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Cuisine of Chile

Chilean cuisine stems mainly from the combination of Spanish cuisine with traditional Chilean ingredients, with later influences from other European cuisines, particularly from Germany, Italy, Croatia, France and the Middle East. The food tradition and recipes in Chile stand out due to the varieties in flavors and colors. The country's long coastline and the Chilean peoples' relationship with the sea adds an immense array of ocean products to the variety of the food in Chile. The country's waters are home to unique species of fish and shellfish such as the Chilean sea bass, loco and picoroco. In addition, many Chilean recipes are enhanced and accompanied by wine, owing to the fact that Chile is one of the world's largest producers of wine. The countries immense geographical diversity allows for a wide range of crops and fruits to be present in Chilean food.


Due to the immense variety of products available in 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 some contribution from the European and Chilean people living throughout the country. Each one implementing their own customs and host of condiments such as fish, seafood, meats and poultry. Foreign influence has played a prominent role in main dishes while also providing an ample range of desserts and drinks.

The Pacific territory of Easter Island is considered part of Chile, and its own typical cuisine, a mix of Polynesian and southern Chilean flavors, consists mainly of fish and seafood, particularly lobster.

Major Crops

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: a Peruvian fruit native to the subtropical regions of the Andes mountains, it is widely consumed and produced.

Maize: Recognized in Chile and Peru 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. It should be noted that Chilean choclo is a different variety of Maize than is known elsewhere. It originated in Peru and is distinguishable by its very large kernels, which are tougher than American corn and its non-sweet somewhat nutty flavor.

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 Archipelago. 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 Peruvian Andean region of South America, where it has been an important food for 6,000 years. Certain varieties of Quinoa are harvested in Concepcion, Chile, known as the Catentoa, and the Regalona is abundant in Temuco, Chile.


An elemental characteristic of Chilean cuisine is the variety and quality of fish and seafood, due to the geographic location and extensive coastline. The Humboldt current causes a supply of seafood that gathers along the Pacific coast perpendicular to Chilean waters. These include squid, soleidae (sole), albacore, codfish, hake, corvina (salmon), batoidea and tuna. Seafood such as abalone, prawns, clams, crabs, shrimp, oysters, lobsters, percebes, picorocos, and eels are also fished in large amounts.

Congridae or in Chile known as congrio can be deep fried in batter, or seasoned and baked. It may also be made into a stew: this popular dish, called Caldillo de congrio, was praised in an ode by Chilean poet Pablo Neruda.

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


Caldillo de Congrio al Vino

Main Course

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

Mango sour

Papaya sour


Cola de mono

Vaina chilena

Serena Libre


Mango con leche



Cuisine of the Central Coast

Recipes from the central regions of Chile

Appetizers and Soup

Sopa de Mariscos (seafood soup)

Caldillo de Congrio (congridae stew)

Locos con Mayonesa (abalone with mayonnaise)

Main Course

Pastel de choclo


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)


Porotos con mazamorra


Jaibas rellenas


Pastel de papa

Brochetas (a variation of anticucho)

Baked Goods and Desserts


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)


Churrasco Chilote

Cazuela chilota

Cazuela de vacuno

Sopa Chilota de pescado seco





Empanadas de Horno


Chochoca al palo




Baked Goods and Desserts

Brazo de Reina

Empanadas de manzana


Murta con membrillo

Tortilla de rescoldo

Mazamorra de manzana


Alcoholic Beverages

Chicha de manzana

Caliente de chicha

Chicha de calafate

Licor de oro



Other typical dishes of Chilean cuisine


Barros Jarpa

Barros Luco





Palta reina

Tomates rellenos con atun


Tomates a la cebolla

Tortilla de porotos verdes

Alcachofas Primavera

Aspic de tomates

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


Callampitas de huevo

Huevos a la copa

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


Croquetas de pescado


Panqueques con espinacas


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


Albondigas de cordero

Caldillo de congrio

Caldillo de pescado

Caldillo de Merluza al vino

Caldo de gallo


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 Criollo


Empanadas de horno

Empanadas de machas

Empanadas fritas

Empanadas de queso




Pan de campo

Pan amasado


Pan de huevo

Pan con chicharrones

Tortilla de rescoldo

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)


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

Asado: includes Cerdo(pork) and Ave(poultry)

Ninos envueltos

Crudos: similar to (Steak Tartare)

Bistec a lo pobre

Tapapecho a la cacerola

Carnes al Disco con Mariscos

Chorrillana (variation)

Budin de 2 carnes

Bifes a la cacerola

Bifes a la criolla

Bifes al sarten

Bifes hamburgueses

Cacerola al vino

Carne con salsa pimienta

Carne mechada


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


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


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


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


Cholgas al Alicate

Choritos(mussels) en salsa verde

Choros zapato (mussels)


Langostas de Juan Fernandez (lobsters from Juan Fernandez Islands)




Ostion (vieira) (scallops)



Prepared seafood dishes

Choritos al vapor

Chupe de mariscos

Consome de locos

Locos Chilean abalone


Mariscal caliente

Pastel de jaibas

See also

Chilean wine

Culture of Chile


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

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