Good good friends! Who said we can eat something as delicious as stew only in winter? It’s okay that maybe in summer they sweat a little… but putting a fan under you to take a nap doesn’t solve anything.

This particular stew called tomatican It is so simple and light that it is a highly recommended recipe to make at home. What is going to take the most time is prepare the ingredients by peeling, cutting and so on because the cooking itself does not require much supervision and in half an hour everything is ready.

What to expect if I’m going to eat tomato

The tomatican It is a traditional dish of Chilean cuisine that stands out for its simplicity and delicious flavor.. This stew is characterized by combining basic ingredients such as tomatoes, onions and meat, creating a comforting mixture that reflects the richness of Creole gastronomy.

In its most classic version, It is prepared with beef, generally cut into small pieces, to which ripe tomatoes, onions, garlic and seasonings such as cumin and oregano are added. It is a marmitako-style stew of bonito, chickpeas with chorizo, mongongo stew and creamy meat stew with potatoes.

Origins of tomaticán

It is emblematic dish of the chilean gastronomy, has its roots in rural life and the culinary tradition of Chile. Its origin dates back to the country’s rural areas, where the availability of basic ingredients such as beef and tomatoes influenced the creation of this comforting stew.

This dish reflects the culinary wisdom developed in rural communities, where the simplicity of ingredients is combined with traditional cooking techniques. The tomaticán recipe It is also linked to the influence of indigenous cuisine in Chile..

Characteristics of the traditional tomaticán

The traditional tomatican recipe has endured over time as an icon of local gastronomy. This is a comforting stew that combines simple but tasty ingredients.

Preparation involves cooking the ingredients over low heat, allowing the flavors to blend and gradually intensify.. The meat, usually cut into small pieces, is cooked until it becomes brown. tender texture and absorbs the aromas of spices. The result is a stew that embodies the essence of homemade Chilean food, with its robust flavors and its ability to bring the family together around the table.

The tomaticán as part of the Chilean gastronomic culture

Criollo tomaticán is appreciated not only for its flavor, but also for its ability to adapt to local ingredients and individual preferences. The versatility of this recipe allows for variations depending on region or personal taste, adding ingredients such as potatoes, carrots or peppers.

In many Chilean families, it has become a recipe passed down from generation to generation., forming part of the country’s culinary traditions. Its characteristic aroma and comforting texture make this dish a popular choice for any occasion.

The tomaticán, with its deep connection to Chilean culture, represents the richness of traditional cuisine, where simple ingredients are transformed into unforgettable culinary experiences.

Color facts you didn’t know about tomatican

  • Rural origins: Tomatican has its roots in rural Chilean life, where the availability of local ingredients such as tomatoes and beef influenced the creation of this stew. Its simplicity reflects the practicality of the recipes developed in rural environments, where cooking is usually a fundamental and daily act.
  • Regional adaptability: Over time, the tomaticán has experienced regional adaptations in Chile. Depending on the area, you can find variations that incorporate distinctive local ingredients. The versatility of the recipe allows each region to imprint its own identity on the dish, adding diversity to the Chilean culinary tradition.
  • Link with celebrations: Although it is a dish consumed daily, tomaticán is also present in celebrations and special events. Its ability to feed large groups and comforting flavor make it a popular choice at family parties, local festivities, and other gathering times.

What if we make the tomaticán with ground meat?

The tomaticán with ground meat It is a practical and tasty variant of this traditional Chilean dish. Start by browning the ground beef in a skillet until it is cooked through and turns golden brown.

This step allows enhance the flavors and textures of the meat, which integrate deliciously with the rest of the ingredients. It even allows us to later use it as an accompaniment to other meals.

When served with ground meata modern and accessible version of this is revealed traditional chilean dishmaintaining its authentic essence and offering a practical alternative for those looking for a faster and easier preparation.

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tomatican recipe

Yield: 4 portions

Preparation time: 1 hour 50 minutes


  • 500 g beef (cut into small pieces)
  • 400 g corn kernels, drained
  • 4 ripe tomatoes, peeled and chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and cut into cubes
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Olive oil
  • Fresh parsley to decorate

Tomato in 3 easy steps

  1. In a pot with a splash of oil, cook the meat over medium heat until browned. Add the onions and garlic, cook until translucent.
  2. Add the chopped tomatoes, potatoes and drained corn kernels. Season with cumin, oregano, salt and pepper to taste.
  3. Reduce the heat to low, cover the pot and cook for 30-40 minutes. Once the meat is tender and the flavors have blended, serve hot decorated with fresh parsley.
how to make homemade tomato


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