Category: Chilean cuisine

Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other European cuisines, particularly from Germany, Italy, France and the Middle East. The food tradition and recipes in Chile stand out due to the varieties in flavours and colours. The country's long coastline and the Chilean peoples' relationship with the sea adds an immense array of ocean products to the variety of the food in Chile.
Receta Chupe de Mariscos

Chupe de Mariscos – Peruvian Seafood Soup

Although the original recipe calls for crayfish, prawn chupe has become more widely eaten, as fresh or frozen prawn become more common.

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Niños Envueltos - Stuffed Cabbage Rolls

Niños Envueltos – Stuffed Cabbage Rolls

These cabbage rolls are a mixture of rice and beef mince wrapped in cabbage leaves and slowly cooked in a tomato sauce. This healthy and delicious dish can be frozen, just like spring rolls, and reheated later.

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Ensalada de Papa y Mayonesa - Chilean Potato Salad and Mayonnaise

Ensalada de Papa y Mayonesa – Chilean Potato Salad and Mayonnaise

This potato salad recipe is a simple dish that can be served hot or cold for lunch or as an accompaniment to the main course.

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Barros Jarpa

Barros Jarpa

Barros Jarpa is a popular sandwich that includes ham and melted cheese. The name was coined in the restaurant of the National Congress of Chile where Minister Ernesto Barros Jarpa always asked for this sandwich.

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Pebre - Chilean Tomato Coriander and Chilli Salsa

Pebre – Chilean Tomato, Coriander and Chilli Salsa

Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. If you add chopped tomatoes it is called chancho en piedra. Pebre is most commonly used on bread. It is also used on meat, or when meat such as Choripán is provided in a bread roll.

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Choripán Grilled Chorizo Sandwich

Choripán – Grilled Chorizo Sandwich

Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.

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Marraquetas - Chilean French Bread Roll

Marraquetas

La marraqueta is probably the most popular bread in Chile, and una marraqueta is something many Chileans enjoy every day. Marraquetas (also known as pan chileno, pan frances, and pan batido) are crusty rolls made with flour, water, yeast and salt, similar to French bread. Marraquetas are known for their distinctive shape which allows them to be easily divided into four parts.

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Dulce de Membrillo - Quince Paste

Dulce de Membrillo – Quince Paste

Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava paste

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Fried Cheese Empanadas Empanadas Fritas de Queso

Empanadas Fritas de Queso – Fried Cheese Empanadas

These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling – some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.

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Empanadas de Pino – Chilean Empanadas

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of beef mince, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

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Chilean-style Sopaipillas - Pumpkin Fritters

Chilean-style Sopaipillas – Pumpkin Fritters

Chilean-style sopaipillas are delicious fried rounds of pumpkin-spiced dough drenched in a brown sugar syrup. They make a delicious autumn breakfast or afternoon snack with coffee. A cousin of Peruvian picarones, sopaipillas are traditionally eaten on rainy winter days in Chile.

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