When we arrived in Chile, we had no high expectations regarding the food. We had even read that Chilean cuisine was nothing special, but we were pleasantly surprised. We tried several delicious dishes and discovered that Chile is, without a doubt, one of the best places in the world to enjoy fresh fish and seafood.
This article will explore what to eat in Chile, sharing our favorite dishes and recommendations. From main courses and comforting soups to irresistible street food, traditional desserts, and typical beverages, there is so much to discover in Chilean cuisine.
Join us on this gastronomic journey and uncover the authentic flavors of Chile!
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What You Should Know About Food in Chile
Chilean cuisine reflects the country’s geographical and cultural diversity, varying according to region. In the north, there is a greater emphasis on quinoa and dried fruits, while in the south, ingredients such as potatoes, meat, and fish predominate. Additionally, thanks to Chile’s extensive coastline, there is abundant fish and seafood along the entire coast.
Chilean cuisine is influenced by various cultures, including Spanish, German, Italian, and Indigenous peoples’ traditions. Some recipes clearly reflect this influence, such as empanadas and alfajores (of Spanish origin), kuchen (of German influence), pastel de choclo, and curanto (dishes with Indigenous roots).
One thing to note is that Chilean food is not very spicy. Although ají and merquén (a smoked pepper of Mapuche origin) are used, Chilean dishes typically do not feature many spices or strong seasonings.
Furthermore, unlike other Latin American countries, street food is not predominant in Chile. Although some food stalls and street vendors offer completos and choripán, they are not as widespread.
Regarding prices, it is possible to find economical meals in local restaurants serving daily specials, but overall, dining out in Chile is more expensive than in most South American countries. In our experience, only in Argentina and Uruguay are prices similar or even higher.
Ingredients of Chilean Cuisine
The ingredients and how they are prepared vary depending on the region of Chile, a country with a highly diverse geography ranging from deserts and mountains to frozen areas. This geographical diversity profoundly influences the nation’s cuisine.
As mentioned before, Chile is an excellent destination for those who appreciate fish and seafood, offering a wide variety of both in exceptional quality. The best-known include:
- Fish: Reineta, Salmon, Pescada (Hake), Conger, Pescada Pagatónica
- Seafood: Machas (a type of small clam); Jaiba (crab), limpets, Erizos (sea urchins)
- These fish are used in a wide array of dishes, from stews and gratins to grilled, fried, and breaded preparations.
Other widely consumed ingredients in Chile include:
- Lamb: Highly prized, especially in Patagonia, where the famous Patagonian Lamb is found.
- Quinoa: Grown in the northern part of the country, it is widely used in soups, stews, and as a side dish.
- Avocado (Palta): Very popular, used in sandwiches, salads, and as a side dish.
- Ají: Refers to various types of chili peppers, mildly spicy.
- Merquén: Ground smoked pepper, native to the Mapuche people, used to flavor meats and other dishes.
- Pebre: A Chilean sauce made with cilantro, tomato, onion, chili pepper, olive oil, and mayonnaise.
- Chilean Ají: A spicy chili sauce.
Additionally, Chile is abundant in fruits such as peaches, raspberries, blackberries, and grapes, the latter of which are also used in winemaking.
Street Food in Chile
Empanadas
Empanadas are stuffed pastries made with wheat flour dough and various fillings. They are traditional in Chile and other South American countries. They are one of the most popular foods in Chile and can be found everywhere. During a trip to Chile, it’s impossible not to try them, and they’re efficient for eating on the go or while traveling.
In Chile, empanadas are generally baked, but there are also fried versions. The most emblematic and distinctive filling is known as pino – in other South American countries, empanadas with this filling are referred to as Chilean empanadas.
The Best and Most Popular Empanadas in Chile:
- Empanadas de Pino – Stuffed with chopped beef, onion, boiled egg, black olives, and raisins. They are seasoned with cumin and pepper, giving rise to the filling known as pino.
- Empanadas de Marisco – Made with local seafood, such as shrimp, mussels, or centolla.
- Empanadas de Queijo – Simple yet delicious, filled with melted cheese.
- Empanadas Napolitanas – A modern version stuffed with cheese, tomato, and ham.
