A FOOD TRADITION
Chilean Cuisine
A diverse national cooking tradition centered on maize, potatoes, legumes, seafood, beef, pork, and Spanish and Indigenous influences.
Dishes linked to this cuisine
1–12 of 39
Ajiaco Chileno
A Chilean beef-and-potato soup made with onion, garlic, vegetables, herbs, and spices, often using leftover roast beef.
Alfajores Chilenos
Chilean sandwich cookies made from tender wheat-flour rounds filled with manjar and often finished with sugar or coconut.
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Barros Jarpa
A Chilean hot sandwich of ham and melted cheese served in grilled bread.
Barros Luco
A Chilean hot sandwich made with grilled beef steak and melted cheese in bread.
Caldillo de Congrio
A Chilean fish soup made with conger eel, potatoes, tomatoes, onion, garlic, and herbs in a savory broth.
Calzones Rotos
Traditional Chilean twisted fried pastries made from sweet wheat dough with egg, butter, milk, and lemon, usually dusted with powdered sugar.
Carbonada Chilena
A Chilean beef soup-stew containing potatoes, pumpkin, carrots, corn, peas, and green beans in a seasoned broth.
Carne Mechada
A Chilean preparation of beef slowly braised with aromatics until tender and pulled or sliced for serving.
Cazuela de Vacuno
A Chilean beef soup combining a substantial beef portion with potato, pumpkin, corn, rice, and aromatic vegetables in broth.
Chacarero
A Chilean sandwich made with sliced beef steak, green beans, tomato, and green chile in a wheat bread roll.
Charquicán
A Chilean vegetable and meat stew of potato, pumpkin, onion, corn, green beans, peas, and beef, often mashed to a thick consistency.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.