Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
Versión en español Peruvian Cornstarch Alfajores are my favorite cookies, I grew up eating them. In my family, any special occasion such as a birthday, baptism, family reunion, etc required a cookie buffet and Peruvian cornstarch Alfajores were always present. This recipe is perfect, I’ve made it many times and these cookies have that sandy …
Versión en español Whoever happened to think that green beans belong in a sandwich deserves our gratitude. Even my husband who is Chilean had forgotten how good is this sandwich and was not excited about this dinner, then obviously wanted more. In Chile, Chacarero is made in Marraqueta, but you can replace it with a piece …
Versión en español What can be more traditional than a sweet name after the country? Chilenitos are a sweet, a cookie if you must, where two wafers are stuck together with generous dulce de leche and then wrap around with meringue dried in the oven, so all the goodness is sealed and awaiting. Chilenitos are …
Versión en español In Chile this dessert started as something you would buy to send to school, Manjarate is the commercial name of this Dulce de Leche Mousse sold right next to the jelly and yogurt at the supermarket. My mother was not in favor of packing dessert other than fruit in my lunch box, …
Versión en español Paprika or Chilean Color is the heart and soul of the Chilean cuisine, similar to the sofrito for other cultures. Use it to sauté onions at the beginning of any Chilean dish. Stored in the fridge and omnipresent. Some of the dishes they start with the melting of the Chilean Color are winter …
Versión en español The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. It is essential to add the chopped ingredients into the mortar to mush them very well without having significant chunks. In general, I never peel my tomatoes, but I think it’s essential in this …
