National Food of Chile: Top 17 Dishes

Welcome! If you’re curious about the lively and diverse culinary traditions of Chile, you’ve come to the right place. Have you ever wondered what defines the national food of Chile? Or which dishes you must try to truly experience Chilean cuisine? This article aims to answer these questions and more, guiding you through the rich flavors and unique dishes that make up the heart of Chile’s gastronomic heritage.

In this article, we’ll explore the top 17 dishes that are essential to understanding Chilean food culture. From hearty stews and delicious street foods to delightful seafood and traditional family meals, each dish tells a story of the country’s history, geography, and cultural influences.

By the end of this travel, not only will you have a deeper appreciation for Chilean cuisine, but you’ll also be inspired to explore other culinary articles within our publication, further broadening your gastronomic horizons.

Top 7 National Foods of Chile

1. Cazuela

photo by Paborbor

Cazuela is the perfect comfort food of Chile, deeply rooted in the nation’s culinary tradition. This hearty stew, prepared with beef, chicken, or lamb, alongside generous portions of pumpkin, potato, and corn, is designed to warm both the body and soul. So integral is cazuela to Chilean culture that it is often suggested as a remedy for those looking frail or thin. This nourishing meal is especially cherished during the cold winter months, providing energy, warmth, and essential nutrients.

Video by Culture Canvas

2. Chilean Abalones

photo by Anthony Georgeff

Known locally as “Loco,” the Concholepas concholepas is a prized shellfish from the Chilean seas, celebrated as the Mollusc of the Year in 2023 by the Senckenberg Society for Nature Research. Locos are a source of national pride, and their versatile culinary uses include baked chupe au gratin with avocado, cooked loco with native potatoes and mayonnaise, or chopped loco with quinoa and salsa verde.

3. Carbonada

photo by Blue moon in her eyes

Carbonada is a national Chilean winter stew suggestive of minestrone, made with a mix of potatoes, pumpkin, carrots, green beans, and various seasonings, complemented by small pieces of meat. This nourishing soup is served in a bowl with abundant broth and garnished with parsley. Its rich, hearty flavors make it a beloved dish during the colder months, providing comfort and warmth.

4. Caldillo de Congrio

photo by James

Caldillo de congrio, a signature dish of Chilean gastronomy, is a flavorful fish stew featuring conger eel, onions, garlic, tomato, paprika, potatoes, carrots, and spices. The conger eel imparts a tasty depth to the broth, while the vegetables add texture and complexity. Served hot, this exquisite stew is ideal for cold winter days, and its reputation is immortalized by Pablo Neruda, who hailed it as a “delight that must be tasted.”

5. Ajiaco

photo by James

Ajiaco, a meat soup with versions found across Latin America, is a practical and tasty dish in Chile, often made from leftover barbecued meat. This soup includes diced barbecued meat, potatoes, chopped onions, green hot chili peppers, parsley, and a mix of spices like salt, pepper, cumin, and oregano. Known for its restorative properties, ajiaco is particularly appreciated for soothing mild hangovers and replenishing strength after a night of celebration.

6. Chorillana

photo by James

Chorillana, originating from Valparaiso, is a strong dish featuring French fries topped with finely cut onions, spicy sausage, beefsteak, and fried eggs. It is a popular meal at the traditional “J Cruz M” restaurant, especially on weekends. This hearty, cholesterol-rich dish is ideal for those planning to hike the hills of Valparaiso, offering a satisfying and energy-packed meal to fuel the climb.

7. Lengua de Vaca

photo by Masa Assassin

Cow’s tongue, or lengua de vaca, is a delicate and soft delicacy cooked in salted water. Often served as an appetizer with mashed avocado and fresh lettuce, this dish, despite its understated presence in Chilean gastronomy, is appreciated for its unique texture and flavor. Typically found in neighborhood butcher shops, lengua de vaca is a humble yet flavorful dish ready to be enjoyed without pretense.

Video by Rosie Cooks

6 Traditional Dishes to Eat

8. Machas a la Parmesana

photo by mariela morales

Machas a la Parmesana is a beloved Chilean clam dish introduced by Italian immigrants in the 1950s. It features machas, or saltwater clams, topped with a rich blend of parmesan and gouda cheese, white wine, cream, and butter. This dish, popular along the coast where large machas are readily available, is a favorite among seafood and cheese lovers. However, those who are lactose intolerant might need to steer clear of this soft treat.

9. Charquicán

photo by Isaacromanfl

Charquicán is a hearty Chilean beef stew traditionally made with dried beef or llama meat but now commonly prepared with beef roast. This slow-cooked dish is soaked with local ingredients such as squash, peas, corn, and potatoes, with pumpkin added in the fall. A popular variation includes a fried egg on top, adding extra protein. While charquicán is especially cherished in Chile, variations of this stew can also be found in neighboring Andean countries like Argentina, Peru, and Bolivia.

10. Plateada

photo by Ave Fenix Plateada

Plateada is a cherished Chilean pot roast made from the rib cap of beef, known for its delicate, flavorful meat. The dish gets its name, which translates to “silver-plated,” from the silvery skin of the rib cap. Key to its deliciousness is marinating the beef and trimming the fat before cooking. Common seasonings include garlic, salt, fresh ground pepper, olive oil, and onions, making plateada a staple dinner in many Chilean homes and restaurants.

