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<\/figure><\/div>\n\n\nThe variety of landscapes, climates,<\/strong> and cultures<\/strong> offered by Chile<\/strong> is endless. <\/strong> This diversity is also reflected in its cuisine, which is rich in Mapuche, Spanish, German, and English influences. Along its 2,500 miles of Pacific<\/strong> coastline, fish<\/strong> and seafood<\/strong> play an important role in this bountiful, colorful gastronomy, its marine resources particularly fresh and varied. Beef is also very popular, as well as agricultural products:<\/strong> corn, potatoes, olives, beans…<\/strong> <\/p>\n\n\n\n For once, we are not here to offer you a tailor-made itinerary in Chile,<\/a><\/strong> but instead a journey into the heart of Chile’s local culinary flavors. <\/strong> <\/p>\n\n\n\n Here we have gathered our 4 favorite Chilean recipes!<\/strong> All iconic in Chile,<\/strong> we have tested them firsthand thanks to the great chefs of Chilean Cuisine<\/a> in Valparaiso!<\/strong><\/a> Thank to their patience and sage advice, we have transformed into home cooks!<\/p>\n\n\n\n We guarantee that in the U.S.<\/strong> you can find all the ingredients <\/strong>necessary to prepare the delicacies<\/strong> that we present below.<\/p>\n\n\n\n We invite you to discover “Pebre”:<\/strong> an easy-to-make and inexpensive sauce, similar to pico de gallo, Pebre<\/strong> is perfect for all occasions. For cocktail hour,<\/strong> as a starter,<\/strong> or even to accompany<\/strong> your main course, it is served in sauce <\/strong>or salad,<\/strong> on bread<\/strong> or meat,<\/strong> and it is an essential Chilean<\/strong> staple found on every table! Full of fresh flavors, Pebre<\/strong> is the perfect way to top off any scrumptious meal. Personally, we are huge fans: it’s simple and exquisite!<\/p>\n\n\n\n Pebre<\/strong> is made from raw vegetables<\/strong> and a spice<\/strong> blend called “merk\u00e9n”, a mix of Mapuche<\/strong> smoked, dried, crushed and lightly roasted hot peppers and coriander seeds (you can find some here). <\/a> We love Merken and put it in all our culinary preparations. We also advise our travelers to bring some back as travel souvenirs from Chile.<\/a><\/p>\n\n\n\n The ingredients:<\/em><\/strong><\/p>\n\n\n\n Preparation:<\/em><\/strong><\/p>\n\n\n\n 1. Peel and\nchop the onion finely. Then wash the onion in a strainer with the\nsugar with warm water. This technique gives a sweeter and more pleasant taste to the\nonion. In a bowl, add the oil to the onion. Chef’s advice:<\/strong> let the salsa marinate for one hour; the taste and texture will be much better!<\/p>\n\n\n\n For those who do not know the empanada,<\/strong> it is a kind of small pastry filled with meat,<\/strong> cheese,<\/strong> or fish.<\/strong> Offered on every street corner and in the small restaurants that line the roads, empanadas<\/strong> are a staple in Chile.<\/a><\/strong> <\/p>\n\n\n Discover our recipe for the empanada<\/strong> de Pino,<\/strong> which is filled with beef, raisins, eggs and olives:<\/p>\n\n\n\n The ingredients:<\/em><\/strong><\/p>\n\n\n\n For \n the meat filling:<\/em><\/p>\n\n\n\n For a\ntraditional vegetarian filling, replace meat with diced mushrooms\nor eggplant<\/p>\n\n\n\n For the dough:<\/em><\/p>\n\n\n\n Preparation:<\/em><\/strong><\/p>\n\n\n\n 1. Heat\nonion and garlic in oil until they become translucent, then\nadd the ground meat and cook for 5 minutes. Season with\ncumin, paprika, salt, and black pepper. After about 8 minutes,\nwhen the mixture is ready, add the flour and water, which bring\nthe mixture to a desirable consistency. Remove from heat and let cool.