic, minced (1 clove)
• 45 g olive oil (3 tbsp)
• 3 g cumin (½ tsp)
• 8.4 g sweet paprika (2 tsp)
• 5 g sugar (1 tsp)
• 5 g flour (1 tsp)
• 60 ml water (¼ cup)
• Salt to taste
  
  

Optional Additions (per empanada):

• 1 hard-boiled egg, cut into 8 wedges
• 4 pitted olives
• Raisins (to taste)
  
  

Technique for Pino:

1. Sauté onion and garlic in olive oil until translucent.
2. Add ground beef, cumin, paprika, and cook for 5–8 minutes, stirring often.
3. Add sugar and flour to thicken slightly, then pour in water to moisten.
4. Season with salt and let cool completely before filling.

Assembly & Baking

1. Spoon the cooled filling onto the upper half of each dough circle.
2. Top with a wedge of egg, one olive, and raisins if using.
3. Fold the dough over the filling and seal the edges by folding and pinching to create the traditional “cacho.”
4. Brush with egg yolk for a golden finish.
   
   

Baking:

• Preheat oven to 250°C.
• Place empanadas on a parchment-lined baking tray.
• Bake for 15–20 minutes, until golden and crisp.
  
  

(Alternate method: Bake at 180°C (350°F) for a slightly softer crust, or fry for a traditional touch.)

MECHADA AND CHEESE EMPANADAS
Chilean Brisket and Cheese Empanadas

The mechada and cheese empanada is a cherished Chilean variation that combines tender shredded beef with melted cheese, wrapped in golden dough. Rooted in Spanish stews and adapted with local flavors, this version offers a rich, satisfying take on the traditional empanada—commonly found in bakeries and celebrations throughout Chile.

Yield: 16 empanadas (approx. 100 g each)

Dough

Ingredients:

• 1 kg all-purpose flour
• 1 egg
• 15–20 g salt
• 100 ml white wine
• 375 ml boiled/medium-hot water
• 130 g melted manteca (or butter/olive oil)

Filling

Ingredients:

• 500 g mechada (shredded beef), cooked and seasoned
• 200 g shredded or sliced cheese (mozzarella, gouda, or preferred)
• Optional: 1–2 tbsp melted manteca (to keep filling moist)

To Make Mechada:

Start with 1 kg brisket or chuck roast.

1. Heat 2 tbsp oil in a large pot. Season meat with salt and pepper. Sear on all sides (3–4 minutes per side), then remove.
2. In the same pot, sauté 1 finely chopped onion, 2–3 garlic cloves, 1 diced carrot, and 2 diced celery stalks (optional).
3. Add 1 tsp each of paprika, cumin, and oregano. Cook 1 minute.
4. Deglaze with 250 ml red wine. Simmer 2–3 minutes.
5. Return beef to pot. Add 500 ml beef stock, 1 bay leaf, and 1 tbsp tomato paste (optional). Simmer covered for 2–3 hours, turning occasionally.
6. Shred beef and mix with its sauce. Adjust seasoning.

Egg Wash

• 1 egg yolk, beaten

Technique

1. Prepare the Dough:

• Mix flour and salt in a large bowl.
• Add melted fat, then the egg and wine.
• Gradually stir in the hot water to form a soft, warm dough.
• Knead until smooth and let rest for 20 minutes.
  
  
  

2. Assemble the Filling:

• Combine shredded mechada with cheese.
• Add a spoonful of manteca or broth if mixture feels dry.
  
  
  

3. Shape the Empanadas:

• Divide dough into 16 equal balls (approx. 100 g each).
• Roll each into a 25 cm circle on a floured surface.
• Add 2–3 tbsp of filling to one side, leaving space to seal.
• Fold, seal edges firmly, and create the traditional cacho edge.
  
  
  

4. Bake:

• Preheat oven to 250°C.
• Place empanadas on parchment-lined baking tray.
• Brush with egg yolk.
• Bake for 15–20 minutes, until golden and crisp.

Serve:
​Let cool slightly before serving. Best enjoyed warm, with melty cheese and flavorful meat in every bite.

Tips:

• Add merkén to the filling or on top before baking for smoky heat.
  
• Adjust cheese ratio to your taste for extra creaminess

CALUGAS DE PESCADO 
Deep-Fried Battered Fish Bites

Calugas de pescado are a beloved Chilean snack made from bite-sized fish pieces, coated in a light batter and fried until golden. Rooted in coastal traditions, they reflect the simplicity and freshness of Chile’s seafood culture—perfect as a starter, street food, or beachside snack.

