Cazuela is a beloved Chilean stew that combines tender beef, fresh vegetables, and aromatic herbs to create a comforting and flavorful meal.
Locro, derived from the Quechua word “ruqru” or “luqru” (stews), is a traditional dish from Andean cuisine. Rich and hearty, this quick and delicious preparation is suitable for any season.
A delicious cochayuyo stew that takes full advantage of the benefits of this extraordinary seaweed, commonly used in traditional cuisine as a substitute for beef.
Chilean Conger Eel Stew is an indigenous dish of Chile, widely recognized and cherished throughout the country, immortalized in a poem by Nobel Prize-winning author Pablo Neruda in his book “Elemental Odes.”
The stew is made with skin-on chicken pieces, potatoes, yellow squash, corn cut into chunks, green beans, and a touch of rice to thicken the broth.
