Chilean

The practical details behind Chile's beef, tomato, avocado and mayonnaise sandwich, with bread choices and an original recipe for two.

A practical guide to Chilean caldillo de congrio, from fish cuts and stock choices to potatoes, shellfish, dairy finishes and gentle final cooking.

A practical guide to commercially cooked Chilean prietas: whole with potatoes, gently grilled, or removed from the casing for a walnut-rich filling.

A Chilean oven empanada begins with cooked beef-and-onion pino. Compare filling methods, chilled assembly, folded edges and the separate egg-and-olive pieces.

Why Chilean pulmay comes with a separate cup of broth, how its cabbage layers vary, and where milcaos fit into the meal.

A Chilean fried southern hake adaptation with two coating stages, an egg-free beer batter and separate checks for crisp crust and cooked fish.