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Cuisine of Chile
Chilean cuisine stems from the combination of traditional indigenous cuisines prepared by the populations living in the region of Chile and the arrival of the Spanish in the 16th century . Further European immigration also brought with them various styles and traditions in cooking heavily influencing the cuisine of Chile such as the Italians and Germans. In the 20th century French cuisine marked an important turning point influencing culinary methods and creating a type of Criollo style that has been implemented in Chilean gastronomy. Many Chilean recipes are enhanced and accompanied by wine and Pisco.
Variety
Due to Chile's geographical makeup, recipes vary in different regions of the country. There are three distinct zones dealing with Chilean gastronomy.
Cuisine of the North
Cuisine of the central coast
Cuisine of the South
All of the varying cuisines have received contribution from the indigenous people living throughout the country. Each one implementing their own customs and host of condiments such as fish, seafood, meats and poultry. Foreign influence have played a strong prominent role in main dishes why also providing an ample range of desserts and drinks.
Cultivation of Agricultural Products
Throughout Chile and South America you may find fruits and vegetables that have been cultivated for ages. These agricultural products are appreciated and heavily implemented onto several cooking recipes. They have also been exported around the world as important agricultural commodities. Among the most known are the following:
Olives: Although originating in Europe Azapa olives from Arica are considered a variety originating in the northern region and are widely recognized in Chile.
Chirimoya: Native to the subtropical regions of the Andes mountains, it is widely consumed and produced.
Maize: Recognized in Chile as choclo, and in English speaking countries as corn. Maize was a staple diet that prospered in three empires Mayas, Aztecs, and in closest proximity to Chile the Incas. It was also cultivated in varying systematic methods by the Atacameno. Through trade and travel, Maize brought and eventually embraced by the Mapuche and using it towards their culinary arts.
Lucuma: A subtropical fruit of Andean origin, native to Peru it has grown well for centuries in southern Ecuador and Chile's northern coast. The fruit is very nutritious, having high levels of carotene and vitamin B3. The lucuma is exported all around the world. It is an important flavor for gelatin desserts such as ice cream.
Ugni molinae: is an endemic shrub native to southern Chile. The Mapuche Native American name is Uni, and Spanish names include Murta and Murtilla ("little myrtle"); it is also sometimes known as "Chilean guava". It was used among the Mapuche before the arrival of the Spaniards. It is an ingredient used for marmalades and liquor.
Potato: Featured heavily in dishes such as cazuela, the potato native to the Americas, was widely grown in Chiloe Island. The potato is a fundamental product in a wide array of dishes.
Quinoa: grown as a crop primarily for its edible seeds and originated in the Andean region of South America, where it has been an important food for 6,000 years. Certain varietal of Quinoa are harvested in Concepcion, Chile known as the Catentoa, and the Regalona is abundant in Temuco, Chile
Seafood
An elemental characteristic of Chilean culinary dishes is the variety and quality of fish and seafood, Due to the geographic location of the country and extensive coastline. Among other products they are the squid, soleidae (sole), Albacora, codfish, bacalao cochayuyo, hake, corvina (salmon), batoidea, tuna, among others. Congridae or in Chile known as congrio can be deep fried in batter, or seasoned and placed in a cooking furnace. It may also be made into a stew as a popular dish called Caldillo de congrio that was praised through an ode by Chilean poet Pablo Neruda.
The Humboldt current causes a supply of seafood that is gathered throughout the Pacific coast that is positioned perpendicular to Chilean waters. Seafood such as abalone, prawns, ostiones, clams, giant crabs, spider crabs, shrimp, oysters, lobsters, percebes, picorocos, and eels are fished in vast amounts.
Cuisine of the North
Recipes from the northern regions of Chile
Appetizers and Soup
Tortilla de mariscos
Ensalada de papas al salmon
Machas a la parmesana
Conchas de camarones
Camarones con salsa
Erizos
Caldillo de Congrio al Vino
Ceviche de Corvina
Main Course
Calapurca
Picante de conejo
Plateada con quinua
Cazuela marina
Estofado de cordero a la ostra
Ensalada chilena nortina
Ensalada de quinua
Timbal de quinua
Risotto de quinua y pimientos amarillos
Aperitifs, Alcoholic Beverages and Soft Drinks
Pisco.
