Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
Versión en español Porotos Granados is a traditional Chilean dish from the central Chile region. It is a hearty and flavorful bean stew that typically consists of fresh beans, corn, squash, onions, garlic, and sometimes basil or other herbs. The main ingredient of Porotos Granados is fresh cranberry beans, locally known as “porotos,” an essential …
Versión en español Chilean Papas con Mote, or Potatoes with wheat berries, is an ancient and traditional dish in the countryside. It can be the main dish or a side dish to a protein. It’s very flavorful. Growing up, I spent the summer on the coast of the Seventh region, central Chile, and I remember …
Versión en español A very traditional Chilean dish: Cauliflower Casserole. Vegetables are the cheapest food in Chile. My grandmother was skilled in making many different recipes with them: we enjoyed them in tortillas, casseroles, puddings, soups, fritters, purees, with bechamel, and more. This cauliflower casserole or pudding is very similar to the zucchini one; appropriately …
Versión en español Spinach in white sauce, or “creamed spinach,” or creamed spinach with béchamel sauce, is a delightful dish that combines creamy béchamel sauce with sautéed spinach. It’s a classic side dish combining tender cooked spinach and creamy white sauce. This dish is delicious and a great way to incorporate healthy greens. Spinach in …
Versión en español Summer Bean Soup “Porotos con Mazamorra” screams Chilean summer: when the country is bursting with crops of corn, tomatoes, and beans, and everything is sweet and full of flavor. This soup is vegetarian. Some people will top the soup with a braised chorizo, but most people will eat it just like this, …
Versión en español My grandmother often made mashed avocado for teatime toast and stuffed avocado as an entree. This Avocado Stuffed with Bean Salad recipe combines my childhood memories with these 13 years in Texas. Here, you find beans in every meal, from BBQ to tacos. And often also as appetizers. Last week, I read …
