Potato Salad

Chilean Style Potato Salad.

For 4 portions.


4 medium potatoes
1/4 onion
1/2 cup of fresh cilantro
1 tablespoon of olive oil
1/4 of a small lemon
mayonnaise to taste
salt to taste


Wash the potatoes and without peeling them set them in a pot with enough water to cover them with a little of salt.
When the water starts boiling, leave it 20 to 30 minutes aprox to cook them until they are soft.
After they are ready, remove the potatoes and let them cool.
Peel the potatoes once they are cool enough to handle. Cut them in squares.
Peel and chop the onion in small squares.
Put the onion in warm water with a little salt for 15 minutes.
Then drain the onion and squash it a little under warm water.
Tear off the leaves of the cilantro and cut them just a little.
Mix onion, cilantro, olive oil, lemon juice, mayonnaise and salt to the potatoes.

With a knife you can verify when the potatoes are cooked. If the knife passes through easily when you stick your knife in, it is cooked.
You can also eat this potato salad without peeling the potatoes. It is just a matter of taste.
You can add cooked carrot cut in little squares.

Chilean Salad

Traditional Chilean Salad.

For 4 portions.


2 tomatoes
1/2 onion
1/4 cup of fresh cilantro
2 tablespoon of olive oil
salt to taste


Wash, peel and cut the tomatoes length-wise.
Peel and cut the onion in juliane (long and very thin cuts)
Set the onion in warm water with salt for 15 minutes.
Then drain the onion and squeeze it a little under warm water.
Mix the tomatoe with the onion.
Add olive oil, salt and a little chopped cilantro.

You can add a little of green chili and black pepper.

How to Cook Green Beans

Green Beans are very typical in Chile. They are very tasty and healthy. You can use them as an entree, salad or in a main course.

For 2 portions.


1 pound (1/2 kg) of green beans
2 liters of water
salt to taste


Wash the green beans and cut off the ends.
In a pot, boil the water.
Then add the green beans to cook with a little of salt.
Let it cook without the lid during 10 minutes or until the green beans are soft.

You can cut the green beans however you like, before letting them cook.

The green beans are know in Spanish-speaking countries as:

Porotos Verdes
Judías Verdes
Alubias verdes

Chilean Empanadas

Typical Chilean preparation.
Consumed in very large quantities on Independence Day in Chile (18th of September)
There are many varieties of ways that the empanadas can be prepared and stuffed, but some of the characteristics that they share, is that they consist of a filling wrapped in dough, a little spicy, and prepared in an oven, or mud oven if you have one but they can also be fried.

For 20 empanadas.


Pino (or filling)
800 grams (1.7 lbs approx) of ground beef
3 large onions
6 eggs
20 black olives
80 raisins
1/2 cup of vegetable oil
1 tablespoon of ground cumin
1 teaspoon of whole cumin
1/2 tsp of black pepper
1/2 tsp of paprika
1/2 tsp of ground chili or merquen
salt to taste

Masa (or dough)
1 kg of all purpose flour
1 teaspoon of baking powder
200 grams of pork lard
500 ml of hot water
1/2 tablespoon of salt

Preparation of the Pino (or filling)

Boil 5 eggs.
Cut each egg 4 pieces length-wise.
Soak the raisins in warm water.
Peel and cut the onions into little squares.
Heat a pan to medium heat, and add oil.
Fry the chopped onion until it is clear.
Add the ground beef, while still stirring.
Flavor with ground cumin, whole cumin, black pepper, paprika, chili powder or merquen, and salt. Keep stirring.
You can add more seasoning  if you like.
As soon as the meat is cooked, stop cooking.
Allow to cool, then prepare to put the empanadas together.

Preparation of the masa (dough)

Sift the flour and mix it with baking powder.
Create a hole in the middle of the sifted flour.
In the hole, add margarine, salt, white wine, hot water, and warm milk.
Use a spoon to mix the ingredients, don’t use your hands or you could get burned.
After mixing the ingredients, start kneading.
Use both hands, to make sure the dough is properly kneaded.
Create a ball with the dough, and cover with a cloth so it doesn’t get cold.
Take pieces of the dough, and create balls that are approx 4 cm.
Put then on a sheet that has flour on it.
Keep the balls covered with a cloth.
Then start stretching the balls of dough until it is thin.
Use something round, such as a plate to put the stretched dough. You want to have a circle.

Putting the empanadas together

Put some pino (filling) in the middle of the dough circle.
Then add a piece of egg, an olive and four raisins.
You don’t want too much filling, but you don’t want too little either.
Wet your fingers with warm water, and then rub them along the edge of the dough circle. This will help the empanada stay closed.
Close them however you want.
Press down hard on the edges, to make sure that the edge isn’t too thick.
Beat an egg a bit with a little milk, and use a brush to paint the tops of the empanadas.

Put the oven on 175 c (350 F approx)
Put the empanadas on a sheet with flour to bake them.
After about 20 minutes, check and see if they are golden on top. If they are looking a bit pale, put the temperature a bit higher.
The empanadas are ready when they are looking golden.
Remove them, and allow them to cool for a few minutes.
Serve hot!

With the dough, you can also stretch it all out, and cut out the circles, instead of making balls like we did.
You can also add chili pepper, or cayenne pepper to the pino.
The meat can be beef cut into little strips instead of ground.
It is a lot easier to work with the dough when it is warm.
You can add 1/2 cup of chopped parsley to the filling.

