Introduction: Empanadas de pino are Chile's most iconic dish, baked pastries filled with pino — a mixture of hand-chopped beef, onion, olives, raisins and hard-boiled egg. Cultural Background: Empanadas de pino are Chile's most iconic dish, baked pastries filled with pino — a mixture of hand-chopped beef, onion, olives, raisins and hard-boiled egg. They are […]
Introduction: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with thinly sliced onion softened in water to remove its harshness — a technique found in kitchens across the country regardless of region or season. Cultural Background: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with […]
Introduction: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish soup uses congrio (conger eel), a firm white fish abundant along the Chilean coast, and is considered one of the great dishes of Chilean coastal cuisine. Cultural Background: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish […]
Introduction: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that accompanies almost every meal, from empanadas to grilled meats, and varies slightly from household to household. Cultural Background: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that […]
Introduction: One of the great dishes of the Chilean summer, porotos granados uses fresh shelling beans (not dried) harvested alongside sweet corn and squash — the three sisters of Andean agriculture — reflecting the country's long Indigenous Mapuche and pre-Columbian farming heritage. Cultural Background: One of the great dishes of the Chilean summer, porotos granados […]
Introduction: Chilean ceviche differs from its Peruvian neighbor by using finely diced (rather than sliced) white fish, less citrus liquid, and coriander and chili to taste, reflecting the abundant cold-water fish along Chile's long Pacific coastline. Cultural Background: Chilean ceviche differs from its Peruvian neighbor by using finely diced (rather than sliced) white fish, less […]
Introduction: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. Cultural Background: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. […]
Introduction: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Cultural Background: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Braised whole or in large fillets with tomatoes, onions and warming spices, this dish is a centrepiece for gatherings near the lake […]
Introduction: This slow-braised beef shank stew, rich with tomatoes and warming spices, is a festive dish served at weddings, naming ceremonies and religious holidays across Chad, where a hearty, generously portioned meat dish is considered essential to properly honouring guests. Cultural Background: This slow-braised beef shank stew, rich with tomatoes and warming spices, is a […]
Introduction: Boule — a stiff, smooth paste made from pounded millet or sorghum flour — is the everyday staple starch of Chad, eaten by hand and dipped into a rich sauce. Cultural Background: Boule — a stiff, smooth paste made from pounded millet or sorghum flour — is the everyday staple starch of Chad, eaten […]