When the cool winds sweep across the hills of northern Portugal, families gather around a simmering pot of Cozido à Portuguesa, the country’s most traditional and comforting stew. Rich, rustic, and brimming with flavor, this dish is more than just a meal — it’s a… Read More »Cozido à Portuguesa : Hearty Meat and Vegetable Stew
In Portugal, few dishes capture the soul of Lisbon’s cuisine quite like Bacalhau à Brás (pronounced bah-kah-l’yow ah brahz). It’s a dish born in the narrow cobbled streets of the capital, humble in its ingredients yet rich in flavor and tradition. Imagine shredded salted cod… Read More »Bacalhau à Brás – A Beloved Lisbon Classic of Cod, Eggs, and Potatoes
There are dishes that define a country, and then there are dishes that define its spirit. For Chile, especially the colorful port city of Valparaíso, that dish is Chorillana — a glorious, messy, satisfying pile of French fries, beef, caramelized onions, and fried eggs, often shared among friends with a cold beer on the side.
It’s not elegant or fancy, but that’s the whole point. Chorillana is food made for sharing, for laughter, for late nights filled with stories. It’s the kind of dish that brings people together, whether you’re at a bustling picada (local eatery) or sitting at a bar watching the sun dip into the Pacific.
When the sun beats down on Chile’s northern coast, and the ocean breeze drifts through small seaside towns like La Serena or Iquique, there’s one dish that truly captures the soul of summer: Ceviche de Reineta.
It’s light, tangy, and bursting with the flavor of the sea — fresh reineta (a type of white corvina fish) “cooked” not with heat, but with the magic of lemon juice. Every bite feels like the ocean itself: clean, refreshing, and a little wild.
I still remember the first time I made Machas a la Parmesana for my two daughters, Sofía and Valentina. It was a warm Sunday in Concepción, the waves crashing gently outside, and the house filled with that salty sea breeze that makes you hungry before you even step into the kitchen. My girls were still little then—hair tied in messy ponytails, giggling as they stood on stools beside me, ready to “help mamá” with their tiny hands.
If you’ve ever stood by the Chilean coastline, where the Pacific winds carry the scent of salt and sea, you’ll understand why Chileans have such a deep love for seafood. Among the many dishes born from these waters, Paila Marina stands out — a hearty, aromatic seafood stew that feels like a warm hug after a long day. It’s not just food; it’s comfort, tradition, and the flavor of Chile’s coast in a single bowl.
If you ever find yourself wandering through the villages in the foothills of the Andes, you might catch the scent of something hearty simmering in a rustic kitchen — that’s Charquicán, one of Chile’s most beloved comfort foods.
It’s the kind of dish that brings families together, especially on chilly evenings. Thick, golden, and filling, Charquicán is a stew made from dried beef (charqui), potatoes, pumpkin, corn, and peas, all mashed together into a creamy, rustic mix and topped with a fried egg.
In the sweeping landscapes of Patagonia, where the Andes meet the wind-blown plains and sheep graze freely under endless skies, there is one dish that captures the very essence of Chile’s southern soul — Asado de Cordero. This isn’t just a meal; it’s a ritual, a celebration of fire, land, and companionship.
Few dishes capture the spirit of Chile’s long, rugged coastline like Caldillo de Congrio — a hearty eel soup celebrated by poets, sailors, and home cooks alike. Known as “the soup of the sea,” this comforting bowl brings together the flavors of the Pacific Ocean with the warmth of Chilean kitchens. It’s so beloved that Chile’s Nobel laureate Pablo Neruda even wrote a poem about it, calling it “a rich and sacred soup, at once earthly and marine.”
If you’re craving a taste of Chile’s coastal magic, chupe de mariscos is the creamy, soul-warming stew that’ll transport you to the shores of Valparaíso or the fjords of Patagonia. This rich dish, brimming with fresh shellfish, fish, and a hint of spice