Casa Las Cujas brings the raw, elemental energy of the Chilean coastline to Zapallar, centered around a live glass pantry of Pacific shellfish. The signature Caleta Las Cujas is a curated assembly of the day’s catch, featuring razor clams and Patagonian king crab prepared with minimalist precision. A standout is the smoky rice, simmered in a concentrated crab stock that carries the briny aroma of the cold Humboldt Current. Technique shines in the locos—Chilean abalone—which are tenderized and served in a vibrant salsa verde or transformed into crisp, golden croquettes. The flavor profile is further deepened by the use of merkén, an indigenous Mapuche spice blend that adds a lingering, charred heat to the clam chowder. Every plate is a study in freshness, where the natural sweetness of the seafood is supported by contemporary techniques like garlic confit and citrus-forward emulsions, delivering a sophisticated narrative of the Chilean sea with technical rigor.