Monkey Tail (Cola de mono)

Chilean Christmas drink.
There are different versions of how this delicious drink got its name.
One of them says that it started during the times of the Chilean president Pedro Montt Montt. Friends of the president nicknamed him Mono Montt (Mono means monkey). One night, he was preparing to leave a party, and he asked for his Colt revolver, but his friends convinced him to stay at the party. When the wine had run out, they mixed alcohol with sugar, in a glass with milk and coffee. This drink was originally known as Colt de Montt, and later became Cola de Mono.
Another version says that this preparation was commercialized in bottles of Anis de Mono, a drink from Spain, which had a tag that showed a monkey with a long tail.

For 3 or 4 glasses.


1 liter of milk
120 ml of clear alcohol, such as vodka.
1 tablespoon of pure vanilla extract
1/3 cup of sugar
1 stick of cinnamon
1 tablespoon of instant coffee (I use Nescafe)
2 cloves
1 pinch of nutmeg


In a medium pot, boil the milk with the cinnamon stick, cloves, pinch of nutmeg, and vanilla. Boil at medium heat.
Remove the pot from the heat when the milk boils.
Dissolve the coffee in a small portion of the hot milk, and add it to the mixture.
You should use the following technique to mix, so that the cola de mono will last longer.
You pull some milk out of the pot with a bowl or jar, lift it and let it fall, hitting the rest of the milk still into the pot.
Do this for approximately 20 minutes, until it is cool, and frothy.
Add the sugar slowly, stirring as you go.
Add the alcohol slowly, stirring as you go.
Then you should use the previous mixing technique to slap the milk and do it for another 10 minutes.
Strain the milk to remove the cloves and cinnamon.
Store in a glass bottle and refrigerate.

Serve cold, but without ice. In a glass with a cinnamon stick.

This Monkey Tail drink (Cola de Mono) lasts for 3 weeks approximately, refrigerated.
The flavor of this preparation is soft, you can make it stronger by adding more alcohol.
Use whatever is most comfortable for you to do the mixing since you’re going to be doing it for 30 minutes.

Chacarero Sandwich

For 2 portions.


1 pound pork fillet
1/2 pound green beans
1 tomato
half of a green chili pepper
2 large rolls
2 garlic cloves
2 tablespoons of olive oil
1 liter of water
salt and pepper


Wash the green beans, cut off the points, and then cut them in half, cutting length-wise.
Boil the green beans with a little salt.
Wash and cut the tomatos into slices.
Cut the pepper into small pieces.
Dress the pork with salt, pepper, and chopped up garlic.
Heat a pan, then add the olive oil, and cook the pork.

Serve, putting the meat first on the roll, then add the green beans, the tomato and then the green chili pepper. On the top piece of the roll, you can put the mayonnaise.

You can also dress the meat with something spicy.

Click here for the Chacarero recipe in Spanish.

Chicken with Peas (Pollo Arvejado)

Typical Chilean dish.

For 4 portions.
Chicken with peas

4 pieces of chicken
2 carrots
2 cup of peas
1 large tomato
1/2 onion
1/2 red pepper
2 garlic cloves
1 bay leaf
1 chicken flavored bouillon cube
1/2 teaspoon of flour
3 tablespoons of olive oil
1/2 cup of white wine, I use Chardonnay (Chilean wine is always nice)
1/2 cup of water or vegetable stock
Condiments: salt, black pepper, paprika, cumin powder, chili powder (I use about 1/2 teaspoon of each)

The chicken is accompanied with white rice, and fried potato cubes.


2 hours before the cooking, you have to dress the chicken with chopped garlic, salt, black pepper and leave it in the refrigerator.

Prepare the vegetables, cutting the onion into thin pieces, chopping up the carrots and red peppers, and cutting the red pepper into thin slices.

Heat a pot at medium heat, and add olive oil.

Place the chicken in the pot, and sautee it for 5 minutes, flipping occasionally.
Then add the onion, red pepper, carrots, bay leaf, bouillon cube, and the condiments.

After 10 minutes, add the white wine and stir around a little bit.
Add the water or vegetable stock, and the tomato and peas.

Lower the heat a bit, and cook for 35 minutes, stirring occasionally.

At the end, add the flour, stir well and cook for 2 more minutes.

Preparation of white rice

For one cup of rice.
Boil water,
Sautee rice in olive oil for one minute in a pan, then add 1/2 cup of white wine, and 1 1/2 cups of hot water, salt.

Preparation of small potato cubes

Cut the potatos into small cubes,
Fry the potato in oil. You add throw in some cloves of garlic with the potato cubes, and they give it a nice taste.

Serve the chicken with the potato cubes on top, and next to the white rice.

Click here for the recipe in Spanish.

Celery with Avocado Salad

Ensalada Apio Palta

For 2 portions.


1 medium size avocado 
3 celery stalks
1 egg
1/2 lemon
1/2 teaspoon of olive oil


Wash, boil, and cut up the egg.
Wash, peel the celery (remove the string), and cut into small pieces.
Peel and pit the avocado. Cut into small pieces.
Dress the salad with olive oil, lemon and salt.

Instead of adding egg to this salad, you can add chopped nuts or red peppers. But I prefer eggs.

Here is Ensalada Apio Palta, the recipe in Spanish.