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279 recipes

Calzones rotosKnotted orange fritters

Few sweets have a funnier name: calzones rotos, 'torn knickers', are strips of soft dough with a slit in the middle, one end pulled through to make a twist, then fried and buried in icing sugar. Chilean families fry a big plateful on rainy winter afternoons, and they are sold in paper bags at fairs from Valparaíso to Concepción. The usual mistake is oil that is too hot: they brown in seconds but stay raw and doughy inside. Keep it at 175 °C. Chef's tip: dust them with icing sugar only when they have cooled a little, so the sugar stays white instead of melting.

45 minChileanDesserts
by KrazyBadal 0 views

Chancho en piedraCrushed tomato, garlic and chilli salsa

Despite the name, 'pig in stone' has no pork in it. It is a rough salsa of ripe tomato, garlic and chilli crushed in a stone mortar (piedra), and it is on the table at every September fonda during the Fiestas Patrias, with hot sopaipillas, bread straight from the oven or choripán. Blending it smooth in a machine is the classic mistake: it should be rustic and juicy, with small pieces. Chef's tip: pound the garlic, chilli and salt to a paste first, then add the tomatoes; the salt acts as grit and the flavour gets into every bit.

15 minChileanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Huevos a la copaSoft-boiled eggs in a glass

In Chilean homes, huevos a la copa are a weekday breakfast and a sick-day comfort: eggs boiled until the whites are just set and the yolks still runny, then scooped out of their shells into a small glass (the copa), broken up with a spoon, salted and eaten with warm marraqueta for dipping. The common mistake is timing from cold water, which makes the result unpredictable; lower the eggs into water that is already boiling. Runny yolks are not suitable for pregnant people, young children, older or vulnerable people; for them, boil the eggs for 9–10 minutes until fully set. If you need it gluten free, serve with gluten-free bread. Chef's tip: a tiny knob of butter stirred into the hot egg in the glass makes it silky.

8 minChileanBreakfast & BrunchGluten free
by KrazyBadal 1 views

MerkénSmoked chilli seasoning

Merkén comes from the Mapuche kitchens of Araucanía: cacho de cabra chillies are dried, smoked over a wood fire, then ground with toasted coriander seed and salt into a brick-red powder that is smoky, warm and lightly hot. In Temuco and across the south it is shaken over potatoes, eggs, sopaipillas, grilled fish and soups. Outside Chile, use dried smoked red chillies, or plain dried red chillies plus smoked paprika. The mistake to avoid is scorching the chillies in the pan: if they blacken, the whole jar is bitter. Chef's tip: grind it a little coarse, as it is sold in Temuco's market, so the coriander seeds stay noticeable.

23 minChileanBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Café de higoFig and grain coffee

In the farmhouses of central Chile, in the Maule and O'Higgins valleys, people have long drunk café de higo: a dark, caffeine-free "coffee" made from dried figs roasted with grains such as barley and wheat, then ground. It's mellow, fruity and slightly caramel-like, and many Chileans still prefer it with milk at breakfast. The fig granules are sold in Chilean and Latin grocers. The common mistake is brewing it like instant coffee, with a quick stir; it's a ground blend, so simmer it briefly and strain. It contains grains, so it is not gluten free. Chef's tip: a strip of orange peel in the pan brings out the fig flavour.

10 minChileanDrinksVegan
by KrazyBadal 0 views

Catuto (mültrün)Pounded wheat cakes

In the Mapuche communities of Araucanía, around Temuco, mültrün (catuto in Spanish) is made by cooking whole wheat grains until soft, then pounding them on a grinding stone into a sticky dough that is shaped into little logs. They are eaten as they come, toasted on the hearth, or dipped in honey or pebre, and they are sold in Temuco's market alongside merkén and piñones. A food processor does the job of the stone. The usual mistake is undercooking the wheat: the paste won't hold together. Chef's tip: shape with wet hands, and flatten the logs slightly before toasting so they crisp on two sides.