Pisco sour
Mango sour
Papaya sour
Pajarete
Cola de mono
Vaina chilena
Serena Libre
Ulpo
Mango con leche
Desserts
Chumbeque
Cuisine of the central coast
Recipes from the central regions of Chile
Appetizers and Soup
Ceviche de Almejas (clam ceviche)
Ceviche de Pescado (fish ceviche)
Sopa de Mariscos (seafood soup)
Caldillo de Congrio (congridae stew)
Locos con Mayonesa (abalone with mayonaise)
Main Course
Pastel de choclo
Humitas
Porotos granados
Pailita de choclo y crema
Albondigas al jugo (meatballs in sauce)
Cazuela de ave
Empanadas Fritas de queso (fried empanadas filled with cheese)
Pantrucas
Porotos con mazamorra
Charquican
Jaibas rellenas
Tomatican
Pastel de papa
Brochetas (a variation of anticucho)
Baked Goods and Desserts
Empolvados
Pan de Pascua
Pan Amasado (baked bread)
Leche Asada
Cuisine of the South
Recipes from the South of Chile
Appetizers and Soup
Caldillo de Almejas (a clam stew)
Chupe de Locos
Sopa de Ostras (oyster soup)
Pastel de pescado
Arrollado de chancho
Main Course
Asado de cordero
Asado al palo
Caldillo de mariscos (seafood stew)
Cancato
Churrasco Chilote
Cazuela chilota
Cazuela de vacuno
Sopa Chilota de pescado seco
Curanto
Chapaleles
Chiporro
Empanadas de Horno
Milcaos
Chochoca al palo
Pulmay
Lloco
Valdiviano
Baked Goods and Desserts
Brazo de Reina
Empanadas de manzana
Kuchen
Murta con membrillo
Tortilla de rescoldo
Mazamorra de manzana
Merquen
Alcoholic Beverages
Chicha de manzana
Caliente de chicha
Chicha de calafate
Licor de oro
Muday
Murtado
Other typical dishes of Chilean cuisine
Appetizers
Palta reina
Tomates rellenos con atun
Salpicon
Tomates a la cebolla
Tortilla de porotos verdes
Alcachofas Primavera
Aspic de tomates
Ceviche de corvina con camarones
Ceviche de merluza
Coctel de camarones
Enrollados de jamon
Jamon primavera
Mousse de ave
Cereals (Grains) and Legumes (Dried fruit)
Porotos con riendas
Porotos con mote
Porotos granados con mazamorra
Porotos granados con pilco
Lentejas de la Abuela
Budin de maiz
Corona de Arroz con cholgas
Garbanzos picantes
Mote a la crema
Pastel de arroz
Choritos con arroz
Arroz graneado
Arroz primavera
Arroz con huevo
Arroz con alverjitas
Lentejas con arroz
Mote con huesillo, a non-alcoholic drink made from husked wheat and sun-dried peaches
Mushroom dishes
Callampas al gratin
Callampas con crema
Guiso de champinones
Callampas con salsa de tomates y carne
Salads and Vegetables
Ensalada de papas picantes
Flan de espinacas o acelga
Flancitos de coliflor con salsa
Fritos de porotos verdes
Torta de cebolla gratinada
Ensalada chilena
Ensalada de arverjitas con jamon
Ensalada de colores
Ensalada de papas
Ensalada de pencas
Ensalada de pimientos
Ensalada de zanahorias
Ensalada de pollo amoldado
Ensalada de pepinos
Ensalada de habas
Ensalada de pencas
Ensalada de apio
Berenjenas a la parmesana
Budin de acelgas
Coliflor al gratin
Budin de zanahorias
Chupe de tomates
Fricase de verduras
Panqueques verdes
Papas con aji
Papas con rellenas
Pastel de acelgas
Tartaleta de verduras
Zapallitos con pimenton
Zapallitos rellenos
Eggs
Callampitas de huevo
Huevos a la jardinera
Huevos a la ligera
Huevos a la tripa
Hevos con callampas
Huevos con salsa de alcachofas
Huevos gratinados
Huevos primavera
Huevos rellenos
Huevos revueltos con salsa de tomates
Huevos revueltos
Revoltijo de tomates
Pailita de huevo con salsa de tomate
Tortillas
Croquetas de pescado
Panqueques
Panqueques con espinacas
Picarones
Sopaipilla de Zapallo
Souffle de queso
Torta de panqueques
Tortilla de arvejas
Tortilla de cebollas
Tortilla de erizos
Tortilla de jamon
Tortilla de salchichas
Tortilla mixta
Tostadas de cebolla
Caldos, Custards and Soups
Ajiaco
Albondigas de cordero
Caldillo de congrio
Caldillo de pescado
Caldillo de Merluza al vino
Caldo de gallo
Carbonada
Cazuela de cordero
Cazuela de pava con chuchoca
Cazuela de chancho