Ingredients

• 500 g firm white fish fillets (e.g., hake, cod, or sea bass), cut into bite-sized cubes
• 150 g all-purpose flour (for the batter)
• 50 g all-purpose flour (for dusting)
• 250 ml cold beer or white cooking wine (1 cup)
• 30 ml lemon juice (2 tbsp)
• Salt and black pepper to taste
• Oil for frying (vegetable or canola)
  
  

Technique

1. Marinate the Fish:

• Pat the fish cubes dry with paper towels.
• Drizzle with lemon juice and season with salt and pepper.
• Let sit for 10–15 minutes.
  
  

2. Prepare the Batter:

• In a bowl, whisk 150 g flour with the beer or wine until smooth.
• The batter should coat the fish without dripping excessively.
• Add a pinch of salt and pepper. Optional: mix in chopped rosemary, oregano, or thyme.

3. Dust the Fish:

• Lightly coat each fish cube with the 50 g flour to help the batter adhere.
  
  

4. Coat and Fry:

• Dip each piece in the batter, coating thoroughly.
• Heat oil in a deep skillet to 180°C (350°F).
• Fry fish in batches for 3–4 minutes per side until golden and crispy.
• Remove and drain on paper towels.

Serve
Serve warm with lemon wedges and your favorite dipping sauce—Pebre, tartar sauce, or salsa verde.

Tips:

• Use cold beer to improve crispness.
  
• Add finely chopped parsley to the batter for extra flavor​​

CREMA DE ZAPALLO
​Cream of Pumpkin Soup (Without Cream)

A smooth, comforting soup made with fresh pumpkin and vegetables—rich in flavor but naturally dairy-free. Ideal for cool evenings or as a light starter.

Ingredients

• 1 kg pumpkin, peeled and cubed
  
• 1 red bell pepper, chopped
  
• 1 medium onion, julienned (approx. 150 g)
  
• 30 ml olive oil (2 tbsp)
  
• 1 liter vegetable broth or water (4 cups)
  
• Salt and black pepper to taste
  
• Optional garnish: fresh parsley or pumpkin seeds
  

Technique1. Sauté the Vegetables:

• Heat olive oil in a large pot over medium heat.
  
• Add the onion and cook for 3–4 minutes until translucent.
  
• Add the red bell pepper and sauté 3 more minutes.
  
  
  

2. Cook the Pumpkin:

• Stir in the cubed pumpkin.
  
• Pour in broth or water to cover the vegetables.
  
• Season with salt and pepper.
  
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until pumpkin is tender.
  
  

3. Blend the Soup:

• Remove from heat and let cool slightly.
  
• Blend in batches or use an immersion blender until smooth.
  
• Taste and adjust seasoning as needed.
  
  

4. Serve:

• Pour into bowls and garnish with fresh parsley or pumpkin seeds.
  
  

Tips:

• Add a pinch of nutmeg or cinnamon during blending for warmth.
  
  

Drizzle with olive oil before serving for extra richness.

​MACHAS A LA PARMESANA (Baked Razor Clams with Parmesan)

A Chilean coastal classic, this dish features tender razor clams baked in their shells with butter, garlic, cream, white wine, and Parmesan—simple and indulgent.

Ingredients

• 24 razor clams, cleaned
  
• 120 g butter (24 pieces, 5 g each)
  
• 120 ml white wine (5 ml per clam)
  
• 120 ml cream (5 ml per clam)
  
• 72 g garlic, finely minced (approx. 24 small cloves)
  
• 60 g Parmesan cheese, grated (approx. 2.5 g per clam)
  
• Salt and black pepper to taste
  ​

Technique

1. Preheat oven to 180°C (356°F).
   
2. Clean clams thoroughly, removing all sand and grit. Place each clam in a half shell on a baking tray.
   
3. Add a portion of butter, garlic, wine, and cream to each shell.
   
4. Sprinkle with Parmesan cheese, salt, and pepper.
   
5. Bake for 5–7 minutes, or until cheese is melted and clams are just cooked through.
   

Serve immediately, optionally garnished with fresh parsley or a squeeze of lemon.

​PALTA REINA PALMITO (Stuffed Avocado with Hearts of Palm)
Chile & Cuisine Original Recipe

A fresh and elegant Chilean appetizer featuring creamy avocado halves filled with a zesty hearts of palm paste—simple, nutritious, and perfect for warm days.

Ingredients

• 2 ripe but firm avocados
  
• 400 g canned hearts of palm, drained
  
• 2 tbsp fresh cilantro, chopped
  
• 30 ml olive oil (2 tbsp)
  
• 15 ml lemon juice (1 tbsp)
  
• Salt and black pepper to taste
  
• Optional garnish: chopped cherry tomatoes or additional cilantro
  
• 
  

Technique

1. Make the Filling:

• Place the hearts of palm in a food processor.
  
