The Patagonia Intensa Committee is made up of 19 members from the commune of Cochrane who gather non-timber forest products such as morcella and boletus mushrooms, nalca, chaura, rosehip, calafate, and wild strawberries. 

These are processed into jams, juices, nectar, and dried goods at their municipal processing facility. Their calafate berry concentrate yields one liter of juice and can also be used in cocktails—like the popular calafate sour—as well as in desserts and culinary recipes. The products are sold at La Moneda’s Mundo Rural store, local markets, and through direct orders.

Producer: Patagonia Intensa
📍 Aysén Region, Chile
📞 +56 9 8186 5640 | IG: @la_campos_
 

Mapuche farmer María Amelia Paillalef lovingly produces fruit vinegars in El Alma, Puerto Saavedra, using organic ingredients with respect for the environment and cultural traditions. Her maqui vinegar is made from fresh maqui juice and fruit blended with a touch of apple cider vinegar and is rich in probiotics. 

Amelia also makes dehydrated products, jams, herbal pastes, and juices. Her goal: to bring a healthy product into homes “that comes from our roots, from where we belong.”

Contact details:

Producer: Vinagre Amelia
📍 La Araucanía Region
📞 +56 9 8484 3436 | IG: @ameliapaillalef

Natalia Guajardo and Andreas Grieger run the Rayen Pulli Regenerative Center (“spirit’s rebirth”) on Lemuy Island, Puqueldón, where they combine farming with a circular community-based economy. In addition to agriculture, they offer yoga, English classes, and environmental education. 

The heart of the project is their garden, where they produce items like this chilote garlic paste with dehydrated turmeric. Other products include herbal infusions, apple cider vinegar, and pastries. Revenue from product sales supports educational initiatives in the island’s eight rural schools.

Producer: Rayen Pulli
📍 Los Lagos Region
📞 +56 9 6690 0714 | IG: @rayen.pulli
 

A true innovator and one of the few farmers cultivating amaranth in Chile, Cristina Pizarro has received numerous awards for products made from this nutritious grain, such as granola, nougat, and toasted flour. Amaranth is naturally gluten-free and rich in protein, vitamins, minerals, and amino acids. 

These pipokas—puffed amaranth similar to popcorn— “can be eaten with yogurt, milk, fruit, or desserts,” says Cristina. She discovered this ancestral grain over twenty years ago and has since built a loyal community around its health benefits.

TWilli Kitral (Southern cuisine in Mapudungun) offers smoked merkén chili sauce (trapi kurü), yellow chili (trapi choz), and orange chili (trapi kelüchoz), along with merkén powder. Led by Sebastián Oyarzo—a Mapuche linguist, cultural manager, and chef—the brand celebrates indigenous heritage in urban spaces. 

These sauces, made from chili peppers harvested by Indigenous family farmers, are flavorful and spicy. In Mapuche cosmovision, chili brings healing and protection and is a heartfelt invitation to share food.

Producer: Willi Kitral
📍 Metropolitan Region
📞 +56 9 3572 5024 | IG: @willikitral.cl

Ideal for people with cow’s milk protein allergy (CMPA) or lactose intolerance, this all-natural goat’s milk caramel—also available in walnut and almond flavors—is made with raw cane sugar by Marisol Araos, a goat farmer from Rinconada de Silva, in the Putaendo commune. 

Her respectful treatment of livestock—fed with alfalfa and fresh water in a stress-free environment—is at the heart of her business philosophy. “My goats are happy and noble,” says Marisol, who also produces cheese and offers rural tourism experiences at her farm.

Producer: Lácteos Caprigo
📍 Valparaíso Region
📞 +56 9 8389 5265 | IG: @comercialcaprigo

Homemade jams made from pear, strawberry, peach, cherry, and apricot are part of a catalog of over a hundred products from Don Ignacio Gourmet, a venture by María Beatriz Alvarado and César Doenitz in Larmahue, Pichidegua. The couple also makes confits, mustards, and vegetable pâtés using fruit from their own orchard and from small-scale local farmers. 

