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The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More Kindle Edition

by Pilar Hernandez (Author), Eileen Smith (Author), Araceli Paz (Contributor) Format: Kindle Edition

4.8 440 ratings

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These authentic recipes will bring classic Chilean flavors to your doorstep!

The Spanish phrase quédate un poquito, or “stay a while,” is the essence of Chilean hospitality—one does not “stop by for a quick bite” in Chile. Comprised of more than seventy authentic Chilean recipes, organized seasonally for maximum freshness, and tweaked ever-so-slightly to fit neatly into the US market, this book creates an accessible, authentic, and uniquely Chilean cooking experience. It marries Pilar’s family recipes and Eileen’s astute writings, which make even those who have never visited Chile feel like they have found home.

Seasonality is the backbone of the Chilean table—each of the four seasonal sections will include a short opening essay to prepare the reader for the bounty of the season. A unique fifth section is included for La Once, or tea time, which transcends the seasons but is quintessentially and irrevocably Chilean.

Mouthwatering recipes include:

Caramelized onion empanadas
Double crusted spinach pie
Grilled steak soup
Pickled chicken thighs
Spicy pork ribs
Tomato shrimp stew
Dulce de leche thousand layer cake
Chilean white sangria
So many more!

From the Publisher


Chacarero / Farmer’s Steak Sandwich	Semola con Leche / Semolina Pudding	Crema de Berros / Watercress Soup	Dobladitas / Folded Bread


Pebre / Chilean Salsa Fresca	Clery / Chilean White Sangria	Dulce de Alcayota / Spaghetti Squash Preserve	Alfajores / Dulce de Leche-Filled Sandwich Cookies

Salmon Cancato Salmon Stuffed Sausage Tomato Cheese

Salmon Cancato / Salmon Stuffed with Sausage, Tomato, and Cheese

This recipe comes to us from the south of Chile, tracing its etymology to Mapundungún, the language of the indigenous Mapuche people. Cancay means to grill or to toast. Originally, cancato was made with róbalo (similar to branzino) or sierra (mackerel is a close substitute), and cooked on a spit, or secured with baling wire and grilled. Nowadays we make it with salmon, and this oven-based version is much more common.

Eating salmon together with tomatoes, sausage, and cheese may sound curious, but the sausage lends a smoky taste, and the creamy cheese blends those two flavors. The tomatoes soften and their juices help keep everything moist. And the salmon is there to soak up all the flavors of these three ingredients. The combination is delectable. We show it here with a half salmon, because in Chile we use the whole fish, but we have reworked the recipe for a weeknight dinner using fillets.

Editorial Reviews

Review

“This comfortable and authentic introduction to the cuisine of central Chile is authored by Chilean native Hernandez, now based in Houston, and Smith, an American expat in Santiago . . . Hernandez and Smith plunge readers into four seasonal chapters, with rewarding results.”
—Booklist starred review

"Bringing to the masses an insightful look at the foods and flavors of one of Latin America’s least written-about and understood cuisines . . . Though the authors state that Chilean cuisine has been in a ‘huge state of flux in recent decades,’ the traditions of home cooking remain firmly in place within central Chile, where nearly half of the country’s 18 million residents live. It is a cuisine built on seasonal ingredients, rich in simply prepared vegetables. It is homey fare—stews, salads, a bit of meat, lots of bread, and desserts.”
—Houston Chronicle

“I’m inspired to explore Chilean food—and culture—because of this book. Pilar Hernandez describes a country where language, food, and culture are interwoven with a strong emphasis on food grown in the region. Through this book, I was introduced to ingredients I’ve never cooked with and dishes I want to eat. There’s a strong sense of place—a true celebration of a country, a region, a culture.”
—James Beard Award-winning Chef Chris Shepherd, chef/owner, Underbelly Hospitality

“I couldn’t be more excited about this cookbook! I wasn’t very familiar with Chilean cuisine, but now want to try everything in this book!”
—Gina Homolka, New York Times bestselling author and Skinnytaste founder

“As global curiosity about Chile’s culinary history continues to grow, The Chilean Kitchen introduces home cooks to the beauty and bounty of the country’s most treasured recipes. Like a fulfilling sobremesa, this book celebrates the intersection of Chilean food and culture, offering both delicious bites and the rich contextual heritage that surrounds them.”
—Marie Elena Martinez, Cofounder of New Worlder