• Add cilantro, olive oil, and lemon juice.
  
• Pulse until a creamy paste forms. Season with salt and pepper.
  
• Adjust texture with more olive oil if needed.
  
  

2. Prepare the Avocados:

• Cut avocados in half lengthwise and remove the pits.
  
• Scoop out a bit of flesh from each half to make space for filling. Reserve for another use.
  
  

3. Assemble:

• Spoon the hearts of palm paste into the center of each avocado half.
  
• Smooth the surface with the back of a spoon.
  
  

4. Serve:

• Place on a serving dish. Garnish with chopped cherry tomatoes or cilantro.
  
• Serve immediately as a light side or appetizer.
  

Tips:

• Add a dash of hot sauce or red pepper flakes to the filling for heat.
  
  

Drizzle extra lemon juice over the avocados if preparing in advance to prevent browning.

​CEVICHE CHILENO (Chilean Ceviche)
Chile & Cuisine Original Recipe

A bright and refreshing dish made with fresh white fish, lemon juice, and crisp vegetables. This Chilean version is clean, simple, and full of coastal flavor.

Ingredients

• 500 g white fish, boneless and cut into 2.5 cm cubes
• 150 g red onion, finely chopped
• 50 g bell peppers, diced (green/ yellow/ red... or all three!)
• 60 g cilantro, finely chopped (approx. ¼ cup)
• 80 g celery, chopped
• Juice from 5 lemons
• Salt and black pepper to taste

Technique

1. Cut the fish into cubes, ensuring all bones are removed.
2. In a bowl, combine the fish with onion, bell peppers, celery, and cilantro.
3. Pour lemon juice over the mixture and season with salt and pepper.
4. Cover and refrigerate for 30–45 minutes until the fish turns opaque.

Serve chilled as a light appetizer or side, with crackers or tostadas if desired.

​CHILEAN HUMITAS
Fresh Corn Tamales

A traditional Chilean comfort food made from ground fresh corn, herbs, and onions, wrapped in corn husks and steamed or boiled. These soft, aromatic parcels are a classic taste of the countryside.

Ingredients

• 8–10 ears of fresh corn (or approx. 1.5 kg of kernels)
  
• 30 ml vegetable oil or melted butter (2 tbsp)
  
• 1 medium onion, finely chopped (approx. 150 g)
  
• 15 fresh basil leaves, finely chopped
  
• 5 g paprika (1 tsp, optional)
  
• Salt to taste
  
• Corn husks (from the same corn, for wrapping)
  

Technique

1. Prepare the Corn:

• Carefully remove corn husks and set aside.
  
• Cut kernels off the cobs.
  
• Pulse in a food processor until a coarse paste forms—slightly textured, not fully smooth.
  
  
  

2. Sauté the Onions:

• In a pan, heat oil or butter over medium heat.
  
• Add onion and sauté for 3–4 minutes until translucent.
  
• Stir in chopped basil and cook 1 minute more. Remove from heat and let cool.
  
  

3. Mix the Dough:

• In a large bowl, combine the corn paste with the sautéed onion mixture.
  
• Add salt and paprika (if using) to taste. Mix until well blended.
  
  

4. Assemble the Humitas:

• Overlap 2–3 husks to form a base.
  
• Spoon 2–3 tbsp of the mixture in the center.
  
• Fold sides and ends to form a package.
  
• Tie securely with strips of husk or kitchen twine.
  
  

5. Cook:

• Bring a large pot of water to a boil.
  
• Add humitas, cover, and simmer for 45–60 minutes until firm.
  
• Alternatively, steam for the same duration.
  

Serve
Let cool slightly before serving. Enjoy warm with pebre or a sprinkle of sugar for a sweet-savory twist.

Tips:

• Add grated cheese to the filling for extra richness.
  
• Leftover humitas can be gently reheated by steaming.​

​MAIN COURSES

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CAZUELA DE VACUNO
​Beef Stew

Cazuela de vacuno is one of Chile’s most iconic home-cooked meals—a hearty beef stew that brings together bone-in meat, vegetables, and rice in a clear, flavorful broth. It’s a dish of comfort and tradition, often shared at family tables across the country. With its roots in colonial Spanish cooking and Mapuche influences, cazuela is loved for its simplicity, balance, and ability to showcase Chile’s seasonal produce.

