Empanadas de Pino:
Arguably Chile’s most famous culinary export, Empanadas de Pino, are a staple in Chilean households. These baked pastries are typically filled with a mixture of minced beef (pino), onions, raisins, black olives, and a hard-boiled egg. Their prevalence during national celebrations like Fiestas Patrias marks them as a symbol of Chilean tradition and national identity.
Pastel de Choclo:
A hearty, comfort dish, Pastel de Choclo, is a corn and meat pie adored by locals and tourists alike. The bottom layer consists of pino (similar to the empanada filling), chicken, and sometimes raisins and olives. The top layer is a sweet mixture of ground fresh corn, which is baked until golden. This dish is a beautiful representation of the fusion of indigenous and European influences in Chilean cuisine.
Cazuela:
Cazuela is a slow-cooked stew that exemplifies the Chilean penchant for straightforward, nourishing dishes. The stew contains a piece of meat (beef, pork, or chicken), a chunk of corn on the cob, and an array of vegetables like potatoes, pumpkin, carrots, and green beans. Cazuela captures the heart of Chilean home cooking—wholesome, satisfying, and abundant in local produce.
Curanto:
A traditional dish from Chiloé Archipelago, Curanto, is a culinary spectacle. It includes an assortment of seafood (mussels, clams, and sometimes other types of fish), meats, potatoes, and traditional potato breads, all cooked in a hole in the ground using heated stones, in a method similar to an earth oven. Curanto is not merely a meal but an entire event, underlining the social and communal aspects of Chilean food culture.
Alfajores:
On the sweeter side, Alfajores are beloved cookies throughout Chile. Consisting of two round, sweet biscuits filled with manjar (dulce de leche), and often coated in powdered sugar or chocolate, Alfajores are enjoyed as a snack or dessert. They highlight the sweet-toothed nature of Chilean cuisine and the nation’s love for manjar.