<\/p>\n\n\n\n 2. Place a bunch\nof flour on the counter, and in the middle dig a small crater. In that hole, drop 1\negg yolk, 2 tablespoons of olive oil, and white wine with\nsalt, or slowly add warm milk. Knead all the ingredients together with repetitive sweeping motions from the outside of the crater to\nthe inside.<\/p>\n\n\n\n 3. Do not knead for\ntoo long. Roll the dough out onto the floured\nsurface. Preheat the oven to 430 degrees Fahrenheit.<\/p>\n\n\n\n 4. Place a large bowl onto the rolled-out dough\nto trace and cut out 4 circles. Add two spoonfuls of\ntthe meat mixture on one half of each circle of dough before adding 3 raisins, 1 piece of\nhard-boiled egg, and 1 olive. Wet the edges of the dough circle with a little water before\nfolding them together into a half circle and pressing down on the edges to seal.<\/p>\n\n\n\n 5. Brush\nthe empanadas with 1 egg yolk, and bake for 15 minutes until\nthey are golden brown.<\/p>\n\n\n\n Chef’s advice:<\/strong> enjoy hot out of the oven, or store them in the fridge and reheat in the oven when you are ready.<\/p>\n\n\n\n This traditional Chilean dessert<\/strong> is par excellence<\/strong>. Delicious and easy to make, this caramelized flan<\/strong> will delight young and old! It can usually be accompanied by dulce de leche<\/strong> (“manjar”, in Chilean), which gives it an extra special taste and added flair during presentation.<\/p>\n\n\n The ingredients:<\/em><\/strong> <\/p>\n\n\n\n For the caramel sauce:<\/em><\/p>\n\n\n\n For the preparation of the\nflan:<\/em><\/p>\n\n\n\n Preparation:<\/em><\/strong><\/p>\n\n\n\n 1. In a saucepan, cook\nsugar and cold water over medium heat without stirring. Let the caramel form\nuntil the liquid is slightly brown, then remove from the heat immediately before\npouring it into a large pan or heat-safe dish.<\/p>\n\n\n\n 2. In a big\nbowl, beat the 4 eggs. Add, milk, cloves,\ncinnamon, vanilla, and sugar, and beat by hand or with a mixer for two\nminutes. Mix well.<\/p>\n\n\n\n 3. When the mixture is\nuniform consistency, pour it into the pan over the caramel sauce and cook at 390\n\u00b0F for about 30 minutes in a hot water bath. The top must be very\nbrown.<\/p>\n\n\n\n 4. Let the dish cool to\nroom temperature and refrigerate. <\/p>\n\n\n\n 5. To serve, flip\nthe dish so that the dessert comes out with the caramel on top. <\/p>\n\n\n\n Chef’s advice:<\/strong> by stopping the caramel from cooking before it browns, you get the sugar syrup, or homemade “Goma”, essential in the preparation of the Pisco Sour.<\/p>\n\n\n\n Pisco<\/strong> is a Chilean national alcohol<\/strong> produced from grapes.<\/strong> The Elqui Valley<\/strong> in northern Chile,<\/strong> famous for 300 days of sunshine a year, offers the ideal climate for grape growing and pisco making.<\/strong> In Chile,<\/strong> this alcohol is the base of more than 60 different recipes<\/strong> of <\/strong>cocktails<\/strong> and drinks.<\/strong> Some would argue that the Pisco Sour<\/strong> is Peruvian in origin, others insist it is Chilean<\/strong>… in any case, it is the perfect cocktail for an aperitif<\/strong> with flavors unique to the country at the end of the world!