Lamb is a popular meat at Chilean asados (barbecues). Seasoned simply with salt and pepper, then grilled over mature coals, the meat is often served with freshly made rustic sauces or salsas.
Serves 8
Spanish conqueror Francisco Pizarro nearly eradicated quinoa from the world during his quest to destroy the Incas. But high in the mountains, some plants survived. A seed rather than a grain, quinoa gives this dish substance.
Serves 6
If you don’t own a plancha, you can make this recipe on a stovetop using a cast iron pan with 2 to 3 tablespoons of olive oil. This recipe also works well with bell pepper halves (stem, slice vertically, and seed them).
Serves 4
Olive oil, especially one with a sweeter flavor profile, pairs well with creamy ingredients like cream of coconut. Pineapple juice gives the cocktail zing, and a single leaf of fresh basil adds an herbal grace note. Very refreshing on a warm day! Garnish with a fresh pineapple spear, if desired.
Makes 1 drink, but can be multiplied as desired
Though simple, this is a stunning dessert. Serve, if desired, with vanilla ice cream or sweetened whipped cream. Pisco is a South American brandy available in well-stocked liquor stores.
Serves 6-8
A wonderful ingredient common in Andean cooking is ají amarillo paste, made from yellow chiles. Happily, it’s readily available online and at Latin American markets—you’ll find yourself reaching for it for many marinades and sauces. If desired, the chicken can be spit-roasted on a rotisserie or roasted in an oven.
Serves 2 to 4
This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert.
Serves 12
Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season.
Serves 4
This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations.
Serves 6
Perhaps you’ve had smashed potatoes. Beets also respond well to this technique. And we love the way the beet greens are incorporated in the salad rather than discarded. This recipe was inspired by the remarkable chef Francis Mallmann, whose restaurant Fuegos de Apalta has become a favorite of my wife and myself when we visit Chile.
Serves 4
Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.
Serves 4
Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through a grill basket or the grill grates—plus, its smooth surface distributes heat evenly. For a more substantial meal, serve the lomo with oven-roasted potatoes.
Serves 2, but can be multiplied as desired