"The Chilean Kitchen is a ground-breaking cookbook detaching the immense continent of South America and giving light to Chile’s own, authentic cooking under the sun! Authors Pilar Hernandez and Eileen Smith created a beautiful travelogue, a thorough guide to regional Chilean dishes and ingredients and a great kitchen companion. I can’t wait to dig into these recipes and bring a piece of this beautiful country into my kitchen!"
—Leticia Moreinos Schwartz, Gourmand Award-winning author of The Brazilian Kitchen, My Rio de Janeiro, and Latin Superfoods

“Food is culture and culture shapes our identity both as a nation as well as a person. What The Chilean Kitchen does is taking the first step towards the recognition of Chile as a culinary benchmark.”
—Oscar Barrera Marengo, MD, chef/owner of RAM

"Another cuisine you don't see represented in cookbooks very often: Chilean food. Pilar Hernandez writes the blog En Mi Cocina Hoy; this is her second cookbook and her first in English. The book is arranged by season and 'tweaked ever-so-slightly to fit neatly into the US market,' with recipes for dishes like empanadas, grilled meats and seafood and dulce de leche thousand layer cake."
—Stained Page News

"The Chilean Kitchen by Pilar Hernandez and Eileen Smith is a gorgeous book that delivers a delicious dive into Chilean cuisine. There is a lovely dessert chapter which includes a recipe for Torta mil hojas which I am anxious to try. Organized seasonally and filled with photographs, it is a wonderful introduction to the flavorful food of Chile."
—Eat Your Books

Praise for Pilar Hernandez's previous work

“She is part of a generation of women who cook with the cell phone in their hand, and that same spirit was translated into this book of homemade recipes, easy to prepare, quick and with ingredients found in the supermarket.” —Review Wikén, El Mercurio

“Easy to read and follow, it's full of little secrets to make special even the simplest recipes, and, speaking as a mom, the children have a very important place here.” —Begoña Uranga, Saturday Magazine

“A tempting book from its first pages with recipes suitable for all types of cooks, browsing its pages opens your appetite in just seconds thanks to the excellent photographs taken by the outstanding photographer and gastronomic stylist Araceli Paz." —Camila Manríquez, Nirvino.cl

About the Author

Pilar Hernandez was born into a traditional family in central Chile. She was raised by confident home cooks in a matriarchal household chock-full of traditional Chilean food. In 2008, Pilar began to share her zeal for Chilean cuisine on her (now) award-winning recipe blog En Mi Cocina Hoy. She has twice been recognized as one of the 100 Top Latina Bloggers. She is the author of Del Blog A La Mesa, which was awarded Gourmand Best Blogger Cookbook in Chile. In addition to all of her community involvement and ongoing recipe development, she feeds her husband and two American children a steady diet of Chilean food at their home in Houston, Texas.

Eileen Smith is a bilingual travel and food writer and photographer originally from New York who moved to Santiago, Chile, in 2004. Of all of the charms of Chilean life, she most especially loves how Chileans tend to use their hands to describe how to make different dishes, miming cutting, mixing, or kneading as they explain recipes. Eileen writes mainly about food, travel, and Chile, and has written extensively for NPR’s The Salt, Fodor’s, Lonely Planet, Tales of the Cocktail, Latin Kitchen, Paste, Dwell, Ensemble, New Worlder, and many others. She has essays in books by Oxford University Press and HarperCollins. She currently works with Upscape Travel interviewing chefs and winemakers, writing itineraries, and helping to storyboard and produce travel videos.

Excerpt. © Reprinted by permission. All rights reserved.

Travel anywhere in the world, and people will ask you about your country’s most traditional food. Continue on, and they might ask about your dance, your flag, or your flower. In Chile the answers to most of these questions is simple. The dance? The cueca, a coquettish coupled folk dance, where dancers hold and twirl white kerchiefs. The flag? Not dissimilar to that of Texas, red, white, and blue, with a lone white star on a blue background in the upper left corner. Our flower is the copihue, or Chilean bellflower, a waxy pinkish bloom that hangs from a climbing vine that prefers the Valdivian rainforest in the mid-south of Chile.

But what about our food? You might know Chile best for wine, or maybe the bulk of your fruit that comes in the off-season—berries, and apples, and maybe avocado, depending on where you live. But these products tell the tiniest sliver of the story. There is no simple answer to describe our food, but this book is a good start. Reading it and preparing these meals will give you a better understanding of Chile’s dishes, history, culture, and language, and how they are all braided together to give us what we call comida chilena (Chilean food).

