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Showing: Ajiaco (Beef and Pepper Stew) - Piscola

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Ajiaco (Beef and Pepper Stew)

Submitted by: damasio

This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.

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Avocado Shrimp Ceviche-Estillo Sarita

Submitted by: cafe luna Antigua

Home Town: Ottawa, Ontario, Canada

Living In: Antigua, Sacatepéquez, Guatemala

Shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp.

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Cazuela de Vaca (Beef and Pumpkin Stew)

Submitted by: damasio

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

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Chapaleles

Submitted by: damasio

Fried mashed potato cakes with pork rinds! Woo-hoo!!

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Chilean Cocktail

Submitted by: damasio

A touch of sweet vermouth with pisco lend a distinctive flavor to this unusual cocktail.

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Chilean Dobladitas

Submitted by: Barbara P.

Living In: Quillota, Valparaíso, Chile

Chilean cuisine is as varied as the terrain of the country itself. The breads of Chile are celebrated for their diversity of shape, flavor, and texture. Dobladitas are a Chilean quick bread, rolled out, cut into circles, and folded in layers before baking. They are tender and flaky when served warm out of the oven.

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Chilean-Style Sopaipillas

Submitted by: Makka

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Windham, New York, USA

Give sopaipillas some Chilean flavor using zapallo, a white-shelled squash with orange flesh. Boiled until soft, the squash is stirred into dough, which is rolled out and cut into circles then fried into crisp appetizers or snacks.

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Empanadas

Submitted by: Rosina

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

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Empanadas Fritas de Queso

Submitted by: damasio

These Chilean empanadas are filled with queso chanco, a Swiss-type cheese, and can be either baked or deep-fried.

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Flan II

Submitted by: Bobby Kleinveld

Caramelized sugar, milk and eggs -- a sweet and simple baked custard.

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Fried Empanadas

Submitted by: CNCOOK

Living In: Wichita, Kansas, USA

These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!

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Gambas Pil Pil (Prawns, Chilean Style)

Submitted by: damasio

Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.

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Grilled Sea Bass

Submitted by: Stephanie

Sea bass is rubbed with seasonings, and grilled in an herbed butter blend.

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Humitas Chilenas

Submitted by: damasio

These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.

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Isa's Cola de Mono

Submitted by: Wonder Wanda

This is a traditional Chilean Christmastime drink of milk flavored with coffee and spices, passed down to me by our Chilean nanny Isa. It is delicious, and a must-try if you don't care for egg-nog. The recipe can be varied to suit your tastes - be creative with the proportions of coffee, cinnamon, cloves, and vanilla, as well as with your choice of liqueurs.

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Leche Asada

Submitted by: damasio

This sweet, cinnamon-lemon custard is Chile's answer to the creme brulee.

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Lemon Pisco Sour

Submitted by: Rupert B

Pisco Sour is a popular drink in Chile and Peru made with Pisco and lemon juice.

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Manjar (Dulce de Leche) from Scratch

Submitted by: Makka

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Windham, New York, USA

This milk caramel can be eaten anytime during the day and in many different ways: with bread, cheese, cookies, and my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.

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Pisco Sour

Submitted by: DORITA

Home Town: Huánuco, Huánuco, Peru

Living In: La Molina, Lima, Peru

Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!

Not Yet Reviewed!
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Piscola

Submitted by: damasio

Here's the Chilean version of rum and cola, made with pisco, the national liquor. Call it a 'Chile Libre'!

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Chilean : View Recipes

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Newest

Ajiaco (Beef and Pepper Stew)

Avocado Shrimp Ceviche-Estillo Sarita

Cazuela de Vaca (Beef and Pumpkin Stew)

Chapaleles

Chilean Cocktail

Chilean Dobladitas

Chilean-Style Sopaipillas

Empanadas

Empanadas Fritas de Queso

Flan II

Fried Empanadas

Gambas Pil Pil (Prawns, Chilean Style)

Grilled Sea Bass

Humitas Chilenas

Isa's Cola de Mono

Leche Asada

Lemon Pisco Sour

Manjar (Dulce de Leche) from Scratch

Pisco Sour

Piscola

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