Santiago

The gastronomy of Chile is a sample of the mixture between the nativeculture and the contribution of the Spanish culture. Over the years, it has been influenced on a lesser scale by other European cultures such as German and Italian, as well as French in the 20th century. Chilean cuisine is characterized by having unique flavors, due to the mix and diversity in the country.

There is a peculiarity in Chilean cuisine, and that is that the preparations vary according to the season of the year. For example, in winter, they tend to eat spoon dishes that are hot, such as soups.  While in summer the meals are usually cooler and lighter. These meals, depending on the preparation, can be accompanied by characteristic drinks of the country such as pisco and Chilean wine.

On April 15 of each year, Chilean cuisine is celebrated in the country, and as in other countries, we can find variations in the preparations according to the province. In Chile, it can be differentiated into three areas: Chilean gastronomy in the north, in the center and in the south.

10 typical Chilean dishes that you must try:

Empanadas. The empanada is an elaboration that is heard a lot in different countries of South America. Although, despite being characteristic of this part of the world, its recipes and preparations are not the same. For those who do not know, an empanada is a dough that is flattened to place a filling in the center, which can be based on some protein or vegetables. The dough is folded to wrap the filling, and depending on the dough, proceed to bake or fry in oil.

The dough for the empanadas is usually based on wheat flour, corn flour, etc. In the case of Chilean empanadas, the dough is usually made of wheat flour, and the filling is usually beef, prepared in a kind of stew, which they call “pine” and then baked. This dish is eaten a lot in celebrations and national holidays. A curiosity of the dish is that in some areas you will find inside the empanada, the pine and a half of a boiled egg.

Humitas. This preparation is not only a typical Chilean food, it is also consumed in other countries of the American continent but of course, it is known by other names. It is a dough made from tender corn (known in Chile as choclo), which can be seasoned and wrapped in corn or cob leaves. Later it will be boiled or steamed to cook, and once ready, it is served hot.

Most countries know them as tamales, although in Venezuela they can be found as Hallaquitas or cachapas e leaf. Depending on the country, the humitas can be served in the afternoon or in the morning as breakfast, accompanied by a coffee or a typical drink. Do you dare to try them?

Casserole. The casserole is a typical Chilean food, which is commonly found among homemade preparations. It is believed that this dish was introduced to the country by the Spanish conquerors, and its name comes from the container in which it is prepared. It is a vegetable soup with meat, which can be chicken, beef or lamb. Very typical of winter and very common both in the north and south of the country. It is a dish that you will find in any Chilean restaurant. Sometimes rice is added and it is very similar to the sancocho that is prepared in other countries.

The Chilean casserole has a great variety of recipes. In the north the casserole of bovine is typical or calls, which, generally, is accompanied with quinoa. In the central area we find the beef and poultry casserole. To the south, we found the casserole of pig and lamb. This is one of the typical Chilean dishes, ideal for the cold.

Beans. This preparation is the one that most represents the typical food of Chile. There is even a saying that says: “More Chilean than beans” implying that there is nothing more native and typical of Chile than beans. In this country, there are several ways to prepare them, the most famous being the pomegranate beans and the beans with reins. This is one of the typical dishes of Chile, especially from the peasant areas.

The beans are usually cooked in a kind of stew, to which mazamorra or pilco is added, and salad and pebre are used as a side. It is best to prepare it in winter since it is a hot dish, in addition the corn or corn with which they are prepared is given at the end of spring in Chile.

Corn cake. As we have said, corn is corn. It is a baked pasta made from tender corn, which depending on the place where it is prepared, is sweet or salty and filled with meat. This cake also resemblesén the corn cake of Mexican cuisine and the pie or English corn pudding. It is a typical Chilean food, which you cannot stop trying for anything in the world. But, if you can’t visit it, then try to prepare it.

Machas parmesan. Another typical Chilean food is the parmesan machas. They are a variety of Chilean clams that are baked with Parmesan cheese. It is believed that it was created 50 years ago in Viña del Mar by an Italian emigrant, Edoardo Melotti Ferrari. Currently the clams used in the preparation are much more expensive than in the past, but the good thing is that you no longer have to go into the sea to get them, as was done at the beginning. Now they are in the supermarkets and fairs of Santiago both cooked and frozen.

The fresher the better, and they should come with their shells that are needed for the recipe. Clams should be kept refrigerated until ready to use. They are opened with a small knife, the tongue is left, which is the only thing used in this dish, and you have to remove the rest with your fingers. They are washed and squash a little to relax the muscle and remove any black substance.

The original recipe only put them on the half shell and added a little grated and baked Parmesan. But over the years, other versions were created where even white wine is added. They are delicious.

Caldillo de congrio. If we are looking for another typical Chilean food, this dish is undoubtedly a safe choice. It is a dish made from a fish that is very abundant on the Pacific coast, called conger eel. We can find it as golden eel or red eel. Initially this dish was not very well known, but after the Chilean writer Pablo Neruda mentioned it in one of his writings, the dish began to be prepared more frequently.

At present it is prepared in many tourist restaurants in the country and the presidency of the country serves it in some important events to its guests. The best thing about the dish is the main ingredient, the conger eel. This fish has soft flesh and is suitable to be prepared in the oven, steamed, in broth. It fits very well. The important thing about this recipe is the dish in which it is served, so that the temperature is maintained for longer.

Malayan. One of the typical dishes of Chile is the Malaya. It is a meat roll, also known as a beef slaughter. It is prepared with the meat that is on the ribs. It is stuffed with boiled eggs, some vegetables and is served with tomatoes or bread. To prepare it, boil water in a large pot (where the meat fits), give the meat a few strokes to make it thinner, and season it with salt, pepper and finely chopped garlic.

Then the meat is spread and the paprika, carrot, onion and boiled egg are placed in the middle, in a kind of row. It starts to roll up and goes tight like a gypsy arm with a string. If there are leftover onion and paprika, it can be added to the boiling water, the meat is placed (all submerged in the water) and cooked for an hour, turning once after 30 minutes. Let cool completely in the pot. Cut thin and serve hot or cold.

Alfajor. Alfajor is a typical food from Chile and other countries in the region. In Chile it is also known as “chilenito” and it is a sweet made up of two cookies and a filling that they call manjar (sweet milk). Originally, the sweet was only consumed on national holidays, but today it is consumed all year round. It is believed to be a sweet native to the Central zone of Chile (La Ligua, Curacaví and Curicó). It is even very common to see some women whom they call the La Ligua baskets, which are famous for selling alfajores on the road and in town.

To prepare it you need a few egg yolks, flour and a small glass of pisco. It is mixed until forming a mass, one stretches and small circles are cut. They are placed on a tray and put in the oven for 5 minutes. When cool, fill with manjar (dulce de leche) and pass the edges with grated coconut. Ready, enjoy!

Pisco Sour. But let’s start from the beginning. Pisco is a brandy that is made from grapes, and is produced in Chile. Pisco Sour is a cocktail made with pisco and lemon juice. The word sour is added in reference to the family of cocktails that use lemon as part of their recipe. Like other foods it is also found in other countries, but specifically Peru and Chile, they debate that the pisco sour is part of their national gastronomy.

The truth is that pisco sour is a typical Chilean drink and you cannot stop trying. This is a drink that is found in any part of the country, and that is served in celebrations and at any time of the year.