Ingredients

• 1 kg beef rib with bone (serves 4)
• 150 g onion, diced
• 1500 ml water
• 400 g carrots, peeled
• 2 pieces of corn, halved
• 600 g potatoes, peeled
• 400 g pumpkin, cubed
• 200 g green beans, sliced
• 118 g rice (½ cup)
• 5 g cumin (1 tsp)
• 5 g sweet paprika (1 tsp)
• Salt to taste
  
  

Technique

1. In a large pot, sear the beef over medium heat until browned.
2. Add onions, cumin, and paprika. Stir briefly, then pour in the water.
3. Bring to a boil, reduce heat, and simmer for 45 minutes.
4. Add carrots, corn, potatoes, and pumpkin. Cook until vegetables begin to soften.
5. Add rice and green beans. Simmer for another 15 minutes until all ingredients are tender.

Serve hot in deep bowls, making sure each portion gets a piece of meat, corn, and a mix of vegetables. Optional: garnish with chopped parsley or fresh chili.

CHARQUICÁN
Country-Style Vegetable Stew

Charquicán is a rustic Chilean stew made with potatoes, pumpkin, seasonal vegetables, and optionally beef. Originally prepared with dried meat (charqui), it has evolved into a comforting dish found in both rural homes and urban kitchens. It is typically mashed slightly for a thick, hearty consistency and often topped with a fried egg.

Ingredients

• 500 g ground beef (optional)
  
• 230 g onions, diced (1 cup)
  
• 230 g red bell pepper, diced (1 cup)
  
• 475 g potatoes, cut into 1 cm cubes (2 cups)
  
• 475 g pumpkin, cut into 1 cm cubes (2 cups)
  
• 230 g carrots, cut into ¼ cm cubes (1 cup)
  
• 230 g green beans, cut into 1 cm pieces (1 cup)
  
• 5 Swiss chard leaves, chopped
  
• 2 ears of sweet corn, kernels cut off
  
• 20 ml vegetable oil (2 tbsp)
  
• 3 g cumin (½ tsp)
  
• 8.4 g sweet paprika (2 tsp)
  
• 236.5 ml water (1 cup)
  
• Salt to taste

Technique

1. Heat oil in a large pot. Add onions, bell pepper, and beef (if using). Cook until browned.
   
2. Season with cumin, paprika, and salt.
   
3. Add all vegetables and water. Stir to combine.
   
4. Cover and cook over medium heat until vegetables are tender.
   
5. Mash part of the mixture with a spoon to thicken.
   
   

Serve hot, optionally topped with a fried egg.

​CALDILLO DE CONGRIO
Conger Eel Soup (Not Actual Eel!)

Caldillo de congrio is one of Chile’s most iconic seafood soups, famously praised in a poem by Pablo Neruda. Despite its name, the congrio used is not an actual eel, but a firm, flavorful white fish known as red conger. This nourishing soup combines a rich homemade fish broth with sautéed vegetables, potatoes, and fresh fish, resulting in a warm and aromatic dish deeply rooted in coastal Chilean cuisine.

Ingredients

For the Broth:

• 1 backbone of red conger
• 1 head of red conger
• 150 g onion (½ onion)
• 2 carrots
• 100 g celery
• 1 sprig coriander
• 5 garlic cloves
• 6 bay leaves
• 2000 ml water
• Pepper to taste
  
  
  

For the Stir-Fry Base:

• 150 ml vegetable oil
• 150 g onion (½ onion)
• 1 carrot
• 1 red bell pepper
• 1 green chili
• 5 g paprika (1 tsp)
• 5 g oregano (1 tsp)
• 1 tomato, grated
• 200 ml white wine
• 2 potatoes
• 600 g red conger (not an eel, but a fish)
• Juice of 1 lemon
• Salt and pepper to taste
  
  

Technique
1. Make the Broth:

• In a large pot, combine the fish head, backbone, onion, carrots, celery, coriander, garlic, bay leaves, and water.
• Bring to a boil, reduce heat, and simmer for 40 minutes.
• Strain and reserve the broth.
  
  

2. Prepare the Stir-Fry Base:

• In a separate pot, heat the oil over medium heat.
• Sauté the onion, carrot, bell pepper, and green chili until soft.
• Add paprika, oregano, and grated tomato. Cook 2–3 minutes.
• Pour in white wine and 1 liter (4 cups) of the reserved fish broth.
• Add potatoes and simmer for 10 minutes.
  
  

3. Finish the Soup:

• Add the red conger pieces and lemon juice.
• Simmer for 8 minutes, or until the fish is just cooked.
• Season with salt and pepper.
  
  

Serve hot with crusty bread. Garnish with fresh coriander or lemon wedges if desired.

