Chile's typical cuisine faithfully reflects its incredible geographical diversity. From the flavors of the desert north, through the fertile tradition of the central valley, to the deep flavors of the sea and the forests of the south, gastronomy is a reflection of the culture of each area.
Chile's typical cuisine is deeply diverse. The cuisine of the north is marked by the desert and the altitude; the cuisine of the center by its fertile valleys and the Creole tradition; and the cuisine of the south by the forests, the rain and the immense coast. To these is added the insular world of Rapa Nui, with its unique Polynesian heritage, creating a map of flavors as diverse as its landscapes.
We present the best dishes of typical Chilean cuisine, divided by area, so you know what to try on your trip through the country.
Cuisine of northern Chile
The Andean culture (Aymara and Atacameña) is the main influence on the gastronomy of the north. Using local ingredients adapted to the altitude and the desert, such as corn, potatoes, quinoa and llama or alpaca meat, its dishes are nutritious and full of flavor.
Among the most representative dishes are chairo (a tasty soup of meat, potatoes and corn), calapurca (soup cooked with hot stones) and roast alpaca. On the coast, the corvina ceviche from Arica and Iquique is a must.
- Estimated prices: Main courses from $12,000 to $20,000 CLP.
Cuisine of central Chile
The Central Valley is the cradle of the Chilean "Creole" tradition. Here are prepared some of the most iconic dishes of the country, many of them perfect for sharing with the family. The grilled asado (beef, pork, chicken and sausages) is an institution, as is the pino empanada, filled with meat, onion, egg and olive.
Other classics are pastel de choclo, humitas (in summer), cazuela de ave and the hearty caldillo de congrio. To live this traditional experience, we recommend you go to the "picadas" of Santiago or the picturesque Mercado Central.
- Estimated prices: Popular dishes and drinks from $5,000 to $15,000 CLP.
Cuisine of southern Chile
Southern Chile, with its lush forests, lakes and an extensive coastline, offers a cuisine deeply influenced by the Mapuche culture and seafood. Seafood, fish (such as salmon and trout), lamb and wild mushrooms (such as morels or pine nuts) are the main ingredients.
Chiloé deserves a special mention; an archipelago where gastronomy is a culture in itself, full of myths and unique flavors. Its star dish is the curanto en hoyo, more than a meal, a true social event: an ancestral cooking in the earth on hot stones, where seafood, meats, potatoes and "chapaleles" are mixed in steam.
Further south, Patagonia tempts with unmissable luxuries such as lamb on a spit and creamy king crab stew.
- Estimated prices: Dishes from $10,000 to $25,000 CLP.
Cuisine of Rapa Nui
The cuisine of Rapa Nui is marked by the Polynesian heritage and its isolation in the middle of the Pacific. The star products are tuna (Kahi), sweet potato (Kūmara), taro and banana, which form the basis of their diet.
The most traditional preparation is the "Umu Ta'o", the local curanto cooked with volcanic stones. However, the most sought-after dish by tourists is the Tunu Ahi, a fresh tuna steak cooked on a hot volcanic stone, often served on the same beach. It is complemented with Po'e, a sweet banana or pumpkin cake.
- Estimated prices: Dishes from $25,000 to $50,000+ CLP (the island's logistics increase costs).
