Florentine cookies

Florentine cookies are delicate, delicious and very beautiful, they are perfect for when you want to eat something sweet or to give away, and they are also very simple to make. I prepared them with almonds and walnuts, but you can use the nut you prefer or even add candied fruit. Also as it has … Read more



The quarkstollen or ricotta stollen is one of the typical Christmas delicacies in Germany. This recipe, unlike the dresdner stollen, which is the MOST traditional of the stollens during the holidays in Germany, is made with baking powder instead of live yeast (the same one with which kneaded bread is made) so in my opinion … Read more

Raspberry custard kuchen


This raspberry custard kuchen is a German- inspired delight. Although this recipe is with raspberries, we can make it with blueberries or blackberries simply by sustitutong them in the same quantity as the raspeberries, you could even use frozen raspberries, but there it is important to desfrost them very welland then let them drain in … Read more

Chilean pebre


Chilean pebre is the most popular sauce in the country, there is no typical Chilean food restaurant that does not serve a pebre dish and in each place the recipe has different touches, so here I leave what I consider to be the base recipe. This sauce is very similar to the Mexican pico de … Read more

Shrimp ceviche

This shrimp ceviche is fresh, light and delicious, perfect as an appetizer or appetizer on hot days. Ceviche is a preparation that can be found throughout the Pacific Ocean coast in Latin America, so there are multiple versions of the recipe, its “supposed” origin and the reason for its name. For example, one theory is … Read more

Conger broth

Caldillo de congrio or conger broth is, in my opinion, one of the tastiest dishes in Chilean cuisine. So much so, that the poet Pablo Neruda, our Nobel Prize winner for Literature, dedicated a text to him called “Oda al caldillo de Congrio” that appeared in the work “Elementary Odes” of 1954. “In the sea/stormy/of … Read more

Chilean vaina


The vaina is a Chilean cocktail so traditional that it is almost consumed more than the pisco sour (or when I was a waitress in a bar it was)It is made from some old sweet wine, cognac, white or malt vermouth, egg white (to make the foam) and sprinkled with cinnamon powder.This cocktail is very … Read more

Colemono, Chilean eggnog

receta cola de mono irenemercadal.com

The colemono or cola de mono (monkey tail) is a cocktail of Chilean gastronomy, made with brandy, milk, coffee, sugar and spices (optionally: cinnamon, cloves, vanilla and orange peel). Its alcohol content reaches 14 degrees and it is widely consumed at Christmas and New Year, often accompanied by Easter bread. Due to its sweetness and … Read more

Easy baked salmon

salmon al horno irenemercadal.com.

Salmon is a delicious and nutritious fish farmed in southern Chile, so its consumption is quite common. The recipe that I will give you below is a basic one, you can vary it according to your tastes, but with it we will cover the typical questions that arise when cooking easy baked salmon. How long … Read more

Pisco sour recipe

Pisco sour

Before I give you the pisco sour recipe, there somos questions to answer. What is Pisco Sour? The pisco sour is a typical cocktail from Chile and Peru. Its name is a fusion of the word pisco, which is an alcoholic beverage similar to agua ardiente, from grapes, and the concept of “sour”, which are … Read more