A Local Favourite in Chile’s Lakes District If you’re exploring Chile’s scenic Lakes District on the Circuito de los Lagos, make sure to stop in Puerto Octay, a charming town on the shores of Lago Llanquihue. Here, you’ll find Mesón…
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Embracing New Traditions For me, Pan de Pascua has become a symbol of how traditions adapt, evolve, and sometimes surprise us—how new flavors can become just as cherished as old ones. Try this recipe below and introduce a new tradition…
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It’s been a while since I last visited Mercato Contadino, and returning to this cozy Tuscan-inspired restaurant in Puerto Varas feels like coming home. Pia Giangrandi, the heart behind this special spot, is back at her station, preparing ravioli and…
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A Journey Through Nature and History One of my personal favourites is the day trip from Puerto Varas to Peulla—a remote village near the Argentine border. Travel along ancient waterways once used by Patagonia’s indigenous tribes, long before Spanish and…
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When I first tasted Sopaipillas (pronounced so-pai-pee-yas), I was instantly hooked. These golden, crispy delights are a staple of Chilean cuisine and can be enjoyed with either a savory topping or a sweet syrup. In southern Chile, where winters are…
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Just outside the north entrance of Puerto Varas, perched on a hillside with stunning views of Lago Llanquihue, you’ll find Mercato Contadino—a little slice of Tuscany nestled in the heart of Patagonia. Chickens roam freely, dogs relax on the veranda,…
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What is Pebre? If you love Italian bruschetta or Catalan pa amb tomàquet, you’ll love Pebre—Chile’s vibrant take on these Mediterranean favorites. This fresh, zesty condiment proves that simplicity is key and that a few quality ingredients can create big…
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Imagine a divine creation made up of countless delicate layers of the lightest puff pastry, held together by alternating layers of rich Manjar and smooth crème pâtissière, and topped off with an elegant dusting of powdered sugar and cocoa.
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Alfajores are a beloved Chilean pastry, adored for their rich, creamy filling of manjar—a luscious caramel-like spread made from sweetened condensed milk.
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From cultivating the land to traversing the Andes, Chilean huasos are masters of the terrain spanning the country’s central and southern regions.
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