soup

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.”

In Chile, there are dishes that carry the soul of the countryside, dishes that remind us of quiet afternoons, of family around a wooden table, of the land that feeds us. One of those dishes is cazuela—a hearty soup made with beef or chicken