Baku Kitchen! An independent reference of traditional food

Chile

39 dishes.

Barros LucoHot sandwich of thin beef and melted cheese in a rollBorgoñaRed wine with chopped strawberries and sugar, served coldCalzones rotosTwisted strips of fried dough dusted with icing sugarCarménèreDeep red wine with herbal, peppery notes, Chile's signature grapeCazuelaClear stew of beef or chicken with potato, squash, corn cobChacareroSandwich of thin steak with green beans, tomato and chilliCharquicánMashed potato-squash stew with charqui or beef, topped fried eggwine & spiritChicha de manzanaCloudy fermented apple juice pressed in the south, drunk youngChorrillanaFry pile under sliced beef, sausage, onions, fried eggs; ValparaísoCochayuyoDried bull kelp, soaked and cooked into salads and stewsCola de monoCold aguardiente with milk, coffee, sugar and cloves, bottled for ChristmasCompletoHot dog buried in avocado, tomato and mayo, italiano styleCurantoChiloé pit-cooked shellfish, meats and potato breads over hot stonesEmpanada de pinoBaked turnover of beef pino with onion, olive, egg, raisinErizosRaw sea urchin tongues eaten with chopped onion, lemon and corianderHallullaFlat round wheat roll, the everyday bread beside marraquetaHumitasSeasoned fresh-corn paste tied in husks and steamedKuchenGerman-style fruit or nut cake, eaten with afternoon teaLeche asadaBaked caramelized milk custard, homier cousin of flancharcuterie & curedLonganiza de ChillánGarlicky pork sausage from Chillan, grilled or served in a rollMarraquetaCrackly-crusted double bread roll, the national daily loafMerkénSmoked ground cacho de cabra chilli with toasted coriander seed and saltMilcaoChilote potato cake of grated and mashed potato, fried or boiledMote con huesilloSun-dried peach nectar with husked wheat, summer street coolerPaila marinaShellfish and fish simmered in briny broth, coastal curePastel de chocloSweet corn crust baked over beef pino and chicken in clay dishPebreCilantro, onion and ají salsa spooned on bread and grillswine & spiritPipeñoYoung unfiltered wine from Pais grapes, sold by the jugwine & spiritPisco chilenoGrape brandy from the Elqui and Limari valleys, often rested in woodPiscolaPisco and cola poured tall over ice at every Chilean partyPiureBlood-red sea squirt flesh, strongly iodised, chopped raw with lemonPonche a la romanaPineapple ice cream floated in sparkling wine, drunk at New YearPorotos granadosSummer cranberry-bean stew with corn, squash and basilcharcuterie & curedPrietasBlood sausage with onion and spices, grilled whole at the asadocheese & dairyQueso ChancoSemi-soft cow's cheese with small holes, melted into sandwichesSopaipillasFried pumpkin-dough rounds with pebre, or chancaca syrup when raining

  • Barros Luco

    Hot sandwich of thin beef and melted cheese in a roll. Ready in 10 min prep and 12 min cooking.…

  • Borgoña

    Red wine with chopped strawberries and sugar, served cold. Ready in 15 minutes prep and none cooking. Serves 6. A…

  • Calzones rotos

    Twisted strips of fried dough dusted with icing sugar. Ready in 40 minutes prep and 20 minutes cooking. About 30…

  • Chacarero

    Sandwich of thin steak with green beans, tomato and chilli. Ready in 15 min prep and 15 min cooking. 4…

  • Charquicán

    Mashed potato-squash stew with charqui or beef, topped fried egg. Ready in 25 min prep and 45 min cooking. 6…

  • Chicha de manzana

    Cloudy fermented apple juice pressed in the south, drunk young. A wine & spirit recipe from Chile.

  • Chorrillana

    Fry pile under sliced beef, sausage, onions, fried eggs; Valparaíso. Ready in 20 min prep and 40 min cooking. 4…

  • Cochayuyo

    Dried bull kelp, soaked and cooked into salads and stews. Ready in 1 hr soaking prep and 30 min cooking.…

  • Curanto

    Chiloé pit-cooked shellfish, meats and potato breads over hot stones. Ready in 1 hr 30 min prep and 1 hr…

  • Erizos

    Raw sea urchin tongues eaten with chopped onion, lemon and coriander. Ready in 30 minutes prep and none cooking. Serves…