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"This salad is traditionally served with any type of grilled meats.
An excellent accompaniment to the main dish at your next barbecue.
From Food and Drink Magazine.
Hope you enjoy!"

Ingredients: coriander leaves, salt & freshly ground black pepper...

"MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan."

Ingredients: cooking spray, plantains...

"I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa."

Ingredients: pepper, fresh cilantro...

"Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest..."

Ingredients: corn kernels, winter squash...

"There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood."

Ingredients: fresh ground pepper, sherry wine vinegar...

"A recipe from Chile using sweet onions and tomatoes along with wonderful seasonings of cilantro, lime for a cooling effect for those hot days!"

Ingredients: fresh cilantro, lime juice...

"I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains."

Ingredients: cilantro, cumin...

"I found this in a Moosewood Restaurant cookbook. It is a Chilean Christmas beverage recipe and it is well named as it has the potential to have you swinging from the trees! Cook time is actually the time standing in the fridge."

Ingredients: cinnamon sticks, instant coffee...

"As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific."

Ingredients: fresh ground pepper, fresh cilantro...

"Posted for Zaar World Tour II, this simple Chilean dish is from Eliana Parra and Sundays at Moosewood Restaurant. Serve it with Salsa De Cilantro (Pebre) Salsa De Cilantro - Pebre and, even though the recipe does not call for it, top it with your favorite grated cheese."

Ingredients: fresh ground black pepper, eggs...

"Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national..."

Ingredients: ice, lemon juice, Pisco...

"A favorite style of cooking fresh white fish of Isabel Allende. Can be used with any white fish."

Ingredients: fresh ground black pepper, tilapia fillets...

"A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week."

Ingredients: ground cumin, rib eye steaks...

"AKA Chilean Hearty Lentil Chowder with Chorizo."

Ingredients: salt & freshly ground black pepper, fresh parsley...