85 minChileanBreads & ParathasVegan
by KrazyBadal 0 views

Sándwich de vacíoGrilled flank steak sandwich

Vacío, the flank cut with its layer of fat and membrane, is grilled slowly for a long time at Buenos Aires parrillas, and at the street grills near football grounds and the weekend fairs of Mataderos it ends up sliced into crusty bread for a hearty midday sandwich. Cooked gently, it turns tender and very juicy, with a crisp, salty layer of fat. Chef's tip: grill it membrane side down first for most of the time and do not trim that membrane off; it protects the meat and turns crisp.

120 minArgentinianMeat
by KrazyBadal 0 views

Saffron rijstpapSaffron rice porridge

Flemish rijstpap, rice slowly cooked in milk until thick and creamy, is a breakfast, a pudding and a childhood memory, and in East and West Flanders it is coloured golden with saffron and eaten with a spoonful of brown sugar. Old Flemish sayings even promise that in heaven you eat rijstpap with golden spoons. The mistake is cooking it too fast: the milk catches on the bottom and the rice stays chalky, so keep it at the barest simmer and stir often. Chef's tip: use round pudding rice, not long-grain, because its starch is what makes the porridge thick and silky without any cream.

60 minBelgianBreakfast & BrunchGluten free
by KrazyBadal 0 views

CuchuflíFilled wafer tubes

Cuchuflí are the thin, crisp wafer tubes filled with manjar that vendors sell from baskets on Chilean beaches and outside football stadiums, and that children beg for at the Fiestas Patrias fondas. At home you can bake the wafers yourself and roll them round a wooden spoon handle. The usual mistake is waiting too long to roll them: the wafers set within seconds and crack. Bake only three at a time. Chef's tip: fill them with a piping bag just before serving, or the manjar softens the wafer; dip the ends in melted chocolate if you like.

30 minChileanDesserts
by KrazyBadal 0 views

Ave paltaChicken and avocado roll

In Santiago's fuentes de soda and school kiosks, the ave palta is the lunch everyone orders: a soft hallulla or crusty marraqueta roll filled with shredded chicken in mayonnaise (ave mayo) and a thick layer of mashed avocado, palta. Chileans pack it for the office and for long bus journeys. The common mistake is mixing warm chicken with mayonnaise, which turns oily and is a food-safety risk; cool the chicken first. Pack it with an ice pack. Chef's tip: mash the avocado with lemon and salt just before assembling, so it stays green until lunch.

25 minChileanChicken
by KrazyBadal 0 views

Arrope de chañarChañar fruit syrup

In the oases of the Atacama, from San Pedro to Toconao, the small brown fruit of the chañar tree is gathered in late summer, dried in the sun and boiled for hours into arrope, a molasses-like syrup with notes of dates and caramel. Grandmothers keep a bottle for winter coughs, but most of it ends up on toast, stirred into hot water or over mote (cooked wheat) and fresh cheese. Dried chañar is sold in northern markets and online; it needs no sugar at all. The classic mistake is walking away at the end, when the syrup thickens fast and scorches, turning bitter. Chef's tip: stop reducing when the syrup coats a spoon thinly; it sets much thicker as it cools.

240 minChileanBasicsVeganGluten free
by KrazyBadal 0 views

Budín de zapallo italianoBaked courgette pudding

In late summer, when courgettes (zapallo italiano) pile up in Santiago's ferias, home cooks turn them into budín: a soft, savoury bake bound with eggs, milk and cheese, served in squares with rice or a tomato salad for a light weekday lunch. Chileans use mild queso chanco or gouda, which is usually made with animal rennet; choose a cheese marked vegetarian if that matters to you. The big mistake is skipping the draining step: courgettes are mostly water, and a budín made with wet courgette weeps in the dish. Chef's tip: salt the grated courgette, leave it 15 minutes and squeeze it hard in a clean tea towel until it stops dripping.