“Everything we make is 100% natural and handmade, rescuing traditional recipes while adding an innovative twist to create new flavors, aromas, and experiences,” they say. Their products have been featured at Chile’s top culinary fairs.

Producer: Don Ignacio Gourmet
📍 O’Higgins Region
📞 +56 9 8501 6070 | IG: @donignaciogourmet

“A new way to add olives to your meals and moments.” This is the concept behind these innovative dressings made from dehydrated Sevillian olives. Created by Pablo Carvajal and his parents, Juan and Violeta, olive growers from Huasco, these products won the Innovation Award at Santiago’s 2023 ExpoMundoRural. There are four varieties:

•    Original (with red onion),
•    Candela (with red onion and "ají cacho de cabra"),
•    Eclipse (with red onion and toasted sunflower seeds),
•    Ónix (pure olives).

“Our production is small, and we couldn’t make oil, so we decided to innovate and add value to our raw material,” says Pablo.

Producer: Violive
📍 Atacama Region
📞 +56 9 7107 7739 | IG: @violive.gourmet

In Ranquilco Alto, Nueva Imperial (on the Newenkeche Route), Juana Isabel Levio Curiqueo and her husband handcraft the renowned merkén spice blend, as well as canelo pepper, chimichurri, and maqui-based seasonings. They carefully select ají cacho de cabra (goat horn chili) seeds, grow their own plants, and traditionally smoke the peppers to create a high-quality product based on their family’s recipe. 

Their brand, Kelü Milla (meaning “red gold” in Mapudungun), has successfully reached markets across Chile and even abroad, including New Zealand and France.

Producer: Kelü Milla
📍 La Araucanía Region
📞 +56 9 8644 6868 | IG: @kelumillaa

Claudia Soto Sepúlveda, an entrepreneur from Peñablanca in Villa Alemana, has spent over a decade crafting gourmet jams, condiments, and preserves using produce from her own garden and other small INDAP farmers across Chile. This spicy bell pepper sauce is made with pepper, onion, garlic, olive oil, cochayuyo (seaweed) flour, smoked “ají cacho de cabra,” and sea salt.

It’s vegan and gluten-free and adds a flavorful countryside touch to any dish. “The name of our business came from a delicious family lunch,” she says with a smile.

Producer: El Sabor de la Cuchara
📍 Valparaíso Region
📞 +56 9 9204 2455 | IG: @el.sabordelacuchara

Felicita Moreno is the farmer behind Vicar’s natural peanut butter—free of artificial colors or preservatives and an excellent source of plant-based protein, fiber, healthy fats, vitamins, minerals, and antioxidants. She grows and harvests the peanuts herself on her six-hectare farm in La Orilla de Auquinco, Chépica.

 “I used to be just a country woman, but thanks to INDAP, I’m now an entrepreneur; they helped me grow as a person,” says Felicita. She is one of the few peanut producers in Chile. She also offers candied peanuts in different flavors, roasted nuts, and peanut oil.

Producer: Maní Vicar
📍 O’Higgins Region
📞 +56 9 5461 7919 | IG: @vicar.cl

Made with 100% natural cow’s milk from her family farm in Los Vascos, Peralillo, young entrepreneur Alejandra Caris leads Lácteos Dina—named in honor of her grandmother Enedina Valdés. Her line includes artisanal cheeses (fresh and aged) and this traditional caramel spread, also available in cinnamon and orange flavors. 

Deeply connected to the land since childhood, Alejandra’s project adds value to the hard work of her uncles Jorge and Marcelo, who care for and milk the cows. Her dream is to grow the business and reach new markets.

Producer: Lácteos Dina
📍 O’Higgins Region
📞 +56 9 5203 8468 | IG: @lacteosdina

In 2018, Marisol Cañoles started Aromas de Rupanco on land she inherited from her father in Puerto Chalupa, commune of Puyehue. She cultivates and gathers native herbs to create healing infusions, beginning with seedlings in a greenhouse before transplanting them outdoors. Her mission is to support people affected by the stresses of modern life. The three blends—crafted with the healing magic of Lake Rupanco—are:

•    Antioxidant (with murta, maqui, blueberry, cinnamon, and cloves),
•    Fat-Burner (with mint, ginger, and lemon),
•    Anti-Stress (with chamomile, lemon balm, and mint).