Empanadas are a traditional treat in Chile during the National Holidays, which are celebrated on September 18, and are a key part of the country’s gastronomic identity.
Completos – Chilean Hot Dog
Completos are Chile’s most popular street food—a hearty hot dog packed with ingredients. They are cheap and beloved by Chileans, sold at food stalls and street vendors nationwide.
A completo is made with a hot dog bun, sausage, onion, tomato, sauerkraut, pickles, and mayonnaise. It can also include a green sauce with cilantro, onion, olive oil, and lemon. As the name suggests, it’s a fully loaded hot dog with generous toppings.
There’s also a very popular variation: the completo Italiano. This version features sausage, avocado, tomato, onion, and mayonnaise, which resemble the colors of the Italian flag. It’s just as delicious—our favorite—but both are worth trying!
Choripán
Choripán is a popular street food in Chile and other South American countries, such as Argentina, Paraguay, and Uruguay. It’s common to find street stalls or market vendors selling choripán, which is also served as an appetizer at asados (Chilean barbecues). It’s a tasty, quick, and affordable snack.
A typical Chilean choripán is made with marraqueta (a light, crispy bread typical of Chile) or a baguette-style roll filled with fresh sausage and topped with sauces like pebre and ají chileno.
We must also mention a unique version of choripán that we tried in Punta Arenas, served with leche de plátano. It was divine! At Kiosco Roca, one of our favorite food experiences in Chile, the choripán was made with small, flat rolls spread with a tomato paste and filled with chorizo and optional cheese. It was paired with a banana milkshake (leche de plátano) and served at the counter. The whole experience was so comforting and nostalgic that it brought back childhood memories.
Chorrillana
Chorrillana is the ultimate Chilean comfort food. It’s a dish meant to be shared with friends and family, as the portions are so generous that it’s almost impossible to finish alone. It’s commonly served in bars, making it perfect for a casual dining experience.
This dish consists of French fries topped with strips of beef, chorizo, sausage, caramelized onions, and a savory sauce, all crowned with fried eggs and olives. Some versions also include melted cheese. The best way to enjoy it? Dipping the fries and meat into the runny egg yolks, making every bite even more flavorful.
Chorrillana is easy to find in Santiago and Valparaíso, where it is believed to have originated. However, it’s widely available nationwide, with slight variations depending on the region.
Lomo a lo Pobre
Lomo a lo Pobre is a simple yet delicious dish traditional in Chile and Peru. It’s similar to Portugal’s baroque, consisting of a tender beef loin steak served with French fries, one or two fried eggs, and caramelized onions—a perfect combination of flavors and textures.
The name may sound unusual, and there are different theories about its origin. Some believe it was originally a dish for the poor (pobre), where a small portion of meat was served with a large amount of fries to make the meal more filling. Others suggest that “a lo pobre” may come from the French term au poivre (with pepper), though this theory is less widely accepted.
Regardless of its origin, Lomo a lo Pobre is enjoyed by everyone in Chile and is a hugely popular dish. Strangely enough, we never got around to trying it—don’t make the same mistake we did!
Cordero al Palo (Patagonian Lamb)
Eating Patagonian lamb isn’t just about the flavor—it’s a unique culinary experience. In fact, this was the best meal we had in Chile!
This dish is iconic in Patagonia, both in Chile and Argentina. It is prepared using a whole lamb, slow-roasted on a spit over an open fire. The cooking technique, known as “asado al palo,” involves butterflying the lamb, securing it on a cross-shaped spit, and then roasting it vertically over a wood fire for 4 to 6 hours. The result? Juicy, tender, and incredibly flavorful meat, typically served with mashed potatoes and salad. It’s an absolute must-try!
In traditional asado restaurants, lambs are often roasted on display near the windows, making it easy to spot places that serve this delicious dish. We had ours at El Asador Patagónico in Puerto Natales, which we highly recommend! However, there are plenty of other great restaurants across Patagonia that specialize in this mouthwatering meal.
Curanto
Curanto is a traditional cooking method from Chiloé Island, Chile. It involves using an underground oven, an ancestral steam-cooking technique influenced by Indigenous traditions. The ingredients are placed in a hole over heated stones and covered with nalca leaves (native to the region) to trap the heat and slowly cook the food.