65 minChileanVegetarian
by KrazyBadal 0 views

Caldillo de congrioConger eel and potato broth

Caldillo de congrio is the soup of the central coast, from the fish stalls of Valparaíso to the little restaurants of Isla Negra, where Pablo Neruda wrote an ode to it: firm pieces of congrio (a white cusk-eel, not a true eel) poached in a tomato and onion broth with sliced potatoes, finished with a splash of cream and plenty of coriander. Outside Chile, use kingklip, monkfish, ling or thick hake. The common mistake is boiling the fish with the potatoes from the start; it falls to shreds. Add it at the end. Chef's tip: make the broth with the fish bones and trimmings if your fishmonger gives them to you; it doubles the flavour.

60 minChileanSoupsGluten free
by KrazyBadal 0 views

CancatoSalmon with cheese and tomato

Cancato belongs to Chiloé and the lakes around Puerto Montt, where salmon is everyday food: a whole fillet is opened like a book, stuffed with melting cheese, tomato, onion and slices of longaniza (a pork sausage like chorizo), then wrapped and cooked over embers or in the oven. It is party food, cut at the table. The common mistake is putting raw sausage inside: it won't cook through before the salmon dries out. Fry it first. Chef's tip: wrap the parcel in foil with the seam on top and open it for the last 5 minutes, so the cheese browns while the salmon stays juicy.

50 minChileanFishGluten free
by KrazyBadal 0 views

Morcipán (blood sausage roll)

At any Buenos Aires asado, and at the street grills outside football grounds like La Bombonera in La Boca, the choripán has a twin: the morcipán, a soft, rich morcilla split and laid in crusty bread. Argentine morcilla is a pork blood sausage with pork fat, onion and spices, sometimes with nuts or raisins, and it grills to a crisp skin around a soft, spoonable centre that tastes deep and slightly sweet. A sharp chimichurri cuts through it. Chef's tip: grill it over a gentle heat and turn it carefully with tongs; on a fierce grill the casing splits and the filling runs out.

25 minArgentinianFast Food
by KrazyBadal 0 views

Sándwich de bondiolaGrilled pork shoulder sandwich

Along the Costanera Sur riverside in Buenos Aires, beside the Reserva Ecológica, the carritos have grilled for cyclists, walkers and taxi drivers for generations, and the bondiola sandwich is their pride: a thick pork shoulder steak, marbled and juicy, grilled until charred and laid in a crusty roll with chimichurri and salsa criolla. Weekend afternoons are the busiest. Chef's tip: leave the fat on the steak and turn it only once; the fat bastes the meat and the crust is the best part.

40 minArgentinianMeat
by KrazyBadal 0 views

PistoletsCrusty bread rolls

In Brussels and all over Belgium, someone in the family goes to the bakery early on Sunday morning to bring home a paper bag of warm pistolets, the small round rolls with a split down the middle. They are eaten at a long breakfast with butter, jam, chocolate spread, cheese and boiled eggs. The crust shatters and the crumb is light and open. The common mistake is baking in a dry oven, which gives a dull, thick crust; a pan of boiling water in the oven makes the thin, crackly bakery crust. Chef's tip: press the split with a floured wooden spoon handle right after shaping, not just before baking, and it opens cleanly in the oven.

50 minBelgianBreads & ParathasVegan
by KrazyBadal 0 views

Guiso de fideosBeef and pasta stew

Guiso de fideos is the winter weeknight stew of Argentina, cooked in Buenos Aires flats and on estancias alike, and as loved by children as by grandparents. Beef, potatoes and vegetables simmer in a light tomato and sweet-paprika broth, then short pasta cooks straight in the pot and thickens it into something between a soup and a stew. Serve it in deep plates with crusty bread and grated cheese for those who want it. The usual mistake is adding the pasta too early, so it swells and turns mushy; it goes in only for the last 10–12 minutes. Chef's tip: cut the beef into small cubes, about 2 cm, so it is tender in under an hour.

75 minArgentinianMeat
by KrazyBadal 0 views

Brazo de reinaSponge roll with dulce de leche

The 'queen's arm' sits in the glass cabinet of every Chilean bakery: a light sponge rolled around a thick layer of manjar (Chilean dulce de leche) and dusted with icing sugar. At home it is the cake for a birthday tea or an unexpected visitor, because it bakes in 10 minutes. The common mistake is overbaking: a dry sponge cracks as you roll it. Take it out the moment it springs back. Chef's tip: roll the sponge up in a sugared tea towel while it is still hot and let it cool that way; it remembers the shape and won't crack when you fill it.

