Ancient Andean recipes and the seafood bounty of the Pacific Ocean are essential elements of the cuisine in Chile. Traditional restaurants fire up iconic dishes that transform corn, potatoes, and other staple ingredients into remarkable creations, while vibrant markets present time-tested favorites and some of South America’s best street food.
Given the wide-ranging climate and geography, food and drink in Chile vary considerably from region to region. You’ll find desert recipes, unique island cooking techniques, and a growing number of restaurants catering to plant-based diners.
Tuck into pastel de choclo
One of Chile’s most popular dishes is pastel de choclo, a hearty casserole resembling a South American shepherd’s pie. This comfort-food classic features hard-boiled eggs, olives, and ground beef or chicken, accompanied by creamy corn dough (choclo) that binds the ingredients together and gives the dish a warm, sunny glow.
Indulge in a curanto feast on the Chiloé Archipelago
Head to the mist-shrouded islands of Chiloé to experience Chile’s unique culinary traditions, including curanto. This extraordinary dish, likely predating the arrival of the Spanish, is traditionally prepared in earth ovens. Heated stones are set in a hole in the ground, with ingredients layered on top.
Shellfish, pork, and chicken are added first, followed by chapaleles (a type of potato dumpling), various vegetables, and the leaves of the nalca. The whole mixture is then covered and allowed to simmer for several hours. Finally, the feast begins!
Bite into desert fruits in the Atacama
Famous for its shimmering salt lakes and geysers, the parched landscape of the Atacama desert conceals hidden culinary specialties. The indigenous Atacama people enjoy dishes like patasca, a stew made of pork or beef, potatoes, onions, and a unique white corn. You can also find desert produce such as pepino dulce, a fruit resembling a sweet cross between a melon and cucumber.
Snack on Chile’s best street food
Although empanadas are enjoyed throughout Latin America, chilenos produce some of the most delightful versions. This simple yet beloved street food is a breaded turnover stuffed with meat, cheese, seafood, or vegetables, baked or fried for perfection.
The classic empanada is filled with pino, a mixture of ground beef, onions, black olives, hard-boiled eggs, and raisins. You’ll discover a variety of fillings, from seafood to Italian-inspired options.
Sip a pisco sour after visiting a historic distillery
The rolling hills of the sun-kissed Elqui Valley are home to Chile’s most important pisco-producing region. Pisco, a high-proof brandy made from muscat grapes, is Chile’s national drink. Unlike Peru’s more traditional approach, Chilean winemakers sometimes age their piscos in wood, resulting in distinct flavors and a golden hue.
Savor seafood delicacies all along the coast
No matter where you roam in Chile, you won’t be far from the ocean in this pencil-thin country, boasting a coastline that stretches over 4,200 kilometers (2,610 miles). The Pacific Ocean provides some of the country’s best-loved staples, including loco (abalone), erizos (sea urchins), machas (razor clams), and many other seafood delights.
Vegetarians and vegans
While Chile leans heavily on meat and seafood, it’s still possible to eat well while following a plant-based diet. Chileans enjoy a variety of breads, often topped with pebre, a salsa made from olive oil, onions, coriander, garlic, and aji peppers.
Steamed or boiled corn cakes, humitas, are typically served wrapped in corn husks. Porotos granados is a traditional stew featuring cranberry beans, corn, and squash. Additionally, many places offer vegan empanadas to cater to different dietary preferences.
