Hello everyone.

Chile's food culture has a variety of characteristics depending on the region. The country stretches long from north to south, and each region offers different ingredients and cooking methods.

Below are some typical dishes and drinks from each region.

We hope this will be helpful to you when you visit Chile!

General meal

Pastel de choclo (パステルデチョクロ)

Pastel de choclo is a traditional Chilean home-style dish.It is made with layers of corn paste, ground meat, chicken, eggs, olives, and raisins and baked in the oven. The sweet and creamy corn layer and the juicy, flavorful meat filling are a perfect combination.

Cazuela (カスエラ)

Cazuela is a common soup dish found in Chilean homes in the winter. It is based on beef, chicken, or lamb and stewed with vegetables such as potatoes, pumpkin, corn, and green beans.It is a warming dish, especially on cold days, and has a good nutritional balance.

Lomo a lo pobre（ろもあろぽぶれ）

Lomo a lo pobre (Lomo a lo pobre) is a typical hearty Chilean dish. Meaning "poor man's steak," this dish is actually quite sumptuous.It is based on tender beef steak and is served with french fries, fried eggs, and often caramelized onions. The juiciness of the meat, the crispiness of the potatoes, and the creaminess of the eggs combine perfectly in this dish, and the generous portion is sure to fill you up.

It is usually a meal that young people can eat after drinking a lot of alcohol or at a restaurant.

Another version is called chorrillana. This one is basically the same, but with sausage instead of beef steak, making it a little less costly.

Poroto con riendas （ポロート・コン・リエンダス）

Poroto con riendas is a home-style dish made with beans and pasta that is nutritious and hearty. White beans, pumpkin, onions, tomatoes, and sausage are cooked and spaghetti is added at the end. It is a perfect dish for cold days.

Lentejas (レンテーハス)

Lentejas is a soup with lentils as its main ingredient and is recommended for vegetarians.It is made by slowly simmering lentils, carrots, onions, potatoes, and tomatoes. It is highly nutritious and especially popular in winter.

Asado(アサード)

This barbecue is often eaten when there is some kind of celebration, such as Independence Day!

They eat skewered items and chunks of meat.

Side dish

Ensalada chilena (エンサラーダチレナ)

It is nothing fancy, but a simple salad of chopped tomatoes and onions dressed with olive oil and lemon juice. The sweetness of the fresh tomatoes and the crispness of the onions make this salad a perfect accompaniment to any main dish.

Ensalada de Palta (エンサラーダデパルタ)

Ensalada de Palta is an avocado salad, consisting mainly of avocado tossed with tomatoes, onions, and lettuce. It is lightly seasoned with olive oil and lemon juice and accented with creamy avocado.

Chile is one of the countries where avocado consumption is quite high, and avocado lovers should try this avocado salad, which comes with a whole avocado half!

Empanada (エンパナーダ)

Empanada is a pie-like food with fillings.

Empanada de pino is an oven-baked flour-based article with meat, olives, etc. inside, Empanada Napolitana is a pizza-like dish with tomato sauce, cheese, etc., Empanada de margarita is a pizza-like dish with cheese, etc. There are also Empana de camaron queso, Empanada vegetariana (), Empanada de queso, etc. There is a great variety!

Many people buy it for a quick and easy breakfast.

Pebre (ペブレ)

Pebre is a salsa made from chopped tomatoes, onions, pak choi, green chilies, vinegar, and olive oil. It is often served with bread or meat dishes and is accented with a tangy, spicy flavor. It is a staple in homes and restaurants.

Sopaipilla（そぱいぴーじゃ）

Sopaipilla is one of the traditional Chilean snacks. A mixture of flour, pumpkin puree, salt, and water is used to make the dough, which is then fried in oil. It is characterized by its crispy texture and subtle sweetness, and is usually served with a chili pepper spice called merquén.

It is a product that can often be found in Chilean markets and street stalls, and is an easy one to try.

It is customary to eat here even on rainy days.

However, on rainy days, we eat something called sopaipilla mojada, which is a home-style dish made at home and served over an even sweeter sauce.

Try it by all means! If you want to make it, you can make it in Japan, too!

Sushi Roll（すちろーる）

Sushi has become increasingly popular in Chile in recent years. It has been available at food stalls for a long time, if not in recent years.

Rolls made with salmon, avocado, and cream cheese are common, and have a different appeal from Japanese sushi. For example, many people love creative sushi rolls that incorporate local ingredients, such as rolls made with aguacate (avocado) and crab cakes. Chilean sushi is made with an abundance of fresh seafood, and the taste is unmistakable.

I am Japanese and I like it!

Mote con huesillo（モテ・コン・ウェシージョ）

Mote con huesillo is a typical Chilean summer drink. No longer classified somewhat as a drink, this dessert drink is made by simmering wheat grains (mote) and dried peaches (huesillo) in syrup. When served cold, it is very refreshing and perfect for hot days. The sweetness of the syrup and the aroma of the peaches are a perfect match, accented by the glutinous texture of the mote.

There is also quite a wide variety of chili drinks. As for drinks,It is summarized separately herefor those who are interested in.

Capital: Santiago Edition

Santiago, the capital of Chile, offers a wide variety of cuisine. Some typical examples are listed below.

パステル・デ・ハイバ（Pastel de Jaiba）/ チュペデハイバ（Chupe de jaiba）

Pastel de Jaiba is a creamy, gratin-like dish made with crab. Crab meat is tossed in a white sauce, sprinkled generously with cheese, and baked in the oven. It has a rich, rich flavor and is a must for seafood lovers. It is served in many restaurants in Santiago, especially those by the sea, where you can enjoy the best pastel de hiba with fresh crab.