All are made without additives and aim to help with stress, obesity, and diabetes.

Producer: Aromas de Rupanco
📍 Los Ríos Region
📞 +56 9 4558 2287 | IG: @aromasderupanco

Sabores de Naltagua offers a range of jams, preserves, olive oils with spices, jellies, vinegars, grinder salts, seeds, dried fruits, and gourmet spreads like these: Sevillian olive with merkén and spicy cilantro, made with vegetable oil and apple cider vinegar. 

Founded in 2011 by Ana María Morales in Isla de Maipo, between the Altos de Cantillana and the Maipo River, the family business uses agroecological fruits and vegetables grown on their own land or by neighboring women farmers. These spreads are perfect for crackers or creative cooking.

Producer: Sabores de Naltagua
📍 Metropolitan Region
📞 +56 9 9267 2907 | IG: @saboresdenaltagua

alay Noemí González, like many families from Toconao, has always dedicated herself to processing local agricultural products such as apricots, quinces, chañar, and figs. These figs are hand-picked in the Atacama Salt Flat basin and they are carried on their backs to the processing room, where this jam is made using a cherished family recipe, passed down and perfected over generations.

These fruits have long nourished the indigenous peoples and remain a vital part of the local diet. "This is how we preserve the culinary traditions of the Lickanantay people," says Dalay, who runs a small shop in the historic Pedro de Valdivia house in San Pedro de Atacama.

Producer: Sabores Escondidos
📍 Antofagasta Region
📞 +56 9 4482 6676 | IG: @saboresescondidos.cl

In 2012, Verónica Cortés, a farmer from Elocoyán in the commune of Loncoche, came up with the innovative idea of making jam from the copihue, declared Chile’s national flower in 1977. She obtained the necessary permits from the Agricultural and Livestock Service (SAG) and began working with her husband to produce this unique product using the flower's petals, which are handpicked between late February and early July in the humid forests of southern Chile.

 “Cooking the petals wasn’t easy, but I did it,” says Verónica. The venture later expanded to copihue bonbons, alfajores, liqueur, and caramel—each offering a refined and elegant taste.

Producer: Florahue
📍 La Araucanía Region
📞 +56 9 6849 1953 | IG: @productos_florahue

About a year ago, Verónica Cortés introduced her latest creation: a manjar (caramel spread) infused with copihue. According to Verónica, the response has been very positive. The spread is homemade using milk from her own show cows, blended with a copihue syrup she prepares herself. “The flavor is distinct and very delicate—it adds value to a traditional caramel people already know,” she says. 

Her dream is for Chile’s national flower to be present in public institutions and homes across the country, “so that people don’t just know it from pictures.”

Producer: Florahue
📍 La Araucanía Region
📞 +56 9 6849 1953 | IG: @productos_florahue

On her farm in the commune of Nancagua, Susana Coloma Carrasco cultivates walnut trees without agrochemicals and creates innovative products from the young, whole fruit, using all three layers—outer husk, shell, and kernel—while they are still green. These green walnuts in syrup are hand-harvested, cooked, and sweetened over eight days before being jarred, resulting in a unique and delicious treat. 

“Thanks to the care we give our trees, they reward us with unmatched flavors and aromas,” says the entrepreneur, who also produces walnut liquor, jam, and butter.

Producer: Fulgor del Alma
📍 O’Higgins Region
📞 +56 9 8335 3234 | IG: @fulgor_del_alma_colchagua

Luis Carrasco, a farmer from Yungay, began making traditional Chilean grain coffees after a health issue prevented him from consuming regular coffee and spicy foods. Starting with a small handmade roaster, he gradually developed a wide range of blends sold at gourmet stores and food fairs across Chile. 

Today, he roasts wheat, fig, and maqui for infusion. He also crafts blends from chestnut, rosehip, and rice, sold in sachets or loose for use in coffee makers.

