Chilean cuisine features a variety of meat dishes that reflect the country’s diverse culinary influences, including indigenous Mapuche traditions, Spanish colonization, and more recent global influences.
Popular meats in Chile:
- Lamb: Lamb is also widely consumed in Chile, particularly in the southern regions. Traditional Patagonian dishes often feature lamb as the main ingredient. “Cordero al Palo” is a famous Chilean dish where lamb is slow-cooked on a spit over an open fire.
- Pork: Pork, called cerdo or chancho in Chile, is widespread. An annual celebration called Chancho Muerto rescues the old tradition of killing a pig and sharing their meat and components with neighbors and friends. Pork is commonly used in Chilean cuisine, and dishes like “longanizas” (pork sausages) and “lomitos” (pork sandwiches) are popular. Pork is often seasoned with spices and herbs to create flavorful dishes.
- Chicken: Chicken is a versatile meat used in many Chilean recipes. “Pollo Arvejado” (chicken with peas and carrots) is an example of a traditional chicken dish in Chile. Visit also Chilean Poultry.
- Other meats like rabbit and goat are an essential part of regional dishes.
- Beef: Beef is a staple in Chilean cuisine and is used in various traditional dishes. The Spaniards introduced cows to Chile. Meat, especially beef, has always been expensive in Chile. And for the most part, steaks are for important occasions.
Ground meat, a mix of ground meat, onion, and Chilean seasonings, is ubiquitous and integral to the Pino de Carne. Pino is used on empanadas, pastel de choclo y papas, papas rellenas and more.
Popular beef dishes include “asado” (grilled meat), “churrasco” (thin slices of grilled beef), and “lomo a lo pobre” (steak with fried onions, fried eggs, and French fries).
Popular Chilean cuts, remember they are not exact cut correspondence between the USA and Chile beef:
- Plateada (similar to brisket)
- Choclillo o Pollo Ganso (eye of round beef)
- Lomo Vetado (rib eye)
- Lomo Liso (New York Steak)
- Entraña (outside skirt)
- Asado de Tira (short ribs)
- Posta negra (top sirloin)
You can use this table developed by the US Department of Agriculture as a reference. The bottom table (new cuts) is more accurate.
- Acelga con longaniza Sautéed Swiss Chard with Chorizo
- Barros Luco Sandwich
- Carne al jugo Chilean Braised Beef
- Carne Mechada (Chilean Pot Roast)
- Cerdo Arvejado Pork with Peas and Carrots
- Cerdo Nogado Pork Tenderloin in a Walnut Sauce
- Chemilico Chilean Sandwich
- Chilean Anticuchos or Skewers
- Chilean Beef Empanadas de Pino
- Chilean Carbonada
- Chilean Chacarero Sandwich
- Chilean Charquicán
- Chilean Choripán
- Chilean Chorrillana
- Chilean Estofado Beef Stew
- Chilean Fricassee
- Chilean Lomito Sandwich
- Chilean Malaya Flank Steak Roll
- Chilean Pastel de Papas Shepherd’s Pie
- Chilean Plateada
- Chilean Style Pizza
- Churrasco Sandwich
- Completo Chilean Hot Dog
- Costillar de Chancho Chilean Spareribs
- Fricandela Chilean Burger Patty
- Garlic Sirloin Steak
- Lasagna with White Sauce and Bolognese
- Lomo de Chancho en Leche Milk Braised Pork Loin
- Niños Envueltos Steak Rolls
- Papas rellenas with ground beef
- Pastel de Choclo Corn and Beef Casserole
- Pork Quinoa Meatballs
- Tomaticán Corn, Tomato, and Beef Stew
- Tuco de Carne Chilean Meat Sauce
- Zucchini Boats with Ground Beef and Rice
