Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
Versión en español One of the things I miss most about Chile is our family Sunday lunches, where the whole family gets together: cousins, uncles, grandparents, and grandaunts. These weekly family reunions are the ones I remember most fondly, the feeling of belonging and the fantastic food my grandmother used to make, including this Chimichurri …
Versión en español This sauce is white sauce-based or mushroom bechamel and multi-use. It goes well over cannelloni stuffed with ricotta beef or chicken served with mashed potatoes or rice. In Chile, most sauces are white sauce-based, and it’s one of the first things a homemaker learns in the kitchen. When cooking the mushrooms, it …
Versión en español Last week was very cold here, and one day, I had the idea of using some ground beef for burgers, but the thought of turning on the grill and being outside was terrible, at least for me, so I made this simple meat sauce or bolognese meat sauce for spaghetti. It’s nothing …
Versión en español Mayonnaise is a popular condiment in Chile, widely embraced and enjoyed with various dishes, adding a unique twist to traditional sandwiches and dips. In part, mayonnaise is quite popular because many people still make it at home and enjoy the superior quality afforded by the fresh eggs and oils used on it. …
Versión en español Paprika, or Chilean Color, is the heart and soul of 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 dishes that start with the melting of the Chilean Color are winter soups like …
Versión en español When our Chilean friend Pancho came for a short visit, we went to lunch at a Jewish deli where we go a lot with my family Kenny & Ziggy, we love the place. We always order the same thing: Matzo ball soup. Well, Pancho ordered a salad which came with spectacular cilantro dressing. Here …