<\/strong> And if you want to taste one on site during your visit, be sure to head to one of our favorite restaurants in the Bellavista district of Santiago. <\/a><\/p>\n\n\n Ingredients:<\/em><\/strong> <\/strong><\/p>\n\n\n\n Preparation:<\/em><\/strong><\/p>\n\n\n\n 1. In a shaker, add\nice cubes, pisco, lemon juice, egg white, sugar syrup,\nfresh basil, and green pepper. Shake vigorously for 30 to 45 seconds. <\/p>\n\n\n\n 2. Pour the mixture\nin champagne glasses. The foam that tops this cocktail is thanks to the egg white,\nwhich doesn’t lend any flavor but which offers a pleasant texture and\nallows a balance between the different flavors.<\/p>\n\n\n\n Now, all that remains is to get to the kitchen! Treat yourself and tag us in the photos of your creations on Facebook<\/a> and Instagram!<\/a> <\/em><\/strong><\/p>\n\n\n\n At Travel Coach Chile, we (obviously) love to travel and discover new flavors! Because we are self-proclaimed foodies, and because you are too, it’s time to show off your culinary skills. This week, let’s cook the most emblematic Chilean recipes together ! The variety of landscapes, climates, and cultures offered by Chile is endless. This […]<\/p>\n","protected":false},"author":1,"featured_media":9471,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[334],"tags":[],"class_list":["post-13294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expats-and-local-life"],"aioseo_notices":[],"yoast_head":"\n1- Pebre, the side dish that steals the show<\/strong><\/h2>\n\n\n\n
![\"\"](\"https:\/\/travelcoachchile.com\/wp-content\/uploads\/2020\/03\/IMG_20200117_142304_resized_20200327_010506543-min-1024x768.jpg\")
<\/figure>\n\n\n\nRecipe courtesy of Chilean Cuisine, feeds 4 people:<\/strong><\/h3>\n\n\n\n
\n
\n2. Chop the cilantro finely. Remove the skin of the tomato and cut the tomato into small\ncubes. Finely dice the green pepper. Add the vinegar or lemon juice.
\n3. Season with cumin, black pepper, and salt. Stir with a small\nwooden spoon. <\/p>\n\n\n\n2- Empanada de pino, a classic with unbeatable flavors<\/strong> <\/h2>\n\n\n\n
![\"\"](\"https:\/\/travelcoachchile.com\/wp-content\/uploads\/2020\/03\/Chilean-cuisine-06-1-1024x637.jpg\")
<\/figure><\/div>\n\n\nRecipe courtesy of Chilean Cuisine, feeds 4 people:<\/strong><\/h3>\n\n\n\n
\n
chopped<\/li>\n\n\n\n
chopped<\/li>\n\n\n\n
olive oil<\/li>\n\n\n\n
cumin<\/li>\n\n\n\n
paprika<\/li>\n\n\n\n
sugar<\/li>\n\n\n\n
white flour<\/li>\n\n\n\n
in 8 pieces<\/li>\n\n\n\n\n
flour<\/li>\n\n\n\n
warm milk<\/li>\n\n\n\n
olive oil<\/li>\n\n\n\n
dissolve in wine<\/li>\n<\/ul>\n\n\n\n3- La Leche Asada, a delicacy<\/strong> <\/h2>\n\n\n\n
![\"\"](\"https:\/\/travelcoachchile.com\/wp-content\/uploads\/2020\/03\/leche-asada-2.png\")
<\/figure><\/div>\n\n\nThis Chilean recipe serves 4 people:<\/strong><\/h3>\n\n\n\n
\n
\n
cloves (optional)<\/li>\n\n\n\n
ground cinnamon (optional)<\/li>\n\n\n\n
vanilla extract<\/li>\n\n\n\n
sugar<\/li>\n<\/ul>\n\n\n\n4- Pisco Sour, the iconic cocktail<\/strong><\/h2>\n\n\n\n
![\"\"](\"https:\/\/travelcoachchile.com\/wp-content\/uploads\/2020\/03\/Chilean-cuisine-03-2.jpg\")
<\/figure><\/div>\n\n\nChilean \n Cuisine’s recipe, for 4 people:<\/strong><\/h3>\n\n\n\n
\n
(or “Goma”)<\/li>\n\n\n\n
chopped (optional)<\/li>\n\n\n\n
finely (optional)<\/li>\n\n\n\n
ginger (optional)<\/li>\n<\/ul>\n\n\n\nChile still has plenty of surprises in store for you… Follow us on our social networks and subscribe to our monthly newsletter to receive all our tips to travel like a local in Chile!<\/h4>\n","protected":false},"excerpt":{"rendered":"