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The most common types of Cazuelas in Chile are the chicken or beef, but there's also another types made from pork and turkey.
Example of Cazuela recipe.
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Locro (from the quechua ruqru) is a hearty thick stew popular along the andes mountain range.
Example of Locro recipe.
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Papas rellenas is a dish served in various countries of latin america consisting of mashed potatoes stuffed with seasoned ground meat,various spices then deep fried.
Example of Papas rellenas recipe.
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Paila marina is a traditional chilean seafood stew usually served in a paila (earthenware bowl).
Example of Paila marina recipe.
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Pebre is a chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers.
Example of Pebre recipe.
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Pan de pascua is a typical chilean cake that is traditionally eaten around christmas time.
Example of Pan de pascua recipe.
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A paila is an earthenware bowl used as plate in several south american countries.
Example of Paila recipe.
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Dulce de leche in Spanish is a milk-based sauce.
Example of Dulce de leche recipe.
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Curanto is a traditional food of chiloé archipelago that has spread to the southern areas of chile and argentina.
Example of Curanto recipe.
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A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
Example of Soufflé recipe.
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Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
Example of Aspic recipe.
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Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit.
Example of Mousse recipe.
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