PASTEL DE CHOCLO
Chilean Corn Pie

Pastel de choclo is one of Chile’s most beloved traditional dishes. This comforting baked pie features a savory filling of spiced meat, chicken, and eggs, covered with a sweet and creamy corn topping. The combination of salty and sweet, soft and crispy, reflects the depth of Chilean home cooking. It’s commonly enjoyed during summer when fresh corn is abundant but can also be made with frozen kernels year-round.

Ingredients

For the Corn Mixture:

• 6 large corn cobs (or 1200 g frozen corn)
• 40 g butter (3 tbsp)
• 15 fresh basil leaves, minced
• 475 ml water (2 cups)
• 30 g sugar (1 tbsp)
• 5 g salt (1 tsp)
  
  

For the Filling:

• 500 g cooked, boneless chicken legs
• 150 g onion, chopped
• 3 g garlic (1 clove)
• 45 ml olive oil (3 tbsp)
• 3 g cumin (1 tsp)
• 8 g paprika (2 tsp)
• 400 g ground beef
• 5 g flour (1 tsp)
• 8 g sugar (2 tsp)
• 2 hard-boiled eggs, quartered
• 6 olives
• 24 raisins
• ​Salt to taste
  ​

Technique

1. Prepare the Corn Mixture:

• Grind the corn in a food processor until finely blended.
• In a large pot, cook the corn paste with butter, basil, salt, and water over medium heat.
• Stir constantly until thickened. Set aside.
  
  
  

2. Make the Filling:

• In a skillet, sauté onion and garlic in olive oil until translucent.
• Add ground beef, cumin, paprika, and flour. Stir well.
• Add sugar and salt to taste. Cook until browned and set aside.
  
  
  

3. Assemble:

• In a baking dish, create a base layer with the meat mixture.
• Top with shredded chicken, egg quarters, olives, and raisins.
• Cover completely with the corn mixture and smooth the surface.
• Sprinkle a little sugar over the top for caramelization.
  
  
  

4. Bake:

• Preheat oven to 205°C (400°F).
• Bake for 30–35 minutes, or until the top is golden and slightly crisp.
  
  

Serve hot, ideally with a side of pebre or tomato salad.

CARNE BRASEADA
Braised Beef – Crock Pot Style

Carne Braseada is a hearty Chilean-style braised beef dish that highlights slow cooking as a method to achieve melt-in-your-mouth tenderness. Traditionally made with cuts like chuck roast or brisket, it’s simmered with vegetables, red wine, and aromatic spices. Using a crock pot makes this dish easier while preserving its deep, comforting flavors. Often served with potatoes, rice, or crusty bread, it's ideal for family dinners or cold evenings.

Ingredients

• 1.5 kg beef chuck roast or brisket
  
• 30 g all-purpose flour (2 tbsp)
  
• 30 ml olive oil (2 tbsp)
  
• 200 g onion, sliced
  
• 150 g carrots, peeled and chopped
  
• 3 cloves garlic, minced (approx. 9 g)
  
• 250 ml beef broth (1 cup)
  
• 125 ml red wine (optional, ½ cup)
  
• 30 g tomato paste (2 tbsp)
  
• 2 sprigs fresh rosemary (or 1 tsp dried)
  
• 2 bay leaves
  
• 30 ml Worcestershire sauce (2 tbsp)
  
• 500 g potatoes, peeled and cut into large chunks
  
• 5 g paprika (1 tsp)
  
• 5 g cumin (1 tsp)
  
• Salt and black pepper to taste
  

Technique

1. Prepare the Beef:
Pat the beef dry and season with salt and pepper. Coat lightly with flour.
2. Sear the Beef:
Heat olive oil in a skillet over medium-high. Sear the beef 3–4 minutes per side until browned. Transfer to crock pot.
3. Sauté Aromatics:
In the same skillet, cook onion, carrots, and garlic for 3–4 minutes. Stir in tomato paste and cook for another 1–2 minutes.
4. Deglaze:
Pour in red wine (or extra broth if not using wine), scraping up browned bits. Let reduce for 1–2 minutes.
5. Assemble in Crock Pot:
Transfer sautéed mixture to the crock pot. Add broth, Worcestershire, paprika, cumin, rosemary, bay leaves, and potatoes.
6. Cook:
Cover and cook on low for 8–10 hours or high for 4–5 hours until beef is fork-tender.
7. Finish:
Discard bay leaves and rosemary. Adjust seasoning to taste.
8. Serve:
Plate beef and vegetables. Drizzle with gravy from the pot. Serve with rice or bread.

Tips

• Marinate beef overnight in wine, garlic, and herbs for deeper flavor.
  
• To thicken the sauce, mix 1 cup of cooking liquid with 1 tbsp cornstarch, return to pot, and cook 15 more minutes.
  
