Chilean cuisine

Regarding South American culinary delights, Chilean food often takes a back seat to its more well-known neighbors like Argentina and Peru. However, Chilean cuisine is a hidden gem waiting to be discovered. With its unique blend of indigenous and European influences, Chilean food offers tempting flavors and dishes.

Join us on a gastronomic journey as we explore the diverse and delicious world of Chilean cuisine.

Hi, I’m Pilar Hernandez

I was born and raised in Chile and moved to Houston, Texas, in 2003 without knowing how to cook and speaking no English. There, I became a cookbook author and urban farmer. In July 2022, I moved to Seattle, WA.
I will show you how to cook Chilean food with the ingredients you find in your supermarket. I’ll challenge you to try exotic fruits like lucuma or maqui, our favorite cereals, wheat berries, and quinoa.

Welcome to my Chilean kitchen!

The Chilean Table: Chilean cuisine is deeply rooted in its geography, stretching along the Pacific coast, encompassing the Andes Mountains, and extending to the southern tip of South America. This vast landscape provides abundant ingredients that form the foundation of Chilean dishes. Seafood, vegetables, fruits, and meats are staples, and you’ll find that Chilean food is as diverse as its landscape.
Empanadas de Pino: Empanadas are perhaps Chile’s most iconic snack. These savory pastries contain beef, onions, olives, and hard-boiled eggs. They are perfect for a quick bite or as an appetizer before a meal.

Seafood Extravaganza: Chile’s extensive coastline means that seafood plays a prominent role in the country’s cuisine. One must-try dish is “Ceviche,” made from fresh fish or seafood marinated in lime juice, cilantro, and onions. Another favorite is “Caldillo de Congrio” a succulent conger eel soup.
Traditional Stews: Chilean stews, known as “cazuelas,” are hearty and comforting. “Cazuela de Pollo” is a chicken and vegetable stew with a flavorful broth, while “Cazuela de Vacuno” features tender beef, corn, and potatoes.
Indigenous Influences: Chilean cuisine also celebrates its indigenous Mapuche roots. “Curanto” is a traditional dish that involves cooking seafood, meat, and vegetables in a pit covered with hot stones. The result is a smoky and aromatic feast that embodies the flavors of Chile’s native cultures. Mapuche people were/are skilled foragers, and Digüeñes (parasitic mushrooms) are one of their ancestral foods.

Chilean Wine: Chile is renowned for its excellent wines, especially its red varieties like Cabernet Sauvignon and Carmenere. A glass of Chilean wine perfectly complements a traditional Chilean meal, and you can even visit the country’s vineyards for a wine-tasting experience.
Desserts and Sweets: No exploration of Chilean cuisine is complete without tasting “Dulce de Leche or Manjar,” a sweet caramel-like spread used in desserts like “Cuchuflí” (wafer rolls filled with dulce de leche or just plain like in the picture) and “Sopaipillas Pasadas” (fried pumpkin dough with a sweet molasses syrup).

Chilean recipes may not always be in the culinary spotlight, but it’s a treasure trove of flavors waiting to be discovered.

The way Chileans eat is organized around seasons and local products. Most Chilean foods are simple and vegetable-forward (meat was and still is expensive). Flavors are mild. At many houses and restaurants, you will see a bottle of hot sauce (mild if you compare it to the USA/Mexican taste) to add some spiciness to your plate.

What is traditional Chilean food?

Most traditional dishes can be traced to Colonial times when the Spaniards occupied Chile (1598-1810). Corn, potatoes, and squash are native to Chile. The Spaniards introduced beef and sugar, and true melting occurred.

The dish currently considered the oldest and still made (but with variations) in Chilean homes is Charquicán ( a potato, squash stew).

Other traditional dishes are Pastel de Choclo (Corn and meat pie), Empanadas de Pino (beef and onion empanadas), Pollo Arvejado (Peas and carrots chicken stew), and Costillar de Chancho (Spicy Spare ribs).

Chicken and pork are cheaper proteins that Chileans appreciate. Pork is called Chancho, and many festivals and emblematic dishes celebrate it.

Here, you can see examples of seasonal menus for a Chilean lunch or dinner.

Get my cookbook!

The Chilean Kitchen* has 75 traditional recipes lovingly adapted to work with American ingredients. Eileen’s beautiful writing and Araceli’s amazing photography will transport you to my Chilean kitchen right on your own!

What time do Chileans eat?

Breakfast is quick and small. It can be on the go between 6 a.m. and 9 a.m. You can read more about Chilean Breakfast here.

Lunch during the work week depends on each person’s routine. Lunch on weekends, vacations, and holidays is the most essential and communal affair. Usually, it starts around 1 or 2 p.m. and can take several hours. It’s common to have “algo para picar” (small appetizer) and a cocktail Pisco Sour, or wine punches (borgoña). The main dish, several salads, and sauces like Pebre and bread are usually on the table. And dessert (read more about Chilean desserts here).

In the afternoon, the favorite Chilean meal is Once (like a giant tea service with bread and sweets). Often during the work week, is Once-Comida (tea and dinner with some leftover food). The timing for Once varieties, but around 7 or 8 p.m. is traditional.

What drinks are popular in Chile?

For breakfast and Once, coffee and tea are popular.

For lunch and dinner, sodas, fruit juices, and wine. Water is safe to drink in Chile.

For special occasions, there are traditional cocktails.

Do not expect to be served a big glass of water with ice at restaurants. And if you ask for water, you will most likely get a small glass with room-temperature water. If you want ice, you must request it.

For midmorning, an eternal favorite is the Cortado, now popular in the US.