11. Pernil

photo by Jason Lam

Pernil is a traditional Chilean dish made from slow-cooked pork leg or shoulder, seasoned with pepper, oregano, salt, and Chilean sofrito. This dish is especially popular during Christmas, yielding large portions of delicate meat that fall off the bone. Pernil is typically served with arroz con gandules and requires marinating the day before. The pork is cooked until the outer skin becomes crisp, known as cuero, and leftovers often find their way into Cuban-style sandwiches.

12. Chupe

photo by Greg Ma

Chupe is a Chilean seafood stew that combines shrimp, fish, vegetables, and potatoes, often served in clay bowls to retain heat. This dish is traditionally made with crayfish, though shrimp has become a popular substitute due to its availability. Chupe is prepared by cooking potatoes and onions in butter, adding various spices for flavor, and mixing in the seafood before finishing with milk for a creamy texture. Served with warm bread, chupe is a delightful comfort food for seafood lovers.

13. Porotos Granados

photo by User:Pachanka

Porotos Granados is a summer staple in Chile, highlighting the country’s agricultural produce. This hearty stew features cranberry beans, fresh corn kernels, and squash, creating a creamy and slightly sweet base. Fresh basil adds a sweet aroma and distinctive flavor, making the dish bright and flavorful. Porotos Granados is often enjoyed as a main course, paired with a simple tomato salad or fresh bread, welcoming the heart of Chilean home cooking.

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Spices: The Heart of Chilean Cooking

photo by Zak Greant

Chilean cuisine is a lively textile linked with unique and exotic spices that transport you to the southern tip of the world with each bite. Merkén, a traditional spice of the Mapuche people, exemplifies this culinary travel. Made from dried and smoked ‘cacho de cabra’ chili peppers, coriander, and salt, Merkén has an earthy and smoky aroma that has fascinated professional chefs.

It enhances a variety of dishes, from meats and fish to chocolates and fruits, making it a beloved condiment for fine dining and spicy flavor lovers. Its popularity has grown beyond Chile’s borders, earning a place in international gourmet markets. Another remarkable Chilean spice is Rica Rica, an aromatic herb from northern Chile.

Other Chilean specialties like Cahuil salt, maqui berries, and Chilote garlic contribute to the country’s rich culinary heritage. Cahuil salt, harvested manually from the Nilahue estuary, boasts lower sodium content and numerous health benefits. Maqui berries, a superfood rich in antioxidants, are used in juices and desserts, while Chilote garlic, with its intense flavor, enhances gourmet dishes and pastes.

Chilean Family Dining

photo by Claudio Saavedra

Family dining in Chile plays a significant role in the social process of “making a family.” A study examining the commensal practices of 625 adults in Santiago revealed that 63% of recorded food events involved eating exclusively with family members. This high rate of family meals highlights the importance of dining together in Chilean culture.

The study found that the probability of sharing meals with family varied based on socio-demographic factors. For instance, working status and gender were more significant predictors for breakfast and lunch, while social class and the presence of children were more influential for lunch and evening meals. The presence of a partner of the head of household was the most significant factor, representing the central role of family meals in developing a sense of togetherness.

Interestingly, the study found that in Santiago, unlike in some other parts of the world, the working class is more likely to eat with family members compared to the service class. This suggests that family commensality in Santiago may be influenced by unique cultural and social dynamics. The findings indicate that family meals are more than just a routine; they are integral to maintaining family bonds and social structures.

By studying family dining practices in different cultural contexts, researchers can gain a deeper understanding of how socio-demographic factors and cultural norms shape family interactions and the broader social fabric.

Street Food

14. The Completo

photo by James

The Completo is Chile’s answer to the hot dog, taken to an extravagant level with a variety of toppings. This beloved street food starts with a basic hot dog and is traditionally topped with chopped tomatoes, sauerkraut, and a generous amount of mayonnaise. However, Completo lovers often add guacamole, melted cheese, mustard, ketchup, and spicy chili sauce to their creations. While it might not be a gourmet dish, the Completo is an ideal Chilean snack that offers a hearty and authentic taste of local cuisine.

15. Empanadas

photo by Consumatron.com

Empanadas are a staple in Chilean street food, celebrated for their delicious fillings encased in a sturdy pastry crust. Popular varieties include pino (a mix of ground beef, onions, black olives, boiled eggs, and raisins), seafood, and cheese. Street vendors often offer an extensive selection, sometimes with over thirty different fillings. Empanadas can be baked or fried, making them an ideal, portable snack perfect for those on the go.

16. Sopaipilla

photo by Miia Hebert

Sopaipillas are a simple yet delightful street food in Chile, made from a dough of pumpkin and flour that is quickly fried to perfection. These inexpensive snacks are typically larger when sold on the street compared to their restaurant counterparts. Street sopaipillas are often complemented with mustard or ketchup, while in restaurants, they might be served with pebre salsa as an appetizer or soaked in syrup for dessert. Despite their simplicity, sopaipillas are a beloved and satisfying treat for many Chileans.