This dish includes various ingredients, such as shellfish, meat, potatoes, vegetables, and chapaleles (potato-based dumplings typical of the island). Watching Curanto being prepared is a one-of-a-kind culinary experience, not only because of its unique flavor but also due to the communal and traditional way it’s made.
There’s also a modern, more practical version called Curanto en Olla, where the ingredients are steamed in a large pot instead of being cooked underground. This version is easier to find in restaurants around Chiloé.
If you want to try authentic Curanto, we recommend Cocinería Dalcahue, although, unfortunately, when we visited, they were no longer serving it. Castro also has many restaurants where you can find this Chiloe specialty.
Pastel de Choclo
Pastel de Choclo is the definition of comfort food in Chile. This dish has both Indigenous and Spanish influences, combining sweet corn with a flavorful meat filling called Pino. The word choclo means corn in Quechua (the indigenous language of the Inca).
This dish is a savory pie made with the same pino filling used in Chilean empanadas. Pino mixes ground beef, hard-boiled eggs, olives, and raisins. Everything is topped with a sweet corn purée and baked until golden brown. Traditionally, Pastel de Choclo is prepared in clay dishes and baked in wood-fired ovens, giving it an extra depth of flavor.
Served piping hot, it’s an irresistible dish, perfectly balancing the corn’s sweetness with the filling’s savory flavors. It’s incredibly popular in Chile and can be found in many traditional restaurants, especially those serving daily specials.
Cazuela
Cazuela is a traditional Chilean dish, a hearty meat and vegetable stew. There are many variations, with each region having its way of preparing it. However, at its core, meat and vegetables are slowly simmered in a flavorful broth. The ingredients include beef, pork, or chicken, along with potatoes, carrots, pumpkin, corn on the cob, green beans, onions, and sometimes rice.
This dish is comforting and homey, and with that homemade meal, it tastes perfect for cold winter days. It is highly appreciated by locals and is commonly found in traditional restaurants serving daily specials.
Seafood and Fish Dishes in Chile
Seafood
As mentioned, Chile is a top destination for seafood lovers. Thanks to its extensive coastline and ideal ocean conditions—cold, nutrient-rich waters—the country offers an incredible variety of fresh and flavorful seafood.
Chilean seafood is exceptional and can be found in countless restaurants, especially in coastal areas. Plus, prices are relatively affordable. Some of the best seafood to try in Chile include:
- Mussels (mejillones)
- Sea urchins (erizos de mar)
- King crab (centolla)
- Crab (jaiba)
- Shrimp (camarones)
- Langostinos (a type of prawn)
Some of the best places to enjoy fresh seafood in Chile are Valparaíso, Chiloé Island, and Punta Arenas. Even though Santiago is not a coastal city, it is still an excellent place for seafood, especially at the Mercado Central, which is famous for its high-quality fish and seafood restaurants.
Machas a la Parmesana
If you think seafood and cheese don’t go together, Chileans will prove you wrong! Machas a la Parmesana is an absolute delicacy: razor clams topped with cheese and baked to perfection.
Machas are a type of clam native to Chile. Similar to razor clams, they have a tender texture and a distinctly briny flavor.
The dish is prepared by cooking the clams with butter, white wine, and a splash of lemon juice, then topping them with Parmesan cheese before baking until golden and bubbly. The unexpected combination of flavors works surprisingly well.
We tried Machas a la Parmesana in Valparaíso, but this dish is widely available in coastal areas and even in Santiago’s top seafood restaurants.
Pastel de Jaiba
Pastel de Jaiba is a rich and decadent crab gratin that is bursting with flavor and surprisingly delicious. Made with fresh crab meat (jaiba), this dish also includes bread crumbs, garlic, onion, milk, chili, white wine, butter, fish broth, cream, and a blend of spices like cumin. It’s topped with cheese and baked until golden and bubbly.
The flavors meld perfectly, creating an unforgettable dish. Honestly, it’s one of our favorite foods in Chile!
Pastel de Jaiba is a coastal specialty commonly found in seaside towns. We tried it at Santiago’s Mercado Central and highly recommend it!