Producer: Café Patagom
📍 Ñuble Region
📞 +56 9 8904 2880 | IG: @cafepatagom

At every fair she attends, Mapuche entrepreneur Ginette Rivera from the Juan Pedro Huircán Indigenous Community (commune of Cholchol) proudly wears her traditional clothing and jewelry. Since 2009, she has been crafting dehydrated seasonings—some tailored for meats and fish—as well as merkén. One of her newest creations is maqui berry tea in sachets. 

“The fruit is sustainably harvested when ripe and then dehydrated, giving it an intense aroma and caramel-like flavor. Each bag brews one liter of antioxidant-rich infusion, full of health benefits,” she explains.

Producer: Curaco Gourmet
📍 La Araucanía Region
📞 +56 9 8921 4132 | IG: @curaco_gourmet

Maqueo Sabores Étnicos is a Mapuche-led company founded in 2008 by Gladys Lefin and her daughter Claudia Manquepillán. Based in the pre-Andean foothills of Futrono, the business sources wild forest fruits from local families to create signature products like this arrayán (Chilean myrtle berry) sauce. 

Harvested during the fall and winter, the berries are processed into a syrup or sauce after separating the seeds from the pulp. This versatile sauce can be used to create arrayán sour cocktails, served with cheeses, or used to glaze meats for an exotic and flavorful touch.

Producer: Maqueo Sabores Étnicos
📍 Los Ríos Region
📞 +56 9 8742 2933 | IG: @productos_maqueo
 

Based in Coyhaique, agricultural engineer Carolina Jara leads SurYuis, a company that transforms calafate and maquipomace—the fibrous remains after juicing—into natural, gluten-free, cholesterol-free flours. Hand-harvested in Patagonia, these native superfruits are packed with antioxidants, vitamin C, and polyphenols that protect against cellular aging and are highly valued in gourmet cuisine. 

These flours are ideal as toppings for desserts, fruit, and breakfast dishes. SurYuis also works with rosehip, zarzaparrilla, and currants to create healthy, innovative products from the southernmost regions of Chile.

Producer: Suryuis
📍 Aysén Region
📞 +56 9 8722 7519 | IG: @suryuispatagonia

For over 20 years, Soraya Álvarez from Pato Llico in the commune of Fresia has been crafting gourmet artisanal jams using fruits gathered by local farming families. These include currants, blackberries, rosehip, murtilla (Chilean guava), and plums—longstanding staples of the Indigenous diet in southern Chile. 

Soraya offers both sugar-free and traditional varieties. Her products have been showcased at major national food fairs and even at the 2015 World Expo in Milan. “Each jar is a sensory adventure,” she says proudly.

Producer: Delicias de Fresia
📍 Los Lagos Region
📞 +56 9 7757 9351 | IG: @deliciasdefresia

A single head of chilote garlic can weigh up to one kilo, with each clove reaching 100–150 grams. Its flavor is milder than common garlic, making it ideal for spreads. The Punta Chilen Cooperative, composed of 18 small producers from Ancud, uses this local ingredient to create garlic mousses and pastes under the Chiloé Gourmet brand. 

The cloves are sun-dried, peeled, and carefully prepared into traditional recipes. Their garlic mousses, including varieties like honey-mustard and olive oil, are made with seasonings and egg, preserving the “magical archipelago’s” culinary legacy.

Producer: Chiloé Gourmet – Cooperativa Campesina Punta Chilen
📍 Los Lagos Region
📞 +56 9 6151 0029 | IG: @chiloegourmet

This gourmet snack is made with native Chilote potato varieties such as mechuñe, vizcocha, cabrita, and murta, combined with sea salt and 100% canola oil. The snack is crafted by the Campesina Punta Chilen Cooperative, comprising 18 small-scale farmers from Ancud who cultivate these traditional colorful potatoes following strict agroecological practices.

The product carries the SIPAN Chiloé seal (from FAO) and the Originario label (from INDAP and Elige Vivir Sano), recognizing its cultural roots and health benefits as an ancestral food from the “magical archipelago.”

Contact details: Producer: Chiloé Gourmet – Cooperativa Campesina Punta Chilen
📍 Los Lagos Region
📞 +56 9 6151 0029 | IG: @chiloegourmet

Próximamente nuevos productos