WHAT TO EAT IN CHILE?

Whether trekking the Patagonian ice-fields, exploring the Atacama Desert, or beach-hopping along the Pacific coast, you’ll quickly work up an appetite in Chile. Thankfully, you’ll also find plenty of choices when it comes to eating out. Unlike neighboring countries where there is one signature dish (such as Argentina’s asado or Peru’s ceviche), Chilean cuisine is as varied as its landscapes, drawing from its rich history of immigrants. You’ll find Spanish, Italian, German, and French influences, as well as some dishes you might recognize from other South American countries, but all with a Chilean twist.

 

Chilean Pisco Sour

 

Chile Street Food and Snacks

If you’re grabbing some food on-the-go, or looking for a budget-friendly lunch, there are plenty of options in Chile. Be sure to try these popular street foods, which you’ll find everywhere from Santiago to Patagonia.

Empanadas

These baked or fried pasties are stuffed with a choice of different fillings, including queso (cheese) and minced meat. You’ll probably find you want to try them all, but top of the list should be empanadas de pino. This classic Chilean flavor includes minced beef, onions, olives, raisins, and hard-boiled eggs. Chilean empanadas are often much bigger than those you’ll find in other South American countries, making it the ideal choice for lunch in a hurry.

Churrasco

A simple yet delicious staple you’ll find at Chilean cafés and street-food kiosks is churrasco, Chile’s take on a steak sandwich. The ‘churrasco’ is a sirloin steak, typically grilled and served in a freshly baked traditional bread roll. There is often a range of options to choose from, including ‘churrasco Italiano’, which comes with tomato, avocado, and mayonnaise, or try a ‘churrasco a lo pobre’, which is served with caramelized onion, a fried egg, and a mountain of French fries. 

Completo

For a simple, cheap street food snack, you can’t go wrong with a complete, Chile’s version of the classic hot dog. These jumbo-sized hot dogs are super-filling and they typically come with mashed avocado, chopped tomatoes, mayonnaise, salsa, and sauerkraut. Keep your “sirvilleta” to hand as they can get messy!

Humitas

Similar to tamales, Chilean humitas are made from ground corn steamed in corn leaves. Served as little packets tied around the middle, these are most popular snack in most Andean countries, and Chile is no exception. Unlike tamales, humitas don’t use meat, so they are a safe bet for vegetarians in Chile, and they make a tasty snack to pack for bus journeys and day trips.

 

Humitas

 

Traditional Chilean Dishes 

Traditional Chilean dishes are often inspired by Spanish cuisine and old Andean recipes. Staples include hearty stews and rich meat dishes, made using locally grown or seasonal ingredients such as beans, corn, and squash. Here are some of the most typical dishes to look out for.

 

Lomo a Lo Pobre

You can’t beat a generous plate of steak and fries, and this has to be one of Chile’s most popular meals. Lomo a lo pobre or bife a lo pobre, is a tender steak served with caramelized onions, one or two fried eggs, and a big portion of fries.
See more about traditional Chilean fare here.

 

Lomo a Lo Pobre

 

Fish and Seafood in Chile

With more than 4,000 miles of coastline, it’s no surprise that Chile is famous for its fish and seafood. Chilean sea bass is famous around the world, but there’s so much more to try on local seafood menus. Look out for ostras (oysters), choros or choritos (mussels), ostiones (scallops), loco (abalone), and centolla (crab), as well as many different types of fish. Here are some must- try fish dishes.

 

Ceviche

The number-one must-try dish for seafood lovers is ceviche. Although it’s a Peruvian dish, you’ll see ceviche on menus throughout the coastal region of Chile. Fresh fish is served raw, marinated in fresh lemon or lime juice, and seasoned with coriander, garlic, and chili. Order this as an appetizer or a main dish.

Pescado Ahumado

Fish lovers should also look out for pescado ahumado (smoked fish), which you’ can find in markets, street food vendors, and sometimes even in supermarkets. The type of fish will depend on the region, from Pacific Sierra in the north to salmon or trout in the south, but can be found throughout the country.

 

Pastel de Jaiba

Pastel de Jaiba is a traditional Chilean crab pie, and it’s typically served with a crab claw or two peeking out of the top. You might even get an entire crab! This tasty dish is big on flavor, with layers of flaky white crab meat soaked in butter, cream, and white wine, and seasoned with spices including garlic, paprika, cumin, and chili. It’s then topped with a breaded crust and cheese, and baked in a clay pot. 

Machas a la Parmesana

Machas (clams) are native to Chile, and you’ll see them popping up in numerous seafood dishes. To enjoy them like a local, opt for machas a la parmesana, which are baked clams seasoned with white wine and lemon, then topped with butter and parmesan. You’ll find this indulgent dish at seafood restaurants and cafés at any of Chile’s coastal towns, and it’s ideal as an appetizer or a light lunch.

 

Machas a La Parmesana

Desserts and Drinks

 

Sopaipilla

You’ll find these fried snacks on sale at bakeries and street food vendors all around Chile. Sopaipilla are flat, circular bread-like pastries made from pumpkin and flour. You can enjoy them as a savory snack, served with chili sauce or cheese, but for a sweet treat, opt for sopaipillas pasadas. These deliciously sweet sopaipillas are smothered in chancaca, a sugary syrup made with orange zest and cinnamon.

Mote con Huesillo

Summer in Santiago is all about mote con huesillo! The sweet non-alcoholic drink is sold by street vendors all around the country, and it’s particularly popular in the summer months. Made with huesillo (peach) syrup, fresh wheat and iced water, it’s a refreshing beverage that doubles up as a dessert.

 

Tres Leches Cake

Torta de Tres Leches (three milks cake) is a favorite throughout South and Central America, and Chile’s version doesn´t disappoint. This light spongey cake is soaked in cream, evaporated milk, and condensed milk), then topped off with vanilla whipped cream. If your idea of dessert is sweet, creamy, and indulgent, this one ticks all the boxes.

Pisco Sour

This cocktail might have its origins in Peru, but it’s also a staple on drink menus throughout Chile. The Chilean version uses limon and Chilean pisco (a local brandy), but omits the egg white included in the Peruvian recipe. Be careful one can turn into 3 quite quickly and they are generally quite potent!

 

Sopaipilla