Chilean food traces its roots through our history, from indigenous cultures, pre-Columbian settlements, Spanish colonization, and waves of immigration since then. In the larger context of Latin American food, it can be described as criolla, a word used to mean the mix of Spanish and indigenous influences. Chilean cuisine has been in a huge state of flux in recent decades. The introduction of new agricultural products is likely to continue to change the face of Chilean food, as will other global influences. Chileans who travel or live abroad and then come back to visit will introduce innovation, and importantly, the influx of people from other countries, such as the recent arrival of many Venezuelans and Haitians to Chile, will change the face of Chilean food.

What we present here in The Chilean Kitchen is a snapshot of comida chilena that you could find in Chilean kitchens from approximately the 1980s through today. It is the food we seek out in restaurants and cook at home. It is the food of grandparents and weekends in the country, of comfort food and así un plato (a serving thiiiis big).

We are so excited for you to use this book to learn about the homey, timeless classics of Chile, those to which we gravitate when the very best ingredients are in season. We are a culture of stews. Of squash and corn and tomatoes. Of meat (but not that much) and salads, so many salads. Of bread. Of celebrating with desserts and empanadas and completos (Chilean-style hot dogs).

This book of Chilean recipes is about so much more than just the foods we eat. It is an invitation to understand Chilean culture. For each dish, we have looked at the historical, linguistic, and cultural roots and written about what it means to Chileans.

The Chilean Kitchen is our love letter to the food of a country that has molded who we are today. We are so excited for you to cook these traditional recipes, to fill your kitchens with the enticing smells and warmth, and share Chilean food with your own communities, new and old. We can’t wait to hear how it goes.

Product details

ASIN ‏ : ‎ B084MNCQM5
Publisher ‏ : ‎ Skyhorse (October 6, 2020)
Publication date ‏ : ‎ October 6, 2020
Language ‏ : ‎ English
File size ‏ : ‎ 81472 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Not Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 287 pages

Best Sellers Rank: #680,128 in Kindle Store (See Top 100 in Kindle Store)
- #60 in Latin American Cooking
- #146 in Mexican Cooking
- #216 in Spanish Cooking, Food & Wine

Customer Reviews:
4.8 440 ratings

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Pilar Hernandez
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Welcome, I'm a Latina mom and urban farmer.
I was born and raised in Chile. Went to medical school there and then moved to Houston, Texas in 2003 without knowing how to cook and speaking no English.
I still remember the first time I went to the grocery store. I almost cried out of frustration, not knowing what brands to buy or which food was equivalent to the foods I grew up eating.
Fast forward: today I’m a happy food blogger and coordinator of 3 community gardens. I will show you how to cook Chilean food with American ingredients you find in your supermarket. I’ll challenge you to try exotic fruits like lucuma or maqui, and our favorite grains wheat berries and quinoa.
Welcome to my Chilean Kitchen!
In 2014 I published my first cookbook with 3 other Chilean bloggers “Comer rico: Del blog a la mesa” (only available in Spanish)
Soy una chilena, nacida y criada en Rancagua, médico de profesión. Vivo en Houston, TX, desde el 2003. Llegué a la cocina siguiendo la añoranza de nuestros sabores. Aprendí a cocinar sola, fuera de Chile. No tengo ninguna formación profesional, pero si los recuerdos de haber sido criada en una familia chilena tradicional. Mi abuela, tías y mi mamá son excelentes cocineras y para mi es un orgullo tratar de imitarlas.
Mi blog www.enmicocinahoy.cl nació en enero del 2008. Desde el inicio mi blog fue mi conexión con mis raíces y mi país. Mi blog ha crecido poco a poco. Hoy en día tengo muchos seguidores que viven en Chile, y muchos otros que son chilenos viviendo afuera como yo, cada mes mi blog recibe mas de 150.000 visitas. Actualmente mi blog es bilingue, publico en español e inglés, y se ha convertido en una ventana a nuestra cultura chilena. También escribo y fotografío recetas para otros sitios web y revistas en EEUU. En 2013 fui reconocida como una de las 100 Top Blogueras Latinas en EEUU.
Adicionalmente en 2009 forme una comunidad de chilenos que como yo tienen blogs de recetas y desean compartir y rescatar las recetas de nuestra cocina casera. En el Buscador de recetas en blogs chilenos (http://buscadorderecetaschilenas.blogspot.com/) encontraran mas de 50 cocineros. Realizamos desafíos mensuales donde cada uno contribuye con una receta chilena familiar ya sea de sopas y caldos, dulces y tortas o guisos y un largo etc.
Recientemente el 2 de agosto del 2014 se lanzó, en Chile, mi primer libro escrito con otras 3 blogueras chilenas “Del blog a la mesa” con prólogo de Augusto Merino, más conocido como Ruperto de Nola, y fotografía de Araceli Paz, una destacada y emergente fotografa chilena.
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Eileen Smith
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Eileen Smith is a Brooklyn-born expat living in Santiago, Chile since 2004. She writes about travel, culture, food and wine and is motivated by themes of connection, belonging and place. She loves essays most of all, and one of her favorites is published in Modern Loss (2018). She has written stories for NPR's The Salt, Monocle, Robb Report, Fodor's, Tales of the Cocktail and many others. She speaks native-like Spanish and has traveled extensively in the Americas.
Eileen is currently also seeking representation for a memoir about living to be older than her father, a book that is ultimately about finding home.
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Cauquenes