Caldo de huesos
Consome de ave
Consome de perejil
Sopa de garbanzos
Sopa de cebolla
Sopa de lentejas
Sopa de pan
Crema de esparragos (creme of asparagus)
Crema de verduras
Crema de garbanzos
Puchero
Puchero Criollo
Empanadas
Empanadas de horno
Empanadas de machas
Empanadas fritas
Empanadas de queso
Pequenes
Breads
Marraqueta
Pan de campo
Pan amasado
Hallulla
Pan de huevo
Pan con chicharrones
Tallarines (Pastas)
Canelones con camarones
Coditos con cebolla
Coditos con nueces
Tallarines con berenjenas
Tallarines vegetarianos
Tallarines al pesto
Tallarines al salmon
Tallarines con atun
Tallarines con pollo
Tallarines surenos
Salsas (Sauces)
Pebre
Chancho en piedra
Crema de queso para rellenar
Pebre de cilantro con tomates
Pebre de aji cacho de cabra
Pebre sureno
Pebre de camote
Pebre de cebolla con cilantro
Salsa blanca
Salsa chilena
Salsa de los Alpes
Salsa de mantequilla a las verduras
Salsa de paltas
Salsa para tallarines
Salsa picante
Poultry dishes
Pollo arvejado
Pollo borracho
Pavo de harina
Pollo asado con vino blanco y albahaca
Chuno-puti con ave
Gallina en escabeche
Ganso relleno
Pato a la naranja
Pato relleno
Pavo relleno
Picante de gallina
Pollo asado
Pollo a la cacerola
Pollo al conac
Pollo al vino
Pollo estofado
Pollo guisado
Pollo primavera
Tortola al Jerez
Pollo ganso mechado
Pollo al barro
Meat dishes
Ninos envueltos
Bistec a lo pobre
Tapapecho a la cacerola
Carnes al Disco con Mariscos
Chorrillana (variation)
Budin de 2 carnes
Asado includes cerdo(pork) and ave(poultry)
Bifes a la cacerola
Bifes a la criolla
Bifes al sarten
Bifes hamburgueses
Cacerola al vino
Carne con salsa pimienta
Carne mechada
Chanfaina
Chuleta asada a la parrilla
Chuleton a la parrilla con berros
Estofado de vacuno
Filete al Jerez
Filete al vino blanco
Medallones de filete
Tapabarriga de ternera rellena
Pork dishes
Costillar de chancho
Arrollado de chancho
Queso de cabeza
Longaniza
Arrollado arriero
Rollo de cerdo picante
Arrollado de guatitas
Arrollado de malaya
Chancho adobado
Costillar con papas (ribs and potatoes)
Chuletas rebozadas
Estofado de chancho (pork stew)
Malaya a la chilena
Patas de chancho rebozadas
Lamb dishes
Cordero en salsa
Caritun
Chuletas de cordero primavera
Arvejado de Cordero
Cordero Guisado
Cacerola campesina
Cordero al chilindron
Cordero al horno
Cordero arverjado
Corderito relleno
Chuletas asadas
Pulpa de cordero a la mantequilla
Patitas con aji
Conejo (Rabbit) dishes
Conejo al horno
Conejo al oregano
Conejo a la valdiviana
Estofado de conejo
Intestinos (Offal) dishes
Cocimientos de criadillas
Guatitas al vino blanco
Lengua con salsa tartara
Panitas en salsa de mostaza
Picante de guatitas
Rinones al Jerez (wine)
Salchichas de cerdo envueltas
Seso a la mantequilla
Sesos imperiales
Guatitas a la jardinera
Various stews
Tortilla de tallarines
Guiso de Lentejas con zapallo and romero
Guiso de Fausto
Guiso de acelga con huevo
Guiso de guatitas
Charquican (variacion)
Charquican de cochayuyo
Fish
Jurel en salsa de tomate y pimentones
Pescado a la parrilla
Tollo en salsa de erizos
Pejerrey relleno
Pescado Rebozado
Congrio a lo Pobre
Lenguado a la plancha
Chupin de Congrio
Congrio a la plancha
Pescado a la teja
Raw seafood platters
Almejas al matico
Camaron de mar
Camaron de rio
Cangrejo o Jaiba
Centolla
Cholgas al Alicate
Choritos al vapor
Choritos(mussels) en salsa verde
Choros zapato (mussels)
Gambas
Langostas de Juan Fernandez (lobsters from Juan Fernandez Islands)
Langostino
Locos abalone
Machas
Ostras
Ostion (vieira) (scallops)
Pibres
Picorocos
Prepared seafood dishes
Chupe de mariscos
Consome de locos
Mariscal
Mariscal caliente
Pastel de jaibas
See also
Chilean wine
Culture of Chile
Pisco
External links
Asociacion Chilena de Gastronomia Association for Chilean Gastronomy (in Spanish)
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cuisine of Chile