Chirimoya Juice

Chirimoya is a fruit native to South America, characterized by its mild, sweet pulp. When juiced, it has a very creamy, rich flavor. Fresh chirimoya juice is often served in Santiago's cafes and restaurants and is popular with locals and tourists alike. It is rich in vitamin C and is considered healthy.

Valparaiso Edition

Located just above Santiago, Valparaiso is famous for its unique topography and colorful houses. You can also enjoy delicious cuisine here.

It is usually famous for its seafood, so it is a good idea to eat seafood-based meals, but the following are also available.

Sea urchin

In Valparaiso, you can enjoy fresh sea urchins. The sea urchins are very fresh and come from the local waters. It is commonly eaten raw, and its creamy, rich flavor is unforgettable once tasted. Sea urchins are often eaten as sushi, ceviche, or on their own, and in every way you can enjoy their delicious flavor.

Incidentally, the locals actually do not eat sea urchin very much, or hardly at all.

At least those who were around me may have had negative opinions, such as "I don't know how to cook it" or "I don't want to eat it as much as possible because the alum has a great effect on my body.

Also, the orange part of sea urchin that we eat every day is actually the testicular part of the sea urchin. In Chile, there are many people who are reluctant to eat sea urchin unless it is the "meat" or "body" part (although there is a culture of eating "albacore" in Japan). (In Japan, people also eat "albacore" and other sea urchin parts.)

I think there are many reasons.

Either way, it should be considerably cheaper than buying fish in Japan, so please try to find a fish market when you are near a port! Like Tsukiji, it is usually open in the morning.

If you ask for sea urchins at a fish shop, they will usually cut them up and give you only the fruit.

jardin de mariscos （ハルディン・デ・マリスコス）

In Valparaiso, you can also enjoy rare shellfish.

For example, there are giant clams called "giant clams of Chiloé" and smaller clams called "Piure Piure".

The jardin de mariscos is a one-play and dish of such a variety of local seafood. They are usually unseasoned and eaten with lemon or other seasonings.

Piure is a bit grotesque in appearance and may surprise you the first time you see it, but you should definitely give it a try because you will not have the opportunity to eat it in other countries. (By the way, I don't remember it tasting good, at least not to me! I might stop by the restaurant though. LOL)

Especially when eaten fresh, you can enjoy its unique flavor.

Northern Section [Arica Iquique-Atacama

In the northern regions of Arica, Iquique, and Atacama, a distinctive food culture prevails.

Ice cream

In the north, you can enjoy ice cream in a variety of flavors. Ice cream made with local fruits and ingredients is especially worth a look. For example, in the Atacama Desert, ice cream made from cactus fruit is very popular. This ice cream has a unique flavor and is hard to find anywhere else.

I've had it too, and I remember it being delicious. Unfortunately I don't remember many details, but it was a little sticky or not.... I remember thinking it was something different. Please go try it and let me know what you think!

Cactus fruit Tuna

Cactus fruit is one of the most common fruits found in the northern part of the country.

The berries may be eaten as is or made into juice or ice cream.

Cactus berries are rich in vitamin C and refreshingly sweet. Try them when you visit the north.

In fact, Tuna is also available in the capital city of Santiago! If anyone is interested, look for it in supermarkets and markets.

Juicy and sweet, with two patterns of red and white berries, kiwi-like and dragon fruit-like in texture. It has the image of a kiwi with the acidity taken out.

However, since it is a cactus fruit, you cannot eat it with bare hands, a knife is required. Please eat with care!

Southern Section [Patagonia

Seafood is especially abundant in southern Chile. The following is a list of typical dishes.

Seafood

Fresh seafood is abundant in the southern seas. Salmon, trout, and king crab are especially famous. These seafood are eaten fresh as sashimi or grilled. Many restaurants in the South serve dishes made with these seafood, and the flavors are exquisite.

Especially in the south, special empanadas called Empanada de Locos are sold! Especially in Chiloé Island.

Rocos means abalone in Spanish, and what an empanada it is with abalone in it!

It's delicious, so give it a try. (It is definitely cheaper than eating abalone in Japan.)

Materials

An introduction to unique ingredients and foods that you may not often eat in restaurants but are available in general life.

Dulce de membrillo（ドゥルセ・デ・メンブリージョ）

It is like yokan (bean jelly).

Eat it on bread. It is super sweet, so it is recommended only for those with a sweet tooth.

Manjar ・dulce de leche　（マンハール/ ドゥルセ・デ・レーチェ）

This is also sweet, but it tastes like caramel, so it should be easily accepted.

This sauce is made by heating condensed milk until it becomes caramelized.

It is delicious when eaten on bread, but in recent years, with the rise in health consciousness, it has been treated as a back-calorie food, and I don't think I see many people who like to eat it anymore.

I think the supermarket sales floor is getting smaller.

pan（パン）

Chilean bread comes in a variety of varieties!

I encourage you to look at the variety in the bread section of your supermarket.

Pichanga chilena （ピチャンガチレナ）

Pinch. pichanga is a Chilean Spanish word that seems to refer to an informal form of playing soccer. This is a more Peruvian interpretation, and in Argentina, pichanga means a goofball who betrays you.

In other words, Pichanga refers to the image of anything and everything, such as a four-on-five soccer game, while Pichanga chilena here refers to ham, salami, olives, cheese, and anything else.

It is sold in packs at supermarkets, so if you are interested, try it with a glass of wine.

Conclusion

It's been a long story, but that's how unique the Chilean food culture is and how much there is to try.

Chile has a unique food culture in each of its diverse regions. Traveling through this long country from north to south and enjoying the delicious food and drink of each region is an unforgettable experience.

For other articles on Chile, see byClicking herefor more information.

In addition, articles on South America are available atClicking here.