The 7 best dishes in Chile that every tourist should try
When it comes to food, Chilean cuisine doesn’t compare to the popularity that other South American countries are known for. Traditional dishes from Argentina and Peru are popular all over the world. But don’t let the lack of fame be a deterrent. Chile has an incredibly diverse and delicious local cuisine. The special food culture stems from constant access to fresh seafood. Try some of the best dishes in Chile and you’ll be pleasantly surprised!
Chilean cuisine varies from north to south and is a mixture of the many peoples and cultures that have settled in this tiny country.
Both native tribes (like the Mapuche) and newcomers like the Spanish, English, Welsh, Germans, and many others live here. All these influences have blended together to create an incredible variety of great dishes. However, among all the variety of food, it is worth noting a few foods that are associated with this particular country. Let’s get acquainted with seven of the best dishes of Chilean cuisine.
The 7 best dishes in Chile according to TopCafe.su:
Marraquetas – Marraquetas (Chilean bread)
Bread is an integral part of Chile’s culinary identity. There are dozens of types of bread in the country, but it is the Marraqueta that is most popular. Residents visit bakeries daily to purchase fresh, hot baked goods. The peculiarity of this particular type of bread is its amazing shape. It is baked in such a way that it easily breaks into four even slices.
It is said that marraqueta (also known as pan batido or pan france, depending on which part of the country you are in) was invented in the port city of Valparaiso in the late 19th century by a pair of baking brothers from France.
It is known for its iconic shape and crispy crust. Great for breakfast – marraqueta rolls are used for toasting with eggs or avocado, as sandwich bread, and as a chorizo bun.
Patagonian Asado al Palo.
Chileans love their meat, so roasts (kebabs) are often practiced on holidays, such as birthdays and holidays. But in the south of the country, Patagonia, the tradition has its own twist that was created and popularized by the region’s Bacchians, the local version of cowboys.
Coming to Patagonia in the 18th and 19th centuries to herd sheep during the wool boom, the Buckeyes spent weeks in the vast country where the herds roamed. Originally, asado was a simple food, like shish kebab: the lamb was smeared with sauces, rubbed with garlic and salt, and left over a smoldering fire. When the meat was ready (about three hours), the buckeans used their long knives to carefully slice the meat. The dish was served with pabre and plenty of wine.
Nowadays, Asado al Palo has evolved into a dish for special occasions such as sheep shearing and rodeos. Not only is it delicious, but it’s also interesting. The ceremony of preparing, sharing and eating barbecue is considered a very important element of local culture.
Ceviche – Ceviche
Chile has a huge coastline (up to 2,500 miles long). The ocean is a few hours away, which is why seafood is a key product of the local cuisine. They are served fresh to the table, right out of the water. Thus, one of the best dishes of Chilean cuisine is ceviche.
Peruvians claim that ceviche is their country’s national dish, but it is widely eaten and well known all along the Pacific coast of South America. In Chile, Patagonian toothfish or halibut is the most commonly used fish, which is marinated in lime and served with garlic, cilantro or red chili peppers.
Drizzle the fish liberally with lime juice and enjoy a tangy appetizer. WARNING: the dish is very spicy, not recommended for children.
By the way, our site topcafe.su has an interesting article about the most allergenic foods.
Cazuela – Cazuela
Thanks to its easy recipe and widespread distribution, cazuela is the Chilean equivalent of chicken noodle soup. According to the editors of topcafe.su, it is one of the best examples of a blend of local and Latin American cuisine, as the soup is similar to the Spanish stew olla podrida and the soup from the Mapuche tribe.
A typical cazuela consists of a meat or vegetarian broth with many pieces of meat, such as chicken or beef, and vegetables – corn on the cob, potatoes, carrots, celery and Andean pumpkin squash. Rice is sometimes added to the broth. The meat and vegetables are served in a bowl filled with broth, and most Chileans drink the broth before eating the main ingredients.
Curanto al hoyo.
This ancient dish hails from the Chiloé archipelago in southern Chile and is famous for both its preparation and serving and its exquisite flavor.
A hole in the ground is covered with heated stones and covered with giant nalca leaves. Then all the ingredients are added – clams, sausage, milcao (pancakes made from the famous Chiloé potatoes), potatoes, meat. Then the whole pile is covered with more leaves and left to simmer until cooked. The dish has a special flavor and unparalleled aroma.
Sopaipillas can be found in countries with Latin American origins throughout the Americas, with differences in flavor – they can be either sweet or salty. In Chile, they are made savory, with mashed Andean pumpkin, flour, salt and butter mixed together, kneaded into round discs and fried in hot oil.
Sopaipillas can be eaten plain, or you can add various sauces and condiments, such as ketchup or mustard. Another way to enjoy them is to soak them in chunkake with maple syrup. You get a sweet treat popular on rainy or winter days in southern Chile.
Mote con Huesillo.
This refreshing drink based on dried peaches and boiled wheat grains is both a drink and an appetizer in Chilean cuisine. The dish looks rather strange, but it tastes great.
Preparation begins with a mixture of water, cinnamon and dried peaches (usually with a bone), which are cooked together until they reach a thick consistency. The liquid is then cooled, poured into a glass, and mixed with a freshly prepared broth of wheat. The wheat adds an interesting texture and a milder, earthier flavor that neutralizes the sweetness of the peaches and sugar. The result is a refreshing and delicious drink.
Have you tried traditional Chilean cuisine? Which of the best dishes in Chile would you add to this list? TopCafe.su editors are waiting for your comments.
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Cupcakes for the Greatest.
Here you will find a lot of new culinary ideas, become the author of his own cookbook, meet like-minded friends, and be able to chat about everything on light!
Here you will find a lot of new culinary ideas, become the author of his own cookbook, meet like-minded friends, and be able to chat about everything in the world!