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Published: 17-05-2022
Chilean cuisine is as diverse as the Chilean geography, terrain and climate. As you would expect, along the extensive Chilean Pacific Ocean coastline, fish and seafood is the mainstay. As you get closer to the Andes and the Atacama Desert, you’ll find unique Chilean foods from the area. In addition to authentic Chilean cuisine, the country is also the largest producer of Cabernet Sauvignon wine in South America. On your trip to Chile, make sure you try these 10 authentic dishes for the ultimate Chilean experience.
Cazuela
Chilean Empanadas
Empanadas have to be the favorite snack food in Chile and you can find these baked pasties or empanadas everywhere. They are usually filled with “pino” a mixture of minced beef, onions, raisins, black olives and hard-boiled eggs. Chilean empanadas are a lot bigger than empanadas found elsewhere in South America, being twice the size of those in Argentina. They also differ in shape, being square as opposed to half-moon or oval shaped. Empanadas are usually “al horno”, which means baked in a wood burning oven, or can be deep fried. On the coastal areas, try the seafood empanadas as an alternative, which are usually fried and scrumptious to boot. There are also vegetarian options as well.
Empanadas
Sopaipillas
Sopaipillas are an extremely popular Chilean Street Food and are made from a mixture of pumpkins, butter and flour, flattened into circles. They are a traditional street food and are found all over the country. The fried flat breads are a versatile snack that can be eaten sweet or savory. The most typical way to eat sopaipillas is topped with either “piebre” or with mustard and ketchup. The perfect pairing is with Piebre mentioned below.
Sopaipillas
Piebre
You will find piebre on most restaurant tables in Chile. It is basically the Chilean version of Mexican salsa but tastes totally different. It is served with most foods and made from tomatoes at the base and topped off with chopped onions, chili, chives, garlic, coriander, oil and vinegar. Piebre is usually served in a small clay dish and with fresh warm bread. Recipes and ingredients usually change depending on the chef and the regional cuisine.
Piebre
Lomo a La Pobre
Many Chilean dishes carry the term “a la pobre” which literally means “of the poor”. Today the term a la pobre indicates a dish made with fried eggs. The lomo a la pobre consists of beef tenderloin with fries, a fried egg, and onions. It is also sometimes called bife a la pobre. There are several versions of the dish such as lomito a la pobre, made from pork meat, pollo a la pobre, made with chicken or churrasco a la pobre made with a thin slice of sirloin.
Lomo a la Pobre
Lomo a la parrilla
Is a grilled beef dish. One thing that does stand out are actually the accompaniment. The potatoes in general in Chile are delicious and full of flavor, with an earthy taste. Of course, the meat is delicious too, so a Lomo a la Parilla is the perfect option if you want to try a popular Chilean dish.
Chilean Parrilla
Completo
The Completo is the Chilean version of a Hot Dog, sold literally on every street corner. It’s a huge hot dog with all kinds of trimmings: mayonnaise, tomatoes, onions, pickles, sauerkraut, etc. While this is one of the most popular Chilean foods, an equally popular variation is the Italiano. This is the same hotdog but with fewer trimmings like mashed avocado, tomatoes and mayonnaise.
Completo
Porotos Granados
Chilean bean stew or Porotos Granados is a traditional summer dish made when the ingredients are fresh and in season. The main ingredients are beans, mashed corn, onions, pumpkin, garlic, tomatoes and basil. It is somewhat time consuming to prepare as beans are soaked overnight and may not be easy to find. This thick delicious stew oozes freshness though it’s a little counterintuitive to eat this hot stew on a hot summer day. This stew pairs excellently with a red wine from the Maipo Valley.
Porotos Granados
Pastel de Choclo y Humitas
Pastel de Choclo and Humitas are both corn-based Chilean dishes. Pastel de Choclo is like a corn pie made with sweet corn or choclo the quechua word for “tender corn” or new corn of the season. They are once more filled with pino as in empanadas, and it has garlic, onion, minced meat, hard boiled eggs and olives. Pastel de Choclo and Humitas are traditional Chilean dishes to try on your trip to Chile, after all when in Rome….
Pastel de Choclo
Churrasco and Chacarero
Churrasco and Chacarero are traditional Chilean steak sandwiches that are served all day long. These sandwiches come with the same base ingredients of a thin slice of sirloin steak called churrasco cooked a la plancha and two slices of flat bread called pan amasado. The Churrasco sandwich comes with different options. Either with avocado, with tomatoes or the completo with all of the above. The Chacarero, comes with green beans, tomatoes, and aji verde or green pepper.
Chacarero
Cazuela de Vacuno
Beef Stew or Cazuela are typically soups or stews in Chilean cuisine. It is home-cooked nourishing, inexpensive, everyday comfort food. Cazuela or stews are part of the national Chilean essence. This Chilean dish is simple and comes in many variations. They start with beef, pork, lamb, chicken or seafood and are simmered in water or broth with garlic, onion, oregano, paprika and tender, seasonal vegetables such as potatoes, corn on the cob, pumpkins, onions and other vegetables. The mariscos or seafood cazuelas are just as simple. Made with assorted seafood; clams, shrimps, oysters and then cooked with seasonal vegetables. The simplicity of these traditional Chilean dishes is the most important aspect being the meat, poultry or fish and fresh vegetables in rich flavors. Cazuelas can be found on every street corner or on the menu in restaurants and cafes.
Cazuela de Vacuno
Chorrillana
This traditional Chilean meal consists of a large plate of sliced beef with fries covered with either scrambled or fried eggs and fried onions. This typical Chilean dish from Valparaiso is a Chilean favorite all over the country and while not fancy or exotic the dish is traditionally served with beer and meant to be shared.
