If all you know of facts about Chile is that it’s the longest country in the world, you’re missing out. With a serene coastline, diverse wildlife, and amazing Chilean food, the country is a tourist’s dream.

It is one of the few places in the world to have both deserts and glaciers, and we can see the impact of this geographical and climatic variation on the traditional food in Chile. Although the Chilean Merlot wine gets all the spotlight, there’s plenty of other great options. Chile has mouth-watering local delights you can’t find anywhere else around the globe. So, let’s help you find a new favorite.

What’s Special About Traditional Food In Chile

Chilean food is deeply influenced by the indigenous Mapuche culture. Ingredients such as potatoes, corn, and beans, as well as traditional cooking methods, reflect this heritage.

Chile is famous for its coastline and for its seafood. Chilean food showcases a vast array of fish, shrimp, crabs, and other delicacies. Locals enjoy eating sea urchins and barnacles.

Spice blends like merquén (smoked chili pepper) and pebre (a condiment made with cilantro, garlic, and chili) add distinctive flavors to the cuisine. With their country renowned for wine production, locals love pairing wines with meals to enhance the dining experience.

Finally, traditional methods of food preservation, such as drying, smoking, and salting, are still employed in Chilean cooking. It allows for the year-round availability of certain ingredients and contributes to the unique flavors in the cuisine.

Most Famous Dish In The Food In Chile

Cazuela (Hearty Meat And Vegetable Soup)

Cazuela refers to both the dish itself and the cooking vessel in which locals prepare it. The chef slowly cooks a mix of ingredients in a big, shallow clay or earthenware pot. This special pot gives the dish its unique taste and texture by letting the flavors blend and get stronger as they cook.

Common components include a variety of meats such as chicken, beef, or pork, accompanied by an assortment of vegetables like potatoes, carrots, corn, and peppers. Seasonings, such as garlic, onions, and a combination of herbs, contribute to the robust and savory character of the dish.

Cazuela is the closest thing to Chile’s national dish. It’s known not only for its rich flavors but also for its communal nature. Chileans often have it family-style, encouraging shared dining experiences.

Breakfast Items In Chilean Food

Tortillas De Rescoldo (Coal-Baked Corn Flatbreads)

Tortillas de rescoldo are special flatbreads that get their name from “embers.” Made from basic ingredients like flour, water, salt, and a bit of fat, these tortillas are different because of how they’re cooked. 

Instead of a regular oven, they sit on hot embers and are cooked using leftover heat from a wood fire. The old-style cooking method shows how people in the past used what they had to make delicious food. 

They have a unique smoky taste and a crunchy exterior with a soft interior. Although a variety of Chilean cakes have a similar texture, tortillas de rescoldo have a more smoky flavor. 

Marraqueta Con Palta (Crusty Bread With Avocado)

Marraqueta is a traditional type of bread known for its distinct oval shape and crunchy crust. It has a soft interior that tastes really good with the creamy avocado spread.

Locals enjoy it without toppings, but vendors will add salt, pepper, and a drizzle of olive oil upon request. Adding these toppings enhances the experience of the dish, in our opinion.

This is a common breakfast food, but many Chileans also have it for dinner.

Pan Amasado (Homemade Country Bread)

Pan amasado holds cultural significance in Chilean cuisine since locals treat this bread-making experience as a family bonding activity. Its literal translation is “kneeded bread,” which refers to the way it’s made.

This small, round, flat bread might not look like the regular bread most of us are used to. However, the loaf has a crunchy exterior and a light chewy interior, which goes well with tea.

Sopaipillas Pasadas (Fried Dough)

This Chilean breakfast dish is the real deal if you love a sweet breakfast. The texture and consistency of this fried dough are just like the regular donuts you’re used to having. What happens after frying is what makes them unique.

Once the sopaipillas are fried, they are soaked or bathed in a sweet syrup. This syrup is often made with ingredients like orange peel, cinnamon, and sugar. The syrup imparts a delightful sweetness and aromatic flavor.

Traditional Meat Dishes In Chilean Food

Costillar De Cordero Al Palo (Spit-Roasted Lamb Ribs)

This dish begins with a prime cut of lamb rib marinated in a blend of herbs, spices, and sometimes a mixture of garlic, olive oil, and vinegar to enhance the lamb’s natural flavors. The marinade is usually left on overnight.

Roasting the marinated lamb ribs on a spit or a vertical rotisserie over an open flame allows the meat to cook slowly. This renders the fat and creates a crispy exterior while keeping the interior tender and juicy.

If you want to have it as part of a larger meal, it goes well with the local flatbread and a fresh salad.

Charquicán (Mixed Meat And Vegetable Stew)

Charquicán features salted beef or lamb cubes mixed with diced vegetables like carrots, pumpkin, green beans, and corn. The ingredients are submerged in stock and brought to a boil so they can absorb all the flavor.

One of the distinctive features of charquicán is its use of mashed potatoes as a thickening agent. The mashed potatoes create a creamy texture that binds the stew together.

Empanadas De Pino (Meat-Filled Pastries)

Empanadas de pino is a traditional Chilean food featuring a delightful, flavorful mixture of ground beef, onions, hard-boiled eggs, olives, raisins, and various spices. All the filling of this savory turnover is encased in a distinctive half-moon shape with a golden-brown, flaky crust.

The seasoned ground beef is complemented by the savory notes of onions. The richness of hard-boiled eggs, the olives’ brininess, and the raisins’ sweetness creates a well-balanced and satisfying flavor profile.

The crispy exterior of the empanada adds a textural contrast to the succulent filling. It goes great with pebre.

