Traditional Chilean Food

If you're looking for a fun twist on dinner, try considering the flavorful food that makes up traditional Chilean cuisine. It offers a variety of chicken and seafood dishes accompanied by flavorful soups and refreshing salads. Below you will find a few commonly used ingredients in Chilean recipes, as well as popular dishes eaten in the central, northern, and southern parts of the country.

Common Chilean Ingredients - As you create a shopping list for a dinner showcasing the cuisine of Chile, there are numerous ingredients that appear in many of the popular recipes of the country. In the northern region of Chile, olives are used in many dishes. Cherimoya is a native fruit to the subtropical regions of the Andes Mountains, which is widely produced and eaten. High in vitamin C, the fruit offers a custard-like texture that explodes with sweetness. Corn is a popular ingredient in Chilean recipes, as it was known as the staple diet of the Mayan, Aztec, and Incan empires.

Lucuma is a subtropical fruit of the Andes, which flourishes on the northern coast of Chile. With high levels of carotene and vitamin B3, lucuma is very nutritious, often appearing in gelatin desserts and ice cream. Ugni molinae is a shrub native to southern Chile, which is often used to produce marmalades and liquor. Many dishes are made with potatoes, such as cazuela – a thick soup of meats and vegetables. For 6,000 years, quinoa originated in the Andean region of South America, producing edible seeds that are harvested in many different regions of the Chile.

Central Chilean Coast Cuisine - When bringing central Chilean dishes to the table, you may consider the following appetizers and soups to start off your meal: Ceviche de Almejas (clam ceviche); Ceviche de Pescado (fish ceviche); Sopa de Mariscos (seafood soup); and Locos con Mayonesa (abalone with mayonnaise). For the main course, one may serve empanadas fritas de queso (fried empanadas filled with cheese) or albóndigas al jugo (meatballs in sauce). At the end, a baked bread (Pan Amasado) or Leche Asada (custard) is a possibility.

Southern Chilean Cuisine - The start of a Southern Chilean dinner may include Sopa de Ostras (oyster soup) or Caldillo de Almejas (clam stew). After warming up with a delicious soup, a delightful collection of main courses awaits the palate, including caldillo de mariscos (seafood stew), curanto (meat, shellfish, potatoes, vegetables, and potato bread), and churrasco (beef or another grilled meat).

Northern Chilean Cuisine - At the beginning of a Northern Chilean meal, families often start off with Ceviche de Corvina, which is a type of seafood salad marinated in citrus juices. Additional appetizers and soups to consider include ensalada de papas al salmon (salad with potatoes and salmon), machas a la parmesana (made with lemon and cheese), and conchas de camarones (shrimp and shells). Typical Northern Chilean entrees include calapurca (lamb, garlic, and onion), picante de conejo (made with rabbit), and ensalada de quinua (quinoa salad).  To cap off dinner, serve chumbeque as dessert – a candy-like cake consisting of three layers filled with lemon honey.