3. The food

Typical food:

Chilean gastronomy comes from the blending of Spanish colonial gastronomy with Inca and Mapuche elements and also some European influences.

The main ingredients in the traditional Chilean kitchen are typical things or food of the zone, such as corn, potatoes and tomatoes, among others. Also including beef and lamb, in the southern part of the country, while seafood consumption is very important in coastal areas.

The most traditional Chilean dishes are:

 The “anticuchos”, the roast (“asado chileno”), “carbonada”, “cazuela”, “charquicán”, “curanto”, “empanada de pino”, “humitas” and “pastel de choclo” (corn pie). Some traditional desserts are “alfajores Chilenos”, “Manjar” (delicacy) and the “Mote con huesillos”

"Anticuchos"

"Cazuela"

"Curanto"

"Empanadas"

"Alfajores"

"Mote con Huesillos"

Chilean wine is the main alcoholic beverage, especially the Cabernet Sauvignon, Carmenere and Merlot, internationally famous. Other Traditional beverages are “Pipeño” wine, “chicha” and “pisco”, also produced from their grapes.

Chilean wine

Grapes