35 minChileanBaking
by KrazyBadal 0 views

Chicons braisésBraised endives

Belgian endive, called chicon in Wallonia and witloof in Flanders, is grown in the dark around Brussels and eaten all winter, from November to March. Braised slowly in butter with a pinch of sugar and a squeeze of lemon, the pale heads turn golden, soft and gently caramelised, with only a whisper of their raw bitterness left. Serve them beside mashed potatoes and a fried egg, or as a side for a Sunday roast. The usual mistake is crowding the pan and boiling them in their own water, which leaves them grey and bitter. Chef's tip: lay the heads in a single layer and press a round of baking paper on top, so they steam gently and then brown in the butter once the juices cook off.

45 minBelgianSidesGluten free
by KrazyBadal 0 views

Tarta de zapallitosCourgette and cheese tart

In Buenos Aires every rotisería sells tartas by the slice, and at home a tarta de zapallitos is baked on Sunday evening so that a wedge can go into the vianda (packed lunch) for school and work all week. Zapallitos are round green courgettes; ordinary courgettes work just as well. The common mistake is adding the courgette raw, which floods the pastry; sauté it until the liquid has cooked away. Argentine queso rallado and many hard cheeses are made with animal rennet, so use a vegetarian hard cheese. Chef's tip: bake the tart on a preheated baking tray so the base crisps before the filling soaks in.

70 minArgentinianBaking
by KrazyBadal 0 views

Escabeche de polloChicken in vinegar and carrot

Pollo en escabeche is a home classic in Córdoba and Buenos Aires, a legacy of Spanish preserving that Argentines make on a Saturday to eat cold all week. It comes out of the fridge for a picada before the asado, as a summer lunch with a green salad and crusty bread, or packed for a day in the sierras. Chicken is browned, then gently cooked in oil and vinegar with carrot, onion, red pepper, garlic, bay and black peppercorns, and left to rest at least a day. The meat turns tender and lightly tangy, the carrots keep a little crunch, and the oil carries the flavour of bay and pepper. Because garlic sits in oil, safety matters: the liquid is half strong vinegar (at least 5% acidity, never diluted beyond what the recipe says), and the jar always lives in the fridge, never on the shelf. Eat it within 5 days. The common mistake is letting it boil hard, which makes the chicken dry and stringy; it should barely tremble. It is ready the next day, when the chicken tastes seasoned right through and the oil has turned golden. Chef's tip: take it out 20 minutes before serving so the oil melts back to liquid.

65 minArgentinianChickenGluten free
by KrazyBadal 0 views

Arrollado huasoRolled spiced pork belly

Arrollado huaso, the 'countryman's roll', is the pork belly roll of the Central Valley: a flat piece of pork belly spread with ají paste, garlic and cumin, rolled tight, tied and wrapped, then simmered for hours and sliced cold. It is the star of September fondas and Christmas tables, sliced thin with hot bread, pebre and boiled potatoes. The mistake that spoils it is a loose roll, which unwinds and cooks unevenly; tie it every 3 cm. Chef's tip: cool it overnight in its cooking liquid with a weight on top; it sets firm and slices into neat spirals. The pork must reach 71 °C in the centre, as the rolled-in surface is now inside.

190 minChileanMeatGluten free
by KrazyBadal 0 views

ChapalelePotato dumplings

Chapalele is milcao's softer island cousin: mashed potato kneaded with wheat flour, shaped into flat discs and boiled, so the outside is smooth and slightly chewy and the inside soft. On Chiloé they come out of the curanto, sit next to a stew, or are eaten warm as a pudding with sugar syrup. The classic mistake is adding too much flour to a sticky dough, which makes them heavy and stodgy; dust your hands instead. Chef's tip: use dry, floury potatoes and mash them while hot, and the dough needs far less flour. For a sweet afternoon plate, drizzle them with dark cane-sugar syrup (chancaca) or honey if you eat it.

55 minChileanSidesVegan
by KrazyBadal 0 views

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