  

PESCADO A LA LATA
Baked Fish on a Tray

Also known as “Cancato” in southern Chile
Pescado a la Lata is a flavorful Chilean baked fish dish, widely known as Cancato in southern regions like Los Lagos and Chiloé. Traditionally baked on a metal tray (lata) with vegetables, herbs, and spices, this dish showcases the simplicity and freshness of coastal cooking. The name “Cancato” typically refers to grilled or oven-baked fish prepared with cheese, tomato, and sometimes sausage, though regional styles vary. This version captures the heart of that tradition using everyday pantry ingredients and fresh whole fish or filets.
​
Ingredients

• 1 kg whole white fish (e.g., sea bass or snapper) or filets
• 3 tbsp olive oil (45 ml)
• 200 g regular tomatoes, sliced
• 150 g bell peppers (red and green), sliced
• 100 g onion, thinly sliced
• 2 cloves garlic, minced (approx. 6 g)
• 1 lemon, thinly sliced
• 60 ml white wine (optional, ¼ cup)
• 2 tbsp fresh parsley, chopped (30 g)
• 1 tsp oregano (5 g)
• 1 tsp paprika (5 g)
• 1 tsp cumin (5 g)
• Salt and black pepper to taste
• 2 bay leaves

Technique

Prepare the Fish:
Clean and gut the whole fish if using. Make 2–3 slits on each side. For filets, pat dry.
Season:
Rub the fish or filets with olive oil, paprika, cumin, salt, and pepper. Place lemon slices inside the cavity or on top.

Prepare Tray:
Preheat the oven to 200°C (400°F). Lightly grease or line a tray. Spread half the onions, tomatoes, and peppers.
Layer and Arrange:
Lay fish over vegetables. Top with remaining veggies, garlic, oregano, and bay leaves.
Add Liquid and Herbs:
Pour wine (or broth/water) around the fish. Sprinkle chopped parsley over the top.

Bake:

• Whole fish: 25–30 minutes
• Filets: 15–20 minutes
  Fish should flake easily with a fork.
  
  

Serve:
Let rest for a few minutes. Serve with vegetables and pan juices.

Tips

• Add sliced chilies or red pepper flakes for heat.

Serve with crusty bread or rice to soak up the juices.

PASTEL DE PAPA
Chilean Potato Pie

Pastel de Papa is a comforting Chilean casserole layered with seasoned ground beef and creamy mashed potatoes, often compared to shepherd’s pie. This dish blends local flavors with colonial influences, incorporating traditional Chilean seasonings like cumin, paprika, and oregano. Commonly served at family gatherings and holidays, it’s a satisfying and versatile staple of home-style Chilean cooking.

Ingredients

​For the Mashed Potato Topping:

• 1.5 kg potatoes, peeled and cut into chunks
• 60 g butter (4 tbsp)
• 250 ml milk (1 cup)
• Salt to taste
• 1 egg yolk, lightly beaten (for brushing)
  
  
  

For the Beef Filling:

• 500 g ground beef
• 1 large onion, finely diced (approx. 200 g)
• 2 cloves garlic, minced (approx. 6 g)
• 30 ml olive oil (2 tbsp)
• 5 g ground cumin (1 tsp)
• 8 g sweet paprika (1½ tsp)
• 1 tsp dried oregano (5 g)
• Salt and black pepper to taste
• 2 hard-boiled eggs, chopped
• 8 pitted black olives
• 50 g raisins (optional)

Technique

​Prepare the Mashed Potatoes:
Boil potatoes in salted water until tender (20–25 min). Drain and mash hot. Stir in butter and milk gradually until smooth. Season with salt. Set aside.

Cook the Beef Filling:
In a skillet, heat oil. Sauté onion until translucent, then garlic (1 min). Add ground beef, breaking it up. Season with cumin, paprika, oregano, salt, and pepper. Cook until browned (10–12 min). Stir in chopped eggs, olives, and raisins (if using).
Assemble the Pastel de Papa:

Preheat the oven to 200°C (400°F). In a baking dish, layer the beef filling, then cover with mashed potatoes. Smooth the top and brush with egg yolk.

Bake: 
Bake 25–30 minutes or until the top is golden and the filling bubbles at the edges.
Serve:
Let cool slightly before serving. Enjoy with a side salad or seasonal vegetables.

Tips
Sprinkle grated cheese on top before baking for added richness.
A pinch of nutmeg in the mashed potatoes adds depth.

