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
13–24 of 39
Chorrillana
A Chilean platter of fried potatoes topped with sautéed beef, onions, and fried eggs, often with additional sausage or other toppings.
Chupe de Jaiba
A Chilean baked crab casserole thickened with bread crumbs and milk and finished with onion, garlic, butter, and cheese.
Completo
A Chilean hot dog served in a bun with sausage and customary toppings such as tomato, avocado, and mayonnaise.
Cuchuflí
A Chilean crisp rolled wafer tube filled with manjar, sometimes finished with a chocolate coating.
Empanada de Pino
A Chilean pastry filled with savory beef and onion pino, typically accompanied by hard-boiled egg, olive, and raisins.
Empolvados
Chilean dusted sponge cakes made from soft wheat-and-egg rounds sandwiched with manjar and covered with powdered sugar.
Ensalada Chilena
A traditional Chilean salad of sliced tomatoes and onion dressed with oil, vinegar, salt, and often fresh cilantro.
Humitas
A Chilean preparation of seasoned ground fresh corn and onion with basil, traditionally wrapped in corn husks and steamed.
Leche Asada
A Chilean baked milk custard made from sweetened milk and eggs, typically flavored with vanilla and served chilled or at room temperature.
Leche Nevada
A Chilean dessert of sweetened milk with poached egg-white meringue, commonly finished with a soft custard and vanilla or cinnamon.
Locos con Mayonesa
Tender cooked Chilean abalone is served chilled or at room temperature with mayonnaise, commonly alongside lettuce, potato, and lemon.
Lomito
An Argentine steak sandwich made with a tender beef cut in a bread roll and commonly layered with ham, cheese, egg, tomato, lettuce, and mayonnaise.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.