Paila Marina
Paila Marina is a flavorful Chilean seafood soup widely enjoyed along the coast. The name “Paila” comes from the traditional clay bowl in which it’s served. This dish is exceptionally famous at Santiago’s Mercado Central, where we tried it—and we can confirm it’s absolutely delicious! The broth is aromatic and intensely flavorful, packed with fresh seafood.
The soup typically includes a mix of fish (such as merluza or corvina), mussels, clams, shrimp, and other shellfish. The broth is made by simmering fish, seafood, onion, garlic, and tomato, then finished with a squeeze of fresh lemon and herbs. There are many variations, ranging from simple to more elaborate versions.
Fun fact: Paila Marina makes an appearance in Breaking Bad! Gus Fring prepares it for Walter White in Season 3, bringing a bit of Chilean cuisine into pop culture.
Caldillo de Congrio
Caldillo de Congrio is a hearty Chilean fish soup, featuring a thick cut of conger eel, a fish commonly found along the Chilean coast. This dish is a staple in coastal regions, and we had the chance to try it in Valparaíso—it was simply divine!
The soup is made with potatoes, carrots, tomatoes, onions, garlic, bell peppers, cilantro, white wine, and fish broth, with the star ingredient being a bone-in conger eel steak. The flavors blend perfectly, creating a rich, comforting, and intensely flavorful dish. If you enjoy seafood soups, this is an absolute must-try.
Fun fact: This dish gained even more recognition thanks to Pablo Neruda, who dedicated an entire poem to it—”Oda al Caldillo de Congrio.” Additionally, Chile’s Communist Party traditionally serves it to journalists during its annual gathering.
Merluza Frita
Merluza Frita is one of the most common dishes in Chile, and it’s available everywhere. Merluza, a white fish related to hake, is typically breaded and fried in Chile, similar to the fried hake fillets you might know.
The dish is prepared with merluza fillets or steaks dipped in a mixture of flour, water, egg, salt, and pepper. The fish is then fried in hot oil and served with fries or rice and a slice of lemon.
While simple, this dish is comforting. When made with fresh fish and fried to perfection, it becomes something really special.
Salmon
Chile is the perfect place for salmon lovers. Thanks to its clean, cold waters, the southern region of Chile offers ideal conditions for salmon farming. This makes the country one of the largest producers and exporters of salmon in the world.
Therefore, eating salmon in southern Chile is a must, especially in Punta Arenas and along the Carretera Austral, where you’ll find plenty of options featuring salmon. Whether grilled, fried, with butter and lemon, or even in ceviche… the choice is yours. And if you get the chance to take some home, Punta Arenas’ fish market offers delicious smoked salmon at affordable prices.
The fish market in Punta Arenas is an excellent place to enjoy fresh seafood, especially salmon.
Ceviche
Although ceviche originated in neighboring Peru, Chile also has excellent quality, fresh ceviche made with a variety of fish. So, when you come to Chile, you have to try ceviche.
In Chile, ceviche is typically made with fresh white fish, such as corvina or hake. It may also include salmon or shrimp cut into small pieces and marinated in lime juice. It comes with chopped red or white onion, coriander, and salt and can have a touch of aji, the Chilean seasoning we have mentioned several times. We have never had ceviche in Peru, but in Chile, it was memorable, with very fresh and tasty fish.
Ceviche is easily found in coastal regions, thanks to the abundance of quality fresh fish. This is especially true in the city of Punta Arenas, where there are many restaurants and bars that specialize in ceviche.
Traditional Sweets of Chile
Manjar
Every country in Latin America has its own version of dulce de leche, and Chile is no exception. The Chilean version is called manjar, a thick, extremely creamy spread with golden caramel color.
It is made with milk and sugar and slowly cooked for over five hours until it reaches a velvety texture and a caramelized tone. The main difference between Chilean manjar and other dulce de leche variations lies in its consistency, color, and the ratio between milk and sugar.
Manjar melts in your mouth with a rich, slightly smoky caramel flavor. In Chile, it is the base for many desserts and is essential in alfajores. It is also frequently used as a filling for cakes and cookies, spread on bread, or enjoyed by the spoonful.
