Chile- Empanadas de Pino-In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.
Pastel de Choclo
Give those everyday hot-dogs a twist with this avocado version, inspired by the original Chilean Completo.
Chilean quinoa salad includes shrimp and vegetables mixed with the ancient and now-trendy grain.
The Barcelona story...and others: Sopaipillas: Chilean for delicious!
Pastel de Choclo (Chilean Corn Pie
Making Pastel de Choclo
CAZUELA DE CARNE | CHILEAN RECIPES
Pebre-The Chilean condiment everyone should know about
Recipe for Cheese Empanadas - Delicious gooey cheese empanadas, they were insanely tasty. Too delicious for their own good!
So this one is definitely a Chilean delight! Humitas!!! My favorite of all Chilean foods!!!
Cazuela de ave. Chilean comfort food. (Not New Mexico, but reminds me of what my great aunt - who lived in Chile for years - used to make. Have been searching for this recipe for over forty years - thank you whoever posted this.)
Borgoña....(It is a drink that has red wine with strawberries and sugar that has little to do with the French town. Refreshment of easy preparation and unique flavor, especially the harsh summers to spend capital).
machas a la parmesana
Berlines....(They are called in Germany Pfannkuchen Berliner is a kind of bun is not unique to Chile, but they are very popular in bakeries in the country. It is a preparation of pastry made from yeast dough very typical of the Berlin and is usually filled with jam or custard dish (fresh milk). The outside of Berlin are glazed with sugar into fine powder. In Chile is usually eaten in the winter). Check more at http://hrenoten.com