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
25–36 of 39
Machas a la Parmesana
Fresh macha clams are baked in their shells with Parmesan and butter, often finished with lemon and white wine.
Mote con Huesillos
A traditional Chilean sweet preparation combining cooked wheat mote with rehydrated dried peaches in a sugared, spiced syrup.
Paila Marina
A Chilean seafood soup combining fish and assorted shellfish with onion, garlic, herbs, and a savory broth.
Pan Amasado
A traditional Chilean hand-shaped bread made from wheat flour, water, salt, yeast, and fat before being baked until tender and lightly browned.
Pastel de Choclo
A Chilean baked corn casserole layered over a savory beef-and-onion filling with chicken and traditional garnishes.
Pastel de Jaiba
A traditional Chilean baked crab casserole made with crab meat, a savory onion-and-bread mixture, dairy, and a browned cheese topping.
Picarones
Chilean fried rings made from a pumpkin-and-sweet-potato dough and typically served with a sweet syrup.
Plateada al Horno
A Chilean oven-braised beef cut cooked with onion, garlic, and vegetables until richly flavored and tender.
Pollo Arvejado
A Chilean chicken stew braised with peas, carrots, onion, garlic, and seasoned stock.
Porotos con Riendas
A Chilean bean stew combining beans and strands of wheat pasta with pumpkin, onion, garlic, and seasoning.
Porotos Granados
A Chilean summer bean stew made with fresh cranberry beans, corn, pumpkin, onion, garlic, basil, and oil.
Sopaipillas
A Chilean fried dough made with wheat flour and pumpkin, commonly served as a savory snack or with toppings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.