3 dishes people actually cook in Chile: what they are, how long they take, and what you need to buy.
What can you cook from Chile? 3 traditional Chile dishes, from Cazuela (100 min, the quickest) to Empanadas de pino (900 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Chile on the map. Drag to spin the planet.
A clear Chilean broth served as one bone-in piece of beef per bowl with a whole potato, a wedge of pumpkin and half a corn cob.
Chilean baked empanada whose pino is cooked the day before and chilled overnight, and which always hides the same trio inside: one olive with its pit, a few raisins and a quarter of hard-boiled egg.
Fresh corn ground with basil and cooked into a thick paste, spread over a juicy beef pino with chicken, raisins, olive and egg, then baked under a caramelised sugar crust.
Copper documents three dishes from Chile: Cazuela, Empanadas de pino and Pastel de choclo. Black olives and cumin each appear in more than one recipe. All three are simmered. Two of the three need an oven. Between them they use 28 different ingredients.
The three recipes need 28 ingredients between them, of which 7 are shared by more than one dish. Black olives and cumin the hardest to find: of the 586 dishes in Copper's atlas, 6 use black olives and 21 use cumin. Every ingredient list on this page is complete, with quantities, and free to read.
Cazuela is the quickest at 100 minutes. Empanadas de pino is the longest at 900 minutes, most of it unattended. The median is 150 minutes — a weekend dish rather than a weeknight one.
Cazuela is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Chile is part of South American.
Countries close to Chile on the globe — and close on the plate.
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