The following highlights some of the popular Traditional Chilean Foods. If you manage to be in an Chilean restaurant or you are visiting Chile, I recommend the following:
1. Pastel de Jaiba
Crab cake is a decadent Chilean crab casserole originally from Santiago, where it can be found in most restaurants. The dish is made with crab meat, crustless bread, garlic, onion, milk, chilli peppers, white wine, butter, fish stock, cream and spices such as cumin, oregano and paprika powder. The combination is traditionally baked in clay pots, and when done, it is usually topped with grated cheese and served with bread and a glass of medium-bodied white wine on the side.
2. Pastel de Choclo
Chile’s favourite comfort food and Peru’s national dish, the soft and creamy pastel de choclo is a casserole-style pie that is also popular in Argentina and Bolivia. It consists of minced meat, black olives, onions, hard-boiled eggs and a cornmeal dough called choclo. Corn plays a key role in the dish, and no wonder: it was worshipped by the ancient Incas, whose most important god was the God of Corn.
3. Machas a la Parmesana
Machas a la parmesana is a typical Chilean dish consisting of clams that are covered with salt, white wine, butter and parmesan cheese. The clams are grilled until the cheese melts, and are best served immediately, preferably with a glass of white wine on the side. This Chilean classic is usually served as an appetiser and was invented by an Italian immigrant named Edoardo Melotti Ferrari in Viña del Mar in the 1950s.
4. Locos
Loco is a hard, white mollusc typical of Chilean waters and is one of the country’s typical dishes. It is cooked in water after being “beaten” in ash and served with a salad of lettuce and potato mayo. Its taste is very soft and delicate and it is really a caress to the palate.
5. Empanadas Chilenas
Chilean empanadas are most commonly made with wheat flour dough that is filled with onion, minced meat, olives, sultanas and hard-boiled eggs. These semi-circular empanadas are usually baked in the oven. Although they are prepared and eaten all year round, Chilean empanadas are especially popular during the Fiestas Patrias in September. During the Easter holidays, beef is forbidden for religious reasons, so these empanadas are usually filled with cheese and seafood during this period.
6. Charquicán
Charquicán is a tasty Chilean stew originally made with dried and salted llama meat, pumpkin, onions, sweet corn and potatoes as the main ingredients. Modern versions often use minced meat instead of dried llama meat (due to its strong flavour) and top the dish with a fried egg. The name of the dish derives from the Quechua and Mapuche word charqui, meaning jerky. In addition to Chile, this hearty stew is also popular in Bolivia, Argentina and Peru.
7. Chancho en Piedra
Chancho en piedra is a Chilean sauce that is essentially a variation of pebre sauce with added tomatoes. In addition to tomatoes, it contains garlic, chillies, onions, olive oil, salt, pepper and parsley or coriander. Once prepared, the consistency of chancho en piedra should be more like a sauce than a pebre. It is recommended to serve it with bread, sopapillas or empanadas.
8. Centolla
Centolla or spider crab is a huge crab typical of Chile, whose pulp is then used to prepare this tasty dish typical of Chilean food, especially in the extreme south of the country. The chupe de centolla is basically a crab cake. Among the ingredients of this dish, in addition to the crab, we also find cream, peppers, garlic, onion, grated parmesan and chilli.
9. Cazuela
It is a Chilean chicken stew composed of chicken pieces, chicken broth, onions, carrots, pumpkin, potatoes, rice and corn chunks. The stew is usually seasoned with garlic, salt, pepper, coriander and paprika powder. Once prepared, the poultry casserole is traditionally served in a red clay pot known as greda. The succulent chicken should fall off the bone, while the vegetables should be sweet and soft, almost melting in the mouth.
10. Asado
It’s a very common expression in Chile, and it’s a meat product you’ll never forget if you try it. Authentic roti is made from a cut of beef called platad. But when it comes to roasting techniques, it can be used for any type of meat such as pork, chicken, goat, etc. for meat preparation. The roasting technique involves taking a salted and seasoned piece of meat and placing it on a grill, which is a long, flat piece of metal iron.
If you found this list useful, here are some more Traditional South American Foods to try out on my Pinterest channel.