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Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ...
Cuchuflí (known as cubanitos in Argentina) is a popular sweet food in Chile and Argentina. Similar to barquillos , they are tubular-shaped desserts made from sugar, egg whites, flour, butter, and vanilla that are often filled with dulce de leche or other sweet fillings. [ 1 ]
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
A conejito with powdered sugar on top. Conejos, Conejitos, or Conejitos chilenos (all in plural form) are traditional Chilean pastry similar to berliner, in that they are filled with crème pâtissière (), but not fried.
In Chile, children leave pan de pascua, a traditional fruitcake, for Viejito Pascuero, "Old Man Christmas." Some of the fruitcake's key ingredients are dulce de leche, rum, candided fruits, and nuts.
Murta con membrillo (English: Chilean guava (Ugni molinae) with quince) is a typical dessert from southern Chile where the Chilean guava shrub is common. It is made by boiling the quince and Chilean guava berries together with sugar.
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