The gastronomy of our country is wide and diverse; mainly influenced by the different cultures that share our country; its local products, the access to the sea, geography and the different ripening seasons of fruits and vegetables. But if there is anything that our country has in common, is that when the weather gets cold, every kitchen across the country begins to prepare different types of soups and stews.
For this reason, we offer a list of some of the most traditional dishes of the Chilean cuisine, often cooked during winter.
The cazuela is a dish cooked all the year round, but during winter its popularity increases due to the its broth, that has the power to fight cold days. This traditional dish is prepared with a base made of beef or chicken, along with vegetables, such as pumpkin, potatoes and corn, among others.
These traditional sweet and fried doughs are a must during the “once” (or tea time) in Chile, specially when rainy days begin and the temperature drops. It is part of the Chilean culture to make them at home, buy them at a small store or in the streets. They are enjoyed twice as much by sprinkling some confectioners’ sugar on top.
A delicious source of nutrients and carbohydrates, “porotos con riendas” have taken over every Chilean kitchen. A nice plate of beans, accompanied by noodles, as a replacement of the original pork strips that were used and that worked as a metaphor for the reins use in a horse, and in most cases topped with a “longaniza” (spicy pork sausage), it is the perfect meal to enjoy after a long day at work in a cold day.. A dish so traditional that owes the saying “¡Es más chileno que los porotos!” (“This is more Chilean than beans!”).
The most traditional recipe of this dish comes from the Chiloé Archipelago, through the use of different local products, traditionally, families gather around the preparation of this dish; they start by digging a hole and they cook the meal with hot stones. The curanto en olla or “pulmay”, follows the same spirit and strength from the original recipe; sea products, sausage, potatoes and meat, all of them slow cooked in a pot. A very delicious and traditional dish from the south of our country, that combines the best ingredients of the area.
The “pantrucas” or also called “pancutras”, are a simple and easy dish that every winter reappears. Prepared with homemade flour doughs and bone or meat soup, along with an array of vegetables and spices, this traditional stew has been a great companion to the southern families through the cold days.
This post is also available in Spanish