The Chilean Pantry - Pilar's Chilean Food & Garden

Versión en español

This section covers traditional Chilean products, where to buy them in the USA, and substitutes for Chilean ingredients for those living abroad.

If you have any information, leave it in the comments, and I will add it. Your comments and suggestions help me periodically update this list. Thank you.

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Aceitunas de Azapa

Azapa olives are cultivated in the Azapa Valley, in Chile's Arica and Parinacota Region. They are known for their unique flavor profile and traditional curing process. They have gained local and international recognition, particularly in culinary applications where their bold taste can enhance various dishes.

I have seen them for sale at Supermarkets with Olive bars, like Central Market in Texas.
You can replace them with black olives.

Ají Cristal or Ají Verde

The same variety does not exist in the USA supermarkets, but the hot or sweet banana or Hungarian pepper is very similar. If you want to try to grow Ají Cristal at home, it's easy; I have succeeded in Houston and Seattle. Get seeds here. Read more about Chilean peppers here.

Ají de color

Buy sweet paprika as a suitable replacement for your pantry.

Albahaca (basil)

Only sweet basil is used for Chilean dishes. Other basil is either too spicy or too strong.

Alcayota (figleaf gourd)

If you miss Dulce de Alcayota, you have two alternatives: fake it with spaghetti squash—and believe me, the final result is excellent. The recipe is here. Or grow your own Alcayota. Two years ago, I found this farm in California that sells seeds, and my Chilean friend Jimena and I have been successfully growing our Alcayotas in Seattle.

Alcayotas are grown like any other winter squash. Allow plenty of space because they’re vigorous, and the vine goes everywhere. The leaves resemble fig leaves, making them a beautiful plant.

Aliño Completo

Aliño Completo is a seasoning blend that typically contains a mix of dried herbs, spices, and sometimes salt. The specific ingredients in Aliño Completo can vary depending on the region and the producer. Still, common elements include cumin, oregano ( Chilean oregano is similar to Mexican oregano; don't replace Greek or Italian), black pepper, dry cilantro (not coriander), paprika, and garlic powder.
The name "aliño completo" literally translates to "complete seasoning."
In Chile, Aliño Completo is used to season meats such as beef, pork, and chicken and to prepare stews, soups, and rice dishes.
The flavor of Aliño Completo is savory and slightly smoky. It adds depth and complexity to dishes and is essential to many traditional Chilean recipes.
Aliño Completo is widely available in Chilean grocery stores.

You can get it online.

Arroz grano largo (white rice)

Basmati rice is the closest thing. Buy the ones that come in a plastic bucket. They are of better quality. In Chile, the locally grown rice is long and wide.

Callampas secas

The species sold dried in Chile as Callampas secas is Suillus luteus, boletus amarillo or callampa de pino, know as Slippery Jacks.

Not easy to find dried for sale in the USA. A good and widely available replacement is Dried Porcini.

Slippery Jacks are abundant in the PNW, usually collected in the fall.

Chancaca

Goya panela is similar to Chilean chancaca and is easy to find in Latino supermarkets in the US.

Chancaca has a dark brown color and a rich, molasses-like flavor that is sweet and slightly bitter. It is often used to prepare traditional Chilean desserts, such as sopaipillas pasadas and mote con huesillos.
Chancaca is widely available in Chilean grocery stores. The most popular brand is Deliciosa.

Pan de Chancaca inside a pot with water. — Chancaca

Choclo Humero (Chilean corn)

This variety of corn is widespread in Chile but very difficult to find in other countries. Humero corn has irregular kernels. If the rows of the grain are neat, they are not the correct ones. The husk is hard. When you prick the corn, whitish milk comes out. Use fresh; don’t store it for more than ten days. The corn dries out and loses its consistency.

I recommend using frozen corn (yellow whole kernel) and adding cornmeal to thicken and improve the flavor while cooking the corn paste. The corn in the US is sweeter because it is a different variety. Cornmeal works better than cornstarch and polenta. Never add sugar to the mix.
Do not use the Peruvian giant frozen corn available at Latin supermarkets. It will not work here.

You can grow your own Humero corn. Get the seed here.

Chorizo for Choripan

In the US, look for Spanish chorizo, Argentinian chorizo, or Portuguese sausage, fresh or frozen. Basque Chorizo is also good and has a close flavor, but is heavy on red bell pepper.
In Seattle, I like the brand ULI's Spanish Chorizo.

They are the most similar. For bread, the closest thing will be French bread or a baguette. Italian Hoagie rolls or banh mi bread work, too.

Chuchoca

In the US, it's cornmeal; buy a fine stone grind. Look at the reference photo. The coarsest grind is polenta.

Crema para cocinar or Crema Chantilly

Using Heavy Cream or Heavy Whipping Cream is the same. It is easy to find in the refrigerated section of all supermarkets.

Equivalent Cuts of meat (Chile/USA version). See more.

Huesillos

Buy dried peaches, they are available year-round in Trader Joe's and other supermarkets with a bulk section. They are usually without pits, but they work great in Mote con huesillos.

Jamonada

Sold under jagdwurst or bierwurst, Shaller & Weber brand.

Langostinos

Buy frozen at Costco.

