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For me, Pan de Pascua has become a symbol of how traditions adapt, evolve, and sometimes surprise us—how new tastes can become just as cherished as old ones.
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When I was first introduced to Sopaipillas (pronounced so-pai-pee-yas), I was instantly intrigued. A beloved household favorite in southern Chile, these treats are the epitome of comfort food, especially on cold, rainy days.
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A Chilean Twist on Classic Mediterranean Flavors. If you love Italian bruschetta or the delicious Catalan pa amb tomàquet, then you’re in for a treat with Pebre – Chile’s vibrant take on these classic dishes.
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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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Known in English as strawberry myrtle or Chilean guava berry, the arrestingly fuchsia Murta berry, as it’s known locally, grows wild all over Patagonia, from Chile to Argentina.
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