Asado A La Parrilla (Grilled Barbecue)

Asado a la parrilla is a celebration of the natural flavors of high-quality beef, enhanced by the smokiness from the grill and the savory seasoning. Friends and family often gather around the grill, creating a festive atmosphere.

The grilling process itself is a communal activity, with designated “asadores” (grill masters) tending to the meat while engaging in lively conversations. The barbecued meant is super juicy and tender. Pair it with flatbreads and traditional sauces to take things up a notch.

Vegetarian/Vegan Dishes In Chilean Food

Porotos Granados (Fresh Bean Stew)

Porotos granados is considered a symbol of Chilean identity, as it represents the country’s agricultural abundance and the significance of seasonal, locally sourced ingredients.

The taste of porotos granados is a delightful blend of sweet and savory notes. The cranberry beans contribute a creamy texture, the pumpkin adds a subtle sweetness, and the corn kernels bring a burst of freshness.

A side of fluffy white rice is recommended with this stew, as it does a fantastic job of neutralizing the spiciness of the dish.

Humitas En Olla (Steamed Corn Pudding)

Humitas en olla is a culinary staple in the summertime when fresh corn is abundant. The dish is made from freshly ground corn combined with butter, onions, and spices. The mixture is then wrapped in corn husks, creating tasty individual parcels that locals steam.

They enjoy humitas en olla as a beloved comfort food, often preparing the dish during family gatherings, holidays, or festive occasions. The process of making humitas en olla is a communal activity, with family members coming together to share the workload.

Pantrucas (Chilean Dumpling Soup)

Another much-loved comfort food, pantrucas is a type of soup featuring square or irregularly shaped dumplings made from a simple dough of flour, water, and sometimes eggs.

The irregular shapes of the dumplings give the dish a homemade feel. They float in the broth, soaking up its rich flavors. The broth can vary, with some recipes featuring a chicken or beef base and others incorporating vegetables such as carrots and potatoes.

It is one of the most popular Chilean food items, as almost every street has a vendor selling this dumpling soup.

Palta Reina (Stuffed Avocado)

Palta reina is a classic Chilean dish that beautifully combines avocados’ rich, creamy texture with a flavorful filling. A common filling includes a combination of shrimp, mayonnaise, lemon juice, and sometimes diced vegetables such as tomatoes and onions.

The stuffed avocado also goes well on a bed of lettuce, which makes it look extremely satisfying. High-end local events often serve this dish as their appetizer.

Seafood Items In Chilean Food

Caldillo De Congrio (Conger Eel Soup)

Caldillo de congrio is not only famous for its rich and flavorful broth but also for its cultural significance. The famous Chilean poet Pablo Neruda immortalized caldillo de congrio in his ode to it, “Oda al Caldillo de Congrio.”

The eel contributes a unique, slightly sweet taste, while the vegetables and seasonings infuse the broth with depth and complexity. It makes for the perfect winter comfort food.

Chupe De Mariscos (Seafood Chowder)

Chupe de mariscos is a visually striking dish. It typically includes a medley of seafood, such as shrimp, mussels, clams, and fish, along with vegetables like potatoes, corn, and peas.

The broth is usually made with a fish or seafood stock base, tomatoes, onions, garlic, and a blend of herbs and spices. If you like, you can also add a touch of cream or milk to give the soup a creamy texture, further enhancing its indulgent taste.

Machas A La Parmesana (Parmesan Baked Razor Clams)

Machas a la Parmesana is a popular Chilean seafood dish that highlights the unique and delicate flavor of razor clams. Garlic and parsley add a fresh and aromatic element to the dish that escalates its flavor profile.

The topping is a little crusty, and you’ll need a knife to cut through and get to the clams. Your fork, meanwhile, can be used to separate the clams from the shells. Machas a la Parmesana represents the fusion of local seafood with European culinary influences, particularly the use of Parmesan cheese.

Sweets And Desserts In Chilean Food

Mote Con Huesillos (Dried Peach And Wheat)

Mote con huesillos consists of two key components: mote, which are husked wheat grains, and huesillos, dried peaches that have been rehydrated and cooked in a sweet syrup. The syrup imparts a sugary sweetness to the drink, complemented by the naturally mild and slightly chewy texture of the mote.

The temperature is key to this drink, and you can best savor it chilled. Locals typically enjoy mote con huesillos as a popular street food or at traditional Chilean fairs and festivals.

Leche Asada (Baked Milk Custard)

If you love flan, pudding, or custard in general, you’ll love leche asada. The mixture is often flavored with a touch of lemon or orange zest, adding a subtle citrusy note that enhances the overall experience.

It is another popular dessert locals enjoy during family gatherings, celebrations, and holidays. A dollop of whipped cream and fresh fruit will add an extra bit of kick to this already scrumptious treat. However, you might want to hold the whipped cream, as the custard is already very sweet.

Cuchuflí (Chocolate-Coated Wafer Cone)

Cuchuflí is a thin, crispy, cylindrical wafer tube that is filled with a sweet, creamy substance. The most common filling is manjar, a rich and caramel-like milk spread that is widely used in Chilean desserts.

It is one of those Chilean food dishes you can grab and have on the go. These wafers are simply irresistible. You could easily snarf down like ten of these in no time.

Chapalele (Potato Dumpling With Sugar)

Chapalele is a round, flat dumpling, similar to a pancake.  It has a golden-brown color which results from being fried in oil. Some variations may also involve baking or boiling the dumplings, but frying them in butter is the real deal.

Once cooked, the chef dusts the chapalele with powdered sugar to add a touch of sweetness and enhance its visual appeal. Locals often enjoy sweet chapalele with a drizzle of honey. We tried it with berries and boy, was it good!