The culinary gods have been good to Chile. With a Mediterranean climate, a wide variety of produce grows in its fields, orchards and vineyards. A long coastline makes fish and seafood plentiful. Chilean cooking is strongly influenced by the Spanish kitchen, but numerous indigenous dishes remain familiar. Pastel de choclo, tamal-like humitas and empanadas are all popular. Grilled meats (parillada) are served with pebre sauce. Common ingredients are corn, beans, pumpkin, potatoes and quinoa. Pisco brandy is the kicker ingredient in pisco sour cocktails.
Typical Chilean Dishes
A list of typical Chilean dishes and foods. Use it to help you plan a Chilean-style meal, party or festival.
Appetizers
- Empanadas (Stuffed pastries)
Soups and Stews
- Caldillo de Congrio (Fish stew)
- Porotos Granados (Pumpkin and cranberry bean stew)
Salads
- Fruta de Mar (Seafood rice salad)
Poultry
- Escabache de Gallina (Pickled chicken)
Meats
- Empanadas (Stuffed pastries)
- Pastel de Choclo (Ground beef casserole with corn batter topping)
Fish and Seafood
- Caldillo de Congrio (Fish stew)
Vegetables and Beans
- Porotos Granados (Pumpkin and cranberry bean stew)
Breads and Grains
- Humitas (Fresh corn tamales)
Sauces and Condiments
- Color (Garlic-paprika oil)
- Pebre (Cilantro sauce for grilled meats)
Desserts
- Manjar Blanco (Caramel spread; see Dulce de Leche recipe)
Beverages
- Pisco Sour (Brandy cocktail)
- Sangría (Fruited wine)
Chilean Recipes
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