The most beautiful Chilean cookbook in the market!

Reviewed in the United States on October 12, 2020

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I just got this book and I love it for many reasons. Disclosure: I have not tried yet the recipes. I'm writing to express my impressions of the book as a book collector The design and layout is elegant and clean; the bilingual index is useful. I also like that the authors specifically say that these are the recipes for Chilean food from 1980 on. (My Chilean cookbook collection has too many books published pre-1980). This book will be nostalgic and reminiscent of old times for the thousands of Chileans who left the country around that decade, and many will be surprised by new dishes like Tallarines con Palta. I love that the recipes included are for popular dishes (Zapallos con Mote, Ensalada de Porotos con Cebolla), which means affordable ingredients, and I know the recipes will be perfect for any cook who wants to explore simple ingredients and easy combinations. Above all, I'm impressed at the photos accompanying the recipes. They are the size of the pages (9' x 7.5') and their quality is the highest from an artistic point of view. These images can be displayed as posters! (If they were available, I'd buy them!). I especially love the images on pages 24, 74, and 180; they compete with still life paintings that you see in art books and in museums. A few images lack captions and they'd have benefitted the themes (p. 5 and p. 14); the image of a hand holding an empanada at the beginning of the book, breaks the "artistic" concept and quality throughout. I recommend the book as a Christmas present or as a birthday gift for any Chilean friend or a curious chef.

12 people found this helpful

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Kayla

Nice book with great recipes!

Reviewed in the United States on February 9, 2024

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This is much more than a cookbook. I enjoy learning about other cultures and cuisines, and this book allows me to do just that! Not only does it include many lovely recipes, the authors also include insider info on when certain dishes are commonly eaten (seasonal) and other tidbits that make it that more special. I feel like I was given a family cookbook, passed down through the generations and allowed to join in the fun! Highly recommended!

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Pressly Bonner

Immerse Yourself in Chilean Culture

Reviewed in the United States on October 8, 2020

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This is a legitimate cookbook; it's filled with appealing recipes and gorgeous photography, stitch-bound in a beautiful embossed volume. The food looks tantalizing, but the cultural nuggets that garnish each recipe offer the most decadent fare.

I pre-ordered this book in December, 2019 because one of the co-authors is a long-time friend; I really didn't have an interest in Chilean culture or cuisine. I received my copy today and was so fascinated that I unintentionally read it cover to cover. Seriously. After reading the Acknowledgements and then the Introduction, I started flipping through the recipes and found myself backtracking to read every.single.one.

The relevant, culturally-aware descriptions of when, why, and how each dish would traditionally appear in Chilean life provide an opportunity to understand the country in a way that one would typically only achieve as a result of lengthy expatriation and cultural immersion. The writing is beautiful and poignant and invites the to reader experience Chile. I know what you're thinking: It's a cookbook. But it offers so much more than recipes and serving suggestions. After reading The Chilean Kitchen, I feel as though the country is a familiar friend whom I long to visit. I'm a high school English teacher, and this book is going in my classroom library. It's that good.

22 people found this helpful

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Rebecca Froebe

Like being in a Chilean kitchen!

Reviewed in the United States on October 15, 2020

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I pre-ordered this cookbook months ago on a whim, and I'm so glad I did!

