The Chilean completo has a series of toppings that require a certain precision to allow you to get this all-ages treat to your mouth. This one comes from cookbook The Chilean Kitchen.
For many Chileans, tomaticán is summer on a plate. This presentation is a juicy sauté of tomatoes, beef and corn from cookbook The Chilean Kitchen.
The Chilean afternoon snack of fried dough, the sopaipilla, is made from squash and this version comes from cookbook The Chilean Kitchen.
Leftover grilled meat is the basis of Chile’s ajiaco, a soup which shares its names with many other, very different soups across Latin America. This version comes from cookbook The Chilean Kitchen.
A look at the process behind the publication of cookbook The Chilean Kitchen by Pilar Hernandez, Eileen Smith and Araceli Paz.
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