​ZAPALLO ITALIANO RELLENO
​Stuffed Zucchini

ZAPALLO ITALIANO RELLENO (Stuffed Zucchini)A staple of everyday Chilean home cooking, zapallo italiano relleno is a hearty and flavorful dish made by stuffing zucchinis with a savory mixture of ground beef, onions, spices, and cheese. Popular in both family lunches and weeknight dinners, this dish highlights Chile’s adaptation of Mediterranean flavors using locally grown squash and pantry ingredients.

Ingredients

• 4 medium zucchinis (zapallos italianos)
• 200 g ground beef
• 1 medium onion, finely chopped (approx. 150 g)
• 2 tbsp olive oil (30 ml)
• 2 cloves garlic, minced (approx. 6 g)
• 50 g grated cheese (mozzarella or cheddar)
• 1 tbsp tomato paste (15 g)
• 1 tsp paprika (5 g)
• 1 tsp cumin (5 g)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Technique

​Prepare the Zucchini:
Preheat oven to 180°C (350°F). Cut zucchinis lengthwise and scoop out flesh, leaving a ½ cm shell. Chop reserved flesh finely.

Cook the Filling:
In a skillet, heat olive oil. Sauté onion 3–4 minutes, then add garlic (1 min). Add ground beef and brown it. Season with paprika, cumin, salt, and pepper. Stir in chopped zucchini flesh and cook 2–3 minutes. Mix in tomato paste and simmer for 2 minutes.
Stuff the Zucchinis:

Place zucchini shells in a baking dish. Fill with meat mixture. Top with grated cheese.

Bake:
Bake for 20–25 minutes until zucchinis are tender and cheese is golden.
Serve:
Let cool slightly. Garnish with chopped parsley and serve warm.

Tips

• Omit the meat and add bell peppers or mushrooms for a vegetarian version.
• Serve with rice or salad to make a full meal.

PASTA MARINA DE VALPARAÍSO
Seafood Pasta with Creamy White Wine Sauce

​A luxurious celebration of Chile’s coastal bounty, Pasta Marina de Valparaíso features fresh handmade pasta paired with a medley of local shellfish in a velvety white wine and cream sauce. Finished with a fragrant ajillo—a quick sauté of garlic, cilantro, and olive oil—this dish fuses tradition and indulgence, bringing Valparaíso’s maritime flavors to your table.

Ingredients

For the Fresh Spaghetti:

• 400 g all-purpose flour
• 4 large eggs
• Pinch of salt
• 1 tbsp olive oil (optional, for elasticity)
  
  

For the Seafood and Sauce:200 g scallops

• 200 g mussels, cleaned and debearded
• 200 g pink razor clams, cleaned
• 1 medium onion, thinly sliced (approx. 150 g)
• 2 tbsp olive oil (30 ml)
• 250 ml white wine (1 cup)
• 200 ml cream (lactose-free or regular)
• 2 cloves garlic, minced (approx. 6 g)
• Salt and black pepper to taste
• 1 tsp paprika (5 g)
• 2 tbsp fresh parsley, chopped
• Lemon wedges (optional, for serving)
  
  

For the Ajillo Sauté:

• 2 tbsp olive oil (30 ml)
• 2 cloves garlic, thinly sliced
• 2 tbsp chopped cilantro (or parsley, if preferred)

Technique

Make the Fresh Spaghetti:
Create a well in the flour. Add eggs, salt, and olive oil. Gradually mix and knead for 8–10 minutes until elastic. Wrap and rest for 30 minutes. Roll and cut into spaghetti. Dust and set aside.
Prepare the Seafood:
Clean scallops, mussels, and razor clams. Discard open mussels that don’t close when tapped.

Cook the Seafood and Sauce:
In a large pot, heat olive oil. Sauté onions until translucent (3–4 min), add garlic (1 min).
Deglaze with white wine. Add seafood, cover, and steam for 4–5 minutes until mussels open. Discard any unopened shells.
Lower heat, stir in cream. Season with paprika, salt, and pepper. Simmer 2–3 more minutes until slightly thickened.

Cook and Sauté the Spaghetti in Ajillo:
Boil salted water. Cook fresh pasta 2–3 minutes until al dente.
Meanwhile, heat olive oil in a wide pan. Add sliced garlic and cilantro. Sauté gently until fragrant.
Drain pasta and immediately transfer to the ajillo pan. Toss well to coat the noodles with the garlic-cilantro oil.

Combine and Serve:
Plate ajillo-coated spaghetti and top with seafood sauce. Garnish with fresh parsley. Serve with lemon wedges.

Tips

• Add red pepper flakes to the ajillo for a spicy touch.
• Adjust sauce consistency with a splash of reserved pasta water if needed.

