Amazing Menu

Chef Daria's Amazing Menu — Chile


So how much difference is there between Peruvian and Chilean cuisine? Is this week’s recipe collection going to be way too similar to last week’s? The short answer is “no” – this week. Culinarily savvy spoiler-ho’s should be able to guess which two upcoming and adjacent locations don’t have a dime’s worth of difference in their cuisines, but we’re not there yet. And we know from the previews that the racers visited a fish market – no surprise, considering that Chile is a narrow country with a long coastline. Seafood is plentiful and an important part of the Chilean diet. This brief discussion of Chilean cuisine is followed by three recipes typical of the country. Who knew that caramel apples were Chilean?

As always, we provide our handy conversion chart to help with unfamiliar measurement systems.


This is the first cabbage soup recipe I have ever seen that includes cheese as an ingredient. Hmmm. More likely to find its way to my table is this fish soup with potatoes, carrots, and onions. Meanwhile, the lovely people in the Chilean fruit industry have a web site with lots of fruit recipes. One, of course, is for fruit salad, and another is for a Chilean salad. Yeah, a tomato is a fruit. I still won’t bite into one, and if you visit the Tarflies forums regularly, you may have encountered the “I hate tomatoes” discussion some of us had after the TAR6 finale. Anyway, the Chilean salad has tomatoes. If you don’t like them, try these stuffed pears instead.

One of the dilemmas here, quite frankly, is that Chilean sea bass are close to being overfished, though the extent to which this has actually happened is the subject of some debate.
Fish! We must have fish! One of the dilemmas here, quite frankly, is that Chilean sea bass are close to being overfished, though the extent to which this has actually happened is the subject of some debate. Still, we don’t want them to go extinct, do we? No, we want all the male Chilean sea basses and the female Chilean sea basses to find each other and make little Chilean sea basses, so they will be plentiful in the future. So, where a recipe calls for Chilean sea bass, you can just put in some firm-fleshed white fish. It doesn’t have to be Chilean sea bass, in other words. And here are two recipes for firm-fleshed white fish. The first is Chilean sea bass with tomatillo sauce, and the other is a spicy Chilean sea bass with papaya salsa. And here’s a recipe for poached trout with green herb salsa. If you want a variety of fish with some veggies mixed in, try this empanadas. There are lots of empanada recipes online; here are more empanada recipes, with a link to instructions on making the dough. And if you have a hankering for venison, you can try this recipe for caribou empanadas.

This marinated chicken looks like a variation of coq au vin. Chicken corn pie combines the sweetness of raisins with the heat of chili powder. And you’ll want to serve Chilean pork loin with a hot sauce or spicy salsa. For a milder pork, try pork tenderloin with peaches (or nectarines). If you want some veggies with your meat, try the lentil chowder with sausage – really a veggie stew with a small amount of sausage.


Remove the sausage from lentil chowder above and there’s a classic vegetarian meal. Similarly, if you change the chicken broth to vegetable broth, corn and squash. Squash in featured in a number of vegetarian recipes from Chile, such as this butternut squash casserole and a recipe for spicy black-eyed peas and winter squash. This recipe for Chilean potatoes might have Italian ancestry.


Our friends at the Chilean fruit marketers are presenting dessert this week. Let’s start with a winter fruit tart, then move on to Tierra del Fuego fruit cobbler, and end with a cheesecake.


If you want more Chilean recipes, check out the recipes from the Chilean fruit marketers. You can also find additional recipes at Recipehound and Food Down Under.