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.
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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