Chilean Food Illustrated

What is your impression of Chile? Compared to other European and American countries, Chile doesn't have a high presence, but in the whole of South America, Chile ranks high in both economy and culture.

To understand a country, you have to start with the culture, and to understand a culture, then you might as well start with the food! Today, let's take a look at some of Chile's classic dishes!

Tomaticán

Tomaticán is a traditional Chilean stew made with meat, tomatoes, onions and sweet corn, traditionally garnished with diced avocado or grated cheese. tomaticán is usually served with bread, but can also be served with corn bread, quinoa, rice, polenta or corn tortillas.

Pollo arvejado

Pollo arvejado is also a typical Chilean stew with chicken and peas, often flavored with onions, garlic, carrots, green peppers, white wine, chicken stock, cumin, paprika and bay leaves. In Chile, it is also eaten with rice or potatoes.

 Cordero al palo

Cordero al palo is a traditional technique of cooking lamb, in which the lamb is slowly roasted over a wood fire for several hours, during which it is usually coated with a mixture of warm water, salt and garlic. At the end the lamb becomes crispy on the outside, while the meat inside remains tender.
It is usually served with a seasoning called "pebre". The traditional accompaniments to this dish include boiled potatoes, salad, bread and wine.

Paila marina

Paila marina is a traditional Chilean stew made from a variety of seafood, shellfish, herbs, spices and vegetables. The word "paila" refers to the earthenware bowl traditionally used to serve the dish, while "marina" refers to the variety of seafood and shellfish used in the stew.

Machas a la parmesana

Machas la parmesana is a typical Chilean dish made of razor clams with salt, white wine, butter and parmesan cheese. Machas la parmesana is usually served as an appetizer and can be eaten with a glass of white wine.

Valdiviano

Valdiviano is one of the most famous and oldest soups in Chile. It is popular throughout Chile and there are many versions of it, usually consisting of dried beef, onions, various spices, and sometimes potatoes and eggs.

Barros Jarpa

Barros Jarpa is the most popular sandwich in Chile and consists of toasted sandwich bread with a slice of ham and cheese. Interestingly, this sandwich is named after Ernesto Barros Jarpa, a cousin of President Ramon Barros Luco. He liked a sandwich called "Barros Luco", but didn't like the steak in it, so he changed it to ham, and Barros Jarpa was born.

Panquehue

Panquehue is a Chilean cheese made from pasteurized milk. Panquehue is usually served with wine and crisp crackers.

Cuchuflí

Cuchuflí is the most popular sweet in Chile, with the appearance of a thin tube and the texture of a pancake; it is made of sugar, flour, butter, egg whites and vanilla flavoring. The sweet is usually stuffed with milk caramel sauce and can also be coated with chocolate on the outside.

Pan amasado

Pan amasado is a flat white bread that is traditionally made in rural areas in a clay oven. It is so inexpensive that it is often used as a staple food. "Pan amasado" means "kneaded bread" and refers to the method of making bread, which is made with lard or shortening, resulting in a very soft texture.