Parmesan scallops is one of the most delicious appetizers, perfect for any occasion. This recipe of parmesan scallops is the “younger brothers” of machas a la parmesana, a delicious preparation believed to have been created at the San Marco restaurant in the city of Viña del Mar, Chile, and are prepared exactly in the same … Read more
This raspberry mojito is my new favorite cocktail, it´s soft, refreshing and the perfect combination of lemon acid and sweet raspberries. We all know the classic mojitos, that delicious Cuban cocktail based on rum, lemon and peppermint (spearmint is a very close relative to peppermint, but they can be replaced by each other in this … Read more
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 is the most popular sauce in the country, in all typical Chilean food restaurant they 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 gallo and the … Read more
This shrimp ceviche with avocado is fresh, light and delicious, perfect as an main dish or appetizer on summer days. What´s the origen of ceviche? Ceviche is a recipe 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 … Read more
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
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
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
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
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