Alfajores
Alfajores are a traditional sweet in several South American countries, with Spanish and Moorish origins. They were so popular that they traveled on caravels heading to the Americas, and over time, each Latin American country developed several versions.
In Chile, alfajores are made with two soft cookies filled with manjar, pressed together like a sandwich. They may be dusted with powdered sugar or covered in chocolate and shredded coconut. They come in various sizes, from smaller to larger ones, with dozens of variations. They are easy to find all over the country.
We’ve tried this sweet in various countries, such as Argentina, Paraguay, and Uruguay, and we found them to be quite similar. Sometimes, the cookie differed slightly, but with so many versions, the differences weren’t very pronounced. In Chile, manjar is used, a type of dulce de leche that is a bit thicker, as mentioned above.
Kuchen
Kuchen are a variety of cakes of German origin. They are very common in southern Chile, where the German influence is strong and there are several communities of German immigrants. There are different types of kuchen (a word that simply means “cake”), with a wide range of fillings—and we recommend trying as many as you can!
In Chile, the most common fillings are fruits, such as apples, blueberries, raspberries, and strawberries, but there are also versions with cheese, chocolate, dulce de leche, and nuts. Some may even be topped with crumble. We tried a chocolate and dulce de leche kuchen at a small café on the Carretera Austral, and it was divine.
You can easily find kuchen all over Chile, especially in the south, in cities like Puerto Varas, Puerto Montt, and Frutillar. They are available in cafés, bakeries, and even supermarkets. They are irresistible when paired with a hot drink.
Leche Asada
Leche Asada is a typical dessert from Chile, highly appreciated and consumed throughout the country. It’s one of those homemade desserts prepared on weekends by mothers or grandmothers, making it a beloved treat. Additionally, it is a dessert frequently found in Chilean restaurants.
Leche Asada, which has Spanish origins, is very similar to flan or pudding. The main difference is that it is baked directly in the oven rather than in a water bath. It is made with milk, eggs, sugar, and vanilla and topped with caramel.
Simple, sweet, and smooth, it has a comforting flavor that pleases everyone.
Typical drinks Chile
Mote con Huesillos
Mote con Huesillos is a sweet, non-alcoholic beverage served on the streets of Chile, especially in Santiago. It is mostly consumed during patriotic holidays and popular festivals, and in the summer, it is served ice-cold to refresh.
The drink comprises caramelized syrup with cooked wheat grains (mote) and rehydrated dried peaches (huesillos). The mote and huesillos float in the syrup. It is a very sweet beverage, almost like the syrup from canned peaches. It’s pleasant and refreshing but not particularly special and may seem odd to those not used to it. However, Chileans seem to love it.
You can easily find it on the capital’s main streets, sold in street stalls. It is very affordable in terms of price.
Chilean Wines
Chile is globally renowned for the quality of its wines and is currently the fifth-largest wine exporter in the world. The country benefits from ideal conditions for viticulture, being protected by the Andes Mountains to the east and the Pacific Ocean to the west. Additionally, it is one of the few countries that has never been affected by the phylloxera plague, which devastated many European wine varieties. All these factors contribute to the production of excellent wines.
The most emblematic grape varieties of Chile include Carménère (the country’s symbol grape, which disappeared from Europe due to phylloxera), Cabernet Sauvignon, and Merlot, all of which are responsible for some of the best Chilean wines.
We are not wine connoisseurs, so we cannot speak from personal experience. However, during our stay in the country, we heard countless praises about Chilean wines from various people. So, if you love wine, you’ll surely enjoy Chile—take the opportunity to try different types and explore the many wine regions.
Pisco Sour
The Pisco Sour is a traditional cocktail from both Chile and Peru. In fact, both countries compete over the origin of the drink.
This cocktail is made with pisco, a Chilean brandy with an alcohol content between 35% and 45%, lime or lemon juice, sugar syrup, egg white, and a dash of Angostura bitters. In Chile, it is common for restaurants to offer a little of this drink before the meal as a welcoming gesture.
Since we don’t consume alcoholic beverages, we cannot describe the taste, but we know it is very popular throughout the country.