Locos (Abalone)

Find them at Asian supermarkets. They are frozen or canned and are called Abalones.

Lucuma

Amazon sells it in powder (search for lucuma powder). It can be added to whipped cream to make lucuma meringue cake and lucuma ice cream.

Lucuma is a fruit native to the Andean region of South America, particularly Peru, Chile, and Ecuador. It is also known as "eggfruit" due to its yellow, egg-shaped appearance.

The fruit has a hard, greenish-brown outer shell; inside, the flesh is golden yellow, similar to a pumpkin. Lucuma has a sweet, caramel-like flavor often compared to sweet potato or maple syrup. It is commonly used in desserts in its native countries, such as lucuma ice cream, cakes, and puddings.

Machas

They are called Razor clams in English and are sometimes available on Amazon and in supermarkets in a can. Or frozen in Asian supermarkets, called surf clams.

Manjar or Dulce de Leche

The best and ideal thing to buy is the canned Dulce de Leche La Lechera brand. They sell it at Walmart (International aile), Safeway, Fiesta, and some Kroger.

Another alternative is to boil condensed milk. See details.

Argentinian Dulce de leche, Mexican Cajeta, and Colombian Arequipe have flavors different from those we are used to in Chile.

Manjar blanco is one made at home or artisanal. I linked my recipe for you

Merkén

Merkén (also spelled merquén) is a traditional Chilean spice blend made from smoked chili peppers (typically ají cacho de cabra), coriander seeds, salt, and sometimes cumin. With its distinctive smoky, mildly spicy flavor, merkén is a staple in Mapuche cuisine.

You can find merkén in specialty spice shops, Latin American online grocery stores, dedicated spice merchants, or Amazon (affiliated link) in the USA.

Mote

In Chile, it is pearl wheat, but the best replacement in flavor and texture in the US is pearl barley. Quaker brand is good, but cook it "al dente". Please don't follow the package directions because it will be overcooked.

Murta or Chilean Guava

The scientific name is Ugni molinae Turcz. It has been trending in PNW gardens these last few years as a small understory edible shrub. If you want to grow this bush in the USA, buy a plant soon. In my experience, nurseries are well stocked with trendy plants for a couple of years, but after the trend dies, it becomes very difficult to source plants that are not very showy or native. I bought mine from this nursery Calendula Farms.

Oregano

This one is complicated because Oregano is a common plant name used for at least three genus and many species. So, if you want to buy a plant to grow your own oregano, I recommend going by the scientific name Lippia graveolens.

Most dried oregano for sale in the US supermarkets has a very different flavor from those used in Chile. For me, the dried Mexican oregano is the closest. It is easy to find in the southern states or online.

Papayas, also known as "Carica papaya"

Various papayas are cultivated in Chile. They are smaller than the Caribbean ones and are never eaten raw. They are commonly enjoyed canned or as candy.

Pisco

You can usually find Peruvian or Chilean pisco in the USA. Either will be delicious in your cocktail. I have tried Portón, Capel, and Catan (a US brand, women-owned and made in Chile) with good results.

Pisco is a hard liquor distilled from grapes, like tequila and vodka. The Spaniards introduced grapes to Chile and Peru, and the production of pisco and wines (of course) started. There is an ongoing dispute between Peru and Chile about the birthplace of Pisco. Pisco Sour, the cocktail, was invented in Lima, Perú.

Porotos Granados

The ones sold dry are called cranberry beans, but be aware that they turn dark when cooked. I use white varieties like canned Cannellini Beans or Great Northern Beans.

Porotos verdes

The Chilean cut is called French-cut Green Beans. Available frozen. I used them successfully on Chacareros.

Queso Chanco

The closest thing is Havarti cheese or Muenster.

Chilean queso Chanco is a type of cheese native to the central region of Chile, named after the city of Chanco in the Maule Region. This semi-hard, artisanal cheese is made from cow's milk and aged for three to six months.

Queso Chanco has a pale yellow color and a slightly salty taste, with a texture that melts in your mouth. The flavor is buttery and clean milkiness. It is often used as a table cheese and is a popular ingredient in Chilean cuisine, particularly in sandwiches and empanadas.

Queso Fresco or Quesillo

Nothing compares to it. The closest thing is a creamy El Mexicano brand queso fresco. Mexican Panela is sometimes similar to Queso Fresco. Read the ingredients: buy only if they are milk, rennet, water, and salt.

Chilean queso fresco is a soft, white cheese commonly used in Chilean breakfast and Once. Made from cow's milk, its texture is smooth and slightly moist. The flavor of queso fresco is mild, slightly salty, and tangy, with a fresh and clean taste.

You can make Chilean Queso Fresco at home with this recipe.

Salchichón Cerveza

Called Beef salami from the Hebrew National brand. It has the same flavor.

Vinagre (vinegar)

Buy a good red wine vinegar. Chileans don't use white vinegar for traditional recipes.

Zapallo Camote (Chilean winter squash)

In the US, replace it with any winter squash. The sweetest is butternut, but canned pumpkin is also suitable for sopaipillas.

Kabocha or Hubbard squash can also be suitable replacements.

In Mexico, thank you, María José, use the yellow sweet potato (don't use the Castilian squash for cazuela).