DESSERTS

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ALFAJORES DE LA LIGUA
Cookies Filled With Dulce de Leche

A traditional sweet from the town of La Ligua, these iconic Chilean alfajores are known for their delicate texture and rich manjar filling. Made with a simple egg yolk dough enriched with pisco or brandy, they are crisp, tender, and irresistibly nostalgic—perfect with a cup of tea or coffee.
​
Ingredients:

• 400 g all-purpose flour
• 4 egg yolks
• 60 ml milk (¼ cup)
• 30 ml pisco, brandy, or aged whiskey (2 tbsp)
• Manjar or dulce de leche for filling (approx. 300 g)
• Powdered sugar for dusting (optional)

Technique:

Prepare the Dough:
In a large mixing bowl, place the flour and make a well in the center. Add the egg yolks, milk, and alcohol. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and pliable.

Roll Out the Dough:
Preheat oven to 180°C (350°F). Divide dough for easier handling. Roll out to 2–3 mm thickness. Cut into 5–6 cm circles using a small cup or cookie cutter.

Prepare the Cookies:
Place dough circles on a parchment-lined baking sheet. Prick each one three times with a fork to prevent puffing. Bake for 7–10 minutes until lightly golden on the edges.

Cool and Fill:
Let cookies cool on a wire rack. Spread manjar on the flat side of one cookie, top with another to form a sandwich.
Finishing Touches:
Dust with powdered sugar if desired. Let sit for 1 hour before serving to allow flavors to meld.

Tips:

• Add cinnamon or lemon zest to the dough for a fragrant twist.

CELESTINOS
Chilean Manjar Crepes

​A simple yet beloved Chilean dessert, Celestinos are thin crepes filled with manjar (dulce de leche) or fruit jelly, rolled up and often served warm. Popular at home and in local bakeries, they’re a nostalgic favorite for children and adults alike.
​
Ingredients:
For the Crepe Batter:

• 250 g all-purpose flour
• 2 eggs
• 60 ml milk (¼ cup)
• (Optional) 30 g granulated sugar (2 tbsp)
  
  

For Cooking:

• Butter (for greasing the skillet)

For the Filling:

• Manjar (dulce de leche), as desired
• Optional: Blueberry, raspberry, or apricot jelly (a common Chilean alternative)

Technique:
Prepare the Batter:
Sift flour into a bowl. Add sugar if using. Make a well, crack in the eggs, and begin whisking. Slowly pour in the milk while mixing until a smooth, runny batter forms. Let rest for 20–30 minutes at room temperature.

Heat the Skillet:
Warm a non-stick skillet over medium heat. Lightly grease with butter.

Cook the Crepes:
Add 2–3 tablespoons of batter to the skillet and swirl to coat the surface thinly. Cook 1–2 minutes until edges lift, then flip and cook the other side for 30 seconds to 1 minute. Transfer cooked crepes to a plate and cover to keep warm.

Fill the Crepes:
Spread manjar or jelly over one side of each crepe. Roll or fold them.
Serve:
Serve warm, optionally dusted with powdered sugar or drizzled with extra manjar.

Tips:

• Omit sugar in the batter if using sweet fillings like manjar.
• For softer crepes, add 1–2 tbsp melted butter to the batter.

LECHE ASADA
​Chilean Caramel Custard

Leche Asada is a classic Chilean dessert similar to flan, but with a firmer texture and roasted top. It’s made with simple ingredients—milk, eggs, sugar, and spices—and is beloved for its caramel layer and comforting flavor.

Ingredients:

​For the Caramel:

• 235 g white sugar (1 cup)
  
• 120 ml cold water (½ cup)
  
  

For the Milk Mixture:

• 4 eggs
• 475 ml milk (2 cups)
• 2 g ground cloves (optional, ½ tsp)
• 5 g ground cinnamon (½ tsp)
• 15 ml vanilla extract (1 tsp)
• 16 g sugar (4 tbsp)

Technique:

Make the Caramel:
In a saucepan, combine sugar and water. Cook over medium heat until the mixture turns golden. Immediately pour into a baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.

Prepare the Custard:
In a blender or mixing bowl, combine eggs, milk, cloves (if using), cinnamon, vanilla, and sugar. Blend or whisk for about 2 minutes until smooth.

Bake:
Pour the milk mixture over the cooled caramel. Place the baking dish in a larger tray filled with hot water to create a water bath. Bake at 176°C (350°F) for about 30 minutes or until the top is lightly browned and a knife inserted in the center comes out clean.
Cool and Serve:
Let cool completely, then refrigerate for several hours or overnight. Serve cold, optionally flipped to reveal the caramel.

Tips:

• Watch the caramel closely to prevent burning.
  
• For a softer texture, reduce baking time slightly and use whole milk.