Bread is omnipresent in Chilean households. It is offered at all meal times, whether for a quick toast at breakfast, a bread basket at lunch, or the building of a sandwich eaten on the go and at Once.
The most common Chilean bread is the Marraqueta (Pan Batido or Pan Francés). Marraqueta and Hallullas are described as Pan Corriente, the most common and cheapest everyday options.
Pan Especiales are pieces of bread with more fat (usually butter), such as Colizas, Dobladitas, Bocado de Dama, and Hallulla Especial.
Pan amasado is found in the city, but it is considered the bread of the countryside. Enjoy it on holidays, and buy it when road-tripping.
Pan de Huevo is a sweet bread found on the beach.
Churrascas is an old kind of bread similar to tortilla de rescoldo (bread baked on the ashes). It’s made in skillets on the stove. It’s a quick bread usually made when the bakeries are closed.
Pan de Pascua is the Chilean fruitcake eaten on Christmas (we know it is confusing).
Chilean bread is of excellent quality, and most bakeries have a great selection. Try not to buy bread at supermarkets; the quality is not as good. Ask around. Most Chileans have a bakery they are fond of (picada) and will be happy to point you in the right direction. Some traditional bakeries in Santiago are Lo Saldes and Castaños.
Click on the pictures to go to the recipes:
- Chapaleles Chilean Potato Bread
- Chilean Dobladitas
- Chilean Pan Dulce
- Chilean Sopaipillas with Pumpkin
- Churrascas Chilean Stovetop Bread
- Colizas Chilean Bread
- Easy Rye Bread
- Hallullas Chilean Bread
- Homemade Empanada Dough Recipe
- Marraquetas Chilean Bread
- Merquén Crackers
- Pan Amasado Chilean Country Bread
- Pan de Huevo Chilean Sweet Bread Rolls
- Pan de Pascua Chilean Dulce de leche Fruitcake
