Chile, with its diverse geography and climate, boasts a culinary repertoire that beautifully melds indigenous Mapuche traditions with European influences. At the heart of Chilean cuisine lies an undeniable love for meats, which are often paired with fresh produce from both land and sea. Let’s explore the top 5 meat recipes that encapsulate the essence of Chilean gastronomy.
Asado a la Parrilla
Every Chilean family has its recipe for this quintessential barbecue. Using prime cuts of beef, lamb, or pork, the meat is seasoned simply with salt before being grilled over wood or charcoal. The result? Succulent pieces of meat with a smoky flavor often served with ‘pebre’ (a spicy salsa) and fresh salads. This dish is not just about taste, but also the shared experience of gathering around the grill.
Pastel de Choclo
This comforting dish is a harmonious blend of minced meat (usually beef), onions, raisins, olives, and hard-boiled eggs, covered with a layer of creamy mashed corn (choclo) and baked until golden brown. The sweet and savory components make Pastel de Choclo a beloved Chilean classic, perfect for family get-togethers.
Empanadas de Pino
Empanadas, the famous Latin American turnovers, have a special version in Chile called “de Pino”. These are generously filled with a mixture of minced beef, onions, raisins, black olives, and a piece of hard-boiled egg. Wrapped in a golden crust and baked or fried, they’re a must-try, especially during the national holidays.
Costillar al Horno
Pork ribs baked in the oven, ‘Costillar al Horno’ is a mouthwatering dish frequently enjoyed during Chile’s winter months. The ribs are seasoned with a blend of garlic, oregano, and paprika, and then slowly roasted until tender. Paired with Chilean-style mashed potatoes or rice, it’s a comforting meal that warms the soul.
Cazuela de Vacuno
This hearty beef stew embodies the essence of Chilean home cooking. Made with beef cuts, corn, pumpkin, green beans, and potatoes, it’s simmered until all ingredients meld into a rich and flavorful broth. Best enjoyed with a sprinkle of fresh coriander and a slice of bread to soak up the juices.
