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April 12

Saint of the day:

Saint Teresa of Los Andes

Patron Saint Against disease, Against illness, Ill people, Young people, Santiago, Chile, Los Andes, Chile

The Story of Saint Teresa of Los Andes

Saint Teresa of Los Andes

One needn’t live a long life to leave a deep imprint. Teresa of Los Andes is proof of that. As a young girl growing up in the early 1900’s in Santiago, Chile, Juana Fernandez read an autobiography of a French-born saint—Thérèse, popularly known as the Little Flower. The experience deepened her desire to serve God and clarified the path she would follow. At age 19 Juana became a Carmelite nun, taking the name of Teresa.

The convent offered the simple lifestyle Teresa desired and the joy of living in a community of women completely devoted to God. She focused her days on prayer and sacrifice. “I am God’s,” she wrote in her diary. “He created me and is my beginning and my end.”

Toward the end of her short life, Teresa began an apostolate of letter-writing, sharing her thoughts on the spiritual life with many people. At age 20 she contracted typhus and quickly took her final vows. She died a short time later, during Holy Week.

Known as the “Flower of the Andes,” Teresa remains popular with the estimated 100,000 pilgrims who visit her shrine in Los Andes each year. Canonized in 1993 by Pope John Paul II, she is Chile’s first saint.







Santuario de Santa Teresa de Los Andes

Provincia de Los Andes, Valparaíso, Chile



Chilean Pumpkin Sopaipillas

This recipe is super easy to make and so good. They remind me of a pumpkin beignet but so much easier to make. Pumpkin Sopaipillas are perfect appetizers with Chilean salsa pebre or as a dessert, dusted with powdered sugar or maybe cinnamon sugar, your choice, enjoy!


  • 1 cup pumpkin puree

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon fine salt

  • 3 tablespoons vegetable shortening, margarine or butter, melted


  1. Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable.

  2. Take out of the food processor and knead a couple of times. Let stand, cover with a napkin, for 20 minutes.

  3. Roll into a floured counter until the desired thickness making sure there is enough flour so your dough is not sticky but not too much because this will make your dough tough; I prefer thin, 1/2 cm. more or less or 1/4′. Cut by hand or with a large cookie cutter. Poke the dough with a fork and make holes once you have cut your circles if you do not wish for your dough to puff up. If you want hallow, puffy, pillows you will need to cover the dough with the hot oil with your spoon, be careful and keep this process going. Flip and repeat.

  4. Heat oil to 350°F. Fry for 2-3 minutes per side. They should be golden brown.

  5. Remove to a plate lined with a paper towel to absorb excess oil. Serve warm.

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Chilean Borgońa

Strawberry wine!


  • 2 cups of strawberries

  • 2 cups of red wine

  • 1/2 cup of Sugar or to taste

  • ice to taste


  1. First, wash the strawberries and chop them.

  2. Place the berries in a bowl and add sugar, mix and let them rest.

  3. Let them mix for half an hour or until the sugar has dissolved. 

  4. Place the berries and its liquid in a pitcher and then add the wine.

  5. To serve pour the wine mixture in a goblet which has been filled with ice, serve immediately, and enjoy!

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