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Porotos granados is the national dish of Chile. This hearty stew is made with corn, squash, and cranberry beans – known in Chile as porotos. The dish hails from the Mapuche tribe and reflects the powerful native heritage in Chilean cuisine.
This dish was particularly popular during the times of hardship in Chile because it can be made with ingredients that are easily available. It is commonly served as comida, the main mid-day meal. Porotos granados was once made exclusively with seasonal ingredients, making it a dish that was mainly consumed during the summer harvest season.
MOST ICONIC Porotos granados
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Humitas is a dish popular throughout South America, especially in Chile, Argentina, Peru, Bolivia, and Ecuador. The dish consists of corn cakes that are cooked in corn husks. In Argentina, humitas are usually made with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions might also be added to the combination, which is wrapped in corn husks and boiled.
In Ecuador, humitas are steamed and are usually made with ground corn, eggs, onions, and variable spices. The Chilean version adds basil and butter to corn and onions, and their humitas are boiled or baked. In Peru and Bolivia, people also prepare sweet humitas with added cinnamon and raisins.
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Risotto de quinoa y pimientos amarillos is a traditional dish originating from Chile, but it's also popular in Bolivia. It's made with a combination of quinoa, aji amarillo peppers, grated cheese, vegetable stock, butter, salt, and pepper. The quinoa and yellow peppers are sautéed in butter, then covered with the stock.
The dish is simmered until the quinoa becomes tender and most of the liquid has evaporated. It is then removed from the heat and mixed with the remaining butter and grated cheese before serving.
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