Chilean Cuisine

Chile has many traditional foods and most are both wholesome and flavourful. Local favourites vary regionally, but there are some dishes which are prominently featured throughout the nation.

Recipes such as “Caldillo de Congrio,” “Pastel de Choclo,” and “Cazuela de Ave” have been prepared by the Chilean people for the past 500 years throughout the country. Others such as “Machas a la Parmesana” and “Mariscal” are more recent creations but considered to be typically Chilean.

We offer two different classes in English so that visitors can learn to prepare typical Chilean dishes. Recipe sheets are provided in printed form at the end of each session. Once the cooking is finished, you can sit back and enjoy the meal with our stunning views of this UNESCO World Heritage City.

Our cooking classes allow you to learn how to prepare typical Chilean foods and so take part of Chile home with you to share with friends or family.

Class One - “Ode de Congrio”
Duration 4 hours

Pablo Neruda was so inspired by the dish “Caldillo de Congrio” that he wrote a poem about it. Caldillo de Congrio forms the base of the meal. You will also learn how to make and then enjoy Chile`s national drink the Pisco Sour. You will continue by making an entree of “Machas a la Parmesana” followed by “Caldillo de Congrio” with fresh bread and “pebre.” At the end of your meal we will serve tea or coffee and an old fashioned local biscuit called a “mantecado”. A suitable wine from the award winning William Cole Vineyard will also accompany the meal.

* Caldillo de Congrio. The congrio is a local fish prepared with vegetables and spices into a tasty stew.



* Marchas Parmesana or Razor Clams. These are grilled with butter, parmesan, a few spices and a squeeze of lemon juice.



* Pebre. This is a type of salsa made to accompany crusty fresh bread as an appetizer.



* Mantecado. The name of a very old fashioned biscuit made from butter and sugar.

* William Cole Vineyard is a small award winning vineyard in the nearby Casablanca Valley. Awards include Best Sauvignon Blanc in South America 2009.

“Ode de Congrio” is in English and offered on Sundays, Tuesdays and Thursdays or on other days by arrangement in advance.

Cost CLP$40.000 per person, 2 to 4 participants.

Class Two - “Sabores del Campo”
Duration 4 hours.

In “Sabores del Campo” you will learn to prepare typical Chilean country dishes including “pebre,” the very traditional oven baked “Empanada de Pino” and the main course “Cazula de Ave.” At the end of your meal we will serve tea or coffee and an old fashioned local biscuit called a “mantacado”. You will also learn how to prepare Chile`s national drink the Pisco Sour, and enjoy a wine from William Cole Vineyard specially selected by the vineyard to compliment this meal.

* Cazuela de Ave. This is a tasty chicken and vegetable based dish served in a broth in old fashioned earthenware bowls.



* Empanada de Pino. This tasty treat is the symbol of Chilean food and eaten at all special occasions. * Pebre. This is a type of salsa made to accompany crusty fresh bread as an appetizer.



* Mantecado. The name of a very old fashioned biscuit made from butter and sugar.

* William Cole Vineyard is a small award winning vineyard in nearby Casablanca Valley. Awards include Best Sauvignon Blanc in South America 2009.

“Sabores del Campo” is in English and offered on Mondays, Wednesdays, Fridays and Saturdays or on other days by arrangement in advance.

Cost CLP$40.000 per person, 2 to 4 participants.