My copy arrived just the other day, and the photos are absolutely stunning. The stories are engaging and make you feel like you're sitting in the author's kitchen while she teaches you about her home, not reading a book a thousand miles away.

I haven't cooked anything from the book yet, but my husband, a computer geeky guy with no interest in cookbooks normally, has already placed bookmarks on the recipes he's interested in me trying soonest, and was disappointed to find that I wasn't planning any meals from the book this week.

I can't wait to actually cook from this gorgeous book. The recipes are clear and simply stated, but with tons of extra information as to options, serving suggestions, and again, just making it feel like you're there in someone's kitchen while they're cooking.

Order a copy today!

4 people found this helpful

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Bookie

Excellent opportunity to look into a pretty "invisible" cuisine, though slightly misguided

Reviewed in the United States on February 13, 2021

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I aplaude the initiative to publish a book on Chilean cuisine in English - the ones in existence are mostly out of print and most are so-so. The choice of recipes is an interesting one and I am not sure how much is due to the book targeting an audience in the USA or just the author's choice/experiences.

I would say that about 60% are Chilean recipes (porotos granados, tomatican, sopaipillas, chupe de mariscos, etc. ), 20% are not Chilean at all (betarragas rellenas, quinoto de callampas, fritos de broccoli, tallarines con palta, etc.), and 20 % are not worth the word recipes - not only universally consumed but ... are just ... food put together in a great and simple manner (ensalada chilena (despite the true name, c rema de garbanzos, ensalada de repollo con zanahoria, papas doradas, pan con palta, aguita de yerbas, etc.)

14 people found this helpful

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Emily W

Chilean cooking AND culture with great photos

Reviewed in the United States on November 10, 2020

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This book is wonderful. On top of recipes you get gorgeous photos and interesting insights into Chilean history, culture and cuisine. As a Californian resident in Chile for over 10 years, I can vouch for the authenticity of the information and recipes as well as appreciate the substitutions suggested for the US kitchen.

I made the quinotto with dried porcini mushrooms to start - easy, thanks to clear instructions, and delicious! I love how the recipes are divided into seasons, and accordingly chose a seasonal recipe for my first dish, but my favorite section is the Spanish-named "once". This tea time meal is such a part of Chilean culture, and I really appreciate how the authors highlighted it as such.

This would be a great gift option for any level of cook, as the recipes are simple enough for a novice to follow, but Chilean cooking is unfamiliar enough to most in the US that it will be something new even for experienced home chefs.

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Goat Hill Farm

I absolutely love this book!

Reviewed in Canada on January 6, 2024

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I am so thankful for a book like this! I’m now finally learning the recipes similar to the ones my abuela would make when I could visit her in Chile! I love that it’s in English, with modifications to ingredients that are more common in North America. I hope the author makes another one as there are still so many other delicious Chilean recipes!

yanis.l

Belle qualité et de nombreuses recettes qui semblent accessibles

Reviewed in France on May 21, 2022

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On en a pour son argent. Une photo pour chaque recette, explications claires. Un beau livre avant tout quant à sa qualité de fabrication. Très contente de mon achat.

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Cliente Amazon

Good book, bad state

Reviewed in the Netherlands on December 22, 2021

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The book itself is great! But it came with damage in the borders that makes it look used.
Also the material of the cover seemed greasy when it arrived. I really like the content so I will keep it, but the state was terrible.

Kristen

Brought back lovely memories of our time living in Chile

Reviewed in Germany on October 26, 2020

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Beautiful photos and clearly written recipes. So far, we have made the empanadas de pino and the pequenes - both were delicious!

Ess

Not complete recipes.

Reviewed in Australia on April 19, 2023

Verified Purchase

Bought this book because I love the authors online recipes! Thoroughly disappointed to realise that the exact same recipes on their site is not the same as in the book. Such as steps skipped and some ingredients not even included in the book.

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The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More Kindle Edition

Customers who bought this item also bought

From the Publisher

Chacarero / Farmer’s Steak Sandwich

Semola con Leche / Semolina Pudding

Crema de Berros / Watercress Soup

Dobladitas / Folded Bread

Pebre / Chilean Salsa Fresca

Clery / Chilean White Sangria

Dulce de Alcayota / Spaghetti Squash Preserve

Alfajores / Dulce de Leche-Filled Sandwich Cookies

Salmon Cancato / Salmon Stuffed with Sausage, Tomato, and Cheese

Editorial Reviews

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Eileen Smith

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