Most popular Chilean dishes

 

 

Chile’s geography plays a huge role in its food. With more than 4,300 km of Pacific coastline and climates that range from the Atacama Desert in the north to the glaciers of Patagonia in the south, the country has access to a wide variety of fresh ingredients. This diversity has helped Chile become a major global exporter: it supplies nearly 29% of the world’s fresh grapes, 23% of fresh plums and 22% of fresh fish fillets according to ProChile. It also ranks as the second-largest exporter of frozen Pacific salmon, covering about 30% of international demand. Wine is another defining element of Chilean culture, with the central valleys producing world-class vintages that naturally pair with local foods.

What makes traditional food in Chile truly unique is its history. Chilean cuisine blends indigenous ingredients, such as potatoes, maize, beans and squash, with Spanish colonial influences and later waves of European immigration, particularly from Germany and France. The result is a wide spectrum of Chilean dishes that range from hearty soups and barbecues to sweet desserts and refreshing drinks.

Here is a list of the most famous Chilean dishes you must try:

 

Pastel de Choclo

Pastel de Choclo is a beloved layered casserole in Chilean cuisine. It combines sweet ground corn (“choclo”) with meat (usually beef), chicken, onions, olives, raisins and hard-boiled egg, offering a satisfying contrast between sweet and savory. Fresh corn is central to this dish, making it especially popular in summer when homesteads and farms can source freshly harvested choclo.

 

Empanada de Pino

Empanadas de Pino are baked pastry pockets that carry a filling known as “pino,” composed of seasoned beef and onions, complemented by slices of hard-boiled egg, olives and sometimes raisins. These empanadas are especially important during Chile’s national holidays, where they serve not just as food but as cultural symbols of celebration.

 

Cazuela

Cazuela is a hearty stew or soup that’s a staple across Chile. Large chunks of meat (chicken or beef), potatoes, corn, pumpkin or squash, and sometimes rice make up this warming dish. It’s the kind of meal that spans seasons, though perhaps most comforting in cooler weather or after a long day outdoors.

 

Humitas

Humitas draw on indigenous culinary heritage. Fresh corn pulp is mixed with onions and herbs (often basil or similar), sometimes garlic, then wrapped in corn husks and steamed or boiled. The result is a dish aromatic with corn and herbs, light, flavorful, and reflective of pre-colonial cooking traditions.

 

Porotos Granados

Porotos Granados is a seasonal bean stew that celebrates summer. Made with ripe cranberry beans, kernels of corn, squash or pumpkin, and herbs, this vegetarian-friendly dish is filling, nutritious and deeply tied to Chile’s Mapuche and rural cooking traditions.

 

Caldillo de Congrio

Caldillo de Congrio is a fish soup, famously associated with Chile’s coastline. Often using conger eel, this soup includes vegetables, tomato, and sometimes cream. Its reputation is elevated by its poetic associations as Pablo Neruda once celebrated the dish and its ability to deliver sea-fresh flavor in a comforting broth.

 

Machas a la Parmesana

Machas a la Parmesana are a seafood delicacy. Razor clams (machas) are baked in their shells with Parmesan cheese, usually touched with lemon or white wine. It’s a dish that shows off Chile’s coastal bounty and is often savored as a special treat.

 

Sopaipillas

Sopaipillas are fried dough rounds often made using pumpkin or squash. They can be eaten sweet, coated in syrup or sugar, or savoury, with pebre (a spicy tomato-onion-herb condiment). Crispy outside, airy inside, they are a beloved street food and snack across Chile.

 

Chorrillana

Chorrillana is a generous, hearty dish perfect for sharing. It consists of a base of French fries topped with sautéed meats (beef, or mixed meats), onions, and fried eggs, sometimes even sausages. It’s indulgent, messy, and a favorite among groups in casual settings.

 

Milcao

Milcao comes from the Chiloé archipelago in southern Chile. It’s a potato pancake made by combining raw grated potatoes with cooked (mashed) ones, then frying or baking. It’s an example of rustic, regional fare that uses local potatoes and offers a distinct texture and flavor.

 

Curanto

Curanto is both a cooking method and a feast. In its traditional form, meats, seafood, potatoes, and other ingredients are layered over hot stones in a pit, then covered (often with leaves), allowing the food to steam and cook together. It’s made for gatherings and rooted in southern Chile, especially Chiloé.

 

Charquicán

Charquicán is a home-cooked stew or hash: potatoes, pumpkin, vegetables and beef often make up the base. It is often topped with a fried egg and offers a full, satisfying meal. This dish illustrates how Chilean foods can be humble yet hearty.

 

Chacarero

Chacarero is a sandwich that highlights fresh flavors. Thin grilled steak, fresh green beans, tomato and ají peppers are piled onto a soft roll. The contrast of crunchy green beans with tender meat and spicy pepper makes this a standout among Chilean dishes, especially for fast, casual meals.

 

Asado Chileno

Asado Chileno refers to the Chilean way of barbecuing meats: beef, pork, chicken are grilled over wood or charcoal, served with salads and sides. It’s a social affair, weekends, family gatherings and one of the most prominent expressions of Chilean traditional cuisine.

 

Completo

The Completo is Chile’s version of a fully loaded hot dog. It typically includes the sausage, tomato, mayonnaise, avocado (palta) and sometimes sauerkraut. Messy, vibrant, and tasty, it’s a street food staple and a must-try for anyone exploring Chilean cuisine.

 

Tortilla de Rescoldo

Tortilla de Rescoldo is a rustic flatbread baked directly in the embers of a fire. Often unleavened or nearly so, it’s eaten with butter or local condiments and it reflects travel, rural life and artisan bread-making traditions.

 

Marraqueta

Marraqueta is a crusty bread roll with simple ingredients: flour, water, yeast, salt. It’s eaten everyday, at breakfast, with lunch, and often accompanies other dishes. Many Chileans eat it with palta (avocado), butter or cheese, sometimes even dipping it in soup or using it as a sandwich base.

 

Leche Asada

Leche Asada is a dessert similar to flan or creme caramel. Milk, eggs, and sugar are baked until the top caramelizes to a gentle roasted brown. It’s simple, comforting and sweet-perfect after a heavy meal.

 

Mote con Huesillo

Mote con Huesillo is a refreshing sweet drink/dessert: barley (mote) combined with dried peaches (huesillo), soaked in a sweet syrup, and served cold. Street vendors often sell it in summer, offering relief on hot days.

 

Alfajores / Torta de Mil Hojas / Tres Leches Cake

Chilean desserts include delightful sweets such as alfajores (sandwich cookies filled with manjar or dulce de leche), torta de mil hojas (a “thousand layers” cake) and tres leches cake (sponge soaked in three kinds of milk). These treats are especially popular at celebrations, cafés and family reunions.