17. Churros

photo by Ruth Hartnup

Churros are a popular Chilean street food, known for their crispy exterior and soft, doughy interior. Made from a basic dough of flour, water, and a pinch of salt, churros are piped through a star-shaped nozzle and deep-fried until golden brown. Typically sprinkled with sugar, they can also be filled with rich chocolate, creamy caramel, or indulgent dulce de leche.

Farm-to-Table Movement

photo by International Labour Organization ILO

The farm-to-table movement in Chile is exemplified by Pio Pio Chile, an organic farm and cultural center located in the Los Pinos neighborhood near Viña del Mar. Founded by Carolina Pizarro, Pio Pio aims to revitalize community engagement by providing a space where people can come together to collaborate, learn about sustainable living, and exchange cultural experiences.

The farm focuses on permaculture and natural building, featuring projects like an organic garden, eco-friendly shower and laundry facilities, a dry toilet, and a grey water system. These initiatives not only promote environmental stewardship but also offer practical demonstrations of sustainable alternatives to conventional practices.

During a visit to Pio Pio, one can witness the dedication to sustainability in every aspect of the farm’s operations. Carolina and her team, including co-founder Shelley Su Stenzel, work tirelessly to maintain and expand the farm’s infrastructure, often using recycled and locally sourced materials.

Pio Pio also hosts workshops and events to educate the community on ecological living, furthering their mission to bridge the gap between man, nature, and culture. The farm’s ongoing projects and future plans highlight its role as a beacon for sustainable development in Chile.

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Dining Etiquette

photo by G. Küppers

Dos

1. Arrive Fashionably Late: They always arrive 15 to 30 minutes late for dinner and about 30 minutes late for parties. This is customary and expected.

2. Proper Seating: They let women sit down before men, and they ensure the guest of honor is seated next to the host or hostess (women to the right of the host, men to the right of the hostess).

3. Use Utensils Correctly: When they finish their meal, they place their knife and fork parallel to each other on the right side of the plate with the tines of the fork pointing upwards.

4. Keep Hands Visible: They keep both hands above the table at all times; placing them in their lap is considered impolite.

Don’ts

1. Improper Wine Pouring: They never pour wine backward into the glass, and avoid using their left hand to pour wine, as both actions are seen as signs of disrespect.

2. Hand Usage: They never eat with their hands or lick their fingers, as this is considered vulgar.

3. Talking with Cutlery: They do not speak with cutlery in their hands.

4. Toothpick Usage: They avoid using toothpicks at the table as it is deemed impolite.

Global Influence and Popularity

photo by Photocapy

Chile’s unique geography, stretching from the tropics in the north to the cold southern regions, has developed a diverse and rich culinary tradition. Ingredients like tropical fruits, a vast range of seafood, and world-renowned beef contribute to a cuisine that offers something for every palate.

The country’s cuisine is a blend of traditional Spanish recipes, Mapuche culture, and local ingredients, further enriched by influences from German, British, and French culinary traditions. This variety is mirrored in Chile’s agricultural bounty, producing a wide range of fruits and vegetables, and its extensive coastline, which provides an abundant supply of unique seafood.

Seafood is perhaps the most internationally recognized aspect of Chilean cuisine. The Pacific Ocean, influenced by the Humboldt Current, brings nutrient-rich waters teeming with diverse sea life, including fish, mollusks, crustaceans, and algae. This makes seafood a staple in Chilean dishes, showing the country’s intimate connection with the ocean.

Additionally, Chile is a major wine producer, and its local wines often accompany and enhance traditional recipes. Chile’s culinary scene also includes sweet contributions like the confection dulce de leche, showing the country’s ability to blend local ingredients with culinary creativity.

Key Takings about National Food of Chile

1. Top 7 National Foods: From the comforting cazuela to the flavorful caldillo de congrio, Chilean cuisine represents warmth and tradition, perfect for both cold winters and festive gatherings.

2. 6 Traditional Dishes: Explore further Chilean heritage with dishes like pernil and plateada, each reflecting a blend of original and European influences in their preparation.

3. Spices: The Heart of Chilean Cooking: Merkén and Rica Rica add depth and aroma to Chilean dishes, showing the country’s rich culinary heritage and love for bold flavors.

4. Chilean Family Dining: The heart of Chilean culture lies in family meals, developing strong bonds and traditions that revolve around shared meals and cherished moments.

5. Street Food: Empanadas, sopaipillas, and churros bring Chilean flavors to the streets, offering quick bites infused with local ingredients and cultural significance.

6. Farm to Table Movement: Pioneering initiatives like Pio Pio Chile highlight Chile’s dedication to sustainable practices, promoting community engagement and ecological awareness.

7. Dining Etiquette: From seating protocols to utensil usage, Chilean dining etiquette reflects respect and tradition, enhancing the communal experience of sharing a meal.

8. Global Influence and Popularity: Chilean cuisine’s diverse influences and ingredients from Pacific seafood to Andean spices charm global palates, showing a culinary travel rich in history and flavor.

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