Copao Chilenito

A recipe by Rodolfo Guzmán, taken from Boragó
Copao Chilenito
Copao Chilenito

Serves 4

For the grapevine leaves:


1 grapevine leaf
100 g apple cider vinegar
50 g sugar


Using a 2 inch (6 cm) round cookie cutter, cut 4 rounds out of the grape leaf, making sure the leaf veins are centered within the rounds. In a pan, combine the vinegar and sugar with 150 g water, and set aside. Bring another pan of water to a boil. Blanch the cutout leaves in the boiling water for 2 minutes. Then transfer the leaves to the pot containing the vinegar solution, just until boiling. Remove from the heat and let the leaves cool completely in the liquid. Then vacuum-seal the leaves in the solution and set aside for 2 weeks.

For the chilenito rounds:


62.5 g all-purpose (plain) flour, sifted
1 egg
15 g egg yolk
7.5 g pisco
3.7 g solid vegetable


Preheat the oven to 425°F (220°C/Gas Mark 7). In a bowl, mix the flour, egg, and egg yolk until you obtain a firm dough. In a small pan over low heat, combine the pisco and the shortening, and warm until the shortening has melted. Add the flour-egg mixture to the shortening-pisco mixture, and mix until a thoroughly mixed, smooth, and firm dough form. Roll the dough out between 2 silicone baking mats until paper-thin (1 mm); the dough should be nearly translucent. Using a 2 inch (6 cm) round cookie cutter, cut out 8 rounds; remove and discard the excess dough. Using a fork, perforate each round in 4 places, leaving a space between the marks. Put the dough rounds on a silicone sheet and bake for 6 minutes or until light brown. Transfer to a cooling rack and let cool completely on the silicone sheet. Lower the oven temperature to 400°F (200°C/Gas Mark 6).

For the sunflower seed praline:


125 g shelled unsalted
sunflower seeds
6 g sugar
1 g fine sea salt
62.5 g sunflower oil


Toast the sunflower seeds on a baking sheet in the oven for 5 minutes or until lightly browned. Transfer the seeds while hot to a food processor, add the sugar and salt, and process together until smooth. With the processor running, gradually add the oil and process until the praline is smooth and emulsified. Transfer the praline to a pastry (piping) bag and set aside.

For the copao pulp:


half of a copao fruit


Remove the pulp and seeds from the copao half with a spoon. In a food processor or blender, puree the pulp and seeds slightly, until the fruit becomes mucilaginous. Transfer to a covered bowl and set aside.

To serve:

1 g Cahuil fleur de sel

Using one of the chilenito rounds as a base, dot a quarter of the sunflower seed praline at 7 points, placing them apart from each other. Spoon a quarter of the copao pulp over the chilenito round, and sprinkle with a quarter of the fleur de sel. Repeat with 3 more chilenito rounds. Remove the grapeleaves from the pickling solution and while slightly damp adhere each leaf to one of the remaining chilenito rounds. Then put the leaf-covered rounds on top of the chilenito filling to make 4 "sandwiches." Serve immediately.


Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.